Coconut, Almond, and Currant Macarons

These Coconut, Almond, and Currant Macarons are a delightful combination of flavors. The almond-based macaron shells are filled with your choice of coconut, almond, or currant fillings, making them a perfect treat for macaron lovers.

Ingredients:

• 1 cup almond flour
• 3/4 cup powdered sugar
• 2 large egg whites, room temperature
• 1/4 cup granulated sugar
• 1/4 cup shredded coconut
• 1/4 cup dried currants

Instructions:

Adjust the oven temperature to 300F 150C and place parchment paper on two baking sheets

Pulverize the powdered sugar and almond flour in a food processor

Pulse until finely chopped and thoroughly mixed

In a different mixing bowl, beat the egg whites until frothy

While continuing to whip, gradually add the granulated sugar to the egg whites

Beat until peaks are glossy and stiff

Once the egg white mixture is smooth and well combined, gently fold in the almond flour mixture

Take care not to blend too much

Spoon the batter into a piping bag with a round tip, and pipe tiny rounds onto the baking sheets that have been ready

Top each macaron round with a sprinkling of dried currants and shredded coconut

To create a skin on the surface, let the macarons rest for a minimum of 15 to 20 minutes

Bake for 15 to 18 minutes, or until the macarons are set and have formed their characteristic feet, in a preheated oven

Take them out of the oven and leave them on the baking sheets to cool completely

After the macarons cool, carefully remove the parchment paper from them and arrange them in pairs according to size

Spoon your preferred filling currant jam, almond ganache, or coconut buttercream into a piping bag

Spoon the filling onto one macaron shell's flat side, then place another shell on top of it

Proceed with the leftover macarons

For optimal flavor and texture, place the filled macarons in an airtight container and chill for at least 24 hours before serving