Coconut and Mango Macarons with Pineapple Coulis

Ingredients

For the shells:

• 1 1/2 cups (190g) almond flour
• 2 1/4 cups (250g) confectioners' sugar
• 3 large egg whites
• 1/2 cup (120g) granulated sugar
• Food coloring (yellow and pink)

For the coconut and mango ganache:

• 1 cup (200g) shredded coconut
• 1 ripe mango, pureed
• 1 tablespoon unsalted butter
• 1 teaspoon vanilla extract

For the pineapple coulis:

• 2 ripe pineapples, peeled and chopped
• 1/4 cup (60g) granulated sugar

Instructions

Make the shells:

1. Preheat the oven to 300°F (150°C). Line a baking sheet with parchment paper.
2. In a medium bowl, sift together almond flour and confectioners' sugar.
3. In a large bowl, whip egg whites until frothy. Add granulated sugar and whip until stiff peaks form.
4. Add food coloring and mix well.
5. Gradually fold the sifted almond mixture into the egg mixture.
6. Transfer the batter to a piping bag fitted with a round tip.
7. Pipe small, round circles onto the prepared baking sheet.
8. Tap the baking sheet gently to remove any air bubbles.
9. Allow the shells to sit at room temperature for 30 minutes to set.
10. Bake for 15-20 minutes or until firm to the touch.

Make the coconut and mango ganache:

1. In a small saucepan, combine shredded coconut, mango puree, butter, and vanilla extract.
2. Cook over medium heat, stirring constantly, until the mixture thickens slightly.
3. Allow the ganache to cool to room temperature.

Assemble the macarons:

1. Once the shells are completely cool, pair them up by size and shape.
2. Spoon a small amount of coconut and mango ganache onto one half of each shell.
3. Sandwich with another shell, pressing gently.

Make the pineapple coulis:

1. In a blender or food processor, puree chopped pineapples until smooth.
2. Strain the mixture through a fine-mesh sieve into a clean bowl.
3. Add granulated sugar and stir to combine.

Serve

• Sandwich assembled macarons together with another shell.
• Serve with pineapple coulis drizzled over the top.