(How To) French Macarons | Pandan with Coconut Buttercream | Mother’s Day Recipe

(How To) French Macarons | Pandan with Coconut Buttercream | Mother’s Day Recipe

[Music] hi friends and family welcome back to my channel if you’re new bienvenidos my name is Joanna nice to meet you and please consider subscribing and joining our wonderful fusion family where we’re all about good food and diversity French macaroons are considered to be the hardest cookie to make now I won’t say that they’re hard to make as much as they are a little finicky they’re a little temperamental you have to get the batter just right or else they’re gonna go flat and instead of puffing up they’re gonna spread out if I can make this cookie so can you guys and honestly I think as long as you’re trying to make them for somebody that you care a lot about it doesn’t matter if they have a few months on them as long as you give it a go I’ll leave all the ingredients measurements as well as substitutions down in the description box for you guys and we’re gonna get started here are the ingredients for today confectioner’s sugar finely ground almond flour eggs that are at room temperature and some shredded coconut granulated sugar softened butter some salt cream of tartar coconut milk and some coconut extract and to flavor our macarons I’ll be using fondant extra I’m done is a type of shrub that grows a bit like grass that’s sweet and has a rich nutty flavor it’s used in many Asian desserts similar to how vanilla is used in the Western Hemisphere in a bowl place the sifter on top and begin adding the almond flour gently shake or Pat the sifter and discard any almond flour that can’t pass through next sift the confectioners sugar the exact same way and discard any sugar lumps that are too large to pass through pass the almond sugar mixture through the sifter one last time run a spatula through to help break any final lumps there’s going to be about a tablespoon of the mixture that couldn’t pass through and that’s okay you don’t want this in your batter set aside and on to the next step to separate the egg whites over a small bowl gently crack the eggs and begin passing the egg yolk back and forth between the egg shells the egg whites will fall through and be caught by the bowl just be careful not to break the egg yolks since we don’t need the egg yolks for this recipe and you can use them to make something else to a mixing bowl as an egg whites some salt and the cream of tartar I’m going to use my standing mixer so I’m going to attach the whisking tool that a handheld mixer works just the same begin whisking the egg white mixture on medium speed until frothy once the egg white mixture looks like this increase the speed to medium-high and begin adding the sugar keep whisking until you stiff peaks the air white mixture will be doubled in size and have a glossy thick appearance now add the egg whites to the almond flour sugar mixture and gently begin folding everything together slowly to fold the egg whites into the batter run the spatula clockwise from the bottom up around the side and cut the batter in half remembering to take your time it’s not a race once the mixture is a bit thick add the pawns on extract and keep folding you don’t want to over or under mix your batter I normally do about 40 to 45 folds to test the batter’s pick some up with the spatula and drop it into the bowl if the batter breaks off while being dropped back into the bowl and doesn’t continuously run off the spatula it needs to be mixed some more after a few more mixes test the batter again if it runs off the spatula continuously and slow thick ribbons like shown and has a glossy appearance it’s ready now transfer the batter into a pastry bag with a round tip I want to place the pastry bag inside a tall glass with the bag inverted halfway to make it a bit easier once I have my pastry bag about half of the way full I’ll pull up the sides of the bags and twist the ends together to close it on a baking sheet here I’m using a template for mini macaroons that are about an inch and a quarter in diameter place the silicone mat over the template and begin piping you can pipe the batter using a macaron template like this or practice piping circles on your own whatever you’re most comfortable with continue piping circles until you filled the baking sheet remember you can make them any size you like now pick up the baking sheet and give it a few good taps here we’re not going to be so gentle because we want to remove any excess air bubbles if you use the macaron template be sure to carefully remove it allow these to rest outside for about thirty minutes to an hour depending on the humidity of where you live in the meantime preheat the oven to 300 degrees Fahrenheit after resting the macaroons a skin will form on the outside so they should no longer be sticky to the touch place in the middle of an rack one tray at a time and bake for 15 minutes after baking allow them to cool before pulling them completely on a baking rack here in the mini macaroons and I also made a few larger ones that I piped by hand regardless of the size the outside of the macaron should have a smooth top without any cracks and have cute little feet which is really just the ridge around the cookie but calling the feet is cuter to a mixing bowl add the confectioner sugar the softened butter the coconut milk the coconut extract and the shredded coconut now mixed together until everything is well incorporated and the butter screen has a nice creamy consistency now transfer the coconut butter cream filling to a piping bag just like we did for the macaron batter next pair each macaroon with another that’s similar in size then pipe some of the filling to one side of the macaron shell and place the matching macaron on top to soundly stuff together and do the same for the rest that’s it the unique bond on flavor and coconut buttercream filling goes so well together no matter what size you make your macaroons there’s just something really adorable about them serve them alongside some tea or any other treats for a sweet gathering these cookies may be finicky and mine are certainly not perfect but you know what they’re so worth the effort I hope you can try making them at home – good thank you so much for watching if you like this video don’t forget to give it a big thumbs up comment share and subscribe to join our wonderful fusion family but again guys like always on sending up come on beso not miss they make women and I’ll see you guys next time swear big happy Mother’s Day happy Mother’s Day hey bye bye I’m rambling again salute never you learn to do that I take after my mom I talk too much [Music]

