Pineapple Macarons

My goal of the week was to perfect (almost) one type of macaron and since Chinese New Year is round the corner, I thought I'd attempt to make one with pineapple and if it works, they'll make lovely gifts for the festival. They're not entirely difficult to make but you do need to have a rather reliable oven as the slightest change in temperature can affect how they look. Also, do not expect perfection immediately; it took me at least 4 batches to get tit right.

Basic Macaron Shell

Ingredients:
3 large egg whites (left at room temperature for at least 5 hours or leave it overnight in the fridge)
 200 g icing sugar
100 g  almond meal
100 g caster sugar
Food colouring

Method:

Preheat oven to 150 degrees C and line baking tray with parchment paper. Combine icing sugar and almond meal in a large bowl. Sieve mixture and mix well.

Using an electric mixer, beat egg whites until stiff peaks form. Gradually add in sugar while still beating until white stiff and smooth. Add food colouring and mix well.

Combine egg white with almond meal mixture and fold vigorously to mix well. Pour mixture into a piping bag and pipe out even circles making sure there's adequate room between each circle.

Tap tray or knock against table to remove air bubbles and slightly flatten them. Leave it at room temperature for 15 minutes. The skin should be dry to touch after 15 minutes and you can add sprinkles or paint colours on it if you like. Leave it to bake in the oven at 150 degrees C for about 15 minutes.

Let it cool and carefully peel it off parchment paper. Your macarons are a success if they are smooth and crisp on the outside, with 'legs' all around it. You can now fill your macarons with your filling of choice.

Pineapple Paste

Ingredients:

1 pineapple

1/2 cup sugar

Method:

Remove skin and 'eyes' of pineapple. Grate the entire pineapple.

Heat up a wok to medium heat and add in pineapple mixture. 

Allow all the liquid to evaporate while constantly stirring. This should take about 10 minutes.

Add sugar and continue cooking until all liquid is almost gone and pineapple caramelizes to light brown. Remove from heat and let it cool completely before using.

You can use the pineapple paste for tarts, biscuits or macarons.