These macaroons are filled with a tangy passion fruit curd. I used the italian meringue method to make the macarons shells and decorated with a white chocolate drizzle along with back sesame seeds. These little cookies are such a treat, I hope you all enjoy!
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Macarons Shells:
150g powdered sugar
150g almond powder
110g egg whites (split in 2 equal parts)
150g granulated sugar
37g water
Food colouring (optional) *I used pink and purple*
Whisk together powdered sugar and almond powder.
Add 55g egg whites and mix until all the dry ingredients are hydrated. Set aside.
In a small saucepan measure 125g granulated sugar and water.
Heat on medium heat until the syrup reaches 115 degrees C.
Meanwhile in a stand mixer place the remaining 55g egg whites and mix on medium speed until foamy. Sprinkle in 25g of granulated sugar and whisk until soft peaks.
Once the syrup has reached the desired temperature pour a slow stream into the egg whites while mixing on medium high speed.
Mix for 6 minutes until stiff peaks have formed.
Add ⅓ of the italian meringue to the almond mixture that was previously prepared.
Add the food colouring if desired. Fold until fully incorporated and add the italian meringue in 2 more additions.
Transfer the batter to a piping bag and pipe into half inch circles.
Let the trays sit a room temperature for around 30 minutes until the outside forms a skin.
Bake at 350 degrees F for 10 minutes.
Passion Fruit Curd:
½ cup passion fruit juice
50g sugar
3 egg yolks
2g gelatine
57g butter, cubed
On a double boiler mix the passion fruit juice, sugar and egg yolks until thickened.
Pour the mixture over the butter and allow to melt.
Add the bloomed gelatine and mix together.
Cover and refrigerate until set.
Decorations:
White chocolate
Black Sesame seeds