Pineapple I eat all year long, but it is something special eating the fruit during summer. In this recipe I simply used whipped cream blended with fresh pineapple as a macaron filling. Fresh and rich at the same :)
– 75 g (6 table spoons) egg whites
– 100 g (1/2 cup) white sugar
– 100 g (1 cup) almonds
– 100 g (1 cup) powdered sugar
– 1 1/2 dl (1/2 cup) heavy cream
– 125 g (3/4 cup) pineapple
– 2 tablespoons white sugar
– 2 teaspoons lemon juice
– 2 sheets gelatin
Turn the heavy cream and sugar into whipped cream, and mix the pineapple puree gently into it.
When the cream has thickened a bit (after some time in the fridge), you can start sandwich the macarons. Use a teaspoon, a knife or a piping bag, whichever you prefer: turn a macaron upside down, add 1/2-1 teaspoon of the filling, and press the bottom of another macaron on top of it.
Place the macarons on a serving platter, serve them and enjoy!
If you would like to freeze these, it is best to do it without the filling and rather fill them an hour before consumption :)