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COCONUT & LIME MACRONS, | MADE WITH MlLKYBAR®

COCONUT & LIME MACRONS, | MADE WITH MILKYBAR
COCONUT & LIME MACRONS, | MADE WITH MILKYBAR
A tropical twist captured within delicate shells, a sublime balance of creamy coconut and zesty, summery lime flavors.
Ingredients
MILKYBAR Tub of dessert mix
Step 1
  • 300g almond meal
  • 300g pure icing sugar sifted
  • 120g egg white
  • 5g vanilla extract
Step 2
  • 75g H2O
  • 300g caster sugar
  • ½ tsp color
Step 3
  • 120g Egg white
Filling |Mousse
  • 170 ml warm water
  • 85g MAGGI Coconut milk powder
  • 125g NESTLE Milkybar Dessert Mix
  • 1 lime zest
Preparation
  • 1
    Line baking sheets with silicon paper| mat set oven to 150 degrees.
  • 2
    Sift the almond meal & icing sugar twice, add 120g egg white & vanilla, mix until the fluidity is perfect.
  • 3
    Place the water & sugar in a saucepan and bring to 118-degree c.
  • 4
    In a mixer add the 2nd 120g egg white whip to soft peak.
  • 5
    Add the sugar syrup slowly to the egg whites, continue whipping until meringue is cool & thick & silky.
  • 6
    Gently fold meringue into the Almond & sugar batter & pipe on a tray 2cm rounds.
  • 7
    Tap the tray to remove air bubbles & allow them to skin for 30 minutes before baking.
  • 8
    Bake at 150 degrees for 10 minutes, open oven door & turn down to 135 degrees for a further 8 minutes cool.
  • 9
    In a bowl add the cold milk & NESTLE Milkybar Dessert Mix whisk for 1 minute, scrap down & whisk for a further 5 minutes add the lime zest.
  • 10
    Pipe approx. 10g of Milkybar & Lime Mousse in between the macaron shell, press & store in the freezer.
  • 11
    Serve thawed.

Match NESTLE Dessert Mix with the seasonal fruit calendar, for Variety of macrons.

Use on Cup Cakes.