Banana Coconut Macarons Recipe & Video Tutorial

By Lisa Maliga, copyright 2018

Shopping for a fruity tropical taste of sweetness? This is a great combination for those who adore such a compatible flavor duo. It’s also a marvelous summer treat! 🙂

bananacoconutmacarons

Banana Coconut Macarons Recipe

Ingredients:

160 g powdered sugar, sift with almond flour
160 g almond flour, sift with powdered sugar
150 g egg whites
180 g confectioners’ sugar, sieved
½ teaspoon [3 grams] cream of tartar
1 Tablespoon [8 grams] arrowroot powder
Yellow food gel
Colorful sprinkles [optional]

OVEN TEMPERATURE: 300 degrees Fahrenheit/150 Celsius

Sift the almond flour and confectioners’ sugar together into a bowl. Stir in the arrowroot powder and set aside.
Put a template on a baking sheet and place a silicone mat or parchment paper over it. Set aside.
In the bowl of a stand mixer, add egg whites and confectioners’ sugar. Whisk until well combined.
Place bowl over pot with just enough water, as you don’t want the water touching the bowl. Heat on medium until meringue is hot. Test to make sure it’s hot enough by sticking your clean finger in the meringue near the center of the bowl. If using a candy thermometer the temperature should be about 130 F [54 C].
Remove from heat and place bowl onto stand mixer. Add the cream of tartar.
Whisk on medium to high speed until firm peaks form. Egg whites should be glossy and if you flip the bowl upside down, nothing will come out.
Add food coloring and whisk until the color is incorporated.
Remove the whisk and add the paddle attachment [if using one].
Add the presifted almond flour and confectioners’ sugar mixture.
Turn mixer on low or medium speed and mix for up to 10 seconds. If that doesn’t mix the batter thoroughly, mix for another 10 seconds. Turn off mixer and with your spatula, run it around the sides and bottom of bowl to make sure all the dry ingredients are incorporated.
Test for the ribbon stage. When you lift your spatula above the bowl, the batter should fall back to the bowl as one continuous stream and create a ribbon pattern.
Pour batter into a pastry bag [14″ or 16″] fitted with a large round tip.
Pipe onto the silicone or parchment covered baking sheets.
When finished with each sheet, bang baking sheet on counter to remove air bubbles. If you see any air bubbles, pop them with a toothpick.
Add the sprinkles on top of the macaron shells.
Let shells rest on a flat surface in a cool, dry area for about 30 minutes. The surface will change from glossy to matte. To make sure they’re done, gently touch the edge of one with your finger. There should be no trace of batter on your finger.
Bake for 15-20 minutes. This will vary depending on your oven. Carefully monitor the baking process and check your oven thermometer. After 8 or so minutes, rotate the tray to ensure even baking.
Macarons are done when you peel back the mat or the parchment paper and the shells don’t stick.
Remove from oven and gently slide the parchment or silicone mat onto a cooling rack. The shells should be cool enough to remove after 10 minutes.
Place macaron shells on a wax paper covered baking sheet or tray for filling. Match similar sized shells together. Pipe the filling on the flat side of one shell and gently place the second shell on top.

Banana Coconut Filling

Ingredients:

2 cups confectioner’s sugar
1 cup unsalted butter, room temp
½ cup cream cheese, room temp
2 teaspoons vanilla extract OR vanilla bean paste
2 teaspoons banana extract
1 teaspoon coconut extract
5 drops yellow food gel

Instructions:

Beat the butter and cream cheese until fluffy. Add the vanilla while continuing to beat. Sift in the powdered sugar through a sifter. Mix for about 5-7 minutes. Add extracts. Spoon into a piping bag.

Amazon link: Baking Macarons: The Swiss Meringue Method
All other bookstores: Baking Macarons: The Swiss Meringue Method

Table top with background

VIDEO TUTORIAL

ABOUT THE AUTHOR

Lisa Maliga is an American author of contemporary fiction and cozy mysteries. Her nonfiction titles consist of how to make bath and body products with an emphasis on melt and pour soap crafting. When researching her cozy mystery, she discovered the art of baking French macarons. She has written three dessert cookbooks, including two on macarons. When not writing, Lisa reads an assortment of books, takes photos, and is working on a series of baking and soaping video tutorials. Visit her website at: https://www.LisaMaliga.com

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Baking Checklist for Macarons

By Lisa Maliga, copyright 2018

There’s no such thing as foolproof macarons! However, there are ways to ensure that you bake the best batches you can by keeping this handy baking checklist nearby. Feel free to share this with other macaron bakers. And revise it to your needs. It’s all about getting the tastiest and prettiest batches of macarons!

