Coconut and Combava Macarons

Blitz together the icing sugar and ground almonds, then sift.

Whisk the egg whites to stiff peaks, add the caster sugar in two additions and whisk at maximum speed until you have stiff, glossy peaks.

Gradually fold in the ground almond and icing sugar mixture using a spatula, working the batter until it is smooth, glossy and falls in a ribbon. Once the right consistency is reached, divide the batter between two bowls.

Add the green powder colouring to one of the bowls and fold in gently — be careful not to over-mix.

Transfer the white batter to one piping bag and the green batter to a second piping bag.

Place both piping bags together inside a third, larger piping bag. A tall glass makes a useful support so you can use both hands.

Pipe small domes of approximately 3.5 cm (1.4 in) in staggered rows onto a sheet of baking parchment. For even macarons, use a template (printable ones are available online). Leave to form a skin for about 20 minutes. If after an hour the surface is still not dry, there’s a good chance the skins won’t form at all — bake them anyway, but be prepared that they may not develop a foot.

Bake at 120°C / 250°F for 22–24 minutes. Once out of the oven, leave to cool before removing the shells. They are done when they come away from the paper very easily.

Soak the gelatine sheet in a bowl of cold water.

Whisk together the eggs and sugar in a saucepan and heat over a low flame.

Add the lemon juice and combava zest. Cook, stirring, until the cream thickens, then add the squeezed-out gelatine.

Add the butter cut into pieces and blend for one minute with a hand blender until smooth and homogeneous.

Stir in the ground almonds. Cover with cling film pressed directly onto the surface and refrigerate for at least 2 hours (or ideally overnight).

Spread the desiccated coconut on a baking tray lined with parchment and cover with a second sheet of parchment on top.

Toast in the oven on a conventional baking setting at 130°C / 265°F for 10 minutes.

Remove the tray from the oven, add the vanilla seeds and rub the mixture together with your hands to combine.

Return to the turned-off oven for 5 minutes.

Heat the water and sugar in a saucepan until the temperature reaches 115°C / 240°F.

Add the desiccated coconut and stir to coat. Return to a low heat and stir continuously until the coconut caramelises and turns a deep golden colour.

Leave to cool slightly, then pass through a sieve to collect the fine caramelised desiccated coconut.

In a small saucepan, heat the coconut cream with the honey.

While the cream heats, break the white chocolate into pieces in a bowl (you can melt it slightly in a bain-marie or microwave if you like).

As soon as the cream simmers, pour one third over the white chocolate and stir to create an emulsion. Add the second third, then the last third, stirring until smooth and homogeneous.

Add the coconut extract, then fold in the toasted vanilla coconut, the caramelised coconut and the desiccated coconut.

Leave to set at room temperature for at least 4 hours.

Sort your shells so that the ones you pair together are the same size.

Pipe a ring of triple-coconut ganache onto one shell using a piping bag, then pipe a small dot of kaffir lime ganache in the centre. Sandwich the two shells together.

Refrigerate the macarons and wait at least 24 hours before eating. They should spend the first night in an uncovered container (to prevent them from becoming soggy), then seal the box and keep in the fridge.