Macarons with Passion Fruit Curd

americastestkitchen.com

Alicia Giampapa

subheading: GATHER YOUR INGREDIENTS:

subheading: Macaron Shells:

150 grams blanched, finely ground almond flour

150 grams confectioners' sugar

⅛ teaspoon table salt

113 grams egg whites, (measure from lightly beaten whites of 4 large eggs), divided

⅛ teaspoon cream of tartar

150 grams granulated sugar

60 grams water

3 to 7 drops gel food coloring

subheading: Passion Fruit Curd:

¾ cup passion fruit puree

½ cup (3½ ounces) sugar

¼ cup (1 ounce) cornstarch

4 ounces white chocolate, chopped coarse

9 tablespoons unsalted butter, cut into 1-tablespoon pieces

subheading: BEFORE YOU BEGIN:

A kitchen scale that weighs in grams is essential for this recipe; you'll also need a large piping bag and ½-inch round tip. Lightly beating the egg whites makes it easier to obtain a precise measurement. Be sure to use finely ground almond flour; Blue Diamond or Bob's Red Mill products work well. Do not use liquid food coloring as it will add too much water to the batter. Use 3 drops of gel for pastel shells and 7 drops for a more vibrant color. Look for passion fruit puree with the other frozen fruit in your grocery store. This recipe involves multitasking; read it carefully and make sure to have your ingredients and equipment in place before you begin. A kitchen scale that weighs in grams is essential for this recipe; you'll also need a large piping bag and ½-inch round tip. Lightly beating the egg whites makes it easier to obtain a precise measurement. Be sure to use finely ground almond flour; Blue Diamond or Bob's Red Mill products work well. Do not use liquid food coloring as it will add too much water to the batter. Use 3 drops of gel for pastel shells and 7 drops for a more vibrant color. Look for passion fruit puree with the other frozen fruit in your grocery store. This recipe involves multitasking; read it carefully and make sure to have your ingredients and equipment in place before you begin.

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