Mango Macadamia Macarons

Mango Passionfruit Jelly

Ingredients:

100g Mango
30g Passionfruit puree
100g sugar
6g (3) gelatine leaf

Method:

Heat mango, passionfruit and sugar together until soft. Use a stick blender to puree the mango, some chunks are ok. Bloom Gelatine in cold water, strain and add to the warm fruit mixture. Pour into small silicone moulds. Alternatively line a shallow tray with cling film and pour the jelly into a flat sheet which you can slice with an apple corer when it’s set.

Macadamia Coconut Ganache

Ingredients:

90g Passionfruit puree
90g cream
30g glucose syrup
50g caster sugar
2g (1) Gelatine leaf
150g White Chocolate
10g cocoa butter
40g unsalted butter ( very soft)
40g macadamia nuts, crushed
15g dessicated coconut

Method:

Heat Passionfruit, cream and glucose together in the microwave until hot. Soften chocolate and cocoa butter in the microwave (unless you’re baking in the Aussie Summer and your chocolate’s already half melted) Pour hot liquid over the chocolate like making a ganache, set aside. Bloom gelatine, strain and add to the ganache then mix vigorously with a silicone spatula. Use a stick blender to emulsify the soft butter with the ganache. Finally, mix in the coconut and crushed macadamia nuts. Refrigerate for a couple of hours. Prepare a piping bag with a Wilton 12 tip

Mac Shells

Ingredients:

275g Almond meal
275g pure icing sugar
100g egg whites (A)
70g water
275g sugar
100g egg whites (B)
Red + yellow colour (powder or gel)

Method:

Use a food processor to blend icing sugar and almond meal together until there are no lumps. If you want super smooth macs you can pass it through a sieve as well. Mix in egg whites (A) with a silicone spatula, cover and set aside. Make an Italian meringue. Place egg whites (B) in a stand mixer with a whisk attachment. Heat water and sugar, when boiling turn the mixer on low-med. bring the sugar to 122C, turn the mixer up to med-high and gradually pour the sugar down the side of the whisk. Turn up to high and whisk until cool. Add food colouring. It will look bright at first but the colour will be more pale in the end. Fold a glob or two of meringue into the almond mixture to soften it up. Fold the rest of the meringue through and continue folding until you can draw a figure 8 and it disappears after 2 minutes. Be careful, it’s very easy to over mix.

Preheat oven to 130C - no fan or light if possible. Pipe one tray of blobs with a Wilton 2A tip to about the size of a 20c coin, with 3cm space in between each one. Tap twice on the counter and place straight into the bottom third of the oven. Bake for 15 mins, while it’s going prepare your next tray. This recipe will make 4-5 trays.