Passionfruit macaron

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Makes 60 finished macarons



For the passionfruit ganache
250g passionfruit puree (or fresh passionfruit pulp, seeds discarded)
500g milk chocolate
20g glucose syrup
50g butter
3g sea salt flakes

For the yellow vanilla macaron shell
300g almond meal
300g icing sugar
110g egg whites (A)
300g caster sugar
75g water
110g egg whites (B)
15g yellow food gel colouring
1g brown food gel colouring (optional)
100g black sesame seeds, to garnish


To make the passionfruit ganache
Melt chocolate and set aside.
Combine the passionfruit puree, yuzu juice, and glucose syrup in a saucepan over medium to low heat. Bring to a simmer.
Remove from the heat and pour over melted chocolate. Stir to combine and emulsify using a stick blender until smooth.
Add in the butter and salt and emulsify until combined.
Pour mix into a baking dish or rectangular cake tin, cover the surface with glad wrap, and allow to chill overnight in room temp or chill in the fridge until a pipeable consistency is achieved.

To make the yellow macaron shell
Preheat oven to 130°C, Fan speed 1, Extraction 50 percent.
Combine almond meal and icing sugar in a food processor until well combined. Pass through a sieve twice discarding the large lumps.
Combine almond mixture, egg whites (A), and gel food colouring in a medium to large bowl. Using a spatula, mix until a paste forms. Do not overmix. Set aside.
Combine the caster sugar and water in a saucepan. Mix once and place over medium to low heat. Cook the sugar mixture until it reaches 118°C, do not stir.
Meanwhile, pour the egg whites (B) into a stand mixer bowl fitted with a whisk attachment.
Once the sugar syrup has come to 118°C, remove from the heat and allow the bubbles to subside. Meanwhile beat the egg whites on high until frothy and turns white, do not overmix.
Decrease the speed to medium and gradually stream in the sugar syrup mixture. Once all the sugar syrup is poured, beat on high until it triples in volume and produces a thick marshmallow like texture meringue.
Fold in 1/3 of the meringue mixture into the almond paste, mixing well until combined.
Fold in the next 1/3 and mix until combined. Repeat with the remaining meringue and fold until the mixture drops like lava when lifted using a spatula.
Transfer mix into a piping bag and pipe 4cm rounds onto silicone baking trays Making sure to pipe 1.5cm–2cm apart. Sprinkle with black sesame seeds.
Bake for 20–25 minutes or until firm to the touch.
Allow to cool down before peeling off the silicon tray.

To assemble
Assemble the baked and cooled macaron shells onto a benchtop with one shell facing upwards and another below facing with the flat side up.
Transfer ganache into a piping bag and pipe a dollop on top of the flat macaron shell. Sandwich with the other half of the shell and gently press together. Repeat with all the macarons and refrigerate the macarons overnight for the best results.
Macarons can be frozen after assembly for up to 1–2 months in an airtight container.

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