💛✨ Passion Fruit Macaroons ✨💛
🛒 Ingredients (for about 20 macaroons)
Macaroni buns
125 g of almond powder
125 g of icing sugar
100g of powdered sugar
3 egg whites (approximately 90g)
1 pinch of salt
Yellow tint (optional)
Passion fruit ganache
100g passionfruit puree (or 5 passionfruit)
150 g of white chocolate
30 g of butter
10 cl whole liquid cream
🍽️ Instructions
1️⃣ Prepare passion fruit ganache
Heat the passionfruit puree with the liquid cream until melted.
Out of the fire, add the white chocolate in pieces and mix until you get a smooth ganache.
Add the butter and mix well.
Let cool, then refrigerate for 2 hours to thicken.
2️⃣ Prepare the macaroni shells
Sift almond powder and icing sugar to get a fine powder.
Ride the snow white with a pinch of salt. When they start to foam, gradually add the powdered sugar. Keep whipping until you get a smooth shiny meringue.
Add the yellow colouring and blend gently.
Gradually combine almond powder and icing sugar in a macaroni (gentle spatula mix) until you get a smooth, slightly runny dough.
3️⃣ Poke and bake the shells
Fill a sheath pocket with the dough and form small circles on a plate covered with sulfurized paper.
Let it bake at room temperature for 30 to 45 minutes, until a fine crust forms to the touch.
Preheat the oven to 150°C (rotating heat) and bake for 12 to 14 minutes.
Let cool before shelling.
4️⃣ Garnish and assemble macaroons
Take the ganache out of the fridge and whip it lightly to chill.
Fill with a shell pocket and drop a small amount of ganache in the center of a shell.
Cover with a second shell by pressing slightly.
5️⃣ Tastes
Refrigerate the macaroons for 24 hours before tasting so that they develop all their flavor.
💡 Tip: Take out the macaroons 30 minutes before tasting them for an ideal texture!
🔥 Nutritional information
⏰Prep Time: 45 min | ⏳Rest Time: 2h + 24h | de️Cook Time: 14 min | prépar️Total Time: 2:59 + Rest
🔥 Calories: about 100 kcal per macaron | 🍽️ Servings: 20