Passion fruit macarons

servings 4
1 hour 30 minutes

Ingredients

Macarons

  • 95g of ground almonds
  • 95g of icing sugar
  • 3 egg whites
  • 94g of caster sugar
  • 25ml of water
  • 1g of egg white powder
  • 4g of yellow food colouring

Passion fruit filling

  • 3 eggs
  • 175g of passion fruit purée
  • 50g of caster sugar
  • 100g of unsalted butter, diced
  • 1g of xanthan gum

Method

1
For the macarons, mix the almonds and icing sugar and sieve. Add one egg white and mix until smooth. Soak the sugar in water for 5 minutes. Add the egg white powder to the remaining egg white
  • 95g of ground almonds
  • 95g of icing sugar
  • 3 egg whites
  • 94g of caster sugar
  • 25ml of water
  • 1g of egg white powder
2
Heat the sugar water to dissolve the sugar and bring to a boil. Use a thermometer and keep boiling until the syrup reaches 112°C
3
Whisk the egg whites, and after 30 seconds add the sugar syrup and food colouring and keep whisking to a meringue. Whisk for a further 30 seconds then reduce the speed to medium and whisk until cool
  • 4g of yellow food colouring
4
Fold the meringue into the paste, trying not to lose any air. Spoon into a piping bag. Pipe drops 2.5cm in diameter onto a baking sheet lined with baking parchment, and leave for 30 minutes to air dry
5
Heat the oven to 160°C/Gas mark 2. Bake for 14 minutes, checking to make sure they are not browning too much. They should be a light gold. Cool and store in an airtight container
6
For the passion fruit filling, whisk the eggs, purée, caster sugar and butter together in a bain-marie until thick and creamy
  • 3 eggs
  • 175g of passion fruit purée
  • 50g of caster sugar
  • 100g of unsalted butter
7
Blitz in a blender with the xanthan gum, then pass through a fine sieve and chill. Spoon into a piping bag. Sandwich two macaroons together with filling
  • 1g of xanthan gum
8
Serve in a bowl, dusting with icing sugar if you so wish