…If you Like Pina Coladas…

Oh, I doooo.  Not enough to actually compose an annoying song about them or write a classified ad about them, though.  I do, however,  like them enough to sit on an All-Inclusive beach in the Dominican Republic and get schnarky off of their tropical goodness. Uno mas, por favor.

(Toes in the sand, I can smell the sunscreen…wait…why does Kenny Chesney keep popping up in this little scenario?  Scoot on over to Margaritaville, Kenny.  This is my daydream, and you mustn’t be in it. I made a list and I heard you on the radio 6 times in 5 hours. That’s 5 too many times. And stop with the steel drums already…you aren’t from the Equator…you’re from a holler as deep as mine. And Yes, I did really make a list. I heard Tim McGraw 5 times in the same 5 hours. So I have list making issues…we all have our quirks.)

Where was I?  Yes, Pina Coladas.  I had a couple of aging egg whites that begged to be macarons again this week, so being the coconut lover that I am, I made them into Pineapple and Coconut Macarons.  Delicious choice.  I added pineapple extract to the shells and mixed in some sweetened coconut to a nice semisweet chocolate ganache for the filling.

I might just write a song about them.  Mr. Chesney, however,  will not be singing it… just so you know.

Pina Colada Macarons

• 1 ounce almonds
• 1 ounce hazelnuts
• 1 cup Confectioners Sugar
• 2 Egg Whites, Room Temperature
• 5 Tbsp. Superfine Sugar
• 1/3 tsp. Pineapple Extract
• 1 Tbsp. Meringue Powder

Preheat oven to 375 degrees F. Line two baking sheets with parchment paper or Silpat and have a pastry bag with a plain tip (about 1/4 to 1/2-inch) ready. Grind together the powdered sugar and nuts in a food processor until finely chopped. In a medium bowl, beat the egg whites until they begin to rise and hold their shape. While whipping, add in the granulated sugar a little at a time, until very stiff and firm, about 2 minutes. If you can turn the bowl upside down and the meringue stays put, you’ve got it. Carefully fold the dry ingredients, in two batches, into the beaten egg whites with a flexible rubber spatula. Before dumping in the second half of the dry ingredients, add your  meringue powder and extract. Stir quickly and gently, then add remaining dry ingredients. When the mixture is just smooth and there are no streaks of egg white, stop folding and scrape the batter into the pastry bag (standing the bag in a tall glass helps if you’re alone). Pipe the batter on the prepared baking sheets in 1-inch circles (about 1 tablespoon each of batter), evenly spaced one-inch or more (3 cm) apart. Rap the baking sheet a few times on the counter to flatten the macarons. Place an empty baking sheet on the lower oven rack, then place the macarons in the upper third of the oven. Bake them for 14-16 minutes. Let cool completely then remove from baking sheet. Macarons that are not being baked (waiting their turn on the counter) are fine, and can be left out unbaked for a half hour or more.

Chocolate Ganache Filling with Coconut

Bring Whipping Cream just to a simmer. Turn off heat, add chocolate. Allow to sit for 5 minutes, stir to combine. Add coconut.  Spread onto cooled Macaron shells.

Now…what’s your favorite flavor combination?  As you may have realized, I have become quite a macaron fiend, so I would love to have some new and interesting combos!  Next up I believe will involve Blackberries and Peaches, but that’s only if you don’t give me a better suggestion!

Until then… Have a great weekend!