Delicious Passionfruit Macaron Recipe by Janet Newton
Nothing says France like a French macaron and a passionfruit macaron is extra delicious. Today Janet Newton, a Le Cordon Bleu Pastry Chef shares her passion for pastry cooking with us and her original Passionfruit Macaron Recipe.
France's gastronomic cuisine is something that appeals and draws many of us to travel long distances to France to experience the culinary delights firsthand, or to frequent our more local restaurants and cafes that provide a touch of France in our hometowns with their French dishes.
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French Food At A French Collection
At A French Collection we are no different. We love French food and wine and are lucky to experience this everyday when we reside at our home in Brittany or travel through Paris and regional France. When at home in Newcastle (Australia) we often cook authentic French recipes to enjoy as a family.
Knowing you all can't get enough of our delicious French recipe posts, we are very excited to announce that Janet Newton, accredited Le Cordon Bleu Pastry Chef, has joined the A French Collection team as our chief foodie contributor. While completing her formal training as a Le Cordon Bleu Pasty Chef in Sydney, Janet worked as a pastry chef and dessert chef in a number of French Patisseries, catered for both corporate and private clients, and continued to cook amazing food for her family of six.
"While obviously, as a pastry chef, I have a love for all things sweet, the key to many of my favourite recipes is the use of intense fruit flavours like, Passionfruit, Lemon, Apricot, Rhubarb and Lime to balance the sweetness of a dessert, cake, pastry, biscuit or tart . The perfect example of this wonderful marriage of flavours are my Passionfruit Macarons." - Janet Newton
Macaron Recipe Cookbooks Available Online
Passionfruit Macaron
Makes 50 shells for 25 Macarons
Ingredients - Shell
250g Almond Meal
350g Pure Icing Sugar
243g Egg White (at room temperature)
½ tsp Crème of Tartar
150g Caster Sugar
½ tsp Yellow Powdered Food Colouring
Ingredients - Filling
3 Eggs
200g Caster Sugar
½ cup Passionfruit Pulp
230g Unsalted Butter
Method - Shells
Line 2 large baking trays with baking paper. If you are not confident piping the same size macaron consistently it is worth finding a 6cm diameter circle you can trace around to use as a guide. Make sure there is at least a 2.5cm gap between macarons on all sides so they don’t touch during the baking process.
Place almond meal and icing sugar in a food processor and blitz for a minute until mixture is a fine powder. Set aside.
Place egg whites and crème of tartar in a mixer with a whisk attachment and beat until soft peaks start to form and then slowly add the caster sugar and mix until you have stiff peaks and the meringue is firm and shiny.
Place almond mixture, powdered colouring and meringue into a large bowl. Using a large rubber spatula gently fold the mixture together. Moving from the bottom of the bowl to the top using one hand to move the bowl around so that the batter is evenly mixed. When the mixture becomes shiny and has a ribbon like in consistency it is ready to pipe. Be careful not to over mix. The batter needs to hold its shape.
Place the batter in a piping bag fitted with a number 8 round piping tip. Pipe 6cm diameter circles 2.5cm apart. If there are still peaks on the top of your macaron you can tap the baking tray on your table gently and they should settle. It this occurs it means you could have mixed the batter a little longer.
Allow the macarons to rest for at least an hour or until the tops are dry to touch. In other words until a skin has formed. It you don’t do this the macarons will not form their feet during baking.
Bake in 150 degree Celsius oven for 15 minutes.
Method - Filling
Place eggs and sugar in an electric mixer with a whisk attachment and beat at high speed until the mixture doubles in volume and is light and fluffy.
Pour egg mixture into a saucepan over a low to medium heat, add passionfruit pulp and mix continually until the liquid has evaporated and a compact batter has formed. Remove from heat and put in a shallow dish in refrigerator to chill.
Whisk softened butter until light and fluffy and then add chilled lemon batter and whip until well mixed.
Now you are ready to fill your macarons. Place a shell gently atop the filling and enjoy.
*This post includes affiliate links. I make a small commission at no cost to you for items purchased from my links. Merci
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