passionfruit-macarons21

Living in sub-tropical Queensland certainly comes with its advantages;  it is the perfect climate for a range of home-grown produce.  One of my colleagues at work is the proud owner of a yellow passionfruit plant.  I often only see the purple variety available in stores (I rarely come across the yellow…), so I was pretty happy when I was able to snaffle myself a handful of these tarty fruits.  I endeavoured to somehow combine this flavour into a macaron. 

Gifted macaron-maker, Duncan, of Syrup and Tang, recently posted his version of the famous PH passionfruit macaron.  This little gem comprises a macaron shell lightly flavoured with coffee essence, dusted with cocoa and sandwiched together with a passionfruit infused ganache.

I could not ever remember eating passionfruit and chocolate together, so I instantly knew this would be macaron flavour / version #6 for the month.

I was keen for a fairly strong passionfruit flavour, so skipped the infusing part of the ganache and simply added whole passionfruit pulp.  The result?  The flavour was still delicate (thanks to the yellow passionfruit variety), but it was unmistakably passionfruit in taste without being too overbearing. 

As a ganache is relatively quick to make, these macarons were produced almost in record time.  The same base recipe was used but again seems like the shells were thicker than preferred after letting the sugar syrup reach too high a temperature.  But despite that, they were still delicious!

Next weekend I am attending a baby shower and have been requested to bring some baked treats.  Macarons, of course.  There was no direction in terms of flavour, only colour.  Colour = mint.  Flavour = ?  Stay tuned…

{ Passionfruit macarons }

* Ingredients *

100g egg whites
3g egg white powder
125g almond meal
125g icing sugar
Dash coffee essence
Cocoa for dusting
For the syrup:
150g sugar and 50ml water

* Directions *

Process the almond meal and icing sugar together.  In a mixer, whip half the egg whites to soft peaks.  Meanwhile, in a saucepan bring the water and sugar for the syrup to 117C (or 242F) on a candy thermometer.  Once ready, slowly add the boiling syrup to the egg whites and continue to whip on medium speed until they thick and shiny and are completely cooled (about 10 minutes).  At the final changes of whipping the meringue, add the flavouring / colouring.  Mix the remaining egg whites to the sifted almond mixture and fold into the meringue in four parts.

Pipe macarons on lined baking sheets. Dust lightly with cocoa.  Double up your baking sheets if you do not have professional grade quality.  Let your macarons sit at room temperature for 30-60 minutes. Bake at 140C or 280F for 15-18 minutes.  Fill with ganache or filling of your choice.  Refrigerate to set.

{ Passionfruit ganache }

* Ingredients *

120g dark chocolate, chopped
1/2 cup heavy cream
Pulp of one passionfruit

* Directions *

Heat cream until bubbles form around the edge of the pan.  Pour cream over the chocolate.  Let sit for 2-3 minutes and then stir.  Cool slightly and add the passionfruit pulp.  Transfer to the refrigerator to thicken.