I’m excited to announce it’s almost that time of the year again!
Last year’s bake sale was so much fun, not only was it great to catch up in person with all my on-line foodie friends, it was fantastic to see tables upon tables covered in delicious baked goods that we all donated in support of Share our Strength.
And speaking of baked goods, I’ve got some planning to do…
Since these babies worked so well during last year’s bake sale, I’m planning on making them again this year. And, because I want to help make this year’s bake sale even better than the last, I’ve decided to bring along a couple of these too.
Now, while I try to finalize this years macaron flavors, I leave you to explore these Choco Coco Macarons, the shells as well as the ganache filling are both flavored with Chocolate and Coconut.
What do you think? Should they be one of the flavors I bring with me to the bake sale?
Bake Sale Details
If you haven’t already, be sure and mark your calendars for the Second Annual National Food Blogger Bake Sale!
Saturday, May 14 · 11:30am – 2:00pm
7450 Beverly Boulevard, Los Angeles CA 90036
Click here to view the Los Angeles Food Blogger Bakesale Facebook invite.
- 115 grams almond flour
- 230 grams confectioners’ sugar
- 1 tablespoon cocoa powder
- 1 tablespoon dessicated coconut
- 105 grams egg whites
- 20 grams granulated sugar
- In a bowl whisk together the almond flour, confectioners’ sugar, cocoa powder, and dessicated coconut. Sift through a sieve twice and set aside.
- With a hand mixer fitted with the whisk attachment, whip egg whites until they appear foamy, approximately 30 seconds. While the mixer is running carefully pour in the granulated sugar in a slow stream and continue beating the whites on high until they reach a consistency similar to that of shaving cream. Be careful not to over-beat the egg whites, or the meringue will be too dry.
- Add the sifted dry ingredients to the meringue all at once. Begin folding, continue folding until the batter resembles a thick pancake batter. The folding should not take more than 50 strokes.
- Fill a pastry bag fitted with a plain tip (Ateco #806 or #807) with the batter and pipe small rounds (1.5 inches in diameter) onto parchment paper or silicone mats lined baking sheets. Let the macarons sit out for 30 minutes to an hour to harden their shells a bit.
- Preheat the oven to 300 degrees F.
- When ready, bake for approximately 18 minutes, depending on the macaron size they might require a longer baking time. Allow them to cool, then transfer to a wire rack
- 4 ounces semisweet chocolate
- 4 ounces heavy whipping cream
- ½ teaspoon coconut extract
- 2 tablespoons dessicated coconut
- Bring heavy whipping cream to a boil, remove from heat and stir in the coconut extract. Pour heavy cream over chocolate chips making sure all the chocolate chips are covered with heavy whipping cream. Let the chocolate rest for a minute or two.
- With a spatula or wooden spoon gently stir the chocolate chips into the heavy cream until completely smooth. Place ganache in the refrigerator for at least 2 hours allowing it to chill properly. Once chilled, remove from the refrigerator and fluff up with a whisk.
- Place ganache in a piping bag fitted with a small star or plain tip and pipe ganache onto your macaron shells. Sandwich macaron shells together, place them in a sealed container in the refrigerator and let them rest for at least 24 hours. Remove macarons from the refrigerator at least 1 hour before serving, and enjoy within 7 days after making them.