Macarons – “Rafaello”

Macaron "Rafaello" - Delicate Coconut Shell filled with White Chocolate Ganache, by LettheBakingBeginBlog.comPinit

Did you know that you can change the flavor of not only the filling in macarons, but the shells themselves? Following a simple ratio rule, you can make them hazelnut, coconut or any other nut that you desire. This time I will tell you how to make Coconut Flavored Macarons filled with White Chocolate Ganache, which resemble the ever-so-famous Rafaello Candy.

Macaron "Rafaello" - Delicate Coconut Shell filled with White Chocolate Ganache, by LettheBakingBeginBlog.comPinit

There is a reason why the famous macarons are made primarily with Almond Flour – it is very low in fat content, especially compared to other nuts. It’s important when trying to play with flavors, not to ruin the fat content ratio, otherwise we’d end up with a mess,  not macarons. Keeping the Almond flour and whatever other kind of nut flour you want to use to 50:50 will allow you to change the flavor without ruining the appearance.
When taking pictures, I had several different flavors of macarons, but the ones with sprinkled with Coconut Flour and filled with white filling, are the ones I will tell you how to make today.

Macaron “Rafaello”

Ingredients

Macaron Shells

  • 100 grams egg whites, aged at room temperature for 24 hours (or microwaved for 25 seconds, in 5 second intervals, stirring in between)
  • 50 grams white sugar
  • Pinch of salt
  • 50 grams coconut flour
  • 50 grams almond flour
  • 200 grams white powdered sugar

White Chocolate Ganache

  • 100 grams white chocolate best quality you can afford, finely chopped
  • ¼ cup heavy whipping cream, heated

Instructions

Make Macaron Shells

  1. Preheat oven to 300F. Line 2 baking sheets with parchment paper. Fit pastry bag or a ziplock bag with round ⅓ inch inch tip. Set aside.
  2. In a bowl of food processor combine powdered sugar, coconut and almond flour. Process for 3-4 minutes, until completely powdered, stopping to scrape the contents from the bottom.
  3. In a thoroughly cleaned bowl of a mixer, fitted with whip attachment, whip egg whites with a pinch of salt until slightly frothy.
  4. In 2 additions add the sugar and continue whipping until firm peaks.
  5. Sift in the nut mixture into the meringue. With a quick swirling motion, quickly make 4-5 stirs with spatula, then gently continue folding the mixture until the batter falls off the spoon in a ribbon, which disappears within thirty seconds.
  6. Spoon the mixture into the prepared pastry bag and pipe 1 inch rounds on the parchment paper, 1.5 inches away from each other.
  7. Take the sheet and rap it against the counter for about 4-5 times, or if there’s a small tip left at the top of the macaron from piping, keep rapping against the counter until it disappears.
  8. Quickly sprinkle the still wet macarons with coconut flour.
  9. Place the baking sheet on the middle rack in the oven and bake for 12-14 minutes, or until the shells are hard to the touch and can be removed from the parchment almost with no problem (if they stick slightly in the middle, it’s OK, they will come off fine when cooled)
  10. Slide off the parchment paper onto the counter and allow the macarons to cool completely before removing.
  11. Repeat with the second sheet.

Make White Chocolate Ganache

  1. Pour heated heavy cream over chopped white chocolate. Allow to sit for 2-3 minutes undisturbed. The heat from the cream will start to melt the chocolate.
  2. With the spoon, slowly stir white chocolate and cream until smooth.
  3. Allow to sit uncovered at room temperature until firm.
  4. Transfer to a ziplock bag with a snipped end or use a spoon to fill macarons.

To fill macarons

  1. Pair macarons by size. Pipe a dollop of filling onto one shell, pressing together with the other shell.
  2. Best eaten once the macarons have been allowed to sit at room temperature for 12-24 hours.

Bon Appetit & Happy Pinning

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Hashtag your photos #LetTheBakingBeginBlog so I can see your creations and for a chance to be featured!

Pinit

Macaron "Rafaello" - Delicate Coconut Shell filled with White Chocolate Ganache, by LettheBakingBeginBlog.comPinit

Watch this video from Beth @ Entertaining with Beth, and listen to what she says about what makes your macaron endevours successful. I do have to say that I don’t agree with her last tip that macarons absolutely need to sit out to get good results because I never do it and I always get great results. Otherwise, everything she says, do it!))

Bon Appetite & Happy Pinning!


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Comments

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  • Oksana

    I really wish for recipes like this you would have step-by-step pictures. The cookies look beautiful but I do not think I will be making since I failed on macaroons before! Thank you for the recipe though!

