Coconut Domes

Coconut macaroon batter:

Mix the coconut flakes, sugar, egg whites, and candied orange peel and heat in a double boiled to 65C°.

  • 120g Granulated sugar
  •   50g Egg whites

Heat the egg whites and sugar to 40°C and whip until stiff peaks form.

Fold about a quarter of the whipped egg whites into the heated coconut mixture and then fold in the rest of the whipped egg whites. Then using a round tip, pipe small coconut domes. The coconut domes are baked at 170°C.

After the coconut domes are baked, a shortcrust is rolled out about 2mm thick. Using a cutter the same size as the coconut domes, cut out round bases and bake at 170°C.

Chocolate Buttercream:

Beat the butter and melted couverture until foamy. At the same time, heat the whole egg and granulated sugar to 40°C and beat until frothy. Then fold the egg mixture into the butter-chocloate mixture and use a perforated nozzle to pipe it onto the shortcrust pastry bases. Put on the coconut dome and refrigerate to set the chocolate. Finally, the coconut domes are dipped with Rob-Noire and placed on baking paper.