Réunion Macaron

Introduction to Réunion Macaron

Réunion Macaron is a unique twist on the classic French macaron, inspired by the island of Réunion. This dish beautifully combines traditional techniques with local flavors. The island of Réunion, located in the Indian Ocean, is known for its rich culinary heritage, which is heavily influenced by French, Indian, African, and Chinese cuisines. The macaron, a delicate pastry with a crisp exterior and soft interior, has been infused with the exotic flavors of Réunion to create a distinct yet reminiscent taste profile.

Characterized by the use of coconut and vanilla—both abundant in Réunion—the Réunion Macaron presents a familiar comfort with an exhilarating twist. Incorporating the intense flavors of spices typical of Réunionese cuisine, this macaron takes you on an aromatic journey.

Ingredients for Réunion Macaron

• Almond Flour - 200g
• Powdered Sugar - 200g
• Egg Whites - 150g (about 5 large eggs)
• Granulated Sugar - 50g
• Vanilla Extract - 1 tsp
• Desiccated Coconut - 50g
• Food Coloring (optional) - a few drops
• Dark Chocolate - 100g
• Heavy Cream - 100g
• Unsalted Butter - 20g

Preparation Process

1. Preparing the Macaron Shells

The art of making the perfect macaron shell is essential. Begin by sifting the almond flour and powdered sugar together to ensure a fine, lump-free mixture. In a separate bowl, whisk the egg whites until soft peaks form, then gradually add the granulated sugar as you continue to beat the mixture until it forms stiff peaks. Incorporate the vanilla extract for added flavor.

Gently fold the dry mixture into the beaten egg whites using a spatula until fully combined. If desired, add a few drops of food coloring to achieve your preferred shade. The batter should have a lava-like consistency.

2. Piping the Macaron Shells

Transfer the macaron batter into a piping bag fitted with a round tip. Pipe uniform circles onto a lined baking sheet, making sure to space them evenly. Lightly tap the baking sheet on the counter to release any air bubbles. Let the shells rest for 30-60 minutes to form a dry skin on their surface—a crucial step for developing the signature macaron "feet" during baking.

3. Baking the Shells

Preheat your oven to 150°C (300°F). Bake the macaron shells for 15-18 minutes. It's crucial to monitor them closely as baking time may vary depending on your oven. Once done, allow the shells to cool completely before attempting to remove them from the baking sheet.

4. Making the Coconut Ganache Filling

To create the rich coconut-chocolate filling, heat the heavy cream in a saucepan until it just begins to simmer. Remove from heat and pour over the chopped dark chocolate in a separate bowl. Let it sit for a minute, then stir until smooth. Add the butter and desiccated coconut, stirring until thoroughly combined. Allow the ganache to cool and thicken slightly before piping.

Assembling the Macarons

Pair the macaron shells according to size and shape. Fill a piping bag with the coconut ganache and pipe a small dollop onto one shell. Gently press another shell on top to form a sandwich. Repeat with remaining shells.

Enjoying Your Réunion Macaron

Let the assembled macarons rest in the refrigerator for 24 hours before serving—the flavors meld and the textures enhance over this crucial waiting period. Serve the macarons at room temperature to bring out the richness of the chocolate and the tropical hint of coconut and vanilla. These delightful treats make an excellent dessert or a refined accompaniment to your afternoon tea.

To enhance your experience, accompany the macarons with a light tea or a refreshing coffee. Their subtle sweetness is a perfect match, complemented by the bold flavors of the beverage of your choice.

For a perfect meal timing, consider placing these treats as the crowning finish of a French or Réunionese-inspired dinner, offering your guests a sweet epilogue that highlights the island's culinary identity.