Mango passion macaroon
Pastry recipe
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MACAROON SHELLS
Ingredients
- Icing sugar - 600 g
- Almond powder - 600 g
- Egg white - 240 g
- Powdered colouring - QS
Mix to form a relatively strong dough.
Suggestion for colouring:
Yellow macaroons: 2 g egg yolk colouring
Orange macaroons: 2 g mandarin colouring
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ITALIAN MERINGUE
Ingredients
- Sugar - 600 g
- Water - 150 g
- Egg white - 220 g
Cook the water and sugar at 116°C and pour over the lightly beaten whites to make an Italian meringue. Keep beating until the meringue reaches 40°C and gradually add the meringue into the almond paste. Fold in to form a flexible and shiny paste. Be careful not to mix too much. Pipe out 3 cm diameter macaroons on baking paper. Bake on doubled trays for around 11 minutes in a deck oven at 165 °C. Turn the trays half-way through baking. For the vanilla macaroons, lower the oven to 155°C.
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FILLINGS
Ingredients
- Frozen fruit purée 100% : Passion fruit - 400 g
- Mango passion macaroon > Etape > produits - 450 g
- Sugar - 500 g
- Pectin NH - 12 g
- - Shells to be used for each macaroon: 1 yellow and 1 orange shell
Bring the passion fruit puree to the boil with the mango pieces. Add the sugar mixed with the pectin. Cook gently, mixing occasionally with a whisk. Continue cooking until you obtain a flexible jam (103°C). Cool. Add the filling to the orange shells and close with the yellow shells.
In this step
Frozen fruit purées
