Malasadas with Liliko'i (Passionfruit) Pastry Cream Filling


 
Malasadas with Liliko'i (Passionfruit) Pastry Cream Filling from Alana Kysar's new book, Aloha Kitchen. Malasadas are Portuguese style doughnuts, which are soft and fluffy. They are fried off, then rolled in sugar, then filled with a silky liliko'i pastry cream. These are the perfect indulgent treat, and are super easy to make. #malasadas #doughnuts #lilikoi #passionfruit
Malasadas with Liliko'i (Passionfruit) Pastry Cream Filling from Alana Kysar's new book, Aloha Kitchen. Malasadas are Portuguese style doughnuts, which are soft and fluffy. They are fried off, then rolled in sugar, then filled with a silky liliko'i pastry cream. These are the perfect indulgent treat, and are super easy to make. #malasadas #doughnuts #lilikoi #passionfruit
Malasadas with Liliko'i (Passionfruit) Pastry Cream Filling from Alana Kysar's new book, Aloha Kitchen. Malasadas are Portuguese style doughnuts, which are soft and fluffy. They are fried off, then rolled in sugar, then filled with a silky liliko'i pastry cream. These are the perfect indulgent treat, and are super easy to make. #malasadas #doughnuts #lilikoi #passionfruit
Malasadas with Liliko'i (Passionfruit) Pastry Cream Filling from Alana Kysar's new book, Aloha Kitchen. Malasadas are Portuguese style doughnuts, which are soft and fluffy. They are fried off, then rolled in sugar, then filled with a silky liliko'i pastry cream. These are the perfect indulgent treat, and are super easy to make. #malasadas #doughnuts #lilikoi #passionfruit
Malasadas with Liliko'i (Passionfruit) Pastry Cream Filling from Alana Kysar's new book, Aloha Kitchen. Malasadas are Portuguese style doughnuts, which are soft and fluffy. They are fried off, then rolled in sugar, then filled with a silky liliko'i pastry cream. These are the perfect indulgent treat, and are super easy to make. #malasadas #doughnuts #lilikoi #passionfruit

Hi hi! My sweet friend Alana wrote a cookbook, and I am so, so excited to be sharing a recipe from it today! Although Alana and I have never actually met IRL (story of my life, this is what happens when you’re a hermit and lots of your friends don’t live in NYC), but we have been internet friends for a few years now, and I was so stoked to get a copy of her new beautiful book, Aloha Kitchen, in the mail recently!

Alana is originally from Hawai’i, and her book not only gives you an incredible history of Hawai’i, the food, and all the cultures that have made it their home, but it is filled with the most beautiful food and recipes. Most people don’t realise just how diverse the food in Hawai’i really is, and this is reflected so, so perfectly in the book. I can’t wait to explore it a little more - the book is already filled with post it notes. Congrats lady, the book is so incredible! x

I thought I was going to have a tough time choosing a recipe to share from the book, but as soon as I came across this recipe for Malasadas with Liliko’i Pastry Cream, my decision was made incredibly easily. I think we all know by now my obsession for a) doughnuts and b) passionfruit / liliko’i, and this ticks both boxes. Passionfruit is super hard to come by in NYC, so when we went to Hawai’i with family a few years ago, it took us a few days to realise that Liliko’i were passionfruit - they are round and yellow in Hawai’i, whereas they are weird purple shrivelled things in NZ, so we didn’t put two and two together! When we did realise, we went on a mad mission to buy a bunch from the local farmer’s market to bring back to NYC, stupidly not realising we weren’t allowed to take fruit off of Maui (I promise we aren’t as stupid tourist as we sound), so we stood outside airport security in Maui, and ate about 15 each in the space of 5 minutes, before leaving the rest of the giant bag with the dude working the scanner (he was stoked). I’ve never had a stomach ache more worth it.

