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Home / Mango Coconut Macarons

Mango Coconut Macarons

Mango Coconut Macarons

Rating:

Recipe Created By:
PreGel Professional Training Center
Difficulty:
Intermediate

  • Components Of Recipe
  • Mango Coconut Macarons
  • Mango Gelee
  • Coconut Pannacotta

Mango Coconut Macarons

250g (8.8oz)
40g (1.4oz)
90g (3.2oz)
250g (8.8oz)
250g (8.8oz)
100g (3.5oz)
as needed
1g (0.04oz)

Method of Preparation

  1. Combine the sugar and water; bring to a boil; cook to 118°C/244°F.
  2. While cooking sugar, begin whipping 90g. egg whites and in a mixer. Pour cooked sugar over whipping egg whites; continue to whip till bowl is cool to the touch.
  3. Combine the almond flour and powdered sugar in a robot coupe; transfer to a mixer with the paddle attachment; mix in the second egg whites.
  4. Mix the two together; pipe on a silpat; bake at 171°F/340°F.

Mango Gelee

400g (14.1oz)
100g (3.5oz)
100g (3.5oz)
10g (0.4oz)
95g (3.4oz)

* can be replaced with

Method of Preparation

  1. Combine all of the ingredients and blend well using an immersion blender.
  2. Pour into desired mold and refrigerate until set.

Coconut Pannacotta

100g (3.5oz)
300g (10.6oz)
300g (10.6oz)
15g (0.5oz)

Method of Preparation

  1. Bring to the milk to a simmer over low heat, add the .
  2. Add the remaining ingredients and blend well using an immersion blender.
  3. Pour into desired mold and refrigerate until set.
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Have Questions?

Speak to our chef's at the PreGel Professional Training Center to learn more about this recipe.
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