 | Passion Colada Macarons with Passion Fruit Curd36 macarons Jessica Chang (IG: @missjess_bakes) / Owner, Miss Jess Bakes, American Canyon, CA; Photo by Jessica Chang |
| For the Base Italian Meringue Buttercream (makes about 6 cups): | |
| • | 5 large egg whites |
| • | 1 1/4 cups sugar |
| • | Pinch of cream of tartar |
| • | 2 cups (4 sticks/1 lb) unsalted butter |
| • | 1 tsp. pure vanilla extract |
| Method for the Base Italian Meringue Buttercream (makes about 6 cups): | |
| 1. | Place the sugar and water into a small sauce pot and heat on medium heat with a candy thermometer in the pot. Keep it on medium heat until temperature reads 240°F/116°C. |
| 2. | While sugar syrup is cooking, whisk the egg whites in a mixer on medium. Add cream of tartar when the eggs are foamy. Whip on medium to high until medium to stiff peaks form, but not dry. |
| 3. | When the temperature reads 240°F/116°C, slowly drizzle the sugar into the side of the bowl while the mixer is running on medium. Whip the meringue until the bowl is cool. |
| 4. | Add room temperature butter into running mixer one tablespoon piece at a time. Beat until smooth, approximately 4-5 min. |
| 5. | Add the vanilla, beat for another minute. |
| 6. | If not using immediately, store buttercream in the refrigerator for up to 2 weeks, or 2 months in the freezer. |
| For the Passion Colada Buttercream: | |
| • | 3-4 tbsp. The Perfect Purée Passion Colada blend, thawed |
| • | 1 1/4 cups of buttercream |
| • | 1 tsp coconut extract or emulsion |
| • | 3 tsp pineapple jam |
| Method for the Passion Colada Buttercream: | |
| 1. | Whip 1 1/4 cups of buttercream until smooth. |
| 2. | Add in 3-4 tbsp. of the Passion Colada blend. Whip until incorporated. Add in coconut extract and pineapple jam. Mix. |
| 3. | Spatula buttercream in a 12”-16” piping bag with an Ateco #805 tip. |
| For the Passion Fruit Curd: | |
| • | 4 oz. The Perfect Purée Passion Fruit Concentrate, thawed |
| • | 2 tbsp. lemon juice |
| • | 1/4 cup sugar |
| • | 6 tbsp. unsalted butter |
| • | 6 large egg yolks |
| Method for the Passion Colada Buttercream: | |
| 1. | Place the passion fruit pulp and sugar in a small saucepan and while on low-medium heat, stir until sugar has dissolved. |
| 2. | Add the egg yolks and lemon juice into a separate bowl and whisk. |
| 3. | Pour the warm passion fruit and sugar in a thin stream into the eggs, while whisking constantly to temper the eggs. |
| 4. | Then pour the egg and passion fruit mix back into the saucepan, and return the saucepan to the stove. |
| 5. | Add the unsalted butter to the warm passion fruit curd. Whisk to combine the butter into the passion fruit curd. |
| 6. | Stir well (or whisk) constantly, while cooking the passion fruit egg mix. Don’t let the egg cook at the bottom. Stir until the passion fruit curd thickens. If its not thickening, add more heat. If it’s heating up too fast, lower the heat and remove from heat source. |
| 7. | Check the temperature of the curd often, while stirring. When the passion fruit curd registers 160° F or more, then it’s ready! |
| 8. | Cool to room temp and refrigerate. It may be frozen as well. |
| 9. | Once chilled, set aside for the center of the macarons. |
| 10. | Place in a small piping bag and set aside when filling the macarons. |
| For the Macaron Shells: | |
| • | 160 g. almond flour |
| • | 160 g. confectioners’ sugar |
| • | 120 g. egg whites, divided |
| • | 150 g. granulated sugar |
| • | 40 g. water |
| • | Chefmaster food gel color royal blue (or color of choice) |
| Method for the Macaron Shells: | |
| 1. | Heat oven. If using a conventional oven, preheat oven to 325°F/160°C and bake for about 15-18 minutes. If using a convection oven, preheat oven to 300°F/150°C and bake for 12-15 minutes. Use an oven thermometer for accuracy. |
| 2. | Prepare baking sheets with a silicone mat or parchment paper. Use a 1.75” circle template under the mat. |
| 3. | Weigh all your ingredients with a kitchen food scale. |
| 4. | Sift almond flour and confectioners’ sugar into a large mixing bowl. Add half the egg whites (60 g.). Add a few drops of gel food coloring. Incorporate mixture well. |
| 5. | In a small saucepan, heat granulated sugar and water on medium heat with a candy thermometer. You will heat the sugar syrup until 240°F/116°C. Do not stir the sugar. Keep an eye on the thermometer. |
| 6. | While the sugar syrup is heating, in a stand mixer with a whisk attachment, when the sugar syrup reaches 228°F/109°C whisk half the egg whites (60 g.) on medium high until medium stiff peaks. |
| 7. | When the sugar syrup reaches 240°F/116°C, slowly pour the mix on the side of the bowl. Whip the meringue until cool. |
| 8. | Fold a third of the meringue into the almond flour, confectioners’ sugar, egg white, and gel color mixture. Fold another third until incorporated. Fold the final third. Gently fold the batter until it is shiny and flows smoothly. Use your spatula to check if the batter is flowing smoothly like “lava”. Be careful not to overmix. |
| 9. | Fit an Ateco tip #805 in a 16” or 18” piping bag. Pour mixture into the piping bag. Pipe macarons at a straight angle down from the mat or parchment paper. |
| 10. | Tap the baking sheet to release the air bubbles. Poke any air bubbles you see with a toothpick. Let the tray dry until a skin forms on the top of the macarons. May take 5-40 minutes depending on your climate (dry climates – faster to dry; humid climates – takes longer to dry). |
| 11. | Place in center rack of oven. Bake one tray at a time, rotating halfway through. Pipe the next tray while the first tray is baking. Cooking time varies on temperature of the oven and type of baking sheets/mats you use. Use the “wiggle” test to check if they are ready. Gently push the macaron on the side to see if it wiggles. If it wiggles a lot, give it a couple more min. If it doesn’t wiggle, they are ready. |
| 12. | Cool the macaron shells. Place on baking sheet to pipe. Match shells accordingly by size. |
| 13. | Pipe a small amount of buttercream (about 1 tbsp) on the flat side of the macaron shell. Pipe passion fruit curd in the center. Sandwich the macaron with its matching shell. |
| 14. | Place all the macarons on a tray or airtight container and refrigerate. Macarons take 1-2 days to mature in the refrigerator and will be ready to eat. They are best after matured when the flavors soak up into the shell. |
| 15. | Macarons are good for about one week. Keep them refrigerated to keep them fresh. Eat at room temperature. They will last in the freezer for a few months. Keep them in an airtight container. |
Diya >