Malasadas are Portuguese style doughnuts - it was my first time making them, but definitely won’t be my last. The process is a little different to making brioche doughnuts, in that the dough is much sweeter and softer than brioche, which results in the softest, most pillowy doughnuts. It uses evaporated milk, which only adds to the amazing flavour. I’m totally obsessed with the texture. Alana’s recipe includes a pastry cream filling, spiked with Liliko’i juice, which is tart and flavourful, and goes perfectly with the sugar rolled doughnuts. These would be perfect for a party, or for feeding a crowd, or for whenever you feel the need to make some incredible doughnuts.

A few wee tips:

  • I made both the dough for the Malasadas and the pastry cream the night before, giving the dough an overnight rest for it’s first rise in the fridge, and giving the pastry cream time to chill completely. Splitting up the process like this makes it super manageable.

  • The dough for the Malasadas is much wetter and softer than standard brioche dough - don’t freak out (I did, a classic me move)! Just keep kneading in the mixer - it will smooth out and become beautiful and super stretchy. You’re looking for it to pull away from the sides.

  • This recipe makes 20-24 doughnuts, which is lots if there aren’t too many of you. I am sure that it can be easily halved!

  • If you’re in NZ, Bread flour is the same as high grade :)

 

 

Malasadas with Liliko'i (Passionfruit) Pastry Cream Filling

- Makes 20-24 -

Reprinted with permission from Aloha Kitchen

Malasada Dough
3/4 cup (180g) Whole milk, warmed to 110°f / 45°c
3/4 cup (180g) Evaporated milk, warmed to 110°f / 45°c
3 Tbsp (45g) Unsalted butter, melted
Two 0.25 packages active dry yeast (4 1/2 tsp total)
1 Tsp Sugar, plus 3/4 cup (150g) and more for dusting
3 large eggs
4 cups (600g) bread flour
3/4 tsp kosher salt
Neutral Oil, for frying

Liliko’i Pastry Cream
3/4 cup (150g) Sugar
2 cups (480g) Whole Milk
6 large egg yolks, lightly beaten
1/4 cup (31g) Cornstarch
Pinch of Kosher salt
1 Tbsp unsalted butter
1 Tsp vanilla extract
1/2 cup (120g) Liliko’i (passionfruit) Juice

 

- PROCESS -

MALASADA DOUGH

In a bowl, combine both milks, the butter, yeast, and 1 tsp sugar and whisk together. Let the mixture sit until the yeast is activated and foamy, about 10 minutes

In the bowl of a stand mixer fitted with the paddle attachment, beat the eggs and the remaining 3/4 cup (150g) sugar together on medium speed for 2 to 3 minutes, until light and fluffy. Turn the speed to low and incorporate the flour and the milk mixture in four additions, alternating between wet and dry ingredients. Add the salt and switch to the dough hook. Gradually turn the speed up to medium-high and knead the dough until it’s smooth and pulls away from the sides of the bowl, 5 to 10 minutes. Turn the dough out onto a clean work surface and quickly grease the mixer bowl with butter. Transfer the dough back to the bowl, loosely cover with plastic wrap or a clean kitchen towel, and set in a warm place until doubled in size, 1 to 2 hours.

Lightly grease a large piece of parchment (I used two parchment lined baking sheets) and set aside. On a lightly floured surface, roll out the dough 1/2” thick. Using a 3 inch biscuit cutter or 3 inch glass bowl, cut out as many rounds as you can, gathering and reusing the scraps. You should be able to make 20 to 24 rounds. Place them on the greased parchment paper, spacing them 3 inches apart. Cover the rounds with a clean kitchen towel and let them rise in a warm place until doubled in size, about 1 hour.

Fill a shallow bowl with some sugar and set aside. Fill a wide Dutch Oven or other pot with 2 inches of oil. Heat the pot over medium heat until the oil registers 350°f / 180°c. Alternatively, a deep fryer can be used. Using scissors, cut the greased parchment paper so that each malasada is on its own square. Working in batches, place the malasadas in the oil, paper side up, using tongs to peel off and discard the paper. Cook, flipping once, until puffed and golden, 2 to 3 minutes on each side. Transfer to a wire rack set on a baking sheet; let cool for 5 minutes, then toss with the sugar.