This excerpt is from my book Baking Macarons: The Swiss Meringue Method.

almondmacaronsgroupA

BAKING CHECKLIST

♥ Note outside and inside temperature and humidity just before you begin baking.

♥ Have a notepad and pen handy so you can take notes.

♥ In addition to taking notes, photograph/film the process. Or have someone photograph/film you so you can concentrate on baking.

♥ Is your almond flour sifted [at least 3 times] or ground in the food processor?

♥ Have you premixed your almond flour and confectioners’ sugar? Have you sifted it together once?

♥ Are your egg whites weighed?

♥ Is your confectioners’ [icing] sugar sifted and measured?

♥ Are your mixing bowls clean and dry?

♥ Are your parchment paper or silicone mats clean, dry and ready for piping?

♥ Have you added your tip to the piping bag?

♥ Are the oven racks in the correct position?

♥ Will you make your filling after your macaron shells or is it already made?

♥ Is your cooling rack set out?

♥ Are your drying/filling trays lined with wax paper?

Use this as a guide to help monitor the baking process:

First batch # shells sat for # minutes. Baked for # minutes.

Second batch # shells baked for # minutes.

Third batch # shells baked for # minutes.

With each batch, note the type of cookie sheet, whether you use only one or if you double them. Also, note the position of the oven rack

Indicate if you’re using parchment or silicone mats.

Observe the temperature of your oven periodically.

Note when you rotated the baking sheet.

swissmacaronequipment1
Equipment needed for baking macarons

ABOUT THE AUTHOR

Lisa Maliga is an American author of contemporary fiction and cozy mysteries. Her nonfiction titles consist of how to make bath and body products with an emphasis on melt and pour soap crafting. When researching her cozy mystery, she discovered the art of baking French macarons. She has written three dessert cookbooks, including two on macarons. When not writing, Lisa reads an assortment of books, takes photos, and is working on a series of baking and soaping video tutorials. Visit her website at https://www.LisaMaliga.com

YouTube link: https://www.youtube.com/channel/UCV3qb7K5F0dEmq3ZfhiJJPA

Almond Macarons Recipe & Video Tutorial

By Lisa Maliga, copyright 2018-2019

Almond is a classic flavor and the filling also contains almond flour. Using a high quality almond extract will make the flavor even richer. These lovely almond macarons will brighten any occasion!

This recipe is from my book Baking Macarons: The Swiss Meringue Method.

almondmacaronsgroupA

INGREDIENTS:

160 grams powdered sugar, sift with almond flour
160 grams almond flour, sift with powdered sugar
150 grams egg whites
180 grams confectioners’ sugar, sieved
1/2 teaspoon cream of tartar
1 Tablespoon arrowroot powder
Blue food color gel

INSTRUCTIONS:

