Delicate and flavorful, these Strawberry Passion Fruit Macarons with a hint of vanilla are a delightful treat that combines the sweetness of strawberries with the exotic tanginess of passion fruit.
Ingredients: 150g almond flour. 150g powdered sugar. 110g egg whites aged, preferably. 50g granulated sugar. 1/2 teaspoon vanilla extract. Pink gel food coloring. For the filling:. 1/2 cup unsalted butter, softened. 2 cups powdered sugar. 1 tablespoon strawberry puree. 1 teaspoon passion fruit extract. A pinch of salt. Pink food coloring optional.
Instructions: Put parchment paper or a silicone baking mat on a baking sheet. Take almond flour and powdered sugar and mix them together in a bowl. Put away. Whip the old egg whites in a different bowl until they foam up. While whipping, add the granulated sugar little by little. Keep going until glossy, stiff peaks form. Use light, circular motions to mix the sifted dry ingredients into the whipped egg whites. Put in some pink gel food coloring and vanilla extract. Mix the batter until it's smooth and easy to pour. Put the batter in a bag with a round tip for piping. Place small rounds on the baking sheet that has been prepared. To get rid of air bubbles, tap the baking sheet on the counter. For the macarons to get a skin, leave them at room temperature for 20 to 30 minutes. Prepare the oven by heating it up to 300F 150C. For 15 to 18 minutes, or until they have feet and are set, bake the macarons. Leave them on the baking sheet to cool all the way down. In order to make the filling, beat the softened butter until it is smooth. As you mix, slowly add the powdered sugar and keep going until the mixture is smooth and fluffy. You can add a little pink food coloring, strawberry puree, passion fruit extract, and salt if you want to. Mix everything together well. Sort the macaron shells into groups of two that are the same size. Filling should be piped or spread out on the flat side of one shell, then another shell should be put between them. Put the filled macarons in a container that won't let air in and put it in the fridge for 24 to 48 hours. This will give the flavors time to blend. Before you serve, let the macarons cool down to room temperature. Have fun!
Prep Time: 45 minutes
Cook Time: 18 minutes
Birgit Pyykko