 

PASTRY CREAM

In a saucepan, combine 1/4 cup (50g) of the sugar and the milk and heat over medium heat for 2 to 3 minutes, until it begins to steam. Immediately remove the pan from the heat. Meanwhile, in a mixing bowl, whisk the remaining 1/2 cup (150g) sugar, egg yolks, cornstarch, and salt together until smooth. Slowly ladle about 1/4 cup of the hot milk mixture into the egg yolks, whisking the entire time. Pour the tempered yolk mixture back into the saucepan and cook, whisking continuously, until thick, 3 to 4 minutes. Remove the saucepan from the heat and whisk in the butter, vanilla, and liliko’i juice; continue to whisk until smooth. Pour into a medium glass bowl and cover with plastic wrap directly touching the surface of the pastry cream. Set in a large bowl filled with ice water to cool. Alternatively, place in an airtight container with a piece of plastic wrap directly on the surface, and chill overnight.

ASSEMBLY

Using a paring knife, cut a slit on one side into the middle of the malasadas. Fill a pastry bag fitted with a medium round tip halfway full with pastry cream. Pipe about 2 Tbsp of the filling into the slit in the malasada. Refill the pastry bag when it runs low.

Serve immediately, as malasadas are best fresh. Any leftovers can be stored in the fridge in a ziplock bag for up to 24 hours.

Malasadas with Liliko'i (Passionfruit) Pastry Cream Filling from Alana Kysar's new book, Aloha Kitchen. Malasadas are Portuguese style doughnuts, which are soft and fluffy. They are fried off, then rolled in sugar, then filled with a silky liliko'i pastry cream. These are the perfect indulgent treat, and are super easy to make. #malasadas #doughnuts #lilikoi #passionfruit

Aloha Kitchen is Copyright Alana Kysar 2019, and was Published in 2019 by Ten Speed Press.

Choux au Craquelin - Cream Puffs with Passionfruit Cream and Passionfruit Whipped Cream


 
Choux au Craquelin - Cream Puffs with Passionfruit Cream and Passionfruit Whipped Cream. Crispy, light cream puffs, topped with crunchy craquelin, are filled with a tart passionfruit cream, then topped with a smooth passionfruit whipped cream. The perfect dessert for if you are feeling a little fancy! #creampuffs #passionfruit
Choux au Craquelin - Cream Puffs with Passionfruit Cream and Passionfruit Whipped Cream. Crispy, light cream puffs, topped with crunchy craquelin, are filled with a tart passionfruit cream, then topped with a smooth passionfruit whipped cream. The perfect dessert for if you are feeling a little fancy! #creampuffs #passionfruit
Choux au Craquelin - Cream Puffs with Passionfruit Cream and Passionfruit Whipped Cream. Crispy, light cream puffs, topped with crunchy craquelin, are filled with a tart passionfruit cream, then topped with a smooth passionfruit whipped cream. The perfect dessert for if you are feeling a little fancy! #creampuffs #passionfruit
Choux au Craquelin - Cream Puffs with Passionfruit Cream and Passionfruit Whipped Cream. Crispy, light cream puffs, topped with crunchy craquelin, are filled with a tart passionfruit cream, then topped with a smooth passionfruit whipped cream. The perfect dessert for if you are feeling a little fancy! #creampuffs #passionfruit
Choux au Craquelin - Cream Puffs with Passionfruit Cream and Passionfruit Whipped Cream. Crispy, light cream puffs, topped with crunchy craquelin, are filled with a tart passionfruit cream, then topped with a smooth passionfruit whipped cream. The perfect dessert for if you are feeling a little fancy! #creampuffs #passionfruit
Choux au Craquelin - Cream Puffs with Passionfruit Cream and Passionfruit Whipped Cream. Crispy, light cream puffs, topped with crunchy craquelin, are filled with a tart passionfruit cream, then topped with a smooth passionfruit whipped cream. The perfect dessert for if you are feeling a little fancy! #creampuffs #passionfruit
Choux au Craquelin - Cream Puffs with Passionfruit Cream and Passionfruit Whipped Cream. Crispy, light cream puffs, topped with crunchy craquelin, are filled with a tart passionfruit cream, then topped with a smooth passionfruit whipped cream. The perfect dessert for if you are feeling a little fancy! #creampuffs #passionfruit

Now that they sell passionfruit at my local, that’s me done - the passionfruit recipes aren’t going to stop. I have to make up for four years of passionfruit deprivation all in one go. Hahahhaha. I’m kidding, but it is really just my fave.

