YIELD: 30 Macaron (60 shells)
105g icing sugar
8g freeze dried passionfruit powder
125g ground almonds
100g egg whites
Qty yellow food colouring
125g caster sugar
1g vanilla paste
Qty cocoa nibs
Place the icing sugar, freeze dried powder and almonds in the food processor and blend together until fine, then sieve the mixture together through a fine sieve.
Whisk the egg whites to form stiff peaks , then add the caster sugar gradually until combined, - add yellow food colouring and vanilla paste to the mixture to achieve the desired shading.
Fold the almond, passionfruit powder and icing sugar mixture into the egg whites until completely incorporated (the mixture should flow slightly at this stage so don’t worry about knocking the air from the meringue when folding in the dry ingredients).
Pipe macaron using 5mm tube onto silicon paper or a silicon mat and gently tap the tray against the bench to allow the macaron to spread slightly - sprinkle the top of each macaron with the cocoa nibs.
Allow the macaron to skin for approximately 30-40 minutes at room temperature or until they no longer stick to your finger when the top is touched.
Bake for 12 – 15 minutes at 150°C.
Allow the macaron to cool completely before removing from the silicon paper.
100g passionfruit pulp
5g citric acid
400g white chocolate semi melted
Bring the passionfruit pulp to the boil and add the citric acid.
Pour the hot mixture onto the semi melted white chocolate and blend with immersion blender or whisk until smooth.
Allow the ganache to cool and set at room temperature.
Once cooled and set, place the ganache into a mixer fitted with a paddle attachment and beat the ganache until it becomes lightly softened.
Place the ganache into a piping bag.
On a macaron, pipe a ring of the ganache, then pipe a quantity of Barker’s Professional Lemon & Passionfruit Fruit Silk® into the middle and sandwich together.
TIP: Store the filled macaron in an airtight container overnight to allow the shell to slightly soften more before serving.