🍊✨ Passionfruit Macaroons - Crunchy & Fondant ✨💛
Delicately crunchy shells and a fruity and tart passionfruit ganache. An explosion of exotic flavors for a refined and gourmet dessert!
🛒 Ingredients (for about 20 macaroons) :
📌 For macaron shells:
125 g de poudre d’amandes
125 g de sucre glace
100 g egg whites (about 3 eggs, separated the day before)
125g of powdered sugar
Yellow tint (optional)
📌 For passionfruit ganache:
100 gm of white chocolate
50g passionfruit puree (approximately 3 passionfruit)
30 g de beurre
👩 🍳 Instructions
1. Preparing the macaroni shells
Mix & sift almond powder and icing sugar to get a fine powder. Make a reservation.
Riding snow white with a pinch of salt. When they begin to foam, add the powdered sugar three times, until you get a shiny, firm meringue.
Add the color and gently blend.
Macaronner: Incorporate the almond powder/icing sugar mixture several times, lifting the batter with a spatula until it forms a smooth ribbon.
Pocketing macaroons: Using a casing pocket, line small piles on a plate covered with baking paper.
Leave to crust: Leave to sit in open air for 30-45 minutes, until a light crust forms.
2. Baking the shells
Preheat the oven to 150°C.
Bake for 12 to 14 minutes, watch carefully.
Let them cool completely before taking them off the plate.
3. Preparing passionfruit ganache
Melt the white chocolate with the Bain-Marie.
Add the passionfruit puree and mix well.
Insert butter into pieces and mix until you get a smooth ganache.
Let it cool in the refrigerator for 1 hour to thicken slightly.
4. Garnish and assemble the macaroons
Drop a small amount of ganache on one shell and close with another shell.
Leave cool for 12 to 24 hours to allow the flavors to develop.
🍽 Dégustation:
Take the macaroons out of the refrigerator 15 minutes before tasting for a perfect texture.
Deliciously fruity macaroons, between crunchy and melty! 😍
📊 Nutritional information:
⏰Prep time: 45 min | ⏳Rest time: 1 h + 12 h | ⏳Cook time: 12 min
🔥 Calories: Macaroni per 90 kcal
🍽 Portions : 20
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