I’ve had this one rolling round in my head for a while now since I saw these lemon cream puffs on Pinterest. I love everything about cream puffs, particularly when they have a disc of cookie dough like craquelin on the top, which kind of melts down in the oven to form this perfect, crackly top. Cream puffs without the craquelin tend to bake up a bit lumpy and bumpy (but still taste super yum), but the craquelin ensures that it rises in a perfect circle, which is not only super satisfying, but makes it super easy to fill - you just pop the top off with a sharp knife, and fill away.

I filled these with a super delicious and fairly easy filling. It’s technically two components - a passionfruit cream a passionfruit whipped cream, but the part that makes it easy is that the passionfruit whipped cream is literally just passionfruit cream folded through some whipped cream. So by making the passionfruit cream, you’re really making the base of both the filling components. If you haven’t had passionfruit cream before (or lemon cream), it’s essentially a curd, but instead of cooking everything down together like a curd, you leave the butter out and then emulsify it in at the last step, giving you something with a little more stability than a curd. Same ingredients, different process. Science is the best. The passionfruit cream is perfectly smooth and tart, and then the whipped cream is also amazing - it still has the flavour of the passionfruit from the cream, but also adds some smoothness to help cut through the tart flavour.

These would make an incredible wee dessert to take to a dinner party or something - it’s not too hard to make loads of them (this recipe makes 24), and they look like they are way more effort than they are. I love using the choux as a base and making up different fillings - they are amazing just filled with a vanilla bean whipped cream!

A few wee tips:

  • I have included an extra 'just in case' egg in the ingredients. The reason that this is in there, is that sometimes you need to add extra egg to the pastry if necessary. You want the mixture to be at a consistency where if you dip in the beater of the mixer, the batter will form a 'v' shape and eventually break off. If it is too stiff, and breaks off very quickly, you may need to add another beaten egg, and mix again, before performing the test. 

  • I can only do one tray of these at a time because of my oven, so I pipe all of them, then add craquelin to one tray, bake it off, then add the craquelin to the second tray before I bake it.

  • The passionfruit cream takes a while. Make sure you bring it right up to 180˚f / 80˚c. This will make sure that it is thick enough so that when it cools, it gets super thick. Ideally it needs overnight to cool and thicken. It will look sloppy when you are done, but just give it time to chill overnight and it will thicken nicely.

  • Choux Freezes! Freeze the cream puffs just after they have been piped out, then once solid, place in a ziploc bag in the freezer. Bake off as usual - do not add the craquelin until just before you bake.

 

 

Choux au Craquelin - Cream Puffs with Passionfruit Cream and Passionfruit Whipped Cream

- Makes about 24 buns -

Flavour Profile and Whipped Cream from Hint of Vanilla, Lemon Cream adapted from Tartine

Passionfruit Cream
230g passionfruit juice (I whizzed passionfruit pulp in the food processor then strained to remove the seeds)
15g Lemon Juice
4 large egg yolks
4 large eggs
255g Sugar
pinch of salt
1/2 tsp vanilla bean paste
350g Unsalted butter, at room temperature

Craquelin
100g unsalted butter, at room temperature
120g all-purpose flour
120g dark brown sugar
1 tsp vanilla bean paste

Choux Dough
125g whole milk
125g water
110g unsalted butter, cubed
5g Kosher Salt
5g vanilla bean paste
15g Sugar
165g All-purpose flour
240g eggs, lightly beaten, plus more if required (see tips)

Passionfruit Whipped Cream
375g Heavy Cream, Cold
1 tsp vanilla bean paste
250g passionfruit cream  

- PROCESS -

PASSIONFRUIT CREAM

Create a 'double boiler' by placing a medium pot of water over a medium heat, and bringing to a simmer. Place a heatproof glass or stainless steel bowl over the pot, making sure that the bowl does NOT touch the water. 

