Passion Fruit Macaron
By Antonio Bochour
Macaron:
125 g almond flour
150 g confectioner’s sugar
100 g egg whites
100 g granulated sugar
8 drops yellow food color
4 drops orange food color
Procedure:
1、Position racks in the top and bottom thirds of the oven and preheat to 135℃, low fan. Line 2 baking sheets with nonstick baking mats and set aside.
2、Using a medium-mesh sieve, sift confectioner's sugar and almond flour into a large bowl and set aside. In a stand mixer fitted with a whisk attachment, whip egg whites on medium speed until foamy. Add sugar slowly, 2 tbsp at a time, and mix for 30-45 seconds between each addition. Whip whites until glossy with medium peaks. Add food coloring and/or flavoring paste as desired and mix to combine. With a large rubber spatula, fold in half of the confectioner's sugar mixture. Fold in remaining confectioner's sugar mixture and fold until smooth and glossy.
3、Using a piping bag fitted with a ½-inch round tip, pipe batter onto prepared sheet trays in rounds that are about 1 inch in diameter, spaced about 1½ inches apart. As you pipe, hold bag perpendicular to the baking sheet and flick the tip of the bag as you finish each cookie to minimize peaks. Rap sheets lightly against the counter several times to flatten mounds and pop any large air bubbles. Rest for 30 minutes at room temperature to dry shells slightly before baking.
4、Bake, rotating sheets and swapping positions after 6 minutes, for about 12-14 minutes. Cool completely. Remove from mats and pair by size for filling.
Passion Fruit Ganache:
120 g passion fruit puree
25 g invert sugar
30 g sorbitol
225 g white chocolate Ioire
5 g cocoa butter
Procedure:
Warm passion fruit puree and sugars to 40℃, make emulsion with the melted chocolate and cocoa butter.
Assembly
Using a piping bag with the same tip used to pipe the cookies, pipe 1 to 1-1/2 teaspoons of filling onto half of the macaron. Top filled halves with their partners.