Preheat oven to 300°F.
Sift the almond flour and confectioners’ sugar into a bowl. Stir in the arrowroot powder and set aside.
Put a template on a baking sheet and place a silicone mat or parchment paper over it. Set aside.
In the bowl of a stand mixer, add egg whites and confectioners’ sugar. Whisk until well combined.
Place bowl over steaming pot with just enough water, as you don’t want the water touching the bowl. Heat on medium heat until it steams. Test to make sure it’s hot enough by sticking your clean finger in the meringue near the center of the bowl. If using a candy thermometer the temperature should be about 130 F.
Remove from heat and place bowl back onto stand mixer. Add the cream of tartar.
Whisk on medium to high speed until firm peaks form. Egg whites should be glossy and if you flip the bowl upside down, nothing will come out.
Add food coloring and whisk until the color is incorporated.
Remove the whisk and add the paddle attachment [if using one].
Add the presifted almond flour and confectioners’ sugar mixture and food coloring.
Turn mixer to low or medium speed and mix for up to 10 seconds. If that doesn’t mix the batter thoroughly, mix for another 10 seconds. Turn off mixer and with your spatula, run it around the sides and bottom of bowl to make sure all the dry ingredients are incorporated.
Test for the ribbon stage. When you lift your spatula above the bowl, the batter should fall back to the bowl as one continuous stream and create a ribbon pattern.
Pour batter into a large pastry bag fitted with a large round tip.
Pipe onto the silicone or parchment covered baking sheets.
When finished with each sheet, bang baking sheet on counter to remove air bubbles. If you see any air bubbles, pop them with a toothpick.
Let shells rest on a flat surface in a cool, dry area for about 30 minutes. The surface will change from glossy to matte. To make sure they’re done, gently touch the edge of one with your finger. There should be no trace of batter on your finger.
Bake for 15-20 minutes. This will vary depending on your oven. Carefully monitor the baking process and check your oven thermometer. After 8 minutes, rotate the tray to ensure even baking.
Macarons are done when you peel back the mat or parchment paper and the shells don’t stick.
Remove from oven and slide the parchment or silicone mat onto a cooling rack.
Place macaron shells on a wax paper covered baking sheet or tray for filling.
Using an edible brown food color gel pen, carefully draw spirals on each shell.
When the shells are dry, match similar sized shells together. Pipe the filling on the flat side of one shell and gently place the second shell on top.

Almond Macaron Filling

This is a European type of filling as it contains almond flour for a thickener and for the taste and texture. For more texture, you can use unblanched almond flour.

INGREDIENTS:

125 grams [4 ounces] butter, room temperature
86 grams [3 ounces] almond flour [sifting isn’t necessary]
86 grams [3 ounces] confectioners’ sugar, sifted
1 1/2 teaspoons vanilla bean paste
1 teaspoon almond extract

INSTRUCTIONS:

In a stand mixer with a whisk attachment, whip the butter on medium speed until smooth and creamy.
Add the powdered sugar, starting at low speed and gradually changing to medium speed. When thoroughly mixed add the almond flour and whisk until the filling is smooth and creamy.
Add the vanilla bean paste and almond extract.
Scoop into a piping bag, the use of a tip is optional.

Amazon link: Baking Macarons: The Swiss Meringue Method
All other bookstores: Baking Macarons: The Swiss Meringue Method

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VIDEO TUTORIAL

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Orange Macarons Recipe & Video Tutorial

By Lisa Maliga copyright 2018

Orange curd, like lemon and lime curd, isn’t difficult to find in many grocery, health food or even discount stores. I was in TJ Maxx checking out the jams and jellies section, which is nicely stocked throughout the year, when I saw a jar of orange curd and thought it, might make a nice macaron filling. The taste wasn’t as tangy as I thought it would be so adding orange extract was necessary to get a brighter and tangier orange flavor. But it depends on your preference and the brand you buy—or if you make it yourself.

This was also the first time I used egg whites from a carton. I let them get to room temperature, but that’s not even necessary. I’d read that it takes longer to whip them up and it took me more than double the amount of time. Instead of separating the egg whites by hand, and not having to waste any eggs or remove any shells, the time saved was negligible.

While this recipe isn’t included in my book Baking Macarons: The Swiss Meringue Method, it follows the same formula as the other recipes and is detailed enough for most home bakers.

orangecurdmacarons2

INGREDIENTS:

160 grams confectioners’ sugar, sift with almond flour
160 grams almond flour, sift with confectioners’ sugar
150 grams egg whites
180 grams confectioners’ sugar, sieved
1/2 teaspoon cream of tartar
1 Tablespoon arrowroot powder
Orange food color gel

INSTRUCTIONS:

