Photo credit: © Eatwell101.comCuter than a cupcake and more delicious, macarons are definitely the aristocrats of pastry. With delicate flavors and pretty colors, they are delicious confections you can make in many different ways and styles. Here’s a flavorful combination of milk chocolate and passion fruit between two crispy golden shells. These delicate little macarons make the perfect hostess gift or treat for a fancy afternoon tea.
Macaroon shells:
- 3 1/2 cups (450g) icing sugar
- 3 cups (250g) almond meal (or finely ground almonds)
- 5-6 egg whites, depending on size
- 1/4 cup (50g) caster sugar
- A few drops of yellow gel food coloring
- 1 coffee spoon cocoa powder
For better results, you must keep your egg whites separated from yolks for several days into the refrigerator (covered). Bring them to room temperature at least one hour before starting to make your macarons. Prepare a pastry bag with a round tip, and 2 baking sheets lined with parchment paper. You can draw little circles on the back of the parchment paper to help when piping.
1. Place the ground almonds, cocoa and icing sugar in a food processor, and pulse to combine. Sift over a large sheet of parchment paper then set aside in a large bowl.
2. Beat the egg whites until stiff, increasing speed gradually. Once the whisk leave marks, add the icing sugar little by little, spoon after spoon. The whisked egg whites should form a clump in the middle of the whisk.
3. Add the gel food coloring. Beat at high speed to form peaks.
3. Fold the dry ingredients into the whisked egg whites, pressing against the side of the bowl with a spatula. The mixture should be smooth and form a ribbon that falls back.
4. Fill a pastry bag with half the mixture, sealing the open end with a twist. Pipe the macarons on a baking sheet lined with parchment paper. Tap the baking sheet on the counter to get rid of air bubbles. Then refill the pastry bag and follow the same process with a second baking sheet. Sprinkle Biscoff crumbs on top.
5. Rest the macarons for 45 minutes before baking. Meanwhile preheat your oven to 290-310°F (145-155°C). Bake the macarons for 12-14 minutes, one baking after the other. Remove from oven and transfer to a cooling rack. Allow macaron shells to cool completely on the baking sheet. The shells should easily peel away from parchment paper (or the silicon surface).
Chocolate/Passion filling:
- 4 ounces (115g) good quality milk chocolate (I used Jivara from Valrhona)
- 1/2 cup (120ml) passion fruit juice
- 1/2 cup (120ml) of liquid whipping cream
- 2 tablespoons (30g) butter
To make your own passion fruit juice: scoop the pulp of the fruit then pass though a fine mesh strainer and collect the juice. Count about ten fruits for a 1/2 cup of juice (120ml)
1. Heat the passion fruit juice in a small saucepan. Melt half the chopped chocolate in a double-boiler or in the microwave. Add the passion fruit juice and emulsify with a spatula (repeat if necessary to melt a few seconds in the microwave).
2. Allow to chill a few minutes, then add the diced butter and very cold cream. Refrigerate until you’re ready to assemble the macarons.
2. Put a dollop of ganache on a macaron shell with a spoon or with the help of a pastry bag, then cover with another shell. Repeat with all the macarons. Store them in the refrigerator at least 24 hours to allow the flavors to fully develop. Remove from the refrigerator at least 2 hours before serving.
