Tropical Paradise Macarons with WhiteGrape Mascarpone..for MacTweets challenge and Malaysia’s National Day!
This month’s MacTweets Challenge ‘Candy is dandy but liquer is quicker’ is not within my macaronage radar due to the obvious reason of being a teetotal. Alas, having whipped up macarons at least once a month, it would be a terrible shame to pull out, especially as a non-alcoholic version is also welcome. I actually did this challenge in that first week of August but shied away from posting this ‘mocktail’ macaron, that is, until the MacTweet’s deadline and another celebration came by..31st August..Malaysia’s National Day!
Et voila, something tropical to mark the celebration, and white grape mascarpone compote is gorgeous and complement those little dainty lovelies. Half way through typing, my MacBook (it’s actually the husband’s but I used it all the time that now it has become mine, haha) jacked up so I could not edit any of those pictures..sigh..my netbook is not powerful enough for the graphics..so who says post-processing is not important, eh? Sorry, you have to make do with lousy pics but I am determined to post this come what may.
Here’s a toast to Jamie and Deeba for the wonderful challenge, I’m hoping that the white grape is close enough to the monthly theme.To all Malaysians all over the world, Happy Merdeka Day!
Tropical Paradise Macaron with WhiteGrape Mascarpone
For macaron shells
200 g blanched almonds-powdered
200g icing sugar minus 2 tbsp
1 tbsp pineapple flavouring/ extract
2 tbsp dessicated coconut-made into powder
90 g egg whites- aged for 48 hours
30g granulated sugar
White Grape Mascarpone Compote
2 cups seedless white grapes- chopped coarsely
juice from 1 lemon
2 tbsp clear honey
1/2 cup vanilla sugar
100 g mascarpone cheese
In a food processor, pulse the almonds, dessicated coconut and icing sugar until they come really fine. Sift and set aside.
Using electric mixer, beat the egg whites until foamy, gradually add the granulated sugar. Keep beating only until soft peaks are formed. Add the almond mixture, pineapple extract and combine well with less than 50 strokes until the batter becomes ribbony.
Using a piping bag, pipe each macaron shell about 1 inch diameter and gap between each cookie. Let the macs sit at room temperature for at least 1 hour.
Bake at 140C for 10 minutes. (I usually leave the oven door open slightly with a metal spoon half way through to even out my oven temperature).
Once the macarons are done, store them in airtight container in the fridge for 24 hours before filling them with white grape- mascaropone compote.
Prepare the compote:
In a heavy bottomed pan, combine the grapes, lemon juice and honey. Bring to boil. Add the vanilla sugar and lower the heat. Let the compotethickens slightly and remove from heat to cool.
/in a bowl, whisk the mascarpone cheese until it becomes fluffy. Add the white grape compote, mix well.
Pipe the filling on macaron and pair with another mac of approx same size. Enjoy!