Ingredients
- Chocolate Macarons:
- 100 grams egg whites
- 25 grams sugar
- 1/2 tsp lemon juice
- 225 grams powdered sugar
- 125 grams almond flour
- 15 grams cocoa powder
- pinch of salt
- Cocoa nib for topping
- Milk Chocolate and Passion Fruit Ganache:
- 100 grams milk chocolate
- 40 grams passion fruit puree
- 20 grams heavy cream
- 15 grams butter
Preparation
Step 1
Macaroon:
Separate the egg whites at least 24 hours prior and even let them sit at room temperature for a few hours before starting to make the macarons. This will help them get rid of some moisture and become more acidic, which will help form a stable meringue.
Whip the egg whites and the lemon juice until they are almost fully whipped. Sprinkle in the sugar while still mixing. Continue to whip to a full meringue.
Sift the powdered sugar, salt, almond flour and cocoa powder into a bowl. Add the meringue into the dry ingredients and fold until a shiny mass is formed. We want it to spread a bit but not too much.
Pipe the macarons onto a silicon mat and sprinkle with cocoa nibs. Let the macarons dry at room temperature for 20 minutes or so. Bake them in a 300F for about 8 minutes. Rotate the sheetpan and bake for another 8 minutes.
Filling:
Chop the milk chocolate into small pieces. Boil the passion fruit and heavy cream together and pour over chocolate. Stir until incorporated and the ganache forms. Wait a couple of minutes for the ganache to cool a bit and add the softened butter. Stir to create and emulsion. Let it harden a bit until it is pipeable and fill the macarons.