Step 1

Making the Macaron Shells > First, sift the almond flour and powdered sugar together twice to ensure they are very fine. Mix them well and set aside. This step is crucial for achieving smooth and delicate macaron shells.

Step 2

Begin whisking the egg whites until they reach about 50% foam. If using food coloring, add it now and mix thoroughly. Gradually add the granulated sugar in 3-4 additions while continuing to whisk, until you achieve a stiff, glossy meringue. Gently deflate any large bubbles in the meringue by whisking on a low speed.

Step 3

Add about one-third of the sifted dry ingredients (almond flour and powdered sugar) to the meringue. Gently fold them in using a spatula, cutting through the mixture. Then, add the remaining dry ingredients and continue to fold until the batter is smooth, glossy, and forms a ribbon-like consistency when lifted. Be careful not to overmix.

Step 4

Line a baking sheet with a silicone mat. Fit a piping bag with a round tip. Fill the piping bag with the macaron batter and pipe uniform circles, about 4cm in diameter, onto the mat, leaving space between them. ✔️ For marbled macarons: Divide the batter into two bowls, add different colors to each, and swirl them together in the piping bag before piping. Alternatively, fill two separate piping bags with colored batter and pipe them together into one bag fitted with a tip.

Step 5

Ensure consistent spacing and size for all piped shells. Let the piped macarons sit at room temperature for 30-60 minutes to dry. They are ready to bake when the surface is dry to the touch and no batter sticks to your finger. This drying step helps prevent cracking during baking.

Step 6

Preheat your oven to 165°C (340°F), then reduce the temperature to 150°C (300°F) before baking. Bake for approximately 15 minutes. For the top rack, finish baking for an additional 3 minutes using residual heat. For the bottom rack, remove the top baking sheet and bake for another 4 minutes using residual heat. Oven temperatures and times may vary, so adjust as needed.

Step 7

Prepare all the ingredients for the various fillings.

Step 8

Step 9

Gradually pour the warm milk mixture into the egg yolk mixture while whisking rapidly to temper the yolks. Pour this mixture back into the saucepan and cook over low heat, stirring constantly, until it reaches about 82°C (180°F) and thickens to a crème anglaise consistency. (Use a thermometer or watch for a pudding-like thickness.) Let it cool completely to below 32°C (90°F). In a separate bowl, cream the softened unsalted butter (450g) until smooth and fluffy. Gradually add the cooled crème anglaise to the butter in three additions, whipping well after each addition until you have a light and airy Anglaise Buttercream.

Step 10

✔️ Making the Passion Fruit Jam (this method can be adapted for blueberry, raspberry, or strawberry jam): Combine passion fruit purée (200g) and sugar (100g) in a saucepan and cook until thickened. ✔️ Making the Passion Fruit Jelly: Bloom 8g of gelatin in cold water for 10 minutes. Heat passion fruit purée (130g) and sugar (100g) in a saucepan until simmering. Squeeze out excess water from the bloomed gelatin and stir it into the hot purée until fully dissolved. Pour the mixture into a shallow container to a thickness of about 1cm and refrigerate until set. Once firm, cut into small 1x1cm cubes for use.

Step 11

Step 12

Step 13

Your three delicious fillings, all based on Anglaise buttercream, are now ready to be used.

Step 14

Once the macaron shells have cooled completely, pipe or spoon your chosen filling onto one shell and sandwich it with another. Gently press them together. Enjoy immediately or refrigerate for a chewier texture.