last friday was one of my coworkers' last day. she's moving back to nyc to be closer with her family. as a parting gift, i decided to make her some french macarons. when making the browned butter buttercream, we had some leftover coconut milk from m's first go at chicken biryani that we had for dinner so i decided instead of milk or cream, i would add in a little coconut milk. once the buttercream was completed, i could taste the hint of coconut in it. so i guess you can say that's how i got about to the name of this french macaron. i absolutely love coconut and have recently taken a liking to browned butter, so i think i'll be making this again whenever there's coconut milk leftover available.
so, how good is it? one word. scrumptious. below's the recipe should you want to try it. and if you do make some and do feel free to let me know what you think. as always, happy baking and eating!
browned butter buttercream or anything has become a new favorite in my baking. i love how yummy it smells and tastes. the coconut and browned butter combo is perfect for this macaron! delish.
browned butter coconut french macarons
1 cup powdered sugar
3/4 cup almond meal
2 large egg whites, at room temperature
5 tablespoons granulated sugar
browned butter coconut buttercream filling:
4 tablespoons butter
2-1/2 to 3 cups powdered sugar
2 tablespoons coconut milk
cream or milk, if needed
to make the macaron batter/shells:
- line two baking sheets with parchment paper and have a pastry bag with a plain tip (about 1/2-inch, 2 cm) ready.
- sift together the powdered sugar and almond meal so there are no lumps. set aside.
- in the bowl of a standing electric mixer (or if you prefer, you can use a bowl and hand mixer), beat the egg whites until they begin to rise and hold their shape. while whipping, beat in the brown sugar until very stiff and firm, about 2 minutes.
- carefully fold the dry ingredients, in two batches, into the beaten egg whites with a flexible rubber spatula. 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 parchment-lined baking sheets in 1.35-inch circles evenly spaced one-inch apart.
- rap the baking sheet a few times firmly on the counter top to flatten the macarons. then let it sit for at least 30-60 minutes depending on humidity before baking them in the oven. about 10-15 minutes before baking, preheat oven to 350 degrees F. bake for 15 minutes.
- once macaron shells are out of the oven, let them sit for 30-60 seconds before removing the hot baking sheet underneath. let the macarons cool completely before removing them from the parchment paper.
for browned butter coconut buttercream filling:
- brown the butter in a small saucepan over medium heat. i say let the butter melt and hang out until it gets to that nice golden color and your kitchen smells delicious.
- turn off the stove and pour the brown butter into a medium size bowl. add in the powdered sugar and the coconut milk and mix the ingredients together on low speed until they're incorporated. then turn the speed to medium and mix for 2-3 more minutes until everything is blended and you've reached the right consistency for buttercream. add in a little milk or cream if the buttercream is too thick or more powdered sugar if it's too thin. once everything looks good it should be ready to use.
- before assembling these cookies, make sure to pair up all the cookie shells so they are as close as possible in size.
- using a knife, spread a good amount of the brown butter coconut buttercream on the inside of the macarons then sandwich them together.
- let them stand at least one day (keep them refrigerated) before serving (serve at room temperature), to meld the flavors.
store in airtight container for up to 5 days. makes 20-24 macarons. happy eating because these are really, really, good! :)