Flambéed Banana Crêpes Suzette

The challenge: Whip up a “Steamy Valentine’s Day” Inspired recipe.

I thought to myself, what could be “Steamier” than a Valentine’s Day dessert so hot it goes up in flames?



Piña Colada French Macarons

What’s my holiday?

This is the Mac Theme Deeba and Jamie choose for this month’s Mac Attack on”Mac Tweets“.

Sure there is Easter, Passover, and April Fool’s as obvious choices. I however, decided my holiday theme was going to be “Spring Break”.

It’s been a while since I’ve personally had a “Spring Break” or, any break for that matter. But what comes to mind are sunny days at the beach, relaxing and enjoying good times with friends and/or family.

Since I grew up in Mexico we had plenty of beautiful beaches to choose from. We would usually go those that were within a semi-short driving distance such as Manzanillo, Puerto Vallarta, Guayabitos and as far south as Acapulco. Good Times… but I digress.

Perhaps for most college students the drink of choice would be an ice cold beer, but I think most will agree with me that enjoying at least one ice cold Piña Colada on a beautiful sandy Mexican beach on Spring Break is a must!

For those of us that are unable to get to a Mexican beach any time soon… we can still enjoy a little bit of the experience by having one of these yummy Piña Colada Macarons.


Piña Colada Macarons
  • 90 grams egg whites (roughly 3 egg whites)
  • 25 grams granulated sugar
  • 200 grams confectioners' sugar
  • 90 grams almonds (slivered, blanched, sliced, whatever you like)
  • 20 grams dessicated coconut
  1. Prep the eggs: 48 hrs in advance, separate the whites from the yolks and place the whites in a super clean bowl. Leave at room temp, uncovered or loosely covered with a towel at least 24 hrs. Refrigerate after that if desired. You can use eggs that have been “aging” for up to 5 days.
  2. Prepare the macarons:
  3. Place the powdered sugar, almonds, and desiccated coconut in a food processor and give them a good pulse until the nuts are finely ground. Sift a couple of time to remove bits and pieces. Regrind if necessary.
  4. Once your nuts, desiccated coconut and powdered sugar are mixed together, rub them in between your fingertips to break the bigger pieces.
  5. In a stand mixer fitted with the whisk attachment, whip the egg whites to a foam, (think bubble bath foam) gradually add the sugar until you obtain a glossy meringue (think shaving cream). Do not overbeat your meringue or it will be too dry.
  6. Add the ground nuts, powdered sugar, and desiccated coconut to the meringue, give it a quick fold to break some of the air and then fold the mass carefully until you obtain a batter that falls back on itself after counting to 10. Give quick strokes at first to break the mass and slow down. The whole process should not take more than 50 strokes. Test a small amount on a plate: if the tops flattens on its own you are good to go. If there is a small beak, give the batter a couple of turns.
  7. Fill a pastry bag fitted with a plain tip (Ateco #807 or #809) 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.
  8. If using convection: preheat the oven to 280F. If using regular electric or gas, preheat the oven to 300F.
  9. When ready, bake for 18 to 20 minutes, depending on their size. Let cool.

Piña Colada Buttercream
  • 3 ounces unsalted butter, softened
  • 1 egg yolk
  • ⅔ cup sifted confectioner's sugar
  • 1½ ounces pineapple puree
  • ½ ounce rum
  • ½ ounce pineapple schnapps
  • ¼ tsp coconut extract (I would have used Coco Loco, but ran out so I had to improvise.)
  1. Beat all of the ingredients in the bowl of an electric mixer or with a hand beater for about 5 minutes at medium speed, until creamy and light. Chill until cold, but still spreadable, before using.