Preheat oven to 300°F.
Sift the almond flour and confectioners’ sugar into a bowl. Stir in the arrowroot powder and set aside.
Put a template on a baking sheet and place a silicone mat or parchment paper over it. Set aside.
In the bowl of a stand mixer, add egg whites and confectioners’ sugar. Whisk until well combined.
Place bowl over steaming pot with just enough water, as you don’t want the water touching the bowl. Heat on medium heat until it steams. Test to make sure it’s hot enough by sticking your clean finger in the meringue near the center of the bowl. If using a candy thermometer the temperature should be about 130 F.
Remove from heat and place bowl back onto stand mixer. Add the cream of tartar.
Whisk on medium to high speed until firm peaks form. Egg whites should be glossy and if you flip the bowl upside down, nothing will come out.
Add food coloring and whisk until the color is incorporated.
Remove the whisk and add the paddle attachment [if using one].
Add the presifted almond flour and confectioners’ sugar mixture and food coloring.
Turn mixer to low or medium speed and mix for up to 10 seconds. If that doesn’t mix the batter thoroughly, mix for another 10 seconds. Turn off mixer and with your spatula, run it around the sides and bottom of bowl to make sure all the dry ingredients are incorporated.
Test for the ribbon stage. When you lift your spatula above the bowl, the batter should fall back to the bowl as one continuous stream and create a ribbon pattern.
Pour batter into a large pastry bag fitted with a large round tip.
Pipe onto the silicone or parchment covered baking sheets.
When finished with each sheet, bang baking sheet on counter to remove air bubbles. If you see any air bubbles, pop them with a toothpick.
Let shells rest on a flat surface in a cool, dry area for about 30 minutes. The surface will change from glossy to matte. To make sure they’re done, gently touch the edge of one with your finger. There should be no trace of batter on your finger.
Bake for 15-20 minutes. This will vary depending on your oven. Carefully monitor the baking process and check your oven thermometer. After 8 minutes, rotate the tray to ensure even baking.
Macarons are done when you peel back the mat or parchment paper and the shells don’t stick.
Remove from oven and slide the parchment or silicone mat onto a cooling rack.
Place macaron shells on a wax paper covered baking sheet or tray for filling.
Using an edible brown food color gel pen, carefully draw spirals on each shell.
When the shells are dry, match similar sized shells together. Pipe the filling on the flat side of one shell and gently place the second shell on top.

Orange Curd Macaron Filling

INGREDIENTS:

125 grams [4 ounces] unsalted butter, room temperature
125 grams [4 ounces ]mascarpone cheese, room temperature
40 grams [1/3 heaping cup] confectioners’ sugar, sifted
1 teaspoon vanilla extract OR vanilla bean paste
2-3 Tablespoons orange curd
1/2 – 1 teaspoon orange extract [optional]
Orange food color gel

INSTRUCTIONS:

Beat the butter and mascarpone cheese until fluffy. Add the powdered sugar, followed by the orange curd. Then, add the vanilla while continuing to beat. Mix for about 5-7 minutes. Add extract. Spoon into a piping bag. You can use a French piping tip if you prefer fancy edges. I used an Ateco #863 for this recipe.

VIDEO TUTORIAL:

Table top with background

Amazon link: Baking Macarons: The Swiss Meringue Method
All other bookstores: https://lisamaliga.com/bakingmacaronsswiss.htm

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New website arriving January 2019. Get ready for some giveaways! 🙂

Baking Macarons: The Swiss Meringue Method ~ Excerpt

(12)swiss (1)By Lisa Maliga, copyright 2018

From the INTRODUCTION

Baking Macarons: The Swiss Meringue Method covers the simple techniques you’ll need along with the best type of equipment you should have to bake lovely macarons. You’ll also learn how the weather makes a difference, why you should invest in a digital kitchen scale and oven thermometer. I’ve spent lots of time, money, and hard work to get these recipes right. They are all unique and some are more suited to those who like their macarons sweet and others who enjoy their macarons with a little less sugar and are more classically flavored.

The Swiss method is for any level of baker providing you carefully read each recipe thoroughly along with the helpful suggestions.

When you have the ingredients weighed and sifted, the egg whites separated, and the baking trays lined, it’s time to bake macarons, Swiss style.

Official Description:

Baking Macarons: The Swiss Meringue Method

3DBakingSwisscover2This unique cookbook is designed for bakers of all levels. Follow each carefully detailed recipe and bake stunning macarons that will impress any dessert lover.

Helpful information includes the best ingredients and equipment to stock your kitchen, resources, tips and troubleshooting, plus the easy macaronage technique that will save you time and energy.

