Pineapple Tart Macarons

January 28, 2025

Pineapple Tart Macarons

Celebrate Lunar New Year with Festive Pineapple Tart Macarons

The Lunar New Year holds a special place in my heart. It's a time when the whole family gathers, and the air is filled with the tantalizing aroma of festive treats. This year, I wanted to add a modern twist to our celebrations by combining a CNY favorite, pineapple tarts, with my love for macarons. The result? Pineapple Tart Macarons — a delightful fusion of tradition and elegance.

The Inspiration Behind the Flavors
 
Pineapple is a cherished ingredient during Lunar New Year, as it symbolizes wealth and prosperity. The Chinese word for pineapple, “feng li” (飞利), sounds similar to “coming prosperity” (幸福來). Its sweet, tangy flavor brings a refreshing burst of brightness to any celebration. 
 
Black tea, on the other hand, adds a layer of warmth and sophistication, grounding the macarons with its earthy and slightly floral notes. Tea is an integral part of Chinese culture, often served as a gesture of hospitality and respect. By incorporating black tea into the ganache, these macarons pay homage to this cherished tradition.

Together, the combination of pineapple and black tea creates a balance of sweet and aromatic flavors, making these macarons the perfect treat to enjoy during the Lunar New Year.
  

Pineapple Tart Macarons


Why Macarons?

Macarons may not be a traditional Lunar New Year dessert, but their vibrant colors and elegant presentation make them a delightful addition to your festive table. Plus, they’re highly versatile, allowing you to customize the designs to reflect the holiday spirit. For this recipe, consider piping the macaron shells in hues of amber and beige to mimic the warm, golden tones of pineapple and tea.


A Thoughtful Gift for Loved Ones

Homemade treats always carry an extra layer of meaning, and these Pineapple Tart Macarons are no exception. Pack them in beautiful red or gold boxes to create thoughtful gifts for family and friends. Not only are they a delicious treat, but they also embody the heartfelt wishes of happiness and prosperity for the year ahead.


Pineapple Tart Macarons


Tips for Success

  • Plan ahead: Macarons require precision and patience, so take your time and don’t rush the process. Remember to allow the assembled macarons to rest in the refrigerator for at least 24 hours. This step helps the flavors meld and creates that perfect balance between chewy shells and the ganache.

  • Share the joy: Baking is always more fun with loved ones. Turn the macaron-making process into a family activity, letting everyone join in on the fun of piping, filling, and assembling.

Happy Lunar New Year and happy baking! May your year be filled with prosperity, joy, and, of course, delicious treats!




PINEAPPLE TART MACARON RECIPE
by Sumopocky

Yield: approximately 16-18 macarons
Ingredients
[For Macaron Shells] 
Meringue: 70g of Egg whites + 90g of Castor sugar
80g of Almond flour
80g of Powdered/icing sugar
Gel food colouring 
[For Pineapple Ganache]
20ml of Heavy Cream
50ml of White Chocolate
70g of Pineapple Paste 
[For Black Tea Ganache]
20ml of Heavy Cream
2 bags of Black Tea Leaves
60ml of White Chocolate

Directions
[For Macaron Shells]
1. Prepare the meringue:
Beat egg whites on low speed with an electric mixer until frothy (about 1 minute). Gradually add sugar in four parts, increasing the speed to medium. Beat until stiff peaks form.
2. Combine dry ingredients:
Sift almond flour and icing sugar into the meringue.
3. Macaronage:
Fold the mixture with a spatula until just combined. 
4. Divide and color the batter:
With 2/3 of the batter, make beige colour. Turn the remaining 1/3 into amber color (yellow + a bit of red food colouring would do the trick). To each of the batter colour, continue the macaronage process until you get a molten-like mixture and drips down like a ribbon when lifted. Transfer to piping bags. 
5. Pipe the designs:
Transfer batters into piping bags and pipe onto a baking sheet. Watch my video for detailed piping instructions.
6. Dry the shells:
Allow the shells to dry in a non-humid environment until they form a skin. Touching them should leave no residue.
7. Bake:
Preheat oven to 150°C and bake for ~15 minutes. Allow the macarons to cool completely before removing them from the parchment paper and piping the filling

[For Pineapple Ganache]
1. Melt the white chocolate in heavy cream using a microwave. Put it on high speed for 1 min, stirring each time, and repeating till the chocolate has fully melted.
2. Mix in the pineapple paste till well combined.  
3. Transfer to a piping bag when cooled.

[For Black Tea Ganache]
1. Heat up the heavy cream till it boils. Steep the black tea in the heavy cream for 3 minutes. 
2. Melt the white chocolate in the black tea heavy cream misture. Put it on high speed for 1 min, stirring each time, and repeating till the chocolate has fully melted.
3. Transfer to a piping bag when cooled.

[To Assemble]
1. Take one macaron shell and pipe a ring of pineapple ganache along the outer edge. This creates a cavity in the center.
2. Fill the center of the ring with a dollop of black tea ganache, ensuring it doesn’t overflow.
3. Gently place another macaron shell on top and press lightly to sandwich the ganache fillings.
4. Repeat the process with the remaining shells and fillings.
5. Allow the assembled macarons to rest in the refrigerator for at least 24 hours before serving. This resting time helps the flavors meld together and softens the shells for the perfect texture.

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