Combine the passionfruit juice, lemon juice, egg yolks, eggs, sugar, salt, and vanilla bean paste in the heatproof bowl, whisking together immediately to stop the sugar from cooking the egg yolks. 

Cook the mixture, whisking constantly, until it reaches 180°f / 80°c. This may take some time (approx 15 minutes). Be patient, and make sure you do bring it right up to the required temperature. 

Remove the bowl from the heat, and set aside, whisking occasionally, until the mixture is 140°f / 60°c. Strain through a sieve into a clean mixing bowl. Add the butter, a chunk at a time, blending well with an immersion blender until completely combined before adding the next chunk. Alternatively you can do this in a blender. The cream should be pale and thick by the time you are finished. 

Transfer to an airtight container, press a piece of plastic wrap onto the surface of the cream, and cover. Refrigerate overnight, or until ready to use. 

CRAQUELIN

Place all ingredients in a stand mixer fitted with the paddle attachment. Beat on medium until combined. Turn out the dough onto a large piece of parchment paper, and top with a second piece. Roll out to 1-2mm in thickness. Place the dough, still between the parchment sheets, in the freezer for an hour, or until ready to use (Can be made ahead). 

CHOUX AU CRAQUELIN

Preheat the oven to 400˚f / 200˚c. Line two baking sheets with parchment paper. Using a cooike cutter, trace 1 3/4” circles on each baking sheet using a pen or a pencil, leaving some room for spreading (about 2” between each), then flip over the baking sheet so that the side with the drawing is facing downward. 

Fit a large piping bag with a large round piping tip.

In a medium pot, combine the milk, water, butter, salt, vanilla bean paste, and sugar. Place over medium heat, and stir until the butter has melted and the mixture has begun to boil. Remove from the heat, and add the flour all at once, mixing quickly with a wooden spoon to combine. The mixture will form a thick paste. 

Return to the heat, and, stirring constantly, cook the mixture for 2 minutes to help dry it out. Transfer to the bowl of a stand mixer fitted with the paddle attachment. Mix on medium speed for 1 minute to help cool down the mixture. 

With the mixture running on low, slowly stream in the 240g egg. Mix on medium speed for 4 minutes, or until the egg is fully incorporated. Test the consistency of the batter by dipping in the beater and pulling up. If it forms a v which eventually breaks off, you are good to go. If it seems too stiff, slowly add another beaten egg and mix to incorporate. 

Transfer the choux pastry to the prepared piping bag. Using your traced circle as a guide, pipe mounds onto the baking sheet, ending each with a little flick of your wrist. If the choux has left a point, you can flatten down with a wet fingertip. Repeat with the second tray - you should end up with about 24 mounds. 

Remove the craquelin from the freezer, and peel off the top piece of parchment. Using the same sized cutter you used to trace the circles on the parchment paper, cut out circles of dough. Place each carefully on top of a mound of choux, pressing lightly to adhere. If you are baking one tray of these at a time, ensure that you only put the craquelin on one tray worth at a time - put the craquelin on the second tray just before you bake them.

Bake the cream puffs for 15 min at 400˚f / 200˚c, then turn down the oven to 350˚f / 180˚c, and bake for a further 20 minutes, until the puffs are deeply golden. Remove from the oven and poke a small vent in the side of each using a paring knife or chopstick, to help the steam escape. Place on a cooling rack to cool completely. If baking in two batches, return the oven to 400˚f / 200˚c, and repeat the baking process with the remaining buns. 

