It seems I’m developing a bit of habit of combining chocolate and fruit lately. This macaron flavour was inspired, or recreated, I should say, from my visit to Paris last year, where I had the most amazing macarons, unsurprisingly. Pierre Herme had an amazing Chocolate Passionfruit macaron, and the middle was the yummiest combination of creamy and bitter chocolate combined with that zingy and sweet hit of passionfruit, it was delicious. I did my best to try and recreate this wonderful moment, and I think I did quite well, but of course, nothing will ever compare to Pierre Herme!
The ganache didn’t go quite as I hoped it would, as I think I made it too late. Ganache can take a long time to set properly. Next time I would probably leave it overnight. Then, I put too much liquid into the butter, and it split. Luckily, that was easily fixed, with more butter. But there’s not much that butter can’t fix. The flavour of the ganache was very full on when I made it. It was very sour and the chocolate was very bitter – I used 75% cocoa, next time I would probably use really good quality milk or a regular dark chocolate. You couldn’t really distinguish the chocolate from the passionfruit, it was too strong. However, as macarons tend to do, the flavour did develop, and they were much nicer the next day. Also, I’m super happy with these shells! One giant positive of colder weather = less humidity, prettier macs 🙂 Oh, and FYI, I have slightly changed my macaron recipe. It’s only the cooking times, but I’ve found the shells to be sturdier and chubbier since I’ve made the change.
This recipe is Adriano Zumbo’s, and was published a couple of years ago in the Herald Sun. You will definitely need kitchen scales to make macarons.
- 135g almond meal
- 135g icing sugar
- 125g caster sugar
- 45g egg whites
- 50g egg whites
- 40g water
- 1/4 tsp colouring gel, yellow
- 1/4 tsp colouring gel, orange
Spray four oven trays with cooking oil spray around the edges, and line with baking paper and set aside. Place almond meal and icing sugar in a large bowl, and sift together 3 times. Set aside, along with the 45g egg whites. Put 50g egg whites in a separate bowl. Heat caster sugar and water in a small saucepan, over a low-medium heat, until the sugar completely dissolves (if it slightly burns my tongue, it’s done!). If you do not want to burn your tongue, Zumbo suggests investing in a candy thermometer and heating the syrup until it reaches 118 degrees C (244 degrees F). If the syrup becomes thick and powdery in appearance, you will need to start again. This is because the sugar has been heated too much, too quickly, and instead of dissolving, it has cooked.
Begin beating the 50g egg whites with one hand, and with the other, stream the hot sugar syrup down the side of the bowl to create an italian meringue. Beat until stiff peaks form, the meringue should be thick and very glossy. If you want to add flavouring/colouring, now’s your moment. So add the colouring now. Just lightly beat it into the meringue. Pour meringue into the almond meal, icing sugar and 45g egg whites mixture and mix roughly to combine. When combined, fold mixture together (one single stroke) until there are no air bubbles left. Make a spread across the top of the mixture, and it should disappear in about 20 seconds. Spoon mixture into a piping bag fitted with a round nozzle. (If you don’t have a piping bag set, most supermarkets sell plastic ones, they are Multix brand, in an orange box and contain 5 piping bags with a few different nozzles, plus they’re only about $3. You should be able to find them in the baking aisle). Lock the bag by spinning the top around 4 times. Pipe 3-4cm rounds on the oven trays prepared earlier. Tap the bottom of the trays on the kitchen bench and let them sit for about half an hour, or until mixture is dry to the touch. Meanwhile, preheat the oven to 135c, fan forced.
Place in oven and bake for 8 minutes. Turn trays around, and bake for another 9 minutes. To check if shells are cooked, gently lift one off the baking paper. If it peels of easily, they are done, if not, keep checking at 2 minute intervals. Cool on trays for 5 minutes, then peel off and place on a wire rack. The mixture should make about 12 -15 large macarons, and about 25 smaller macarons. Macarons keep really well (about 5 days in the fridge) and some say that the longer they are refrigerated, the more the flavour is likely to develop. Macarons taste best when they are stored in the fridge, then brought down to room temperature to eat.
