Signature Recipes

Milk Chocolate Macarons with Coconut
Courtesy of the Four Season Hotel George V Paris

Macaron Shell
200g (7 oz.) of icing sugar
200g (7 oz.) of almond powder
80g (3 oz.) of egg white
200g (7 oz.) of granulated sugar
500ml (16.91 oz.) oz of water

Sift the icing sugar with the almond powder. Begin whisking the
egg white in mixer. Mix the water and granulated sugar in a saucepan and cook at 118°C (244°F).

When sugar is dissolved, slowly add to the stiffened egg white. Let cool in mixer at high speed.
Add the meringue to the icing sugar and almond powder mixture and fold until smooth.
Put into pastry bag and pipe onto baking sheet.
Place in the oven, and cook 16 minutes at 130°C (260°F).

Garniture: Milk Chocolate and Coconut
100g (3.5 oz.) of coconut milk
100g (3.5 oz.) of cream
40g (1.5 oz.) of eggs yolks
20g (0.7 oz.) of sugar
1 gelatin leaf
150g (5 oz.) of milk chocolate
30g (1 oz.) of butter
60g (2 oz.) of grated and toasted coconut

Boil the milk and cream together. Make a custard, adding the sugar and egg yolk.

Add the gelatin leaf, pour over the chocolate and butter, and mix.
Add the toasted coconut.
Let set 2 hours in the refrigerator, to allow the cream to stiffen.
Generously garnish the macaron with the cream.

The Four Seasons Hotel George V Paris is just steps from the Champs-Elysees, with private terraces that command all Paris.

Visit http://www.fourseasons.com/  .