Passion Fruit Macarons
- ACTIVE: 40 MIN
- TOTAL TIME: 1 HR 30 MIN
- SERVINGS: Makes 20 macarons
- 1 cup confectioners' sugar
- 1 cup almond flour, (see Note)
- 3 large egg whites, at room temperature
- 1/2 cup plus 3 tablespoons granulated sugar
- 2 tablespoons water
- 3 or 4 drops yellow food coloring
- 2 teaspoons cornstarch
- 1/4 cup passion fruit puree
- 1 tablespoon heavy cream
- 1 1/2 ounces white chocolate, coarsely chopped
- 3 tablespoons unsalted butter
- Preheat the oven to 400° and position racks in the upper and lower thirds. Line 2 baking sheets with parchment paper.
- In a large, wide bowl, using a large rubber spatula or a handheld electric mixer, mix the confectioners' sugar and the almond flour with 1 of the egg whites until evenly moistened.
- In a small saucepan, combine the 1/2 cup of granulated sugar with the water; bring to a boil. Using a moistened pastry brush, wash down any crystals from the side of the pan. Boil over high heat until the syrup reaches 240° on a candy thermometer.
- In another large bowl, using clean beaters, beat the remaining 2 egg whites at medium-high speed until soft peaks form. With the machine at high speed, carefully drizzle the hot syrup over the whites; beat until firm and glossy. Beat in the food coloring until the meringue is bright yellow.
- Stir one-fourth of the meringue into the almond mixture. Using a rubber spatula, fold in the remaining meringue. Transfer the meringue to a pastry bag fitted with a plain 1/2-inch tip; pipe onto the prepared baking sheets in 1 1/2-inch mounds, spacing them about 1 inch apart. Tap the sheet and let dry for 15 minutes.
- Transfer the meringues to the oven and immediately turn off the heat. Bake the meringues for 5 minutes. Turn the oven on to 400° again and bake for 8 minutes, until the meringues are puffed and the tops are firm and glossy. Transfer the baking sheets to racks; let cool completely.
- Meanwhile, in a small saucepan, whisk the remaining 3 tablespoons of granulated sugar with the cornstarch. Whisk in the passion fruit puree and the cream. Whisk over moderate heat until thick, about 4 minutes. Remove from the heat; whisk in the white chocolate until melted. Let cool slightly, then whisk in the butter. Let cool completely.
- Carefully peel the meringues off of the parchment paper. Spoon the filling into a pastry bag fitted with a 1/4-inch tip. Alternatively, use a resealable plastic bag and snip off a corner. Pipe the filling onto the flat sides of half of the meringues. Top with the remaining meringues and serve.
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Congratulations to Mei Lin, winner of Top Chef Season 12.