Coconut Macarons with Thai Iced Tea Filling

Introduction

Coconut Macarons with Thai Iced Tea Filling is a delightful fusion of two beloved flavors: the delicate, chewy texture of coconut macarons and the creamy, spiced sweetness of Thai iced tea. This unique recipe combines the best of French pastry with the exotic notes of Thai cuisine, creating a treat that is both sophisticated and comforting. The coconut macarons provide a subtle sweetness and a satisfying chew, while the Thai iced tea filling bursts with the familiar flavors of black tea, star anise, cardamom, and condensed milk. This is a dessert that is sure to impress with its intricate design and unforgettable taste.

The first time I experimented with this recipe, I was captivated by the idea of merging the classic French macaron with the vibrant flavors of Thai iced tea. As I piped the macaron shells and watched them bake, the subtle aroma of coconut filled the kitchen. Then, as I prepared the Thai iced tea filling, the warm, spicy notes of cardamom and star anise created an irresistible aroma that transported me to the streets of Thailand. The moment I sandwiched the macarons with the creamy filling and took my first bite, I knew I had created something truly special – a harmonious blend of cultures and flavors that was simply divine.

What I love most about these Coconut Macarons with Thai Iced Tea Filling is their ability to evoke a sense of adventure and nostalgia in every bite. The delicate sweetness of the coconut perfectly complements the bold, spiced flavors of the Thai iced tea, creating a balance that is both intriguing and comforting. It’s a dessert that requires a bit of patience and precision but is well worth the effort. You can customize the macaron shells with different food colorings or add a touch of lime zest to the Thai iced tea filling for an extra burst of flavor. No matter how you choose to prepare them, these macarons are guaranteed to be a conversation starter and a crowd-pleaser.

Perfect for

• Tea parties
• Dessert tables
• Special celebrations
• Gifts for foodies
• Showcasing baking skills
• Cultural fusion desserts

Why You’ll Love These Coconut Macarons with Thai Iced Tea Filling

Here’s why Coconut Macarons with Thai Iced Tea Filling will become your new favorite treat:

• Unique Flavor Combination: The delicate sweetness of coconut macarons perfectly complements the bold, spiced flavors of Thai iced tea, creating a harmonious and memorable taste experience.
• Impressive Presentation: Macarons are known for their elegant appearance, and these coconut macarons with a vibrant orange filling are no exception, making them perfect for special occasions.
• Delicate and Chewy Texture: The perfectly crafted macaron shells have a delicate, crisp exterior and a chewy interior, providing a satisfying mouthfeel.
• Authentic Thai Iced Tea Flavor: The filling is made with real Thai iced tea, ensuring an authentic and rich flavor that captures the essence of this beloved beverage.
• Skill-Building Recipe: Making macarons is a rewarding challenge that allows you to hone your baking skills and create a truly impressive dessert.

Preparation and Cooking Time

• Total Time: 4 hours (including resting and chilling time)
• Preparation Time: 1 hour
• Resting Time: 30-60 minutes
• Baking Time: 12-15 minutes per batch
• Chilling Time: 1 hour
• Servings: Approximately 24 macarons (48 shells)
• Calories per macaron: Approximately 150-180 calories
• Key Nutrients: Protein: 2g, Carbs: 20g, Fat: 8g

Ingredients

Gather these ingredients to make your Coconut Macarons with Thai Iced Tea Filling:

For the Coconut Macarons:

• 1 cup (100g) almond flour, finely ground
• 1 cup (100g) unsweetened shredded coconut, finely ground
• 1 cup (200g) powdered sugar
• 4 large egg whites, aged at room temperature for 24-48 hours
• 1/2 cup (100g) granulated sugar
• 1/4 teaspoon cream of tartar
• Pinch of salt
• Coconut extract (optional, a few drops)
• White gel food coloring (optional)

For the Thai Iced Tea Filling:

• 1/2 cup heavy cream
• 1/4 cup strong brewed Thai iced tea (see instructions below)
• 4 ounces white chocolate, finely chopped
• 2 tablespoons unsalted butter, softened
• 1/4 cup sweetened condensed milk
• Orange gel food coloring (optional)

Instructions for Brewing Thai Iced Tea:

• 2 tablespoons Thai tea leaves (loose-leaf or tea bags)
• 2 cups boiling water
• Sweetened condensed milk, to taste

Ingredient Highlights

• Almond Flour: This is the base of the macaron shells, providing a delicate texture and nutty flavor. Ensure it is finely ground for a smooth batter.
• Shredded Coconut: Adds a subtle coconut flavor and enhances the chewy texture of the macarons. Grind it finely to avoid a grainy batter.
• Egg Whites: Aged egg whites are essential for achieving the proper meringue consistency and ensuring the macarons rise properly and develop feet.
• Thai Tea Leaves: These provide the signature flavor and color of Thai iced tea. Look for them at Asian grocery stores or online.
• White Chocolate: Provides the creamy base for the Thai iced tea filling and complements the spiced flavors.
• Sweetened Condensed Milk: Adds sweetness and creaminess to the Thai iced tea filling, enhancing its authentic flavor.

