Piña Colada macarons

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Pina colada macaron – a little piece of summer

Piña Colada macarons (Italian style)

These macarons have a light touch of coconut in the shells and the filling has sweet pineapple studded through it, with distinct coconut and rum flavours that are not too strong.

I rolled the finished macarons in shredded coconut to create a coconutty crunch and a wonderful summery treat. 

This was my first batch of macarons for the summer and I badly wanted it to feel like summer – think coconut and pineapple at the beach.

See my original macaron post for more detailed instructions and my tips on macaron making.

Adapted from Pierre Hermé’s macaron recipe, copied 1000 times in different web sites.

Piña Colada macarons (Italian style)

  • Difficulty: challenging (multiple and complex steps)
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Makes about 50 macarons

For the macaron shells (Italian style)


  • 200 g ground almond
  • 200 g icing sugar
  • 45 g fine desiccated coconut, blended
  • 80 g aged egg whites at room temperature
  • 220 g caster sugar
  • 50 ml water
  • 80 g aged egg whites at room temperature


  • Blend the almond meal and icing sugar together in a food processor, then sift two or three times into a medium bowl. Stir through the blended desiccated coconut. Add one batch of egg whites (80 g) without mixing them.
  • In a small saucepan, combine the water and sugar and start to bring this syrup to the boil. Meanwhile, place the second batch of egg whites in the bowl of a stand mixer equipped with the whisk attachment. When the syrup reaches 105°C, turn on the beater and start beating the whites on medium speed while the syrup keeps heating up.
  • Once the syrup hits 118°C, take it off the stove top and slowly pour it over the egg whites as they continue to beat. Keep beating until the temperature of the mixture drops to 50°C and you have a compact and shiny meringue.
  • Now mix the almond-sugar-coconut-egg white together, then fold in the meringue until the mixture is uniform.
  • Place the mixture in a large pastry bag with a plain #11 tip (1 cm).
  • Pipe 3 cm rounds of the mixture onto baking trays lined with baking paper, spacing them 2-3 cm apart. Leave them out at room temperature for 15 to 30 minutes to allow them to form a crust.
  • Preheat the oven to 180°C (160°C fan forced). Bake two trays of macarons at a time for 14 to 16 minutes. Swap trays in the oven half way through the baking time.
  • When baked, remove trays from oven and after a few minutes, when cooled slightly, slide the baking paper onto a wire rack and allow macarons to cool completely.
  • Pair macarons up according to size and sandwich together with a teaspoon or so of the filling (recipe below).
  • Roll the finished macaron in shredded coconut.

Piña Colada buttercream filling


  • 225 g canned crushed pineapple (in natural juice)
  • 150 g unsalted butter, softened
  • 150 g icing sugar
  • ½ tsp natural coconut essence
  • ½ tsp natural rum essence


  • Empty the pineapple and its juices into a small non-reactive pan and bring to the boil, turn heat down and simmer until it turns into a jam-like consistency (about ten minutes).
  • Whip the butter and sugar until creamy and pale.
  • Mix through the pineapple jam, coconut flavour and rum flavour.
  • Cover and refrigerate until needed.
  • Bring to room temperature and whisk again before use to lighten up.

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Pina colada macaron


One thought on “Piña Colada macarons

  1. Pingback: Pineapple and coconut cake with pina colada buttercream filling | short and sweet

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