Coconut Macaroons

Coconut Macaroons

• Coconut rochers.
  
• Mix dry ingredients first, then add glucose, vanilla and eggs. Grease madeleine sheet with cooking spray. Scoop out 30g/1oz portions and press down on sheet – use plastic to ease it. Remove plastic wrap, and reshape cookies edges. Let macaroons to dry out a couple of hours on the counter. If you want to make coconut rochers instead, leave cookies out all night before baking. It creates a thin crust that strengthens the outer shell of cookies.

Baking

• Preheat oven to 430ºF/220ºC. Lower temp setting to 400ºF/390ºC if using fan oven. Bake macaroons for about 12 minutes. Let cool completely before removing from the pan.
  

Chocolate Glazed Madeleine

• To achieve a sheen finish, use a spotless non-stick madeleine sheet. Grease cavities with just warm melted cocoa butter. Slowly melt about a pound/450g dark chocolate couverture over a water-bath. Do not go over 130ºF/55ºC. Chill chocolate for a few minutes, stirring up every so often. When temperature drops to 80ºF/27ºC, quickly rewarm to 89ºF/32ºC. If chocolate is not tempered properly, the cocoa butter crystallization is uncontrolled and uneven, which results in an unattractive chocolate that is dull or has white streaks running through it. Pipe out ≈5 grams tempered chocolate inside each cocoa butter greased madeleine cavity. Put cookies back in and slightly press down. Allow chocolate to crystalize in the refrigerator. Remove cookie carefully, and flip over. Spread leftover tempered chocolate onto plastic acetate or parchment. Let cool, break into pieces and save for later use. 
  

Madeleine En Trompe-l'Oeil

Passion Fruit Crémeux

• Soak gelatin in cold water to soften; and drain. In a small saucepan, bring to a quick boil passion fruit puree, sugar and eggs whisking constantly. Remove from heat, and add gelatin. Let cool 140ºC/60ºC and add butter and mix with an immersion blender. Fill up 12 1.5 inch/3.8 cm half-sphere diameter silicon mold, and freeze. Refrigerate remaining crémeux for the next steps.
  

Soft Raspberry Jelly

• Raspberry jam can be used instead. In a small saucepan, heat up raspberry puree with water, lemon, and 60g sugar. Mix agar-agar with remaining sugar (20g) and add it to the hot mixture. Bring to a boil and cook for 2 min. Chill until completely set. When ready to use, mix with an immersion blender. The consistency should feel like honey.
  

Montage

• Un-mold half spheres passion fruit and put back in the freezer. Place coconut macaroons back in the Madeleine sheet. Pipe out a passion fruit crémeux ring (use a plain ≈6 mm diameter pastry tip) on top of each cookie. Fill the space with the soft raspberry jelly. Top cookies with the frozen half sphere. Smooth out edges with a small offset spatula. Place cookies in freezer for a couple of hours at least before glazing.
  

White Chocolate Glaze

• Called ''chocolate enrobage'', this glaze is used widely for trompe-l'oeil cakes shaped like fruits. Melt cocoa butter first and add it to the white chocolate and allow to melt. Do not overheat. Mix with an immersion blender and add food coloring if desired. Use chocolate enrobage at 104ºF/40ºC. Insert the tip of a paring knife or bamboo skewer in the frozen bottom cookie and glaze half of the cookie. Allow cookies to thaw in the refrigerator for a couple of hours before eating. Madeleines en trompe l'oeil can be stored in the refrigerator for up to 3 days or kept frozen for a couple of months.