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Coconut Macarons with Thai Iced Tea Filling

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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.

Ingredients

Scale

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

Instructions

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.

  13. Cool the Macarons: Remove the baking sheets from the oven and let the macarons cool completely on the baking sheets before removing them.

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.

Equipment

Nutrition

Find it online: https://succulentrecipes.com/coconut-macarons-with-thai-iced-tea-filling/