Pina colada macarons


These are not the best looking macarons, but they taste great. I find it better to weigh out the egg white as opposed to blindly using white from 3 eggs. There can be enormous variations in the amount of white from egg to egg.


Macaron shells

  • 120g egg white
  • 65g ground almond
  • 60g desiccated coconut
  • 110g caster sugar
  • 130g icing sugar
  • Few drops of colouring if desired


  • 2 egg yolks
  • 240ml pineapple juice
  • 50g caster sugar
  • 1 tbsp rum
  • 1 tbsp corn flour
  • 40g unsalted butter
  1. Mix ground almond, desiccated coconut and icing sugar together and give it a good mix
  2. Use an electric whisk and whisk egg white until soft peaks start to form. Continue whisking add caster sugar 1 tbsp at a time to the egg white until it forms stiff peaks
  3. Transfer 1/3 of the meringue to the dry ingredients and mix it into the dry ingredients
  4. Add in the rest of the meringue to the ingredients, this time gently fold it in
  5. Keep folding until the mixtures are well combined and slightly runny (you should be able to pick it up and the mixture will drop and form a trace and maintain its shape for a few seconds)
  6. Place baking sheet onto a baking tray
  7. Pipe the macaron mixture onto a sheet of baking paper (roughly 4cm in diameter)
  8. Tap baking tray on table surface to remove large air bubbles in the macaron batter
  9. Let it rest at room temperature for at least 1 hour
  10. Pre-heat oven when a thin skin begins to form on the batter to 170°C or 150°C fan
  11. Bake the macarons for 14-15 minutes
  12. Transfer the macaron shells onto work bench and gently peel the shells off the baking paper and let it cool down
  13. Mix egg yolks, sugar and cornfour together until smooth
  14. Heat the pineapple juice until it starts to simmer
  15. Add pineapple juice into the egg and sugar mixture and whisk continuously as you add the juice
  16. Once all the juice has been added, put the whole mixture back into saucepan
  17. Put it over low heat and whisk continuously until it thickens
  18. Once thick, put in the butter and mix it in while it is still warm
  19. Let it cool down to room temperature
  20. Once all shells and filling are cool, pipe the filling into the shells to assemble



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