    · Reply
    • Thank you for your comment and honesty Oksana. I do understand that step by step instructions and pictures are the best but unfortunately at this time it’s just not possible for me to do the step by step pictures. Trying to help, I found a video on youtube (there’s a lot of other great videos that you can watch to hone your macaron making skills) that talk about what makes a great macaron and added it into the post. Watch it and with time you too can be a macaron pro 🙂

      · Reply
  • Marina

    Wow those look so good! I love making macarons more then eating them. Still wAiting to find time to make the lemon ones. And now these!! Thank you for another great recipe!

    · Reply
    • You’re welcome Marina, glad to have readers like you who appreciate my work 🙂

      · Reply
  • These look so impressive! I wish I had one or five in front of me right now! 😉

    · Reply
    • Yes, five is better than one))

      · Reply
  • I like Macarons – and Rafaello candies. I bet these are delicious :). Great photos as usual.

    · Reply
    • Thank you Natasha! These pictures were taken at least 5-6 years ago, I just now got to interpreting this recipe from Russian to English))

      · Reply
  • Oksana

    Hello! How many macarons does this recipe make? Also, is it okay to double the recipe and still get good results?

    · Reply
    • It depends on the size, but it’s between 20-30, if they range in size from 1.5 to 2 inches big.

      · Reply
  • Tanya

    I made these 3x and every time was so thick my arm hurt to mix.i usually make martha stewarts macarons and they always turn out. I give up. I measured 3x on a scale…hmmm

    · Reply
    • Tanya,
      The batter does start out very thick but as you keep folding the batter thins out. I know what you’re talking about when you say your arm hurt as it does take some elbow grease to get these folded to the right consistency. What exactly didn’t work for you in this recipe? What kind of coconut flour did you use?

      · Reply
  • Angela

    Hi I have a question regarding coconut flour. There is an actual coconut flour that I got at whole foods and there is shredded coconut that I see on your pictures. Which one did you use? I would like to make these today, they look amazing and I love this flavor. Thank you

    · Reply
    • Hi Angela,
      The kind I use is the kind you see the link to below the post. I have bought it from Bob’s Mill and it’s just very fine shreads of coconut, also I bought the same kind in bulk section somewhere else (I can’t remember where) where it was the same kind (tiny shreds) but it was called coconut flour.

      · Reply
  • These sound delicious and the little peach fuzz from the coconut is so adorable! I’m having a macaron link party on my blog this month and I’d be delighted if you could join and share these macarons. Hope to see you there!

    http://triedandtwisted.blogspot.com/2014/03/march-of-macaron-linky-party.html

    · Reply
  • anna

    Batter was to thick and never thinned out. I give up.

    · Reply
    • The law of physics would say that you gave up too soon:) Grease deflates meringue. The grease in nuts deflates the whipped egg whites, which thins the batter. It always starts out very thick, but as you continue to fold the batter (it might take some time and elbow greese), it will thin out. Or, you made a mistake measuring the ingredients and added way too much nuts, in which case even after the folding, there was enough nuts to just abosorb the moisture without thinning the batter. I hope this mishap didn’t make you give up on macaron forever 🙂

      · Reply
  • […] Just in case you’re curious, I also made these lollipop macarons filled with with white chocolate ganache and raspberry (you can find the recipe for the shells here, and the recipe for the white chocolate ganache that circled the raspberry inside the macaron right here), […]

    · Reply
  • OLGA KUZISHIN

    So I’ve made other macaron recepies with success, but this one just didn’t turn out right… like with everyone’s comments, it came out to big clump at the end, and i measured eveything to the tee on a kitchen weight scale. Maybe you should try remaking this following your own recepe and see what comes out… im sorry, ingredients wasted ;(

    · Reply
    • Hi Olga, I’m sorry you feel that this is a bad recipe. As far as remaking my own recipes, this recipe is the only one I use for macarons, and the proportions are the same as any other recipes you see on my blog (for macarons), which you can find under “macarons“. I have also taught a class on how to make macrons using this recipe, with 30 people attending, so I am quite sure in this recipe.

      As evidenced by the pictures of this recipe and others, the recipe works, but as I already mentioned in the comments above, with macaron batter the idea is that its thick in the beginning and as you fold it it thins out, if it didn’t, my macarons would not work and you would not see them look proper on my pictures.

      If you add half a cup of liquid (which is what 100 grams of egg whites is approximately) to 1 cup of sugar and one cup of nuts, the liquid in the egg whites will melt the sugar and make the whole thing runny like soup. To prevent the super runniness, you whip the egg whites and then control the thickness by folding it to proper consistency. So if you continued to fold them, they would eventually get there.

      · Reply

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