Summer is just about here, so I made a more tropical Macaron, Passion Fruit Macarons! They’re perfectly tart and sweet.
I first had Passion Fruit when my husband took me to The Dominican Republic when we were dating. There it’s called Chinola, which is what I usually refer to it as. Other countries like Puerto Rico also use the name, Parcha. I found that out when I was in Puerto Rico at a restaurant and asked for Chinola juice. They didn’t know what I was talking about. Lol.
So, first I started with making a Passion Fruit Curd. I really prefer curds in Macarons to Buttercream, but you can use which you like the best.
I purchased frozen Passion Fruit Purée form Goya and thawed it. This is the easiest way. I used my lemon curd recipe, but substituted the Passion Fruit purée for the lemon juice. Make it and store it in the refrigerator overnight.
The next day, I made the Macarons. After I piped them on the tray, I sprinkled them with black sesame seeds to give them the look of passion fruits, but you do not have to. This is only for decor. It does not add to the taste. You can actually taste the seeds when you eat them, so if you don’t want to taste them, don’t add them.
I think I’m finally getting the hang of these Macarons. Every single one had feet and no cracks. Besides the mixing, the key is too really let them dry. I started drying them with the oven door trick and leaving them out on the counter for about an hour. Doing both of these methods insure a perfectly dry outer shell for great baking.
Fill the Macarons with the passion Fruit filling and enjoy.
Passion Fruit Macarons
Ingredients
- 2 cups powdered sugar
- 1 cup almond flour
- 3 egg whites
- 1/4 cup sugar
- 1/4 tsp cream of tartar
- 1 tsp vanilla
- pinch of salt
- yellow food gel
- orange food gel
- black sesame seeds
Passion Fruit Curd
- 3 egg yolks
- 1 egg
- 3/4 cup sugar
- 1/2 cup passion fruit puree
- 1 stick butter
- 2 tbsp heavy cream
Instructions
Passion Fruit Curd
- In a medium heatproof bowl, place eggs, sugar,passion fruit puree, and heavy cream and whisk to combine. Place the bowl over a saucepan of simmering water (bain-marie). Cook on moderate heat, whisking constantly, until mixture becomes thick, about 10-15 minutes. It should coat the back of a wooden spoon and leave a clear pass if you run your finger through it. The curd will thicken more once cooled.Remove from heat and immediately strain mixture through a sieve. Add butter, a few cubes at a time, and whisk until completely melted and incorporated, and mixture is smooth. Allow to cool to room temperature, then place in the refrigerator overnight.
Macarons
- Sift confectioners’ sugar and almond flour together, discarding any bits of almond flour that are too large to pass through the strainer.In a large bowl, beat egg whites, cream of tartar and salt on high speed until foamy, then with the mixer running, slowly add the sugar. When the mixture reaches soft peaks, add vanilla and color. Continue whipping just until mixture forms stiff peaks.Gently pour the almond mixture over the whipped egg whites so they don’t deflate. Using a rubber spatula, gently fold the almond flour mixture into the egg whites until the mixture holds a 10 count, meaning when batter falls from the spatula to the bowl it takes about 10 seconds until it fully blends into the rest of the bowl in the batter. This way, the almond mixture is fully hydrated but egg whites still retain some air. The mixture is thick enough to pipe without running everywhere, but the peak at the top of each piped cookie will fall on its own, making a perfectly smooth cookie. This takes about 45 turns, but depending on how aggressively you fold, it can be more or less.Transfer the batter to a decorating pastry bag with a 1A tip. Pipe 1 inch rounds of batter onto the parchment lined pans, spacing at least 1 inch apart. Sprinkle sesame seeds on top of each macaron. Tap the pans hard on the countertop 4-5 times to release trapped air, and then let sit at room temperature for 20-30 minutes or until the unbaked macaron form a skin and do not stick to your finger when touched. Allowing the macaron to crust over is what leads to their signature “feet,” the holey ring that arises during baking at the base of each cookie.Bake for 17 minutes on a shelf in the center of the oven, one pan at a time. There isn’t a great visual on how long to bake macaron. When underbaked, the centers can be wet. When overbaked, they start to brown slightly and become very crunchy instead of crisp on the top with a softer interior.Cool the macaron completely on a cooling grid before sandwiching with your filling. Makes 36 to 48 sandwiched cookies.
Anthony’s Almond Flour 2lbs
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