Coconut and Pineapple Curd Macarons

5 from 2 votes

fruity and tangy coconut and pineapple macarons

Course: Dessert

Cuisine: American

Keyword: coconut, macaron, pineapple

Put the softened butter into a bowl and whisk it vigorously until it seems lighter in color.
Add the confectioners sugar starting with 1/2 cup and stir it into the butter with a spatula. Once it's totally absorbed into the buttercream you can add more, up to 1 cup to get it to the texture you like.
Add the coconut extract and cream. Stir to combine.
If it became too thin you can add a little more powdered sugar a tablespoon at a time.

Add all the ingredients except for the eggs to a sauce pan and put over medium low heat to begin melting down the sugar and butter.
Crack your eggs into a bowl, whisk to break up and set aside.
Once your sugar has completely dissolved in the pineapple juice you will temper the eggs with it. To temper the eggs, while whisking, add small amounts of the warmed liquid. Go very slow so you do not cook the eggs.
Once half of the liquid has been introduced it can all be transferred back into the pan on medium low heat.
Allow this to cook for 3-5 minutes while whisking the mixture.
Once it has thickened remove it from the heat. Allow it to cool and store it in an airtight container in the fridge until you're ready to use it. It will thicken as it cools.

Match up your macaron shells by sizes, so they are paired up.
On one side of each pair pipe a ring of buttercream around the edge. Make sure you use enough to give a good seal to hold in the pineapple curd.
Put your pineapple curd into a piping bag or bottle. Snip only a small hole because it flows quickly.
Fill the center of the buttercream rings, making sure not to over fill. Underfilling would be better in this case.
Put the matching macaron shells on the tops and gently push down to seal.
Place them in an airtight container in the fridge to mature overnight.