Passion fruit macarons

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.