I am about to head out to the Food Bloggers of Canada Conference , so before I am off I thought I would share a new macarons recipe that I have been working on. The first time I made these, I used a very dark chocolate which ended up being too bitter and made it hard for the passion fruit flavour to come through. This time, I used Valrhona Manjari 64% chocolate recommended by Jacqueline Jacek that I had picked up while at the Jacek Chocolate 104st opening back in August. I am much happier with this chocolate passion fruit ganache and the macarons taste way better this time round!
Passion Fruit Macaron Shells
- To know what equipment and materials you need to make macarons, visit my Macaron 101 post. Then, follow with my Macaron 102 post for learning how to make the macaron shells.
- The only difference is that you will need 2 drops of yellow gel food colouring and 1 drop of red gel food colouring for the passion fruit shell colour.
- After the shells have been baked and cooled, prepare to make the passion fruit chocolate ganache.