Make GBBO's coconut macaroons from episode 2: step-by-step guide!

Biscuit week was finally here in episode 2 of Great British Bake Off, testing the baker’s crumblingly top skills.

The Channel 4 Tuesday night show saw contestants go against the clock to make their showstopper at the end, before contestant Makbul left the competition. However in the lead up to their incredible creations, there was one biscuit recipe on everyone’s minds – the coconut macaroons.

So how did the bakers make the macaroons? Here is the step-by-step guide from judge Prue Leith’s recipe!

Ep2. Matt and Laura. Picture: Channel 4. Photography: Mark Bourdillon

Ingredients: Coconut macaroons

You will need quite a lot of ingredients for these biscuits, as they include two flavours – chocolate and mango curd. It takes an hour of hands-on time to make the mango curd and the macaroons themselves, before half an hour of baking time in the oven.

To make the mango curd, you will need: 75g mango purée, 2 tsp caster sugar, 1 egg, 2 egg yolks, 2 tsp lime juice and 50g unsalted, cubed butter.

For the macaroons, here is the ingredient list: 350g sweetened shredded coconut, 240g condensed milk, half a tsp almond extract, 2 tbsp rice flour, 2 egg whites, 1/4 tsp salt, and 100g 54% broken up dark chocolate.

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Equipment needed for the GBBO macaroons

There is also a few pieces of equipment needed for this recipe which aren’t all staple household items, so they may require a trip to the shops.

They include: 6cm round cutter or similar-sized glass, 2 sheets edible rice paper, greased baking sheet lined with baking paper, large piping bag fitted with a large open star nozzle and a small piping bag fitted with a small writing nozzle.

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How to make Prue Leith’s coconut macaroons

Screenshot: Macaroons on Great British Bake Off, Series 4 Episode 2, Channel 4

Step 1: To make the mango curd, pour the mango purée into a small heatproof bowl and add the sugar, egg and egg yolks. Using a balloon whisk, whisk the sugar and egg mixture together until well-combined, then whisk in the lime juice.

Step 2: Place the bowl over a pan of simmering water and cook over a medium heat, stirring with a rubber spatula for 5–7 minutes until the mixture has thickened and coats the back of a spoon. Remove from the heat, transfer to a clean bowl and leave to cool for 5 minutes.

Step 3: Add the butter a little at a time, stirring between each addition, until smooth. Pour into a sterilised jar, cover and leave to cool, then chill until set.

Step 4: Heat the oven to 150°C/130°C fan/Gas 2.

Step 5: Make the macaroons. Using the cutter or glass as a guide, draw 12 circles, each 6cm in diameter, on the rice paper. Cut out the circles and arrange on the lined baking sheet, evenly spaced apart.

Step 6: Tip the shredded coconut into the bowl of a food processor and blitz for 1–2 minutes, until the flakes are the size of desiccated coconut. Add the condensed milk, almond extract and rice flour and pulse until well combined. Transfer to a bowl.

Step 7: Using an electric hand whisk, whisk the egg whites and salt together to stiff peaks, but make sure they don’t dry. Carefully fold the egg whites into the coconut mixture.

Step 8: Spoon half the mixture into the large piping bag using a large open star nozzle and twist the top to seal.

 

Step 9: Pipe a ring of the coconut mixture around the edge of six of the rice-paper circles, leaving a space in the middle. Pipe a small amount of the mixture into the space, just enough to cover the rice paper, but leaving an indent large enough for 1 teaspoon of the mango curd.

Step 10: Spoon 1 tablespoon of coconut mixture onto each of the remaining 6 discs of rice paper and flatten with your fingers to make flat rounds. Place a piece of chocolate in the centre of each of these coconut circles, then top with a heaped tablespoon of the coconut mixture. Using your hands, shape and smooth the tops and sides of each one into a dome, so the chocolate is hidden inside.

Step 11: Bake all the macaroons for 25–30 minutes, turning the baking sheet halfway through, until the tops and edges are golden.

Step 12: Remove from the oven and leave to cool on the baking sheet for 5 minutes, then transfer to a wire rack and leave to cool completely. The macaroons will crisp up and harden on the outsides as they cool.

Step 13: To decorate, melt the remaining chocolate in a heatproof bowl set over a pan of barely simmering water, stirring occasionally. Remove from the heat and leave to cool slightly.

Step 14: Spoon the chocolate into the small piping bag fitted with the writing nozzle and pipe fine lines across the chocolate macaroons, then leave to set.

Step 15: Using a teaspoon, place a small amount of mango curd in the centre of each macaroon ring before serving.

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