PASSIONFRUIT WHIPPED CREAM

Place the heavy cream and vanilla bean paste in the bowl of a stand mixer fitted with the whisk attachment. Mix on medium speed until stiff peaks form, then fold in the passionfruit cream. Transfer to a piping bag fitted with an open star tip - I used an Ateco #827.

ASSEMBLY

Transfer the remainder of the passionfruit cream to a piping bag fitted with a round tip.

Using a sharp bread knife, cut the tops off the cream puffs, about three quarters of the way up. 

Pipe passionfruit cream into about the bottom third of the cream puff, then top with a swirl of the passionfruit whipped cream. Top with the choux lid you cut off earlier.

Finish with gold leaf if desired. Chill until ready to serve. Store remainders in the fridge - I like to keep them loosely tented with plastic wrap rather than in an airtight container to stop them from going soggy.

Choux au Craquelin - Cream Puffs with Passionfruit Cream and Passionfruit Whipped Cream. Crispy, light cream puffs, topped with crunchy craquelin, are filled with a tart passionfruit cream, then topped with a smooth passionfruit whipped cream. The perfect dessert for if you are feeling a little fancy! #creampuffs #passionfruit

Passionfruit and White Chocolate Macarons


 
Passionfruit and White Chocolate Macarons - Vanilla bean macaron shell, filled with white chocolate swiss meringue buttercream and tangy passionfruit curd, then finished with a chocolate drizzle. #frenchmacaron #macarons #passionfruit
Passionfruit and White Chocolate Macarons - Vanilla bean macaron shell, filled with white chocolate swiss meringue buttercream and tangy passionfruit curd, then finished with a chocolate drizzle. #frenchmacaron #macarons #passionfruit
Passionfruit and White Chocolate Macarons - Vanilla bean macaron shell, filled with white chocolate swiss meringue buttercream and tangy passionfruit curd, then finished with a chocolate drizzle. #frenchmacaron #macarons #passionfruit
Passionfruit and White Chocolate Macarons - Vanilla bean macaron shell, filled with white chocolate swiss meringue buttercream and tangy passionfruit curd, then finished with a chocolate drizzle. #frenchmacaron #macarons #passionfruit
Passionfruit and White Chocolate Macarons - Vanilla bean macaron shell, filled with white chocolate swiss meringue buttercream and tangy passionfruit curd, then finished with a chocolate drizzle. #frenchmacaron #macarons #passionfruit
Passionfruit and White Chocolate Macarons - Vanilla bean macaron shell, filled with white chocolate swiss meringue buttercream and tangy passionfruit curd, then finished with a chocolate drizzle. #frenchmacaron #macarons #passionfruit
Passionfruit and White Chocolate Macarons - Vanilla bean macaron shell, filled with white chocolate swiss meringue buttercream and tangy passionfruit curd, then finished with a chocolate drizzle. #frenchmacaron #macarons #passionfruit

Hi! Coming at you with a wee spring inspired macaron this month! Ever since I discovered that the supermarket near me sells passionfruit pulp in a pouch, it’s been going into everything (I made passionfruit cream puffs today, coming at you soon!). I had some passionfruit curd leftover from testing this passionfruit layer cake a while back, so we repurposed it in these macs. Jase also just reminded me that this is our Twelfth macaron recipe that we have done - the very first macs we made together were actually passionfruit too, so this is a nice wee full circle situation!

The passionfruit curd is perfect for a mac filling - it is thick and silky, and the passionfruit cuts through the yolks and butter in the curd, giving it a much ‘lighter’ taste than something like lemon curd, which I find can get a little bogged down by the egg yolks and butter if it isn’t done right. We kept the pairing simple and filled the mac with a white chocolate swiss meringue buttercream - creamy and smooth, and the perfect compliment to the tangy curd filling. The shells were finished with a quick drizzle of white and passionfruit chocolate - which is a totally optional but super cute detail to add to tie everything together.

You could absolutely customise these if you wanted - you could do a lemon curd in the middle, or ditch the white chocolate in the buttercream and just have it as a vanilla base. The cool thing about macarons is that you can really mix and match the filling - we have found it easiest to keep the base shell the same recipe, coloured to compliment the flavour, and then drive the flavour through the fillings. So, please feel free to mix and match these as you feel fit! It’s all part of the fun.