Chocolate Passionfruit Ganache:
- 100g good quality chocolate, dark or milk, depends how strong you like your chocolate
- 170ml thickened cream
- 170g can passionfruit pulp, strained from seeds OR depending on size, 4-5 passionfruits, strained of seeds
Place all ingredients in a medium saucepan, and stir over a low-medium heat until smooth. Pour into bowl and refrigerate. For best results, make ganache the day before serving. Ganache should be of a pipe-able consistency. OPTIONAL – if you like your ganache quite creamy, feel free to beat up 70g butter and add to ganache.
Pair up likely macaron shells. Spoon ganache into a piping bag fitted with a wide round nozzle. Pipe rounds onto shells, and sandwich with another. You can dust with cocoa, if you like. Store macarons in an airtight container, in the fridge, and bring down to room temperature to eat.
Happy Baking! 🙂
Before I say anything else, I believe red velvet cupcakes are the world’s greatest invention. Ever. I. Love. Them. So. Much. I’m not sure exactly what it is, maybe the cream cheese frosting or the fact that the cake itself isn’t too sweet, or the combination of the two. Whatever it is, I love it!
It was my best friend’s birthday, and she loves all things Paris-y, so when I saw this kit with the cases and the little toothpicks, I knew exactly what I was going to use them for! I have tried a few red velvet recipes in my time, including the one for the giant cupcake, but I think this is the best one I have come across. It was delish-i-ohso.
Red Velvet Cupcakes: (by Martha Stewart):
- 2 1/2 cups cake flour (if you don’t know what cake flour is, read this)
- 2 tbs good-quality cocoa
- 1 tsp salt
- 1 1/2 cups caster sugar
- 1 1/2 cups vegetable oil (yes, you read that right!)
- 2 large eggs
- 1/2 tsp Wilton’s red colouring gel
- 1 tsp vanilla extract/vanilla bean paste
- 1 cup buttermilk
- 1 1/2 tsp baking soda
- 2 tsp white vinegar
Preheat the oven to 175c (350F). Line two cupcake trays with cases. Place the flour, cocoa and salt together and mix, then set aside. With an electric whisk or a stand mixer, beat together the sugar and the oil until combined. Add eggs one at a time, beating until each is fully mixed in. Beat in vanilla and red food colouring gel.
Reduce the speed to low and add the flour mixture in 3 batches, and the buttermilk in 2 (3 dry, 2 wet additions – begin and end with dry). Whisk well after each addition. In a separate small bowl, combine the baking soda and vinegar – it will foam. Add mixture to the batter, and whisk all together for about 10 minutes. Fill each cupcake case about 3/4 of the way. Place in oven for 10 mins, then turn tray around and bake for another 10-12 minutes, or until a skewer comes out clean. Cool in tins for 5 mins, then transfer to wire rack. Makes approx. 22 large cupcakes.
Cream Cheese Icing:(also from Martha Stewart):
- 225g unsalted butter, chopped and softened
- 340g cream cheese (I used Philadelphia), softened slightly
- 1 tsp vanilla extract/vanilla bean paste
- 2-3 cups icing sugar mixture (confectioner’s sugar)
Beat the butter and cream cheese together until pale and creamy, about 2-3 minutes. Gradually add the icing sugar to taste, I used just over 2 cups, but you might want more if you like it sweeter – it’s really upto you 🙂 Beat in the vanilla.
Fill piping bag fitted with a round nozzle and pipe a swirl on each cupcake. Decorate however you like!
I was originally a little worried about the amount of oil in this recipe, because you could really taste it in the batter before it was cooked. However, these cakes were so fluffy and moist – seriously one of the best I’ve ever tried. If you’re a fan of red velvet, definitely give these a go…you will not be disappointed 🙂
Have a great weekend and happy baking! X