Step-by-Step Instructions

Here’s how to make Coconut Macarons with Thai Iced Tea Filling:

Prepare the Thai Iced Tea (for the filling):

1. Brew the Tea: Steep 2 tablespoons of Thai tea leaves in 2 cups of boiling water for 5-7 minutes. Strain the tea and discard the tea leaves.
2. Sweeten to Taste: Add sweetened condensed milk to the brewed tea, stirring until dissolved. Adjust the amount to your preference. The tea should be strong and slightly sweeter than you would typically drink it.
3. Cool the Tea: Let the Thai iced tea cool to room temperature before using it in the filling.

Make the Coconut Macarons:

1. Prepare the Dry Ingredients: In a food processor, combine the almond flour, ground coconut, and powdered sugar. Pulse until finely ground and well mixed. Sift the mixture through a fine-mesh sieve into a large bowl. Discard any large particles.
2. Prepare the Meringue: In a clean, grease-free bowl, beat the aged egg whites with a pinch of salt and cream of tartar using an electric mixer until soft peaks form.
3. Add Sugar Gradually: Gradually add the granulated sugar to the egg whites, beating on medium-high speed until stiff, glossy peaks form. The meringue should be stable and hold its shape.
4. Add Color and Flavor (Optional): If using, add a few drops of coconut extract and white gel food coloring to the meringue and mix until evenly colored.
5. Macaronage: Gradually add the sifted dry ingredients to the meringue, folding gently with a rubber spatula. Start by incorporating a small amount of the dry ingredients at a time.
6. Achieve the Right Consistency: Continue folding until the batter is smooth and flows like lava. It should fall in a ribbon from the spatula and slowly disappear back into the batter after a few seconds. This step is crucial; be careful not to overmix.
7. Prepare the Piping Bag: Fit a piping bag with a round tip (about 1/2 inch in diameter).
8. Pipe the Macarons: Transfer the macaron batter to the piping bag. Pipe small, even circles (about 1.5 inches in diameter) onto baking sheets lined with parchment paper or silicone mats.
9. Tap the Baking Sheets: Gently tap the baking sheets on the counter several times to release any air bubbles in the batter. Use a toothpick to pop any remaining bubbles.
10. Rest the Macarons: Let the macarons rest at room temperature for 30-60 minutes, or until a skin forms on the surface. The tops should be dry to the touch and not sticky.
11. Preheat the Oven: Preheat your oven to 300°F (150°C).
12. Bake the Macarons: Bake the macarons for 12-15 minutes, or until they have developed feet and are set but not browned. Rotate the baking sheets halfway through baking for even cooking.

Make the Thai Iced Tea Filling:

1. Heat the Cream: In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer.
2. Pour Over Chocolate: Place the finely chopped white chocolate in a heatproof bowl. Pour the hot heavy cream over the chocolate and let it sit for a minute to soften.
3. Stir Until Smooth: Stir the chocolate and cream together until smooth and fully melted.
4. Add Thai Iced Tea: Stir in the strong brewed Thai iced tea and softened butter until well combined.
5. Add Condensed Milk and Color (Optional): Stir in the sweetened condensed milk and orange gel food coloring (if using) until evenly colored.
6. Chill the Filling: Cover the bowl with plastic wrap and chill the filling in the refrigerator for at least 1 hour, or until it has thickened to a pipeable consistency.

Assemble the Macarons:

1. Match the Macaron Shells: Pair up macaron shells of similar size and shape.
2. Pipe the Filling: Transfer the Thai iced tea filling to a piping bag fitted with a round tip. Pipe a generous amount of filling onto the flat side of one macaron shell.
3. Sandwich the Macarons: Gently sandwich the filled macaron with another macaron shell, pressing lightly to distribute the filling evenly.
4. Mature the Macarons: Place the assembled macarons in an airtight container and refrigerate for at least 24 hours to allow the flavors to meld and the macarons to mature.
5. Serve: Bring the macarons to room temperature before serving for the best texture and flavor.

How to Serve Coconut Macarons with Thai Iced Tea Filling

Coconut Macarons with Thai Iced Tea Filling are a versatile treat that can be served in a variety of ways:

• On a Dessert Platter: Arrange the macarons on a dessert platter with other sweet treats for a stunning display.
• With a Cup of Tea: Serve the macarons with a cup of hot tea, either Thai iced tea or another favorite blend.
• As a Gift: Package the macarons in a decorative box and give them as a thoughtful gift to friends and family.
• At Tea Parties: These macarons are the perfect addition to any tea party, adding a touch of elegance and exotic flavor.
• As a Special Treat: Enjoy the macarons as a special treat for yourself or loved ones, savoring each delicious bite.

