India x France
Coconut barfi macarons
Fussy French shells with a filling your nani would recognise.
150 minTime
5 gProtein each
mildSpice
Barfi between two shells3 chapters · 2 min readMake it your way
Grandma's wayThe original. Handle with reverence.
The original303kcal
5 gprotein
3 gfibre
150minutes
Per serving, worked out from the ingredient table. Grandma's way is the starting point the other versions are compared with.
Ingredients
Method
7 steps- 1Blitz the almonds with 100 g powdered sugar in short pulses, then sift. Regrind and sift any bits left in the sieve.
- 2Whisk the egg whites to foamy, then add 100 g sugar a spoon at a time and whisk to stiff, glossy peaks.
- 3Fold the almond sugar into the meringue in two parts, pressing the batter against the bowl, until it flows like thick lava.
- 4Pipe 3 cm rounds on a lined tray, tap the tray firmly a few times, sprinkle a little coconut on half, and rest 30 to 45 minutes.
- 5Bake at 150°C for 15 to 17 minutes. Cool fully before peeling off.
- 6Heat the cream until steaming and pour over the white chocolate. Stir smooth, add the condensed milk, remaining coconut and cardamom. Chill 30 minutes.
- 7Sandwich pairs of shells with the filling and rest in the fridge overnight if you can.
Serve it like this
Stack macarons in a little tower on a white plate with a few coconut flakes around.