With a photo of each recipe, Baking Macarons: The Swiss Meringue Method, offers everything you need to bake beautiful and delicious macarons. It features 20+ new tried-and-tested macaron recipes.

Some of the flavors include Minty Chocolate, Speculoos [Cookie Butter], Raspberry Cheesecake, and Apple Spice macarons.

Available at these fine bookstores.

Amazon link: Baking Macarons: The Swiss Meringue Method
PAPERBACK LINK: Baking Macarons: The Swiss Meringue Method
Amazon UK:
 Baking Macarons: The Swiss Meringue Method
PAPERBACK LINK: Baking Macarons: The Swiss Meringue Method
B&N/Nook:
 Baking Macarons: The Swiss Meringue Method
iTunes: Baking Macarons: The Swiss Meringue Method
Kobo: Baking Macarons: The Swiss Meringue Method
Smashwords: Baking Macarons: The Swiss Meringue Method

baking macarons the swiss meringue method cookie butter speculoos macarons
Speculoos [Cookie Butter} Swiss Macarons
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Book Trailer

French Macaron Baking Adventures, Part 17: Macaroons vs. Macarons

By Lisa Maliga, copyright 2017

macaronmacaroon

Before I decided on the title of my macaron baking book, I posted a couple of working titles on a writers’ group to get some input. In both examples, I used the word macaron. An English romance author informed me that the word was misspelled.  Other authors came to my defense and said that the topic I was writing about was indeed spelled with one o, not two.

Macaron is spelled correctly. Also, as it’s French, it’s pronounced mah-kah-ron. Whenever I see it with a double o, I think of the coconut cookies. I like coconut macaroons, but they’re a completely different cookie.

How? Here are some differences:

Coconut macaroons contain shredded coconut as a main ingredient.

Macarons are usually made with finely ground nuts, almond being the most commonly used.

Coconut macaroons can be plopped, scooped, or shaped with one’s hands.

Macarons require piping so they’re nice and round and the same size.

Egg whites for coconut macarons are only required to be room temperature.

Egg whites should be “aged” for about two days for French macarons as this helps get rid of moisture and makes them easier to whip.

Coconut macaroons don’t require almond flour or any type of sifting.

Almond flour should be sifted at least 3 times for smooth, shiny macaron shells.

Egg whites for coconut macaroons are only whipped to soft peak—this takes about 3 or 4 minutes.

Macarons require egg whites to reach stiff peaks—a process that takes about 10 minutes.

Coconut macaroons can go right into the oven as soon as they’re put on a cookie sheet.

Macarons need to rest after being piped. This takes anywhere from 20 minutes to 2 hours.

Coconut macaroons can be eaten right out of the oven.

Macarons taste better the next day after the filling has melded with the shells.

Coconut macaroons cost about $3 per dozen.

Macarons can cost up to $3 each.

Coconut macaroons come in only a few flavors and colors.

Macarons come in an array of flavors and colors.

mangomacarons2
Mango Macarons
acaimacaronsgroup
Acai Macarons

Want to learn how to bake macarons? Read my book Baking French Macarons: A Beginner’s GuideAvailable in eBook [free with a Kindle Unlimited subscription] and paperback formats.

Baking_French_Macarons_A_Beginners_Guide_3da

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Results for the Guess the Mystery Berry Contest!

Copyright 2017 by Lisa Maliga

mysterymacswhitebackgroundThanks to everyone who entered the first ever Mystery Berry Contest. It was a fun contest to run and I enjoyed reading the responses and guesses. 

Here’s the page where the contest and comments can be seen:

https://lisamaliga.wordpress.com/contest-guess-the-mystery-berry/

 

The two people who correctly guessed the answer were entered in the  Random Name Picker.

1st prize ~ $25 Amazon gift card plus the mystery berry recipe.

WINNER: robeader

2nd prize ~ eBook edition of BAKING FRENCH MACARONS: A BEGINNER’S GUIDE plus the mystery berry recipe.

WINNER: Mary Rieves

To the winners: please contact me with your email address so you can receive your prizes. You can either leave it in the comments section, or contact me directly at: lisa_maliga@msn.com

Have a berry good week & Happy Baking!

mysteryberryjam1
Mystery Berry = Boysenberry

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