Скачать или смотреть 100% Passion Fruit Macarons | Followers' Choice Macaron Tutorial + Recipe

I did another huge poll on my Instagram asking for everyone to vote on flavors they wanted to see turned into a macaron!

The winning flavor, to nobody's surprise, was 100% Passion Fruit!

This time when I did the poll, all the flavors came from cookbooks I have in my kitchen. Since these macarons are inspired by a passion fruit tart by Cedric Grolet, I wanted to keep as many of the same elements, but turn them all into my own macaron versions. Which is how I ended up making petit sized macarons filled with a whipped ganache, almond cream, and gel.

I used my regular French method macaron recipe for the shells, and simply used a larger piping tip (805) and a larger macaron template (about 3 inches in diameter).

Passion Fruit Almond Cream

50g Butter, unsalted
60g Powdered Sugar
60g Almond flour
15g AP Flour
1x Egg
20g Passion Fruit Puree OR 10g Amoretti Passion Fruit Artisan Flavor

1. Cream the butter and sugar together.
2. Add in the dry ingredients and mix well.
3. Add in the egg and mix again.
4. Add in the passion fruit and mix until thoroughly combined. Transfer to an airtight container and refrigerate for a minimum of 30 minutes, ideally for at least 2 hours or overnight.
5. Pipe the almond cream into a mold or spread on a sheet pan. Bake at 325 degrees Fahrenheit for about 20 minutes or until lightly golden brown.
6. Cool completely before using in the macarons.
Note: the baked almond cream can be stored in the refrigerator for several days, or in the freezer for a few weeks.

Whipped Passion Fruit Ganache

80g Passion Fruit Puree
3g Gold Gelatin
30g White Chocolate
50g Passion Fruit Inspiration Chocolate
Vanilla, to taste
180g Cream, cold

1. Bloom the gelatin.
2. Warm the passion fruit puree, and immediately add the bloomed gelatin when it becomes hot.
3. Pour the gelatin and puree over the chocolates and mix to combine.
4. Use an immersion blender to stream in and mix the cold cream into the passion fruit mixture.
5. Transfer to an airtight container, cover with plastic wrap on contact, and refrigerate for a minimum of 4 hours, or ideally overnight.
6. Whip the ganache to a medium stiff peak. If you whip further, it can quickly become over mixed.
7. Pipe the whipped ganache immediately after whipping.
Note: store the un-whipped ganache in your refrigerator for up to one week.

Passion Fruit Gel

100g Passion Fruit Puree
50g Lime Juice
30g Sugar
3g Gold Gelatin
60g Fresh Passion Fruit Pulp (substitute for more puree if you can't find any)

1. Bloom the gelatin.
2. Heat the puree, lime juice, sugar and pulp to a scald. Make sure the sugar has completely dissolved.
3. Add the bloomed gelatin into the heated puree mixture and blend well.
4. Cover the gel with plastic wrap on contact and refrigerate for a minimum of 4 hours, or ideally overnight. Note: If I make this again, I might recommend casting the gel into a silicon mold.
5. Scoop the gel into the macaron with a small spoon or if you used a silicon mold simply pop the gel out and place it into the macaron.
Note: Store the gel in your refrigerator for about one week or transfer to your freezer to store for a few weeks.