Mango and Passion Fruit Macarons

MANGO AND PASSION
FRUIT MACARONS
Copyright©2022 International Culinary Academy KICA, All rights reserved. Photo credit: Dmitriy Khoroshayev
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MANGO AND PASSION FRUIT MACARONS
for 20 macarons d=4 cm
GELATIN MASS
Ingrеdients Total weight: ~ 14 g 100%
Powdered gelatin 200 Bloom 2g 14%

Cold water 12 g 86%
1 Pour the powdered gelatin into a clean container and add cold water. Gently stir with a whisk.
2 Place the mixture in the fridge for 10–15 minutes to allow the gelatin to swell and bloom.
3 Take the mass out of the fridge and melt it in the microwave. If there is any foam, remove it
with a sieve. Then place the mass back in the fridge to let it set completely.
4 Use scissors to cut the gelatin mass into cubes — this way, you can weigh it and it’s more
convenient to work with. The ratio of gelatin to water should always be 1:6 (one part gelatin to
six parts water).
5 You can make the gelatin mass in advance and store it in the fridge for up to 2 days.
TIP
If you’re using gelatin leaves instead, take the same weight as you would with powdered gelatin and soak the leaves
in cold water. The gelatin leaves should absorb exactly the right amount of water they need. Then squeeze them and
use as required.
MANGO AND CALAMANSI COULIS
Mango puree 130 g 63%

Calamansi puree 20 g 10%
Sugar 15 g 7%
Glucose syrup 30 g 14%
Pectin NH 3g 1%
Gelatin mass 10 g 5%
1 Put mango and calamansi purees, and glucose syrup in a saucepan and heat up to 35 °C / 95 °F.
2 Mix pectin with sugar using a whisk. This will help prevent the pectin from clumping.
3 Gradually add the pectin and sugar mixture to the purees, whisking constantly.
4 Bring everything to a boil, whisking constantly.
5 Remove the mixture from the heat and add the gelatin mass. Mix with a silicone spatula.
6 Transfer the coulis to a clean bowl, cover it with cling film and put it in the fridge for 2–3 hours.
MANGO GANACHE
White chocolate 130 g 40%

Valrhona Opalys 33%
Mango puree 100 g 31%
Passion fruit puree 20 g 6%
Glucose syrup 20 g 6%
Inverted sugar 10 g 3%
Cocoa butter 15 g 5%
Butter 82% 30 g 9%
Sea salt 1g <1%
1 Place mango and passion fruit purees, glucose syrup and inverted sugar in a saucepan and bring
to a boil.
2 Place chocolate, cocoa butter and salt in a measuring cup and pour the hot puree mixture over it.
3 Process everything with a hand blender until smooth. Then cool the mixture to 40 °C / 104 °F.
4 Add the butter and process everything with a hand blender again.
5 Transfer the finished ganache into a clean mixing bowl, cover it with cling film touching the
surface, and leave it at room temperature for about 1 hour.
6 When the ganache cools down to about 30 °C / 86 °F, put it in the fridge and keep it there for
a minimum of 6 hours until completely set.
FRENCH MERINGUE–BASED MACARON BATTER
Almond powder 100 g 31%

