Thursday, 5 February 2015

Passionfruit macarons


Passionfruit is one of my favourite flavours, so it's only natural that I would want to channel some energy into making passionfruit macarons. Passionfruit flavoured things are often disappointingly coupled with mango, but I want pure unadulterated passionfruit flavour...though there is a lot to be said about milk chocolate passionfruit macarons, but that's another blog post for another day :-). For now, here is my recipe for passionfruit macarons.

The ingredients(makes approximately 30 3.5 cm shells)

For the shells you will need:

- 70 g ground almonds
- 60 g icing sugar
- 52 g egg whites (aged for at least 24 hours)
- 52 g caster sugar
- 1/8 tsp gel or powder food colouring
- 1 tsp cornflour

If you have it, you can substitute a tablespoon of the icing sugar for a tablespoon of freeze dried passionfruit powder. If you don't have it, not to worry, the filling has plenty of passionfruitiness.

For the passionfruit gel and marscapone cream filling you will need

- 50 ml of passionfruit (approximately 5 passionfruit) plus the juice of an additional passionfruit
- 2 tsp icing sugar
- 50 g marscapone cheese
- 1/2 tsp arrowroot powder

*For the best flavour ensure that your passionfruits are ripe - their skins should be dented and wrinkly, if the passionfruits are smooth they are not yet ripe and you'll have to wait a few more days to taste these macarons :-(

French meringue macaron recipe
For a detailed and illustrated step-by-step guide to making my macaron shells, please see my french meringue macaron recipe

  1. Preheat the oven to 150C
  2. Grind the almonds in a food processor with the icing sugar and cornflour
  3. Beat the egg whites with an electric whisk and gradually add in the caster sugar. Once all the sugar has been incorporated, continue to beat the egg whites until stiff peaks form. Then whisk in the powder or gel food colouring
  4. Fold in half of the almond mixture until fully incorporated then fold in the final half
  5. Transfer the mixture into a piping bag and pipe out onto trays lined with baking paper or silicone baking mats. Firmly tap the trays on the countertop to bring any air bubbles to the surface. Quickly pop these with a toothpick
  6. Allow the macarons to rest until they are dry to the touch
  7. Bake the macarons at 150C for about 20-30 minutes or until you can break one open and the interior is no longer wet
  8. After baking allow the macarons to get quite cool before filling
Passionfruit filling recipe
  1. To make the passionfruit gel remove the pulp from the passionfruit and push through a sieve to remove the seeds. Take 50 ml of the passionfruit juice, place in a small saucepan, warm gently and stir in 1 tsp of icing sugar
  2. Remove 1 tablespoon of the passionfruit juice from the saucepan and stir in the 1/2 teaspoon of arrowroot powder
  3. Pour the arrowroot and passionfruit juice mixture back into the saucepan and stir to combine with the passionfruit juice
  4. Bring the passionfruit mixture to the boil, once boiling remove from the heat immediately and the passionfruit gel is made, it should have a loose jelly-like consistency
  5. For the passionfruit marscapone cream, add the juice of 1 passionfruit (or 1/2 tablespoon of freeze dried passionfruit powder) to the marscapone with 1 tsp of icing sugar. I like to add a bit of yellow food colouring so that the shells and the filling reflect the colours of the passionfruit - purple on the outside, yellow on the inside
Assembling the macarons
  1. Pair like-sized macarons together and pipe a boarder of the passionfruit marscapone cream
  2. Within the marscarpone cream boarder, spoon in some of the passionfruit gel
  3. The finished macarons should be matured in the fridge, during which time the shells will absorb some of the mixture from the filling and become delightfully soft and chewy on the inside
  4. These macarons will keep very happily in the fridge for 5 days. Remember to remove from the fridge at least 30 mins before you want to eat them - macarons taste most delicious at room temperature
I think the beauty of this recipe is the passionfruit gel, as the passionfruit hasn't been diluted the macarons have a robust passionfruit flavour