Macaroons with passionfruit cream

08/03/2014 13:55

Tried a new creme for these macaroons this time, a passions fruit cream that became very good in taste. The consistency of the cream on the other hand got a bit too elastic for me and the seeds from passions fruit bothered me a little .... Fun to try something new, but I think I will probably stick to the buttercream in the future. The kit provides about 50 macaroons.

Macaroons :
0.4 cups of sugar (about 35 grams) ,
4 egg whites,
1.8 cups sugar (150 grams ) to the syrup;
1/2 cup water to syrup;
3 cups almond flour (150 grams) ,
2.5 cups powdered sugar (150 grams) ,
a few drops of green food coloring

Passion fruit cream :
6 pcs passion fruit,
70 grams of glucose ,
1 cup sugar (75 grams) ,
2 gelatin sheets.

Here’s how: Beat 2 of the egg whites until stiff foam. Add 0.4 cups sugar and continue whisking. In a separate saucepan, mix 1.8 cups sugar with the water and boil to 118 degrees. Pour the sugar team over the meringue gently, but not too slowly as it stiffens quickly on the saucepan. Try to pour it fast and not entirely on the meringue, but a little more on the edge.  Continue whisking for about 8 minutes. In a separate bowl, mix the almond flour with the rest of the egg whites (2 piece, unwhipped ), the powdering suger and food coloring. Mix well with a spatula and add it into the meringue mixture. Stir together and then placed on a silicone mat for macaroons, or on a baking sheet. Let the macaroons rest for at least half an hour before you bake in center of oven for 12-15 minutes at 160 degrees. The ones baked on parchment paper can be removed immediately after they cooled a bit. The ones baked on silicone mats it is better to wait a little longer. I let them rest on the mat overnight.
Prepare the passion fruit cream is as follows: First, scrape out the flesh of 3 pieces of passion fruit. Put it in a pan on the stove along with the sugar and half of the glucose (35 grams). Heat it to about 150 degrees. I stopped at 120 degrees, and maybe did not get the best results on my cream. Put the gelatin sheets in cold water for about 5 minutes. Scrape out the flesh of the remaining three passion fruits and mix it with the rest of the glucose in a bowl. When fruits team from the stove reaches 150 degrees, add the gelatin (squeeze out all the water first). Stir this very well. Now add the other mixture of fruit and glucose and begin to whisk. It may take a little while, but it will be a cream of it eventually. Use it to put together macaroons

Trollstugan....en bakblogg med många recept på allt möjligt sött och gott.

Christina Vognild, Kumla, Sweden