Few components you need:
Italian Meringue Macaron Shells
This recipe adapted by: The dessert first by a passion for pastry
- 200g almond meal or ground blanched almonds
- 200g confectioners’ sugar
- 200g sugar
- 50g water
- 150g egg whites, divided into two 75g portions and leave outside room temperature for 24 -48 hours (I left mine for 24 hours)
- Stack two baking trays on top of each other. Line with a silicone baking mat or parchment paper.
- Process almond meal with confectioners’ sugar in a food processor. Sieve out any large bits of almond.
- Combine sugar and water in a saucepan. Heat on medium until all the sugar is dissolved.
- Meanwhile, place 75g of egg whites in a mixer bowl with the whisk attachment.
- Continue cooking until the sugar syrup reaches 118 C/245 F. While the sugar is cooking, begin whisking the egg whites. They should reach stiff peaks by the time the syrup is at 118C. If it whips too fast, turn down or turn off the mixer.
- Turn the mixer speed to low. Carefully pour the sugar syrup in a slow stream into the mixer.
- Turn the mixer speed to high and let the meringue for several minutes until it has cooled and appears glossy and firm.
- In a large bowl, combine the almond meal mixture with the remaining 75g of egg whites until partially combined. Add in the pink colouring powder/gel. Set Aside.
- Scoop the meringue on top of the almond meal mixture. Using a spatula or dough scraper, carefully fold the meringue in, trying not to deflate it.
10. The final batter should be thick and flow slowly like magma. Do not overmix.
11. Scoop the batter into a piping bag fitted with a ½” diameter plain tip.
12. Pipe 1 ½” rounds of batter onto the prepared baking sheets. Let the sheets sit for about 30-60 minutes to let the shells harden.
13. Meanwhile, preheat the oven to 160 C/320 F.
14. Bake one set of macarons for 6 minutes on 160C,then turn down the heat to 120C for 3 minutes, then turn it down to 100C for another 6 minutes. Turn off the heat and allow the macarons sit in oven for further 8 minutes.
(If you have a good oven, you can bake the oven for 15 minutes ,rotating once in between)
15. Let tray cool for a few minutes before removing from the silicone mat. Let finish cooling on wire racks. Set aside.
- ½ cup fresh passionfruit pulp
- 1 tsp lemon juice
- 50g castor sugar
- 50g Western Star unsalted butter ( or any unsalted butter)
- 1 egg yolk (yield from separated the egg white and yolk from making macaron)
- 1 egg
- 5 Tbsp of Liddells Lactose free milk ( or any milk )
- 1 Tbsp cornstarch
1) Mix well together cold milk with cornstarch. Set side.
2) Combine passionfruit pulp ,lemon juice, butter and sugar in a saucepan.
3) Cook over medium heat,stir till butter is melted and sugar has dissolved.
4) Turn down to low heat.
5) In a separate bowl: Beat egg and egg yolks together.
6) Add eggs into hot passionfruit mixture a little bit at a time, stirring constantly over low heat and until the mixture thicken little and coats back of a spoon.
7) It takes around 5 minutes. Don’t boil or it will curdle. Remove from heat.
8) Stir in the cornstarch mixture. Bring back to low heat,and stirring constantly until the sauce thicken to desire consistency.
9) Transfer curd to clean bowl by cover with cling wrap. Put in fridge to cool down.
1) Pour the passionfruit curd into a piping bag with a round nozzle.
2) Get ready with some fresh blueberries.
3) Pipe the curd onto one side of macaron,put in the blueberry,then close with another macaron.
4) Here you go: Italian meringue macaron with passionfruit curd and with fresh blueberry as bonus.