Try our fresh take on a classic dessert with our passion fruit puree.
30 Macarons
45 min.
Macaron mass
Ingredients
| Ingredient | Amount |
|---|---|
|
Powdered sugar |
173g |
|
Almond flour |
173g |
|
Egg white (fresh) |
78g |
|
Egg white (pasteurized) |
35g |
|
Sugar |
138g |
|
Water |
35g |
|
Yellow dye (natural powder dye) |
1g |
Preparation
Grind in a chopper the powdered sugar, almond flour and starch.
Boil the sugar and water to 120°C and make an Italian meringue together with the 78g fresh egg white.
Mix the 38g pasteurized egg white with the powdered sugar, almond flour and the yellow dye.
Let it rest for +/- 30 minutes until a ‘skin’ has been formed.
Bake at 140°C for 12 minutes, then lower the oven till 130°C for another 8 minutes.
Passion fruit ganache
Ingredients
| Ingredient | Amount |
|---|---|
|
DIRA passion fruit puree |
77.5g |
|
Soy milk |
39g |
|
Invert sugar |
39g |
|
Glucose 45 BE |
15g |
|
Fleur de sel |
0.5g |
|
Dark chocolate glaze 61% |
210g |
|
Margarine |
93g |
Preparation
Heat the passion fruit puree, soy milk, invert sugar, glucose and salt to 35 degrees.
Melt the couverture at 40-45 degrees. Now pour three times the warm liquid into the couverture until a homogeneous emulsion is formed.
Add margarine and mix with a hand blender. Let crystallize overnight at 15-21
degrees.
Also works in the refrigerator, but remove from the refrigerator a few
hours before use.