Friday, 3 April 2015

Milk chocolate passion fruit macarons

I have many favourite flavours of macarons but milk chocolate passion fruit tops the list. I've tried this flavour once from Laduree but since then I've been unable to get my hands on a milk chocolate passion fruit macaron until I was in New York and they randomly gave us some for our arrival. But this was no good, I needed a sustainable supply of these brightly coloured beauties. So I began to try out different recipes, different amounts of passion fruit pulp and chocolate, until I've finally perfected my recipe. Passion fruit is really fragrant and almost citrusy and it adds a really interesting dimension to the chocolate. It's quite subtle, if you didn't to know it was milk chocolate passion fruit you probably wouldn't be able to pinpoint an exact flavour - unless your like me, that is, where you hope that yellow shells dusted with cocoa powder = milk chocolate passion fruit macarons. It has to be milk chocolate, dark chocolate is too strong and just overpowers the delicate passion fruit flavour.

The only thing I would add, as passion fruit doesn’t yield a great deal of juice, this is probably one of the most expensive macarons to make. That being said, you will get 15 macarons from this recipe and that is much cheaper than buying them from Laduree or somewhere similar.

choc passionfruit2

choc passionfruit

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
- 1 tsp of cocoa powder for dusting

For the milk chocolate passion fruit ganache you will need:

- 100 g good quality milk chocolate
- 75 ml passion fruit pulp (from about 7 or 8 passionfruit)

The amounts above will make make enough filling for two batches of macarons. I always like to make more filling so that I can freeze the remaining ganache and use it another time.

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 the 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. Using a small sieve, dust the tops of the macarons with the cocoa powder
  7. Allow the macarons to rest until they are dry to the touch
    Bake the macarons at 150C for about 20-30 minutes or until you can break one open and the interior is no longer wet

Milk chocolate passion fruit ganache recipe

  1. Chop the milk chocolate very finely and place in a heat proof bowl
  2. Scoop the pulp out of the passion fruit and press through a sieve to separate the seeds from the juice
  3. Place the juice in a small saucepan and bring to simmering point
  4. Pour the passion fruit juice over the milk chocolate and allow to stand for 30 seconds - resist the temptation to stir
  5. When the 30 seconds is up, gently stir the ganache mixture, at first it may look like the mixture has split but continue to stir gently until he ganache is homogenous and shiny. Do not use a whisk here, we don't want to incorporate any air - we want to keep the ganache smooth and silky and shiny
  6. Place the ganache in the fridge until set
  7. Stir the ganache through once more before using piping into the macarons
    Because the ganache is so silky and soft once the macarons are filled store them horizontally in the fridge for about 1 hour to allow the ganache to set - then you can position them on their sides
  8. Let these macarons mature for 24 hours in the fridge
  9. These macarons will keep well in the fridge for up to 7 days
  10. Always remember that macarons are at their best when consumed at room temperature

These are my absolute favourite so give them a try – I’d love to know what you think of them!

Enjoy Smile

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