Tropical Passionfruit and Coconut Macaroons
Excellence 70% Bar 100g
- 125 g desiccated coconut
- 210 g icing sugar
- 1 tbsp cocoa powder
- 3 egg whites
- 30 g caster sugar
- For the filling:
- 4 passion fruits
- 75 ml double cream
- 50 g caster sugar
- 100 g Lindt Excellence 70% Cocoa Dark Chocolate, finely chopped
- 100 g Lindt Excellence Extra Creamy Milk Chocolate, finely chopped
- To decorate:
- Desiccated coconut
Preheat the oven to 150C/130 Fan. Line a couple of baking sheets with greaseproof paper.
Blitz the desiccated coconut, icing sugar and cocoa powder in a blender until as finely ground as possible.
In a separate bowl, whisk the egg whites with the caster sugar until stiff.
Gently fold in the blitzed coconut mix into the whisked egg whites, taking care to keep in as much air as possible.
Spoon into a piping bag fitted with a plain nozzle and pipe approximately dots (approximately 3 cm in diameter), a few cm apart, onto the prepared baking sheets. Leave to dry for 30 minutes.
Bake for about 15 minutes or until just firm to touch. Leave to cool on the baking sheet.
For the filling: halve the passion fruits and scrape out the pulp into a saucepan. Add the cream and sugar and bring to the boil, stirring often.
Remove from the heat and push through a sieve into a heat-proof bowl. Stir in the chocolates until melted and smooth. Leave to cool completely.
Spoon into a piping bag fitted with a small nozzle and pipe a small amount onto half of the macaroons. Top with a plain macaroon and set onto a flat plate.
Sprinkle with desiccated coconut and serve.
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