A crisp Italian meringue, macaroon shell with a coconut creme patisserie filling.
Preheat the oven to 145'C.
Make the macaroon shells: place the ground almonds and the icing sugar in a food processor and mix to give a fine, lump-free powder.or use a fine sieve.
Place the water and the caster sugar in a saucepan and heat to 118'C. Whilst this mixture is heating, whisk 75g of egg whites. Once the sugar has reached 118'C, add it to the egg whites and whisk until the mixture cools down.
Add the remaining egg whites to the icing sugar and almond mixture and mix well until you obtain a paste , Add a spoonful of the meringue mixture at the time and fold it in. Once the mixture reaches the ribbon stage, place it in a piping bag and then pipe the macaroons on to a lined baking sheet. Gently tap the baking tray down on to the work surface. Transfer to the oven and cook until the macaroons feet are created, after that keep on opening the oven door every minute or two to turn the macaroons. Macaroons are ready when they don't stick in the paper anymore , it'll take around 12/15min.
Add the vanilla paste in a saucepan and with the coconut milk. Bring to the boil.
Beat together the eggs and the sugar until pale and fluffy. Add the cornflour and the hot milk. Mix and return to the pan. Bring the mixture back to the boil and cook for a further 3 minutes, stirring continually. Pour into a bowl and cover with cling film. Set aside in a cool place for 1 hour then whisk the cream to soft peaks and fold into the coconut mixture until smooth. Transfer to a piping bag and set aside.
«Try sprinkling some dessicated coconut on top of the freshly piped macaroons for a different look and texture. »