refreshing yet rich coconut and white chocolate macaroons with a coconut topping
Preheat the oven to 155'C.
Whisk the egg whites with 150g caster sugar and the food colouring. Whisk until you have a stiff and glossy meringue mixture.
Place the icing sugar and the almond powder in a blender. Blitz and then sieve this mixture into a bowl to ensure that you have a very fine, lump-free powder.
Incorporate the dry ingredients into the meringue mixture. Use a spatula to cut and fold the mixture until it is smooth, shiny and ribbon-like.
Fill a piping bag with the macaroon mix and pipe the macaroons onto a lined baking tray. Leave the macaroons to dry slightly for 15 minutes at room temperature. Sprinkle the macaroon shells with the sesame dessicated cocnut and then bake in the preheated oven for 10-15 minutes.
Place the cream and coconut milk in a saucepan and bring to the boil. Remove from the heat and then stir in the white chocolate. Combine well and then transfer to a piping bag and allow to cool thoroughly before piping on to half of the macaroon shells. Add a second macaroon shell and sandwich together gently to serve.
«Make sure you do not over fold your macaroon mixture as you do not want to lose the air.»