This is inspired by the dessert we often have at the hawker centres back home. To me, the coconut milk taste stands out whenever I consumed it, coupled with the red beans and I love chewing on them. Thus, this is my take on this Cendol macaron.
The basic recipe for the shell is used and coconut buttercream for the filling. To lend a cendol appearance to it, red bean paste and coconut jelly are added. Later, strawberries are inserted to give a more vibrant outlook to the dainty macaron.
Basic recipe (adapted from Macarons by Annie Rigg)
Makes about 40 shells = 20 filled macarons
200g/ 1 1/2 cups confectioners’ sugar
100g/ 2/3 cup ground almonds
125g egg whites (aged) – about 3 eggs
a pinch of salt
40g /3 tbsp caster sugar
Combine the confectioners’ sugar and ground almond and sieve it. Set aside.
In a spotlessly clean and dry mixing bowl, put the egg whites and add a pinch of salt. Using the whisk attachment, beat until they will only just hold a stiff peak (looks like the bubble bath foam).
Continue to whisk at medium speed while adding the caster sugar a teaspoonful at a time. Mix well between each addition to ensure that the sugar is thoroughly incorporated before adding the next spoonful. The mixture should be thick, white and glossy. A test to perform to show that it is ready is to invert the mixing bowl. If nothing falls out, you are all set to go!
Fold the confectioners’ sugar and almond mixture into the egg whites. The mixture should be thoroughly incorporated and smooth. Do not overmix! When it is ready, the mixture should drop from the spoon in a smooth molten mass.
Fill the piping bag with the mixture and pipe evenly sized rounds, about 3.5cm across onto the prepared baking sheets. I used the 807 Ateco piping tip.
Tap the bottom of the baking sheets sharply, once, on the work surface to expel any large air bubbles.
Add any edible decorations (I added gold glitter) onto the unbaked macaron shells. The top left one was a mistake; I added too much!
Leave the macarons for at least 15 minutes, and up to 1 hour, until they have “set” and formed a dry shell. They should not be sticky, tacky or wet when tested with your fingertip.
Preheat the oven to 325 F.
Bake the macarons on the middle shelf of the preheated oven, one sheet at a time, for 10 minutes. The tops should be crisp and the bottoms dry. Leave to cool on the baking sheet before inserting the filling.
200g unsalted butter, at room temperature
100g confectioners’ sugar
70ml coconut milk
2/3 tablespoons caster sugar
Beat the butter until creamy and pale. Gradually add the confectioners’ sugar, beating well until the buttercream is smooth.
Whip the coconut milk and caster sugar until it turns slightly frothy, and add this to the buttercream. Beat until smooth
Pipe in the buttercream and add the red bean paste, coconut jelly and/or strawberries on the shell before sandwiching it.