In this rich, elegant recipe from San Francisco pastry chef Emily Luchetti in A Passion for Desserts, coconut macarons are layered with creme chantilly and fresh pineapple. Emily Luchetti is executive pastry chef of Marlowe, The Cavalier, and Park Tavern in San Francisco. Photo: Eric Wolfinger
This was part of our roundup, 10 Mad Men 1960s-Inspired Recipes for the Final Season
To make the Chantilly Cream:
Whisk the cream, sugar, and vanilla in a large bowl until soft peaks form. The cream should hold its shape but still be satiny in appearance. It should never be grainy.
Place a macaroon on each of 6 dessert plates. Cover each macaroon with some diced pineapple and some Chantilly Cream. Repeat layering with another macaroon, pineapple, and cream. Top with the remaining macaroon. Serve immediately.
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