lime macaron with mango, passion fruit, coconut and lemongrass cream

Lime Macarons with Marinated Mango, Coconut, Vanilla, Lemongrass & Passion Cream (gluten free dessert)

 

 

 

 

lime macaron with mango, passion fruit, coconut and lemongrass cream

 

This photo does not do justice to the flavours of this dessert.  Lighting awful, not enough time and a dinner party to serve these tout de suite!

Enough of the excuses; this gluten-free dessert was inspired by one of my favourite chefs in Paris, William Ledeuil, from Ze Kitchen Galerie.  He has a remarkable touch of fusioning Asian flavours with French cuisine.  His spectacular dishes are not too heavy and they’re typically infused with lemongrass, lime, ginger, wasabi, coconut and vanilla, to name a few.  My favourite part of his Michelin-starred restaurant is the large glass screen separating the diners from the kitchen.  The last time I was there, I was so carried away in awe watching the chefs working harmoniously together in such a small kitchen that I nearly forgot my friends at the table!

When it comes to light desserts, this is my kind of end to a meal.  It’s also dead easy to prepare so you can enjoy your guests instead of spending ages in ze kitchen.   Even easier, prepare the giant macarons in advance: the day before or reach for your stock from your macaron bank in the freezer!  It’s perhaps not the prettiest dessert to look at but believe me, the taste is divine!

Giant lime macaron shells

Prepare the giant macarons using the basic recipe in the book, adding green colouring (perhaps a bit less here than I did!) and the zest of an untreated lime to the batter.  Then pipe out in giant spirals, leave to dry as usual and bake for up to 15 minutes.

Adapted from William Ledeuil’s recipe for Marinated Mango & Pineapple in Vanilla and Coconut.

Serves 4

Preparation Time: 15 minutes
Cooking Time: 10 minutes
Chilling Time: 1 + 1 hour

4 giant green lime macarons
2 mangoes (sweet yellow varieties)
15cl coconut milk
1 vanilla pod
1 stick of lemongrass
30g sugar
250g tub of mascarpone
1 passion fruit
1 untreated lime

1.  In a saucepan, heat the coconut milk.  With a sharp knife, split the vanilla pod down the middle, scrape out the seeds and add to the milk.  Take off the outer shell of the lemongrass and cut each hard end off the stem.  Cut the lemongrass in two horizontally and also add to the coconut milk plus the sugar.  Bring to the boil then take off the heat and leave to cool.

Infuse the lemongrass with the coconut & vanilla

2.  Peel and chop the mangoes into chunks.  When the coconut infusion is cool, strain off the lemongrass, add the mangoes.  Top with cling-film and leave to marinade in the fridge for an hour.

Marinade the mango in the coconut mixture

3.  Remove the mangoes from the coconut infusion and set aside.  In a bowl, mix the mascarpone, the grated zest and juice of a lime plus the seeds and juice of a passion fruit.  Then mix in the coconut infusion.

4.  Spoon out the cream onto each giant macaron shell and top with the marinaded mangoes.  Chill for another hour until ready to serve.

Serve this with a late harvest Gewürtzraminer for a special end to a meal.

10 replies
  1. Leonor Capristano
    Leonor Capristano says:

    Hi Jill,

    I have your book and you make my favorite macarons! I am soooo glad I’ve bought your book 🙂

    A customer asked me to make a giant Macarons instead of a cake. I have never done it.

    In your book you always say to make 6-7 cms giant macarons Shells. Can they be bigger?

    Is it possible to make them the day before being served or do they get soft and not good anymore?

    Thank you in advance for your help and advice.

    Best regards, Leonor

    I am very thankful for your help

    Reply
    • Jill
      Jill says:

      It’s incredible the number of people who have shops – doing what I wanted to do – and use my book. It’s always a thrill to hear from you. Of course you can make them bigger. You can make the shells the day before and garnish them on the day of serving. They’ll be delicious. Enjoy and do share the book’s love!

      Reply
  2. Liz
    Liz says:

    Oh, my, this sounds like heaven! Of course, I think all your macarons do! I need to buckle down and choose my favorite flavor and make myself a batch! Thanks for another winner 🙂

    Reply
  3. Amy
    Amy says:

    You always have the most delicious sounding flavor combinations! These macaroons sound amazing with all of the tropical ingredients, and they are beautiful as well!

    Reply
  4. Nami @ Just One Cookbook
    Nami @ Just One Cookbook says:

    These looks so delicious! I never eat “open” macarons like this. You are talented with making different kinds of macarons all the time, but how do bakers like you prevent from eating too much of these yummy stuff? I normally don’t bake sweets but maybe that’s a good thing…? No, actually I rather want to be able to make these macarons! Lovely macarons as always!

    Reply
  5. Chef Dennis
    Chef Dennis says:

    I am just amazed at the types and varieties of Macarons that you make, those lime macarons look so very very good, and the mango topping just delicious!

    I would love to sample those, I can just imagine the flavors!!

    Dennis

    Reply

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