Bounty French Macarons Recipe

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These Bounty French Macarons have a bright blue shell with a rich coconut and dark chocolate filling. They offer a satisfying crunch with a chewy center. Rolled in shredded coconut, they deliver an extra burst of tropical flavor and texture.

Prep Time 45

Cook Time 15

Total Time 1

Servings

Calories 127kcal

Author Fay

EQUIPMENT

Plain Piping Tip
14 Inch Piping Bags
Sheet Pan
Macaron Mat

INGREDIENTS

Macaron Shells

125 g (4.4 oz) almond meal
125 g (4.4 oz) powdered sugar
90 g (3.2 oz) egg whites room temperature
125 g (4.4 oz) superfine sugar caster sugar
food gel color AmeriColor Sky Blue

Filling

200 g (7.1 oz) dark chocolate
120 ml (4.1 floz) heavy cream
1 (1) Bounty bar
½ cup (½ cup) shredded coconut

INSTRUCTIONS

Preheat the Oven

Set your oven to 300°F (150°C).

Macaron Shells

Sift the powdered sugar and almond flour together. Discard any large pieces. Optionally, sift the mixture again.
Add the egg whites to a mixing bowl and mix on the lowest speed until frothy.
Gradually add the sugar in thirds, mixing for about 30 seconds between each addition.
Continue to mix until glossy soft peaks form.
Add the gel color and increase the speed to medium. Mix until stiff peaks.
Add all the meringue to the sifted dry ingredients at once.
Using a silicone spatula, mix with a scraping and squishing method until the batter becomes glossy and no dry ingredients are visible.
Check the consistency regularly. It should flow off the spatula like thick cake batter.
Fit a piping bag with a Wilton plain piping tip #12.
Line a baking sheet with parchment paper or a silicone macaron baking sheet.
Pipe the batter at a 90-degree angle, leaving space between each for spreading.
Tap the baking sheet on the counter to release air bubbles. Pop any visible bubbles with a toothpick.
Bake in the preheated oven for 15 minutes without resting. Baking times may vary depending on your oven.
Remove from the oven and let cool completely on a cooling rack.

Filling

Finely dice the Bounty bar and place a piece in the middle of one shell.
Pipe ganache on top and press a second macaron shell gently to spread the filling to the edges.
Place the shredded coconut in a shallow bowl. Roll the filled macaron in the coconut, ensuring the ganache touches the coconut all around the edges.
Store filled macarons in a single layer in an airtight container in the refrigerator overnight to mature the shells.

NOTES

Store filled macarons in a single layer in an airtight container in the refrigerator overnight to mature the shells.
If you prefer resting the macarons before baking, let them sit until a skin forms on the surface.
Always bake one tray at a time for even baking.

NUTRITION