Passion fruit macarons in a range of summer colors.

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Macarons with Passion Fruit Ganache

Name: Macarons with Passion Fruit Ganache
Total time: 180 min
Yield: 6 Portions
Ingredients: 100g Almonds, blanched and very finely ground; 100g Powdered sugar; 90g Granulated sugar, fine; 90g Egg white (egg white from about 3 organic eggs); 0.5tsp. Gel food coloring of your choice (e.g. yellow or green); 1Pinch Sea Salt, Coarse; 100ml Passion fruit juice; 250g Couverture, white, finely chopped; 30g Butter, softened; 0.5tsp. Nutmeg, Ground; 0.5tsp. Cardamom, Ground; 0.5pc. Bourbon Vanilla Pods, Whole

160—180 Min

Nutmeg, Ground

A fruity summer dream meets French finesse - macarons have a long tradition as a fine pastry, and they taste just as enchanting as they look. Our detailed recipe is a summery version of the original, filled with passion fruit ganache and refined with a hint of cardamom and nutmeg.

Ingredients 6 Portions

For the Macaron Shells
- 100 gAlmonds, blanched and very finely ground
- 100 gPowdered sugar
- 90 gGranulated sugar, fine
- 90 gEgg white (egg white from about 3 organic eggs)
- 0.5 tsp.Gel food coloring of your choice (e.g. yellow or green)
- 1 PinchSea Salt, Coarse
For the Passion Fruit Ganache
- 100 mlPassion fruit juice
- 250 gCouverture, white, finely chopped
- 30 gButter, softened
- 0.5 tsp.Nutmeg, Ground
- 0.5 tsp.Cardamom, Ground
- 0.5 pc.Bourbon Vanilla Pods, Whole

Preparation

1
Mix the almonds and powdered sugar and sift 2-3 times. Sort out all coarser components and grind them as finely as possible. Sift the ground mixture again until no coarse components remain.
2
Combine the egg whites, granulated sugar and salt in a clean bowl and beat with the whisk attachment of a hand mixer or in a food processor for about 5 minutes until creamy. Color as you like with the gel food coloring.
3
In 3 separate additions, fold in the almond mixture with a spatula. Continue folding for approx. 5 minutes until a shiny, viscous mass forms, which falls off the spoon with difficulty. Fill into a piping bag with a perforated nozzle (ø 8 cm).
4
Cover two baking trays with one silicone baking mat each and pipe evenly sized circles (ø 3 cm) with enough space in between. Tap the trays lightly from below and leave to dry at room temperature for about 30 minutes.

Hint:
As an alternative to the silicone baking mat, parchment paper can also be used. Tracing circles the size of a 2 euro coin on the back of the baking sheet as a template can be very helpful for even piping.
5
Preheat the oven to 150 °C (top/bottom heat).
6
Bake the trays with the macaron shells one after the other on the second oven rack from the bottom for about 15 minutes.
7
Meanwhile, for the filling, bring the passion fruit juice combined with the pulp of the vanilla pod, nutmeg and cardamom to a boil and remove from the heat briefly thereafter. Add the finely chopped couverture chocolate and mix until it has melted completely. Now add the butter and mix again. Chill the ganache for about 60 minutes to set.
8
Put the passion fruit ganache in a piping bag with any nozzle type and pipe the cream on half of the cooled macaron shells. Finally, sandwich the macarons together using the remaining shells.