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Home Food & Drinks Recipes Cooking Pineapple macarons

Pineapple macarons

Rezept
Summer
Italien
Dessert

Fruity, sweet summer pineapple dessert.

Redaktion

Cooking time: 1 hour

Ingredients for the filling

Ingredients (4 servings)
80 ml Whipped cream
1 tablespoon(s) Vanilla sugar
1 Vanilla pod

Ingredients for the macaroni

Ingredients (4 servings)
1/3 Pineapple peeled
2 Peaches
50 g Raspberries
Powdered sugar
Lemon juice
Mint tips

Ingredients for the caramel threads

Ingredients (4 servings)
40 g Sugar
  • For the filling, cut the vanilla pod in half lengthways, scrape out the seeds and place in a bowl with the whipped cream and vanilla sugar.
  • Whip until stiff, pour into a piping bag and chill.
  • For the macarons, roughly cut the pineapple into squares and slice into 2-3 mm thick slices using a slicer. Cut these slices in half and roll them into cylinders. Cut small slices from the peaches. Blend the raspberries with a little powdered sugar and a dash of lemon juice to make a sauce, strain through a fine sieve.
  • To make the caramel threads, caramelize the sugar in a sauté pan until light brown and make thin sugar threads using a knife that you dip into the caramel and pull out again straight away. If they are not used straight away, store them in an airtight container (ideally with a packet of silica gel) in a dry place until ready to use.
  • To serve, arrange the pineapple cylinders in a circle on the plate and carefully pour in the vanilla cream using the piping bag. Finish with the peach slices, mint tips, raspberry sauce and caramel threads.

Tip:

Wine tip

Sweet Days Sweet Muscat 2020 - 89 Falstaff points
Keringer Winery

Medium yellow-green, silver reflections. Fine herbal spice, some nutmeg, a hint of elderflower, a little honey. Medium complexity, delicately spicy, sweet white tropical fruit, some pickled lychee, floral touch on the finish, salty hint in the aftertaste, balanced style.

keringer.at
7,90 Euro

Illustration: Katharina Winkler

Recipe from the Falstaff cookbook "The best recipes in Italy".

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