Dessert Time, French Cuisine, Vegetarian Cuisine

Passion fruit & Mango Flavored Macaroons

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Macaroon Shell

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100g Egg White (10sec defrost)

110g almond meal (well sifted)

200g icing sugar

50g Caster sugar

Passion fruit & Mango filling

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130g white chocolate

120ml cream

30g butter

1/4 cup passion fruit & Mango filling

Methods

Preheat the oven to 180-250 degree.

Pulse icing sugar for a minute, stir in almond meal and pulse for extra seconds.

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Beat egg whites until it reaches soft peaks, gradually add sugar and beat until it reaches stiff peaks.

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Then add gel food coloring (about 10 drops) and continue to mix with high speed for a future 10 seconds.

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Add meringue to dry mixture and fold the mixture (for roughly 30-40 folds using a rubber spatula) until it becomes smooth and incorporated.

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Ripe onto trays lined with baking paper, rap trays on the bench firmly (this prevents cracking) and leave to dry for one hour.The macaroon shell should form a thin shell.

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To make sure macaroons surface are plat and smoothing

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Melt the white chocolate, heat the cream while doing this.

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Mix all of the fillings together and whisk till a thick ganache forms.

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Once the caps looked duller and had formed a slight skin then we can start bake the macaroon shell for 140-150 Degree for 12-15mins until it bubbles at the bottom. Let macaroons cool on sheets for 3-5 minutes and transfer to another rack.

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Let dry and start filling the macaroon when it has cooled down.

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