These Bakbel products were used:

Cremfilling Deluxe
Coconut (New)

 

• Bake Stable
• Freeze/thaw stable
• Can be injected before or after baking
• Paste texture, easy to spread, easy to write with
• Ready-to-use
• Smooth and creamy texture (fat presence)
• Shelf stable
• Eggless and non-dairy
• Lower dry matter, better to keep the freshness

 

Coconut Macaron

Ingredients

1. Macaron

217g    Almond Powder
390g    Icing Sugar
173g    Egg White
  44g    Sugar

Instructions:

Whip the egg white and add the sugar slowly to achieve a soft meringue.  Sieve the icing sugar and mix together with the almond powder. Fold the almond sugar mixture into the meringue using a spatula. Pipe on Silicon paper or baking mats. Bake at 100 C, for 3 minutes. Open the door for a few seconds and close the door. Switch off the oven for 5 minutes. Open the door again and bake at 150 C, for 8-10 minutes.

 

2. Topping

103g    Coconut dessicated

3. Filling

214g    Cremfilling Coconut
232g    Butter
  70g    Italian Meringue
  10g    Compound


Instructions:

Cream the butter. Whip together the Cremfilling Coconut and the butter. Add the meringue with the Compound and mix by using a spatula.


4. Center Filling (option)

206g    Fruit Filling Mango Dices 70%

 

5. Montage

Pipe the filling on one part of the macaron and add/ push gently the other macaron on top. Option; add the mango dices in the middle.