Pina Colada Macarons

Instructions

MACARONS
Prep Work (15 minutes)
Line two large baking sheets with parchment paper. Draw 1½-inch circles 2 inches apart using a template if needed.
Sift together almond flour, powdered sugar, and ground toasted coconut twice through fine-mesh sieve. Discard any large pieces.

MERINGUE (8- 10 mins)
In spotlessly clean bowl of stand mixer, whip egg whites on medium speed until foamy (about 1 minute).
Gradually add granulated sugar while mixer runs. Increase to high speed and whip until stiff, glossy peaks form and bowl can be turned upside down without meringue moving.
Add 3-4 drops food coloring and extracts during final 30 seconds of whipping.

THE MACARONAGE TECHNIQUE
Add almond flour mixture to meringue in three additions. Using large rubber spatula, fold using a "press, spread, and scrape" motion against the bowl sides.
Visual test: Lift spatula and let batter fall back into bowl. It should flow like thick honey and form a ribbon that melts back into the mixture within 8-10 seconds. If it takes longer, fold 3-5 more times and test again.

PIPE AND REST (45 - 75 mins)
Transfer batter to piping bag fitted with ½-inch round tip. Pipe perpendicular to the surface, releasing pressure before lifting.
Firmly tap baking sheets 3-4 times on counter. Pop any air bubbles with toothpick.
Rest at room temperature 45-75 minutes until shells form a skin and don't stick to your finger when gently touched.

BAKE
Preheat oven to 300°F (convection) or 315°F (regular). Bake one sheet at a time for 15-16 minutes, rotating halfway through.
Shells are done when they don't wiggle when gently nudged and have developed "feet" (the ruffled base).
Cool completely on baking sheet before removing.

CARAMELIZED PINEAPPLE
In small skillet over medium heat, cook diced pineapple with brown sugar for 5-7 minutes until golden and jammy. Cool completely.

BROWN THE BUTTER
In light-colored saucepan, cook butter over medium heat, swirling occasionally, until it turns golden brown and smells nutty (about 5 minutes). Pour into bowl and cool to room temperature.

BUTTERCREAM
Beat cooled brown butter until fluffy (3-4 minutes). Gradually add powdered sugar, beating until smooth.
Beat in caramelized pineapple, coconut cream, rum, vanilla, and salt until well combined.
Fold in toasted coconut flakes. If too soft, refrigerate 20 minutes.

ASSEMBLY
Match shells by size and turn half upside down.
Fill with 1 teaspoon buttercream using piping bag or small spoon.
Sandwich gently with slight twisting motion.
Mature in airtight container in refrigerator for 24-48 hours before serving.

PRO TIPS FOR SUCCESS
Timing is Everything: Make shells in the morning, fill in the evening, serve the next day.
Weather Watch: Avoid humid days (over 70% humidity). If unavoidable, rest shells longer and use a dehumidifier in your kitchen.
Oven Know-How: Every oven is different. Start checking at 13 minutes and look for shells that don't wiggle when touched.
Storage: Keep refrigerated up to 5 days or freeze filled macarons up to 2 months.
Troubleshooting Guide
Cracked shells? Oven too hot or shells under-rested
No feet? Under-whipped meringue or over-mixed batter
Lopsided shells? Hold piping bag perpendicular to surface
Hollow shells? Over-whipped meringue or oven temperature too high

FLAVOR VARIATIONS
Miami Vice: Add a stripe of strawberry buttercream
Coconut Cream Pie: Replace pineapple with toasted coconut custard
Tropical Sunset: Add passion fruit pulp to filling