Coconut Macaroon Sandwiches With Lime Curd Recipes

Steps:

• Preheat oven to 350°. Whisk the first 6 ingredients until blended. In another bowl, toss coconut with flour; stir in egg white mixture., Drop by tablespoonfuls 2 in. apart onto greased baking sheets. Bake until tops are light brown, 15-18 minutes. Remove from pans to wire racks to cool completely., Dip bottoms of macaroons into melted chocolate, allowing excess to drip off. Place on waxed paper; let stand until set. Store in an airtight container.

Steps:

• In a small bowl, combine the coconut, sugar, flour and salt. Add egg whites and vanilla; mix well., Drop by rounded teaspoonfuls onto greased baking sheets. Bake at 325° for 18-20 minutes or until golden brown. Cool on a wire rack.

Steps:

• Whisk the milk, sugar, lime juice and butter in a medium saucepan over medium heat. Add the egg yolks and whisk constantly until the curd thickens, 8 to 10 minutes. Strain the curd through a fine-mesh strainer into a medium bowl and cool in the fridge or over an ice bath. Fold the curd into the mascarpone, and add the coconut and lime zest.
• Take a Giant Macaron and spread with a generous tablespoon of the mascarpone filling. Top off with another macaron and dig in.
• Preheat the oven to 300 degrees F. Combine 100 grams of egg whites with the tant pour tant and add desired color or flavoring and reserve. Boil the sucrose with the water to soft ball stage, or 240 degrees F. Add the sucrose mixture to the dried egg whites and the remaining 110 grams of egg whites to a stand mixer with a whisk attachment and whip until stiff peaks. Fold the tant pour tant mixture into the whipped meringue. Pipe in a bag to desired diameter, and let dry at room temperature for 20 to 30 minutes. Bake for 10 to 20 minutes depending on size. Yield: 12 to 16 macarons.
• Recipe courtesy Chef Andy Schneider at Le Reve Cafe and Patisserie

Steps:

• Place racks in upper and lower thirds of oven; preheat to 325°F. Whisk egg whites and sugar in a large bowl just until frothy. Whisk in lime zest and salt. Add coconut and fold to coat.
• Drop heaping tablespoonfuls of coconut mixture onto 2 parchment paper-lined rimmed baking sheets. Bake, rotating pans halfway through from top to bottom and back to front, until golden brown, 18-22 minutes. Let cool on baking sheets. DO AHEAD: Macaroons can be made 1 day ahead. Store airtight at room temperature.