Passionfruit-basil Macaron Recipe

Make 30-40 small macarons
Preparation time: 30 minutes
Cooking time: 17 minutes and 1 hour for the rest mixture

Ingredients:

For the Italian Meringue

• 150g aged egg white (make by leaving egg white in a bowl on a bench for 2 days)
• 400g caster sugar
• 100ml water
• Add food colouring to the meringue if required.

For the Almond Mixture

• 150g fresh egg white
• 250g almond meal / almond flour
• 250g icing sugar

Shell Colouring

• Pinch of green-yellow food colouring

Used the above ingredients to make the macaron shell.

For fruit-basil cream:

• 100g (3.5oz) of dark chocolate
• ½ Tonka bean (can be found in specialty baking stores, alternatively, substitute ½ teaspoon of vanilla and ¼ teaspoon of almond extracts)
• 50ml (2fl.oz) of heavy whipping cream

Direction:

1. First, create macarons shells based from the basic macaron recipe.
2. Then, start preparing the ganache by melting chocolate with cream in a saucepan under low heat.
3. Mix grated ½ tonka bean and and let it cool in room temperature.

Assembly of the macaron

1. To assemble your macarons, start by garnishing one macaron shell with ganache and cover it with another shell.
2. Do the same with the rest of the shell.