Icing sugar 45 g 14%
Sugar 100 g 31%
Egg whites 70 g 21%
Egg white powder 3g 1%
Citric acid 1g <1%
Orange water–soluble colorant 3g 1%
1 Pour the egg whites in a mixer bowl, add citric acid, egg white powder and colorant. Mix every-
thing with a whisk and set the mixture aside for about 10–15 minutes until the egg white powder
hydrates and the citric acid dissolves.
2 Sift the almond powder with icing sugar or process them in a food processor for a few seconds.
3 Whip the room temperature egg white mixture in the mixer bowl at medium speed until a very light
foam forms.
4 Gradually add sugar to the egg foam and continue whipping at medium speed for about 10 min
FRENCH
until the mixture MERINGUE–BASED
increases in volume and stabilizes.MACARON
The meringue BATTER
should become thick and
viscous.
5 Add the almond powder and icing sugar mixture to the meringue and stir vigorously with a silicone
spatula to combine all ingredients and beat the air out of the batter.
6 Continue mixing the batter until it reaches a ribbon stage – it should slowly flow off the spatula. At
the same time, the batter should be rather thick, not too runny.
PIPING, DRYING AND BAKING THE MACARON SHELLS
Ingrеdients
French meringue–based macaron batter
1 Transfer the macaron batter to a big pastry bag (43 cm long) fitted with a tip d= 9 mm and pipe
macarons at some distance (~1.5 cm) on a Teflon sheet or a silicone mat, using a stencil with
circles 3.5–4 cm. Tap the tray slightly so that the surface of the macarons becomes even and
smooth.
TIP
To make the macarons round and even, pipe them perpendicular to the baking tray, not angle–wise. Do it in a checker-
board order for better baking.
2 Leave the piped macarons to rest in a place with a low humidity level at room temperature that is
not lower than 20 °C / 68 °F for about 30 minutes until they have a crust on their surface. Check
the macarons with your finger: they should not be sticky.
3 Preheat the oven to 165 °C / 329 °F. Place the macarons inside and reduce the temperature to
145 °C / 293 °F. Bake the macarons for 10 minutes and proceed with airbrushing while they’re
still hot.
COLORING THE BAKED MACARON SHELLS
Ingrеdients
Baked macaron shells

Water Sufficient quantity
Red water–soluble food colorant Sufficient quantity
1 Mix water with red water–soluble food colorant.
2 Pour the mixture into the airbrush with a nozzle d=0.5 mm.
3 Spray the macaron shells with the mixture to obtain a peach–like coating.
TIP
It is important to airbrush macaron shells while they are still hot, otherwise the coating will streak.
4 Remove the airbrushed macaron shells from the tray and leave them on a cooling rack to cool
down completely for about 30 minutes.
TIP
At this stage, you can either fill the macarons straightaway or freeze them. To freeze the macarons, transfer them to an
airtight container and store them in a freezer at -18 °C / 0.4 °F for no more than 3 months.
ASSEMBLING THE MACARONS
Ingrеdients
Stabilized mango ganache

Stabilized mango and calamansi coulis
Airbrushed baked macaron shells
1 In the process of assembling lay one half of the shells flat side up and the other — flat side down.
It will help to pipe the ganache and stick the shells together easier.
2 The ganache has stabilized in the fridge and now has a smooth and delicate texture. Put it into
the piping bag fitted with a tip 12 mm in diameter.
3 Smooth the coulis with a spatula and transfer it to a separate piping bag.
4 Pipe the dome of ganache on each inverted shell at a height of about 1–1.5 cm.
5 Then pipe the coulis in the center of each ganache dome.
6 Sandwich the macaron shells so that the filling forms a beautiful rim and doesn’t stick out.
7 Put the assembled macarons in the fridge at 2–3 °C / 36–37 °F for 12 hours to mature.
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Mango and Passion Fruit Macarons

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Mango and Passion Fruit Macarons

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MANGO AND PASSION

Ingrеdients Total weight: ~ 14 g 100%

Powdered gelatin 200 Bloom 2g 14%

MANGO AND CALAMANSI COULIS

Ingrеdients Total weight: ~ 208 g 100%

Mango puree 130 g 63%

4 Bring everything to a boil, whisking constantly.

Ingrеdients Total weight: ~ 326 g 100%

White chocolate 130 g 40%

FRENCH MERINGUE–BASED MACARON BATTER

Ingrеdients Total weight: ~ 322 g 100%

Almond powder 100 g 31%

PIPING, DRYING AND BAKING THE MACARON SHELLS

French meringue–based macaron batter

COLORING THE BAKED MACARON SHELLS

Baked macaron shells

1 Mix water with red water–soluble food colorant.

ASSEMBLING THE MACARONS

Stabilized mango ganache

5 Then pipe the coulis in the center of each ganache dome.

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