Sift together the icing sugar and the almond powder.
Whisk the egg whites with 1/3 of the sugar.
Stiffen the egg whites with the remaining caster sugar. Fold the almond powder into the whipped egg whites and mix until the mixture is smooth and shiny.
Pipe with a pastry bag and an 8 mm diameter tip on a double sheet pan with a Demarle Silpat mat. Sprinkle with grated coconut.
Bake at 170°C during 8 to 10 minutes in convection oven.
As soon as removed from the oven, let the macaron cool down and remove from the Demarle Silpat mat.
Mix with a paddle with a Kitchen Aid the almond paste, Malibu, grated coconut and soft butter.
Fill the macaron and stick together.
Recipe courtesy of Melbourne Macaron.
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