Easy Peasy Macarons
This weekend I decided to try make some passionfruit milk chocolate macarons and I am loving the result!
Macaron Recipe (care of Brave Tart)
115g ground almonds
230g icing sugar
144g egg whites (temperature and age not important!)
Sieve the almonds and icing sugar together and set aside.
Beat the egg whites, sugar and salt together for around 9 minutes, starting on medium and then finishing on high. Add any colouring/essence in the last minute of mixing.
Then use a spatula to mix/fold in the almond & icing sugar mixture until it reaches a lava-like consistency.
Pipe it onto baking paper (I trace circles with a small circular cookie cutter and then flip the paper over so all the macarons are the same size).
Bake at 150 degrees celsius for 18 minutes.
If you tap the macaron lightly with a spoon when done it shouldnt move much. Otherwise try peel one away from the baking paper to check its done. I coloured mine a bright sunshine yellow and when they were cooled brushed on a little colouring with a clean paintbrush.
Passionfruit Milk Chocolate Ganache
200 grams milk chocolate
80 grams passion fruit puree
40 grams heavy cream
30 grams butter
Chop the milk chocolate into small pieces. Boil the passion fruit and heavy cream together and pour over chocolate. Stir until incorporated and the ganache forms. Wait a couple of minutes for the ganache to cool a bit and add the softened butter. Stir to create and emulsion. Let it harden a bit until it is pipeable and fill the macarons.