French Macarons are adorable and Pandan flavored French Macarons with a Coconut Buttercream Filling are so tasty! The flavor inspiration comes from Vietnamese Banh Kep La Dua (Pandan Waffles). This is a popular flavor combination in many Asian countries and it’s delicious! 🥥 🌴 😍

Hi Fusion Fam! ❤️🌎 Happy Recipe Friday! Mother’s Day is fast approaching so in honor of that I’m going to make French Macarons and take the challenge of making this finickey little cookie for the special ladies in my life. French Macarons have endless flavor and filling combinations. They are a finicky cookie to make, but with some patience we can work towards mastering French Macarons! Suerte En La Cocina – Good Luck In The Kitchen 💖🍀

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Hola! I’m Johanna, a Latina of Spanish, French, & Irish descendants. I’m a researcher turned entrepreneur and married to my best friend who happens to be Vietnamese. We’re a wonky fusion, but like it that way! ☆ My channel is mostly Cooking & Intercultural Lifestyle based. I love COOKING, being with my family & friends, dressing up, and just being happy! We also have two yorkies named Leo & Louie that are our spoiled furry children! Their endless shenanigans always make us laugh. See you in the next video!

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Ingredients, Measurements, & Alternatives Listed Below:

French Macarons:
1 ¾ cups confectioner’s sugar (210g)
1 cup finely ground almond flour or almond meal (120g)
3 egg whites at room temperature (118g)
¼ tsp. of cream of tartar
Pinch of salt
¼ cup sugar (50g)
½ tsp. of Pandan Paste/Gel Extract

Coconut Buttercream Filling:
1 ½ cup confectioner’s sugar (120g)
½ cup unsalted softened butter (114g)
1 cup unsweetened shredded coconut (60g)
5 tbsp coconut cream (50g)
½ tsp coconut extract

Alternatives:
If you cant find Pandan flavoring you can try to mimic its flavor profile by mixing in ¼ tsp. of vanilla extract with ¼ tsp. hazelnut extract to a few drops of green gel food coloring. Once mixed then add to batter. You never really want to place wet ingredients into this batter. The gel coloring serves as an emulsifier.

You can also replace the Pandan flavoring altogether with ½ tsp of any gel flavoring of your choice.

Template I used for mini macarons:
https://www.flickr.com/photos/pasdebasque15/16724601004/sizes/o/

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What I use to film:
Canon PowerShot G7X Mark: https://amzn.to/2q9CbZH

*Disclaimer – not sponsored to make this video or asked to show the items. Amazon links are affiliate links.

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Notes:
* If you forget to bring your eggs to room temperature, you can place them in warm water for about 5 minutes to speed things up. Egg whites at room temperature produce better quality air bubbles when stiff.

** Cream of tartar helps the egg whites maintain their stiff peaks and this in turn will benefit the batter once incorporated.

*** The color of the batter will lighten once baked so when mixing into the batter add a bit more gel coloring than the color that’s desired.

****Always wash your hands after handling raw eggs. Sorry guys the science geek in me just has to say this even though everyone knows this already.

Suerte En La Cocina – Good Luck In The Kitchen 💖🍀

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