100g Egg White (10sec defrost)
110g almond meal (well sifted)
200g icing sugar
50g Caster sugar
Passion fruit & Mango filling
130g white chocolate
1/4 cup passion fruit & Mango filling
Preheat the oven to 180-250 degree.
Pulse icing sugar for a minute, stir in almond meal and pulse for extra seconds.
Beat egg whites until it reaches soft peaks, gradually add sugar and beat until it reaches stiff peaks.
Then add gel food coloring (about 10 drops) and continue to mix with high speed for a future 10 seconds.
Add meringue to dry mixture and fold the mixture (for roughly 30-40 folds using a rubber spatula) until it becomes smooth and incorporated.
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.
To make sure macaroons surface are plat and smoothing
Melt the white chocolate, heat the cream while doing this.
Mix all of the fillings together and whisk till a thick ganache forms.
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.
Let dry and start filling the macaroon when it has cooled down.