These delicious chocolate macarons are made with a passionfruit chocolate ganache. These delicious passion fruit macarons are beautiful, rich with fruit and the perfect way to round off a dinner party or for a Christmas party. This recipe makes about 50 sandwiched macarons. If you want to make more, you can always double the recipe.
250 gr icing/powdered sugar
100 gr ground almonds/ almond flour
50 gr unsweetened cocoa powder
4 large egg whites (120 gr), at room temperature
pinch of salt
150 gr granulated sugar
Passion Fruit Chocolate Filling
80 ml heavy/double cream
60 ml - passion fruit puree
120 gr milk or dark chocolate
15 gr unsalted butter
Step 1 :Preheat oven to 180C / 350ºF.
Step 2 : Line two baking sheets with parchment paper and have a pastry bag with a plain tip (about 1/2-inch, 1cm) ready.
Step 3 : In a food process, grind together icing sugar with the ground almond and cocoa so there are no lumps. You can also use the blender, or siv 2-3 times by hand if you dont have any of these.
Step 4 : Then sift the mixture into a large bowl and discard the larger lumps.
Step 5 : Using a mixer beat the egg whites until they begin to rise and hold their shape. While whipping, beat in the granulated sugar until very stiff and firm, about 2 minutes.
Step 6 : Fold the dry ingredients, in two batches, into the beaten egg whites with a rubber spatula. Step 7 : When the mixture is smooth and there are no streaks of egg white, stop folding and scrape the batter into the pastry bag. (standing the bag in a tall glass helps if you’re alone).
Step 8 : Pipe the batter on the parchment-lined baking sheets in 1-inch (2.5 cm) circles evenly spaced one-inch (2.5cm) apart. You might need to do this in stages, as there is a lot of batter.
Step 9 : Rap the baking sheet a few times firmly on the counter top to flatten the macarons, and remove air bubbles. Allow the macarons to sit for 20 to 30 minutes until a “skin” forms and they are no longer wet when lightly touched.
Step 10 :Bake them for 10-15 minutes. Let cool completely then remove from baking sheet.
Step 11: In a bowl, or saucepan add chocolate, butter and cream. Heat in a microwave for 30 seconds. Let sit one minute, then stir until smooth, and then mix until chocolate melts and comes together.
Step 12: Add passion fruit puree and mix everything gently. Place clingfilm on top and put your chocolate into a fridge to set quicker. This process can take few hours depending on your fridge, so you might want to do this in advance.
Step 13: Take your ganache, place in a piping bag and then pipe around each macaron shell. It is optional, but you can add passion fruit puree or sauce inside each macaron and then sandwich them together.
Step 14 : You can place them in a fridge for at least one day before serving.
Step 15: Serve macarons at room temperature.
250 г сахарной пудры
100 г молотого миндаля / миндальной муки
50 г несладкого какао-порошка
4 больших яичных белка (120 гр), при комнатной температуре
150 гр сахара
Шоколадная начинка из маракуйи
80 мл сливок
60 мл - пюре из маракуйи
120 гр молочного или темного шоколада
15 гр несоленого масла