Additional Tips for Coconut Macarons with Thai Iced Tea Filling

Here are some tips to ensure your Coconut Macarons with Thai Iced Tea Filling are perfect every time:

• Use High-Quality Ingredients: High-quality almond flour, coconut, and chocolate are essential for achieving the best flavor and texture.
• Age the Egg Whites: Aging the egg whites at room temperature for 24-48 hours helps them whip into a more stable meringue.
• Sift the Dry Ingredients: Sifting the almond flour, coconut, and powdered sugar removes any large particles and ensures a smooth batter.
• Macaronage is Key: The macaronage step is crucial for achieving the right batter consistency. Be patient and fold gently to avoid overmixing.
• Rest the Macarons Properly: Resting the macarons at room temperature until a skin forms is essential for developing feet during baking.
• Bake at the Right Temperature: Baking the macarons at the right temperature is critical for achieving the proper texture and preventing them from browning too much.
• Chill the Filling: Chilling the Thai iced tea filling allows it to thicken to a pipeable consistency.
• Mature the Macarons: Allowing the assembled macarons to mature in the refrigerator for 24 hours allows the flavors to meld and the texture to improve.

Recipe Variations for Coconut Macarons with Thai Iced Tea Filling

Here are some variations you can try for Coconut Macarons with Thai Iced Tea Filling:

• Matcha Macarons with Thai Iced Tea Filling: Substitute the coconut with matcha powder in the macaron shells for a green tea twist.
• Vanilla Macarons with Thai Iced Tea Filling: Omit the coconut and add vanilla extract to the macaron shells for a classic flavor.
• Chocolate Macarons with Thai Iced Tea Filling: Add cocoa powder to the macaron shells for a chocolatey treat.
• Lime Zest Thai Iced Tea Filling: Add lime zest to the Thai iced tea filling for a burst of citrusy flavor.
• Spicy Thai Iced Tea Filling: Add a pinch of red pepper flakes to the Thai iced tea filling for a spicy kick.
• Coffee Macarons with Thai Iced Tea Filling: Add instant coffee powder to the macaron shells for a coffee-flavored treat.
• Almond Extract Macarons with Thai Iced Tea Filling: Add almond extract to the macaron shells for a nutty flavor.
• Salted Caramel Thai Iced Tea Filling: Drizzle salted caramel sauce over the Thai iced tea filling before sandwiching the macarons.
• Nutella Swirl Macarons with Thai Iced Tea Filling: Swirl Nutella into the macaron batter for a hazelnut twist.
• Rose Water Macarons with Thai Iced Tea Filling: Add rose water to the macaron shells for a floral flavor.

Freezing and Storage

• Freezing: Macaron shells can be frozen before filling. Store in an airtight container for up to 2 months. Thaw completely before filling. Assembled macarons can also be frozen, but the texture may change slightly.
• Storage: Store assembled macarons in an airtight container in the refrigerator for up to 5 days. Bring to room temperature before serving for the best texture and flavor.

Special Equipment for Coconut Macarons with Thai Iced Tea Filling

Here are some special equipment items to make preparing your Coconut Macarons with Thai Iced Tea Filling easier:

• Food Processor: A food processor is helpful for grinding the almond flour and coconut into a fine powder.
• Fine-Mesh Sieve: A fine-mesh sieve is essential for sifting the dry ingredients and removing any large particles.
• Electric Mixer: An electric mixer is needed for whipping the egg whites into a stable meringue.
• Rubber Spatula: A rubber spatula is essential for folding the macaron batter and achieving the right consistency.
• Piping Bags and Tips: Piping bags and a round tip are necessary for piping the macaron shells and filling.
• Baking Sheets: Baking sheets provide a stable surface for baking the macarons.
• Parchment Paper or Silicone Mats: Parchment paper or silicone mats prevent the macarons from sticking to the baking sheets.

FAQ Section for Coconut Macarons with Thai Iced Tea Filling

1. Why are my macarons cracking?
   Macarons can crack if the oven temperature is too high, if they are not rested long enough before baking, or if the batter is overmixed.
2. Why are my macarons not developing feet?
   Macarons may not develop feet if the batter is undermixed, if they are not rested long enough, or if the oven temperature is too low.
3. Can I use pre-ground almond flour?
   Yes, you can use pre-ground almond flour, but make sure it is finely ground.
4. Why do I need to age the egg whites?
   Aging the egg whites allows them to dry out slightly, resulting in a more stable meringue and better macaron shells.
5. What if I don’t have Thai tea leaves?
   If you can’t find Thai tea leaves, you can use black tea and add a pinch of star anise and cardamom to mimic the flavor.

Print

Conclusion

Coconut Macarons with Thai Iced Tea Filling are a delightful fusion of flavors and textures that will impress even the most discerning palates. The delicate coconut macaron shells, filled with creamy and spiced Thai iced tea, create a unique and unforgettable dessert experience. While this recipe may require patience and precision, the result is well worth the effort, offering a taste of culinary adventure in every bite.

I’d love to see your Coconut Macaron creations! Be sure to tag me on Instagram with your version—I can’t wait to see how you bring this luscious dessert to life. Don’t forget to leave a comment and share your thoughts. Happy baking!