Pineapple Macarons

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Pineapple Macarons

Wake your abilities in cooking, and enjoy good times with "Pineapple Macarons”, a tasty meal… for you and your family.

  • Preparation time
  • Preparation time

    25 minute
  • cooking time
  • Cooking time

    75 minute
  • cooking time
  • Serving

    10 People
  • Goody kitchen

Ingredients

Pineapple Filling:
1 small can of Goody Pineapple Tidbits, minced with its juice in the food processor
¼ cup of Sugar
1 Tbsp Corn Starch
3 Egg Yolks
1 Tbsp Butter
1 Tbsp Vanilla
Macarons
1 cup of Sugar
75 ml Water
Whites of 4 Eggs (each two eggs in a separate bowl)
Whites of 3 Eggs, for the cream
200g Almonds, finely grinded and sifted in a fine strainer
1 ¼ cup of Sugar, sifted powder
Yellow Gel Food Coloring to taste
 

Method

1.To Prepare the Filling:Place the minced pineapples with the sugar, starch, butter in a pot over low-medium heat; stir the mixture until the sugar melts, then leave it for 8 – 10 minutes; stirring every once in a while until it becomes thick. Add the vanilla and stir, then add the mixture to the bowl and leave it to cool. Refrigerate it to cool for a bit and becomes incorporated.
2.To Prepare the Macarons:Place the sugar and water in a pot over low heat to prepare the sugar syrup, and leave it to boil for 8 – 10 minutes; stirring every once in a while until the sugar melts. Brush the edges of the sugar syrup stuck to the pot with a brush dipped in water, in order to prevent the sugar from being crystallized or burned on the edges.
3.Whisk the whites of two eggs in the electric stand mixer at a high speed for 12 minutes until it puffs up, incorporates and forms what is called meringue. After 8 – 10 minutes, the sugar syrup will have reached a temperature of 118oC, which is usually measured by your own thermometer (you will not need it if you stick to the specified time).
4.Lower the mixer’s speed slowly and carefully, and add the sugar syrup to the whisked egg whites; continue to whisk for 10 minutes until you obtain a smooth, glossy and incorporated meringue.
5.Mix the almonds with the sugar powder in a large and deep steel bowl, and add the whites of the 2 non-whisked eggs; afterwards, stir the mixture vigorously using a wooden spoon until the sugar melts well and you obtain an incorporated dough. 
6.Add drops of the yellow food coloring with an edge of a stick; stir the mixture until it reaches the desired color, and then add the whisked egg mixture; stirring lightly until you obtain a smooth velvety thickness; so that the mixture will be mixed; taking into account not to overdo it with the mixing and stirring. And Heat the oven at 150oC.
7.Place the mixture in the decorating bag on a sheet coated with parchment paper, then start forming the macarons; taking into account to leave a space between each one and the other (you will need more than one sheet). After finishing with each sheet, slightly pound its surface to get rid of any air bubbles. 
8.Leave the macarons to rest for 30 minutes or until a crust is formed on the surface. Afterwards, place them in the oven for 15 minutes until they puff up a little, then take the macarons out of the oven and leave them in the sheet for a bit until they incorporate and cool.
9.Stuff the macaron by adding an amount of about 1 ½ teaspoon of the filling (depending on the size of the macarons) in the center of each macaron without reaching the edges. 
10.Squeeze it gently with another macaron until the amount ends. Place the macarons in the serving dish and serve