Passionfruit Macaron

Passionfruit Mango Macarons feature a crisp almond shell filled with a smooth, tangy passionfruit and mango curd. A refreshing and balanced flavour combination, perfect for a light and fruity treat.

French Method vs. Italian Method for Macarons

The French method is a simpler approach, perfect for beginners. It involves whisking egg whites with sugar to form a meringue, then folding in sifted almond flour and icing sugar. This method doesn’t require precise temperature control or sugar syrup, making it straightforward and ideal for home bakers. The result is light, crisp shells with a chewy interior, and the process requires minimal equipment, allowing you to focus on flavour and texture.

In contrast, the Italian method is more advanced and creates a firmer, more stable meringue by pouring hot sugar syrup into whipped egg whites. This results in a glossy finish and macarons that hold their shape better, especially in humid conditions. The Italian method is perfect for those looking for consistency, control, and a smooth batter, although it does require a thermometer and more precision. Ideal for experienced bakers or challenging baking environments, the Italian method ensures macarons that are less likely to crack or deflate during baking. I personally prefer the Italian method, but both techniques work well depending on your needs and skill level.

Recipe:

Macaron Shells (French and Italian Methods):

Ingredients:

• 105g (1 cup) almond flour

• 100g (1/2 cup) egg whites

• 100g (1/2 cup) granulated sugar

• 105g (1 cup) icing sugar

• Orange or yellow gel food colouring

Passionfruit Curd:

Ingredients:

• 3 tbsp unsalted butter

• 3 tbsp granulated sugar

• 2 large egg yolks

• 3 tbsp passionfruit pulp

• 1 tbsp mango puree

• 1/4 tsp salt

Marshmallow Frosting:

Ingredients:

• 2 egg whites

• 100g (1/2 cup) granulated sugar

• 1/2 tsp vanilla extract

• 1/2 tsp mango puree

• 1/4 tsp cream of tartar

• 1/8 tsp salt

Instructions:

Passionfruit Curd:

1. Using an electric mixer, cream the butter for about 30 seconds at medium speed.

2. Add the sugar and salt, then continue to cream for another minute.

3. Add the egg yolks one at a time, creaming until each is incorporated before adding the next.

4. Stir in the passionfruit and mango pulp. The mixture may seem curdled, but that’s normal.

5. Transfer the mixture to a small saucepan and cook over low heat, stirring constantly with a spatula. Avoid letting the mixture boil.

6. Cook for 5-10 minutes, until the curd thickens and coats the back of a spoon. Keep stirring to avoid the mixture sticking to the pan or curdling. If the mixture is too thick, lower the heat.

7. Once ready, pour the curd into a heatproof bowl and let it cool. Refrigerate for at least 6 hours to allow it to thicken further.

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Macaron Shells (French Method):

Instructions:

Prepare Ingredients:

1. Set aside a large piping bag with a round tip.

2. Line two baking trays with parchment paper or silicone mats.

Sift Dry Ingredients:

1. Sift icing sugar and almond flour together. Set aside.

Whisk Egg Whites:

1. In a heatproof bowl, combine egg whites and granulated sugar.

2. Whisk over simmering water until frothy and sugar dissolves.

3. Transfer to stand mixer and whisk on medium until fluffy, then increase to high speed until stiff peaks form.

Fold in Dry Ingredients:

1. Gently fold in sifted almond flour and icing sugar using a "J" motion.

2. Add food colouring, if using.

3. Fold until the batter is glossy and flows easily. Test by drawing a figure 8 with the batter.

Pipe the Shells:

1. Transfer batter to piping bag and pipe circles onto the baking tray, following the template.

2. Bang the tray on the counter to remove air bubbles.

Rest:

1. Let the macarons rest for 20-40 minutes until the surface is dry.

Bake:

1. Preheat oven to 300°F (150°C).

2. Bake for 18-20 minutes, until feet form.

Cool:

1. Let macarons cool before filling.

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Macaron Shells (Italian Method):

Instructions:

Prepare Ingredients:

1. Set aside a large piping bag with a round tip.

2. Line two baking trays with parchment paper or silicone mats.

Sift Dry Ingredients:

1. Sift icing sugar and almond flour together. Set aside.

Cook Sugar Syrup:

1. In a saucepan, combine granulated sugar and water.

2. Heat over medium until sugar dissolves, then simmer until it reaches 240°F (115°C).

Whisk Egg Whites:

1. While syrup cooks, whisk egg whites on low speed in a stand mixer. Increase speed to medium as they foam.

Combine Syrup with Egg Whites:

1. When the syrup reaches 240°F, pour it slowly into egg whites while mixing on medium speed.

2. Whisk on high until stiff peaks form and meringue is glossy.

Fold in Dry Ingredients:

1. Gently fold in the sifted almond flour and icing sugar.

2. Add food colouring, if using.

3. Continue folding until batter flows smoothly and forms a figure 8.

Pipe the Shells:

1. Transfer batter to piping bag and pipe circles onto the tray, following the template.

2. Bang the tray on the counter to remove air bubbles.

Rest:

1. Let the macarons rest for 20-40 minutes until the surface is dry.

Bake:

1. Preheat oven to 300°F (150°C).

2. Bake for 18-20 minutes, until feet form.

Cool:

1. Let macarons cool before filling.

   
   

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Marshmallow Frosting:

1. Combine all ingredients, except vanilla extract, in the bowl of a stand mixer.

2. Place the bowl over a simmering pot of water, ensuring it doesn’t touch the water. Whisk constantly until the mixture reaches 140°F (60°C), ensuring the egg whites are safe to consume.

3. Transfer the bowl to the stand mixer and whisk on high for about 5 minutes, until stiff peaks form.

4. Add the vanilla extract and mango puree, and whisk until combined.

To Assemble:

1. Lay the macaron shells, half facing upwards and the other half downwards for easy piping.

2. Pipe a ring of marshmallow frosting around the edges of the bottom macaron shells.

3. Pipe the passionfruit curd into the centre of each macaron shell.

4. Top with another macaron shell.

5. Macarons need to be refrigerated for at least 24 hours before eating. This allows the flavours to meld together and the filling to soften, creating the ideal texture and taste. However, if you're in a rush, you can eat them after a few hours, but they won’t have the same depth of flavour or the perfect texture as when they've rested.

Notes:

• Food Colouring: If you're using gel food colouring, always add a small amount and fold it into the batter gradually to avoid overmixing.

• Resting Time: Make sure to let the shells rest before baking for the best results. This helps them form the characteristic "feet."