Would you like an exotic macaron with a sparkly and fruity taste? Then I recommend you to try this recipe, one of my favorite macarons :)
1 batch macarons made from the base recipe
Passion Fruit Filling
– 1 dl (1/2 cup) passion fruit puree
– Powdered sugar according to taste
– 1 1/2 teaspoons gelatin powder
Follow the base recipe making the macarons. Add yellow food coloring to the mixture while beating the egg whites. Use a concentrated food coloring for the best result. Bake and cool the macarons.
Mix the passion fruit puree with powdered sugar. Taste the mix and add powdered sugar until you get the taste you like. The mixture should not be too sweet, but not sour either. If you cannot find passion fruit puree in your store, you can make some yourself by scooping out meat from passion fruits, put it into a blender, and then sift the puree before you use it.
Put gelatin powder in a small bowl. Add 1 1/2 tablespoons warm water, stir and leave it for swelling. Put the puree mixture in a small saucepan and bring to a boil. Remove the pan from the heat and add the gelatin mixture. You can use pectin instead of gelatin (read on the package how much to use). Stir well and leave to cool.
When the jam has turned thick (after some time in the fridge), you can start sandwich the macarons. Use a teaspoon, a knife or a piping bag, whichever you prefer: turn a macaron upside down, add 1/2-1 teaspoon of chocolate ganache, and press the bottom of another macaron on top of it.
Place the macarons on a serving platter, serve them and enjoy!