A few wee tips:

  • All my Macaron tips are here!

  • Ideally, the passionfruit curd needs overnight to chill to come to the right consistency.

  • The White chocolate buttercream can be a little soft when you first add the chocolate. Popping it in the fridge for 10-15 minutes will help to firm it up, or you can pipe the macarons then rest in the fridge for an hour or so to help firm it up.

 

 

Passionfruit and White Chocolate Macarons

- Makes about 24 Macarons -

Passionfruit Curd
225g passionfruit pulp
140g sugar
125g unsalted butter, cut into cubes (can be straight from the fridge)
5 egg yolks (around 200g worth)
1/4 tsp salt

Macaron Shells
170g ground almonds
300g powdered sugar
180g egg whites, at room temperature
160g sugar
A few drops of yellow gel food colouring
1 tsp vanilla bean paste
Melted white chocolate and melted passionfruit chocolate to finish (optional - we used Valrhona passionfruit)

White Chocolate Swiss Meringue Buttercream
125g egg whites
200g granulated sugar
1/4 tsp kosher salt
455g (16oz, or four sticks) unsalted butter, cold and cut into small pieces
1 Tablespoon pure vanilla extract
250g white chocolate, melted and cooled.

 

- PROCESS -

PASSIONFRUIT CURD

Place the Passionfruit pulp in a blender or food processor. Pulse a few times to separate the seeds from the pulp. Strain through a sieve into a medium saucepan. Reserve the seeds.

Add the remainder of the ingredients to the saucepan, and place over medium heat. Whisk well to combine. Place over medium low heat, and cook for 30 minutes, stirring frequently, until the curd has thickened significantly - enough that it coats the back of a spoon well, and when you run a finger through, it leaves a very clear track.

Strain through a fine mesh sieve into an airtight container, and stir in 1-2 Tbsp of the reserved passionfruit seeds. Place a piece of plastic wrap over the surface of the curd. Refrigerate until completely cool, ideally overnight.

 

MACARON SHELLS

Preheat oven to 300˚f / 150˚c, and position the oven rack in the centre of the oven. Using a round cookie cutter or the base of a large piping tip (something about 1.5 inches in diameter), draw a "template" for your macarons on a piece of parchment paper, leaving about 3/4" between each circle. 

Combine the almond meal and powdered sugar together in a large bowl. Sift the mixture twice, to ensure there are no large lumps and that the mixture is properly aerated. Set aside.

In the bowl of a stand mixer fitted with the whisk attachment, whip the egg whites on medium speed until foamy. Gradually add the sugar, increase the mixer speed, and whip on high until the meringue starts to firm up. Add yellow gel food colour a few drops at a time, until the desired colour is reached. Add vanilla and mix until incorporated. Continue to whip until the meringue forms stiff peaks (there is a good example here). 

Remove the bowl from the mixer. Add half of the ground almond and powdered sugar mixture, and fold into the meringue. You want to deflate the meringue just a little at this stage, to combine the meringue and ground almond mixture. 

Add the remaining ground almond mixture, and stir lightly to combine. Now comes the important part - mixing the batter to the correct consistency. Again, this video does a good job of explaining it. Fold the mixture in a series of 'turns', deflating the batter by spreading it against the side of the bowl. Turn the bowl slightly and repeat the movement - scooping the batter from the bottom of the bowl, and spreading it against the side. Continuously check the consistency of the batter - you want it to flow like lava when you lift the spatula from the bowl, and you should be able to 'draw' a figure 8 with it, without the batter breaking (again, watch lots of videos to get an idea! They help so much). This step can take some practice until you know what it should feel and look like. If in doubt you are better to under mix them than over mix them - the process of putting the batter into the bag and piping out will help mix a little too.

