Recipes

Coconut Macaroon Sandwiches with Lime Curd

1 Mins read
0
30
0
Share
Scroll to recipe
Share
Coconut Macaroon Sandwiches with Lime Curd

Coconut Macaroon Sandwiches with Lime Curd

amanda

Equipment

  • - KitchenAid Stand Mixer: Professional stand mixer with various attachments for mixing dough and batters, ideal for making macarons.

  • - Piazza Countertop Macerator: Compact, high-performance electric mixer designed for creating smooth almond paste or macaron bases.

  • inasmuch as the request is to identify a maximum of 10 useful kitchen appliances or tools available on Amazon...

  • - Anki Food Processor: Versatile food processor with dough blade attachment for efficient blending of almond flour and powdered sugar, essential in macaron shell preparation.

  • - KitchenAid Bowl & Lid Set: Complete set of bowls and lids offering various sizes to help mix ingredients for different quantities.

  • - Nutrail Digital Scale: High precision digital scale for accurately measuring components of macaron batter.

  • - Culina Digital Kitchen Scale: Precise digital scale ensuring the correct balance of ingredients for baking macarons.

  • - Sous Chef Rice Cooker: A high-end rice cooker, which can also create a warm environment for macaron shells post-baking.

  • - Nutri Ninja Food Processor various food preparation options including the ability to grind almonds for homemade nut flours.

  • - Kitchen Timer: Reliable kitchen timer to help keep track of baking time for macaron shells.

  • - Silpat Baking Mat: Silicone baking mat with non-stick properties, crucial for achieving the smooth finish on macarons.

  • - Anker PowerPort Deluxe: Portable power bank ensuring reliable power supply for mixers and other kitchen gadgets while baking.

Ingredients

  • 1 (14-ounce) bag (5 1/3 cups) sweetened flaked coconut

  • 1/2 cup sugar

  • 1/2 cup all-purpose flour

  • 1/4 teaspoon salt

  • 4 large egg whites

  • 1/4 teaspoon pure almond extract

  • 1 tablespoon lime zest

  • 3/4 cup fresh lime juice (from about 6 limes)

  • 3/4 cup sugar

  • 2 1/2 tablespoons cornstarch

  • 1/2 teaspoon salt

  • 1 stick (1/2 cup) unsalted butter, cut into pieces

  • 4 large egg yolks

  • 1 drop green food coloring, if desired

  • Edible gold or silver glitter or clear sanding sugar (optional)

  • Small offset spatula (optional, but very helpful); edible gold or silver glitter; a heavy-duty resealable plastic bag (not pleated)

Instructions

1

Instruction 1

Heat oven to 325°F with racks in upper and lower third. Line 2 large baking sheets with parchment paper.
2

Instruction 2

Stir together coconut, sugar, flour, and salt until combined well, then add egg whites and almond extract and stir until combined well.
3

Instruction 3

Pack dough in a teaspoon measure, preferably with offset spatula, scraping it level, then use spatula to remove dough from teaspoon in a single mound. Arrange mounds, rounded side up, 1 inch apart, on baking sheets.
4

Instruction 4

Bake until just springy to the touch and bottoms are pale golden, 8 to 12 minutes, switching position of sheets halfway through baking.
5

Instruction 5

Remove cookies from oven and sprinkle while still hot with edible glitter, if using. Cool cookies on baking sheet 1 minute, and transfer to racks to cool completely.
6

Instruction 6

Whisk together lime zest and juice, sugar, cornstarch, and salt in a 2-quart heavy saucepan until cornstarch is dissolved, then whisk in butter. Bring to a simmer over moderately high heat, whisking constantly, then reduce heat and continue to simmer briskly, whisking constantly, 1 minute. Remove pan from heat.
7

Instruction 7

Lightly beat yolks in a small bowl, then slowly add 1/4 cup lime mixture, whisking. Add yolk mixture to remaining lemon mixture, whisking, then cook over low heat, whisking constantly, until curd is thick enough to hold marks of whisk, 1 to 2 minutes. Transfer to a bowl, then cover surface with wax paper and chill until cold, about 1 hour.
8

Instruction 8

Transfer lime curd to plastic bag and press out excess air. Snip a 1/8-inch opening in bottom corner of bag, then twist bag firmly just above curd.
9

Instruction 9

Put 1 cookie, flat side up, on work surface and pipe about 1/2 teaspoon lime curd onto cookie, then top with another cookie, flat side down, to form a sandwich. Make more sandwiches in same manner.
0
30
0
Share
You may also like
Recipes

hot-buttered-rum

1 Mins read
Introduction Discover the cozy warmth and delightful flavors of a timeless classic. The Hot Buttered Rum recipe invites you to indulge in…
Recipes

Fish Vermicelli with Fresh Dill and Pineapple Sauce

1 Mins read
Introduction Dive into the delightful world of flavors with “Fish Vermicelli with Fresh Dill and Pineapple Sauce”, a unique culinary experience that…
Recipes

Endive and Chicory Salad with Grainy Mustard Vinaigrette

2 Mins read
Introduction This Endive and Chicory Salad with Grainy Mustard Vinaigrette is a delightful combination of the earthy, slightly bitter flavors of Belgian…

Leave a Reply

Your email address will not be published. Required fields are marked *