Milk Chocolate and Passion Fruit Macarons (PH)

Ingredients

For the shells

• 3 large egg whites
• 210 g powdered (icing) sugar
• 125 g almond flour
• 30 g granulated sugar
• Yellow and orange food colouring
• Black cocoa powder for dusting

For the milk chocolate and passion fruit ganache

• 100 g excellent-quality milk chocolate (Valrhona or Lindt are great options)
• 1 tbsp [15 ml] unsalted butter
• 2 passion fruits
• Pinch of kosher salt

Method

For the ganache: Cut the passion fruit in half and scoop the seeds into a sieve set over a cup. Using the back of a spoon, press and swirl until you extract as much juice as possible. You should get about 1 tbsp [15 ml] of juice from each fruit. Over a water bath melt the chocolate and butter together. Add the passion fruit juice and the salt. Stir well, remove from the heat. You can put it in the fridge to set faster. (Don't forget to return it to room temperature before use.)

For the shells: Make the batter. After piping the shells, dust with the cocoa powder using a fine sieve and leave them to rest.