Passionfruit Macarons with Passionfruit Ganache Filling
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- เผยแพร่เมื่อ 21 ต.ค. 2024
- Hello friends! Today we are making these super cool tie dye Passionfruit Macarons with Passionfruit Ganache!
Check out the full post here: www.piesandtac...
Ingredients:
Tie Dye Macaron Shells
4 grams egg white powder optional read notes
100 grams egg whites
100 grams granulated sugar
105 grams almond flour
105 grams powdered sugar
Food coloring to brush the bag I used peach, burgundy, pink, and yellow
Passionfruit Ganache
240 grams good quality white chocolate
1/3 cup passionfruit pulp (80 ml)
Notes
Passionfruit pulp: Passionfruit pulp can easily be found at the frozen food aisle at most grocery stores, or online. If you don’t want to use passionfruit pulp, you could use passionfruit juice instead, but the ganache will be way sweeter, since passionfruit juice has sugar already in it, while passionfruit pulp is supposed to be unsweetened.
Brushing the bag: make sure not to use an excessive amount of food coloring, as this will crack the macarons when they bake.
Food coloring: Make sure to use gel food coloring, not liquid, as it will affect the batter, and it will destroy the protein bonds in the meringue that form the structure of the macarons.
Vinegar: Before starting make sure to wipe down the bowls, whisks, silicone mats and everything you are going to use with vinegar, to avoid any grease particles of coming into contact with the meringue and batter.
Egg white powder: Egg White Powder is not the same as meringue powder. Egg White Powder is made of only egg whites. They help with getting fuller shells, and specially when adding a lot of food coloring to the batter, because they make the shells dry faster. I recommend experimenting with it if you can find it. I use 4 grams for each 100 grams of egg whites.
Scale: Please use a scale when measuring the ingredients for accuracy.
Macaron amount: It will vary greatly depending on how big you pipe the shells, and on how runny or thick the batter is.
Baking time/temperature: Baking time and temperature will vary according to your own oven. I recommend experimenting with your oven to find out the best time, temperature, position of the baking tray.
Oven thermometer: Make sure to have an oven thermometer to bake macarons. It’s one of the most important things about making macarons. Home ovens aren’t accurate at all at telling the temperature, and even a slight 5 degree difference can make or break your whole batch.
Tray rotation: Lots of bakers don’t have to rotate the trays 180 degrees in the oven every 5 minutes, but I do have to with my oven, or I will get lopsided macarons. Please adjust this according to your oven.
Gorgeous! I can’t wait to try making these.
They're so pretty! I love passionfruit! 🧡💛
I just want to Say thank you...your are amazing..thanks to you I can say now I can bake macarons.. I tried to many recipes with fails and fails..and now thanks to you I can say I'm happy without frustration..thank you, I love everything you do,especially Macarons ❤
You are so amazing to share your gift to encourage and help people like me to be successful in making macarons. Your videos and recipes have helped and encouraged me so much! Thank you for being willing to share your tips and recommendations -- you are a treasure!
That’s truly so sweet! Thank you so much!!!
Yum! I love learning different macaron techniques and fillings. Definitely going to try out this passion fruit ganache. 💕
Hope you enjoy thank you!
You are the best!
I love macarons! So fun to watch them being made...these are really pretty!! 💜
thank you so much
Amazing 🎉
i haven't tried passionfruit but after this i definitely will😀
it's so good!
Thank you Camila for sharing ... I made the macarons last night and they came out beautiful with your method,,, and the passion fruit ganache absolutely delicious,,, It's a keeper for me♥
Hi I have a question I been looking for a recipe for guava filling for my macarons but I can’t find one anywhere can you suggest either a ganache or a pastry cream where I can use guava marmalade? TIA BLESSINGS❤🙏🏼
Sounds so yummy! Never tried passion but I would love to try this recipe 😋
Omg do try it it's so aromatic, tangy, delicious!!!
Which brand of passion fruit pulp do you recommend?
Hi Camila yours Macarons are amazing 😍 Can you share what brand of white chocolate do you use please and thank you 🙏🏽
Thanks 🙏 !!! You’re the best !!!
thank you :)
Amazing, why do we melt egg white over water bath?
Hi I was just wondering where you get your piping bags from?
Any thing could replace white chocolate? Say egg n sugar ?
Hi thanks for the recipe!
Was wondering how you got such a nice ganache without using cream? Also I followed the baking method and temperature but the macarons were still charred after 15 min haha was wondering how to improve it!
I based everything on 50ml of passion fruit pulp and downsized the proportions of all the ingredients accordingly
I didn’t get the same texture of the eggs with sugar which was a little runny
Please do advice! Thank you 😊
Your macaroons are unique 👍✌️
thank you so much!
hi, can we use egg replacer powder instead of egg white powder
Hi!
Just love your macarons 😍😍
For the ganache can I replace it with mango pulp?is it the same quantity?
Yes and yes 💜
Do you think that using a Swiss method of making meringue in macarons would be better than French if I will be heavily colouring them? I haven’t been able to get good macarons with food colouring in them, and although I do think it’s partially because of the kind of egg whites I’m using (pasteurized) Swiss meringue is supposed to be more stable than French which will prevent over mixing (which is easier to accidentally do when adding colouring) and if it’s more stable they’re less likely to crack as well. I think it’s half colour half egg whites, because with the pasteurized egg whites my meringue falls much quicker and they always crack, but another way my macarons could be cracking according to your blog would be adding too much food colouring. I’m trying to make red velvet macs so yes there is a lot of colouring required to get a good red. I’m using Wilton gel colour
i using camilla‘s recipe but doing the swiss method
What piping bag and tips are you using?
They look cuter than the last ones... Your getting better and better! 🤩🧡💛🧡💛
Por favor me podrias decir si igual se puede hacer con chocolate oscuro y si es así seria la misma cantidad de pulpa?
un poco mais talvez. Puedes poner mas caso necessites.
Have you tried the ganache using dark chocolate or milk chocolate?
someone just commented on the blog or here on the video, I dont remember, they made it with dark chocolate and they loved it.
I tried the ganache and it tastes exquisite, but I take it out of the fridge and as soon as I fill it the macaron starts to melt, that affects me because I send by mail, have I done it wrong?
Have you used really good quality white chocolate with at least 20% cocoa butter in it? Was it firm when you piped it, but then melted after? Did it separate, like between solid and liquid or just melted? Also, I don't recommend leaving this type of filling unrefrigerated to send it through the mail, it would probably take at least a couple of days and the macarons need to stay refrigerated.
Love them ❤️
Love ir omg!
thank you so much!
Ganache not "monté" ? but seems good tho
Deliciosos!!!!!!!
Plz make egglss macrons recipe
i have a bunch of those on my youtube channel already
@@PiesandTacos OK thanks for replying will check