Fit a large pastry bag with a medium sized round tip, such as an ateco #805. Place the macaron template on a sheet pan, and place a second piece of parchment over it. Holding the piping bag at a 90˚ angle to the surface, pipe out the batter into blobs the size of the circles drawn on the template. Finish off each piped circle with a little "flick" of your wrist to minimise the batter forming a point (it will still form a small one, but we can get rid of this with banging). Remove the template from under the macarons.

Hold the baking sheet in two hands, and carefully but firmly, evenly bang it against the bench. Repeat this a few more times - this will get rid of any air bubbles, remove points on the top, and help them to spread out slightly. 

Repeat the piping and banging process until you have used up all of the batter - I usually make three sheet pans worth.

Allow the macarons to dry at room temperature for approximately 30 minutes, or until they form a skin that you can touch without your finger sticking to them. This time will drastically vary depending on the humidity. 

About fifteen minutes before you are going to bake the macarons, place a spare sheet pan in the oven to preheat - this is going to be used to place under the pan with the macarons on it, to double up, which should help with even baking. Bake the macarons one sheet at a time - place the sheet with the macarons on the preheated sheet, and place in the oven. 

Bake for approximately 18 minutes, rotating the pan once during the cooking process, and checking for doneness after 15 minutes. The macarons should develop a foot (the ruffled part on the bottom of the macaron), and bake without browning. To see if they are done - press down lightly on a shell. If the foot gives way, it needs a little longer, if it is stable, then it is close to being done. Test a macaron shell - if you can peel it away cleanly from the paper, they are done. If they are stable but cannot yet peel away cleanly, give them another minute or so. Again, this part takes a little trial and error depending on your oven. If they seem done but do not peel away cleanly, do not worry - there is a little trick for that! 

Remove from the oven, and allow to cool on the sheet pan for 10 minutes before peeling off the parchment paper and allowing to cool completely on a wire rack. Repeat the baking with the remaining trays, using the same spare sheet pan to double up.

If your macs do not peel away cleanly, place them, on the parchment paper, into the freezer for 5-10 minutes, then peel away from the paper. 

Store cooled macarons in an airtight container until ready to use. 

WHITE CHOCOLATE SWISS MERINGUE BUTTERCREAM

Place the egg whites, sugar and salt in the bowl of a stand mixer or a heat proof bowl. Place over a pot of simmering water, ensuring that the water does not touch the bowl. Heat, whisking constantly, until the mixture registers 160˚f / 70˚c on a thermometer and the sugar has dissolved. Carefully transfer the bowl to the mixer, and fit with the whisk attachment. Whip the egg whites on high until they are white and fluffy, and the mixture has cooled, 8-10 minutes. Add the butter one chunk at a time. The mixture may look curdled - but just keep mixing! Once all the butter is incorporated, mix on high for a further 10 minutes. Add the vanilla and mix until incorporated.

While the buttercream is mixing, melt the chocolate in a small heatproof bowl in 30 second increments in the microwave. Set aside to cool slightly. 

Once the buttercream has finished mixing, and is smooth and silky, add in the cooled chocolate. Mix for a further 2-3 minutes, then switch to the paddle attachment and mix on low for one minute to remove any air. Transfer to a piping bag fitted with a medium round tip.

ASSEMBLY

Place the shells on a baking sheet lined with parchment paper, Melt white chocolate and passionfruit chocolate, and place into small piping bags. Snip a small hole in the end of each bag, and drizzle the shells with chocolate. Place in the fridge for 5-10 minutes to set the chocolate. Place the passionfruit curd into a small piping bag fitted with a round tip. Pair up each macaron shell with another of an equal size. Pipe a ring of buttercream on one half of the shell, then a blob of the curd in the middle. Place the second shell carefully on top. Repeat with the rest of the macarons. Macarons are best chilled overnight to allow the flavours to meld, but can also be eaten immediately. 

Passionfruit and White Chocolate Macarons - Vanilla bean macaron shell, filled with white chocolate swiss meringue buttercream and tangy passionfruit curd, then finished with a chocolate drizzle. #frenchmacaron #macarons #passionfruit