Since were headed to sunny Mexico this week, thoughts of pineapple and other fresh fruits have been pinging around my brain and of course, made their way into a French macaron flavor.
And definitely, there will be cocktails on vacation. Rum comes to mind. I added rum extract to the chocolate buttercream sandwiched between these pineapple shells. Yum.
For the shells I used LorAnn oil in pineapple flavor. I also added some yellow paste food coloring to the shells to well, make them more pineapple-y.
As a last minute prop, I grabbed these adorable pineapple styled pot holders I have in my kitchen.
Love those last minute props.
These macarons were delish and tasted of a tropical promise to come. Yay for vacation.
Pineapple French Macarons with
Chocolate Rum Filling
For the pineapple Shells:
Use a kitchen scale for precise measurements.
- 90 grams of egg whites - aged at least 2 days. Let them sit out on the counter uncovered.
- Pinch of cream of tarter
- Pinch of salt
- 25-50 grams extra fine white granulated sugar
- 200 grams of powdered sugar
- 110 Grams of almond flour*
- 3 drops pineapple flavor oil
- Yellow paste food coloring (optional)
- Line two baking sheets with parchment paper or use a silpat.
- Sift the powdered sugar and almond flour together or pulse them together briefly in a food processor. Make sure there are no large pieces.
- Whip the egg whites. When they start to get foamy, slowly add the sugar. Continue whipping until you can turn the bowl upside down and nothing slides out. Add the pinches of salt and cream of tartar.
- Add the powdered sugar/almond mixture to the egg white mixture and fold, using quick strokes at first then slow down. The batter should have a "flowing like lava" consistency. Fold in the pineapple flavor oil Make a peak of the batter and if it does not disappear after 5-7 seconds, keep folding. If it's running all over the place, you will probably have to start over. Fold in the yellow food coloring, if desired. Place a pastry bag fitted with a round shaped tip in a tall water and and fold the edges down around the glass.
- Fill the pastry bag with the macaron batter, twist the open top to secure and pipe circles onto a baking sheet lined with parchment paper or on a Silpat.
- Let the macarons dry for about a half hour or until they harden.
- Preheat oven to 325 degrees F.
- Place the macarons on the middle rack in the oven. I keep the oven door propped open with a dish towel or wooden spoon.
- I place another empty baking sheet on top to prevent the shells from becoming toasted and discolored.
- Bake for 18-20 minutes.
- When checking them after 10 minutes or so, if the ones in the back of the sheet seem to be cooking faster that the ones in front, flip the tray around.
- To test to see if they are done, peel the baking paper or silpat back under the shell, if the shell comes off easily, they are done.
- If you do have a problem with the shells sticking to the surface when removed from the oven, lift up the baking paper and pour a bit of water underneath. this will steam them off the paper.
- Transfer to a baking rack and let cool completely before matching up the shells into pairs according to size.
- Fill with chocolate rum buttercream or your choice of filling.
For the Chocolate Rum Buttercream Filling:
- 1 stick butter at room temperature
- 3-4 cups powdered sugar
- 1/4 cup milk
- 4 tablespoons cocoa powder
- 1 teaspoon rum extract
- Place the butter, 2 cups of the powdered sugar, milk and cocoa powder in a mixer and cream together.
- Add the rest of the powdered sugar 1/2 cup at a time until combined. If the mixture is too liquid, add more powdered sugar or cocoa. If it is too thick add more milk, one teaspoon at a time.
- Mix in the rum extract
- Fit a pastry bag with a large round tip and pipe a small amount of buttercream on a macaron shell.
- Cover with matching shell.