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Pain au chocolat at Antonio Bachour Samira Saade Yusel Montelongo

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Passion fruit macaron recipe

125 g almond flour
150 g confectioner’s sugar
100 g egg whites
100 g granulated sugar
Food coloring or flavor paste

Position racks in the top and bottom thirds of the oven and preheat to 135c/275ºF, low fan. Line 2 baking sheets with nonstick baking mats and set aside.

Using a medium-mesh sieve, sift confectioner’s sugar and almond flour into a large bowl and set aside. In a stand mixer fitted with a whisk attachment, whip egg whites on medium speed until foamy. Add sugar slowly, 2 tbsp at a time, and mix for 30-45 seconds between each addition. Whip whites until glossy with medium peaks. Add food coloring and/or flavoring paste as desired and mix to combine. With a large rubber spatula, fold in half of the confectioner’s sugar mixture. Fold in remaining sugar mixture and fold until smooth and glossy.

Using a piping bag fitted with a ½-inch round tip, pipe batter onto prepared sheet trays in rounds that are about 1 inch in diameter, spaced about 1½ inches apart. As you pipe, hold bag perpendicular to the baking sheet and flick the tip of the bag as you finish each cookie to minimize peaks. Rap sheets lightly against the counter several times to flatten mounds and pop any large air bubbles. Rest for 30 minutes at room temperature to dry shells slightly before baking.

Bake, rotating sheets and swapping positions after 6 minutes, for about 12-14 minutes. Cool completely. Remove from mats and pair by size for filling.



PASSION FRUIT GANACHE



120 GR PASSION FRUIT PUREE

25 GR INVERT SUGAR

30 GR SORBITOL

225 GR WHITE CHOCOLATE

5 GR COCOA BUTTER



WARM PASSION FRUIT PUREE AND SUGARS TO 40C. MAKE EMULSION WITH THE MELTED CHOCOLATE AND COCOA BUTTER.





Assembly

Using a piping bag with the same tip used to pipe the cookies, pipe 1 to 1-1/2 teaspoons of filling onto half of the macaron. Top filled halves with their partners.

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Antonio Bachour

Antonio Bachour
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