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Pina Colada Macarons

Tropical Pina Colada Macarons for a Taste of Paradise

Delight in these exquisite Pina Colada Macarons, a tropical treat combining coconut and pineapple in a vegetarian-friendly dessert.
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Prep Time 1 hour
Cook Time 18 minutes
Chilling Time 8 hours
Total Time 9 hours 18 minutes
Servings: 12 macarons
Course: Dessert
Cuisine: French
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Macaron Shells
  • 120 g Almond Flour Hazelnut flour can be used for a nutty twist.
  • 220 g Powdered Sugar Sift with almond flour for smoothness.
  • 100 g Granulated Sugar Essential for meringue stability.
  • 100 g Egg Whites At room temperature for better volume.
For the Coconut Ganache
  • 200 g Coconut Cream Can substitute with full-fat coconut milk.
  • 50 g Glucose Syrup Corn syrup can also be used.
  • 300 g White Chocolate Use dairy-free chocolate for vegan option.
  • 50 g Butter Plant-based butter for vegan variation.
  • 50 ml Coconut Rum Light rum can be used, or omit for non-alcoholic.
For the Pineapple Confit
  • 200 g Pineapple Puree Fresh or canned works well.
  • 100 g Granulated Sugar Sweetens and thickens the confit.
  • 5 g Pectin NH Gelatin can be used as an alternative.
  • 1 g Citric Acid Can replace with lemon juice.

Equipment

  • small saucepan
  • mixing bowl
  • Hand Blender
  • Piping bag
  • Baking sheet
  • Parchment paper

Method
 

Step-by-Step Instructions
  1. Prepare Coconut Ganache: Warm coconut cream and glucose syrup over low heat until steaming. Pour over chopped white chocolate and let it melt, then blend until smooth. Add butter and coconut rum, blend again, and chill for 6-8 hours.
  2. Make Pineapple Confit: Combine pineapple puree, sugar, and pectin in a saucepan. Warm until dissolved, boil gently, then stir in citric acid and cool before refrigerating.
  3. Create Macaron Shells: Sift almond flour and powdered sugar. Whip egg whites, adding granulated sugar until stiff peaks form. Fold in the dry mix.
  4. Pipe and Rest Macarons: Pipe 1.5-inch circles on baking sheet, flatten peaks. Rest until dry, about 30-60 minutes.
  5. Bake: Preheat oven to 300°F (150°C). Bake macarons for 15-18 minutes until firm. Cool completely.
  6. Assemble: Pipe coconut ganache and pineapple confit between macaron shells, then sandwich.
  7. Age the Macarons: Refrigerate assembled macarons for 10-12 hours before serving.

Nutrition

Serving: 1macaronCalories: 150kcalCarbohydrates: 20gProtein: 2gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 10mgSodium: 50mgPotassium: 80mgSugar: 15gVitamin C: 2mgCalcium: 2mgIron: 4mg

Notes

Ensure egg whites are at room temperature and avoid yolks for better whipping. Macarons benefit from aging in the refrigerator for enhanced flavor and texture.

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