Coconut Mango Macacaroons

For the macaroons:

g. 400 icing sugar

g. 400 ground almond

g. 150 eggs whites

g. 400 sugar

g. 110 eggs whites (for the meringue)

g. 3 albumin  

Method:

Grind icing sugar and almond.cook the sugar at 115C 

beat the eggs whites then pour on the cookad sugar.

Add the egg white to the icing sugar and almond mix to make a paste.

Allow the meringue to cool then mix it into the italian meringue.

Mix carefully.

Bake at 150C. for 15 min.

For the coconut ganache:

g. 300 coconut puree with grated coconut

g. 40 trimoline

g. 60 grated coconut

g. 410 white chocolate

g. 85 butter

g. 40 coconut liqueur 

Method:

Heat the coconut pure.

Add the trimoline, emulsify in the white chocolate.

At 40C add the butter and blend.

Add the grated coconut and liqueur.

Leave to crystallise overnight.

For the mango gel:

g. 500 mango puree

g. 60 sugar

g. 10 agar agar

g. 1 citric acid

Method:

Heat the mango puree.

Mix the sugar and the agar agar,pour into the hot puree

and bring to the boil.

Add the citric acid.

Place in a frame immediately and cut.