Ingredients
Tropical French macaroons
Method
Tropical French macaroons
1.Grease oven trays; line with baking paper.
2.Process ground almonds and mango until very fine.
3.Beat egg whites in small bowl with electric mixer until soft peaks form. Add caster sugar and a little food colouring, beat until sugar dissolves; transfer mixture to large bowl. Fold in sifted icing sugar and almond mixture, in two batches.
4.Spoon mixture into piping bag fitted with 1cm (½-inch) plain tube. Pipe 4cm (1½-inch) rounds, about 2.5cm (1 inch) apart, on trays. Tap trays on bench so macaroons spread slightly; stand about 30 minutes or until macarons feel dry to touch.
5.Preheat oven to 150°C/300°F.
6.Bake macarons about 20 minutes. Cool on trays.
7.Meanwhile, for coconut lime filling, bring cream to the boil in small saucepan. Remove from heat; add chocolate, stir until smooth. Stir in rind and extract. Stand at room temperature until spreadable.
8.Sandwich macarons with coconut lime filling.
Add only a very small amount of food colouring or it will alter the texture of the meringue. Do not be tempted to remove the macarons from the oven tray before they have cooled completely or they will stick.
Note
