Pandan Macarons with Coconut Filling

This was the first time I make French Macarons. I have been researching it for a week now, and finally I have a chance to make them. My Macarons turned out great. :-) I am sooo happy. Check them out!!!

But I think I am in so much trouble. I can't stop eating them :-(

Don't they look irresistable?

I think I better put them away before I eat them all. Then I really am in big trouble for real.

Enjoy!

Ingredients: for plain shells (for chocolate shells, add 10 g cocoa powder)

140 g egg whites
180 g sugar
5 g dry egg white powder (optional)
160 g almond flour
160 g icing sugar

1 TB of pandan paste (or until you get the color you like)

Filling:

1/3 cup (75 g) egg whites

1/2 cup (100 gram) granulated sugar (or less depending on how sweet you want it)

1/2 stick of butter (room temp)

2 teaspoon of pandan paste

1 cup of whipped cream

1/2 cup of coconut flake

Method for the shell:

1. Separate your eggs and store the whites at room temperature in a covered container. I leave it in room temperature for at least 24 hours.

2. In a stand mixer, whip the egg whites to a foam, gradually add the sugar until you get a smooth, glossy appearance.

3. Combine the almonds, powdered sugar in a food processor.

4. Pass through a sieve.

5. Incorporate the dry ingredients so the egg whites don't deflate and start folding it carefully.

6. Mix it well and test to see if the batter has the thickness and body (as long as it's not so liquidly then you're good to go.)

7. Fill a pastry bag with a plan tip.

8. Pipe small rounds (1.5 inches in diameter) into the silicone liner.

9. Let the macarons sit out for 30 min to harden their shells. If the top has dried and not stick to your finger, then they are ready.

10. Preheat the oven to 325 F.

11. Bake for 12-15 minutes.

12. Cool completely and pipe your chosen filling.

Method for the filling:

1. Whip the egg whites in the standing mixer.

2. Add the sugar.

3. Continue whipping on high and add the butter.

4. Add in the pandan paste

5. Put in another bowl.

6. Whip the heavy cream in the standing mixer.

7. Fold the whipped cream with the egg white filling