Robin's Egg Macarons

5 from 1 vote

These Robin's Egg Macarons are shaped like eggs and filled with white chocolate ganache and mango-passion fruit confit.

Prep Time45

Cook Time30

ganache stabilizing8

Total Time9 15

Course: Dessert

Cuisine: French

Diet: Gluten Free

Servings: macarons

Calories: 162kcal

In the mixing bowl, sift together almond flour and powdered sugar. Set aside.
In the mixing bowl of a stand mixer, add room-temperature egg whites and start whisking on low speed. Start adding sugar one tablespoon at a time. Add blue food coloring. Increase speed to medium-high and whip until stiff picks. This will take 10-15 minutes.
Add dry ingredients and start folding the butter when macaronage drips down from the spatula “like lava,” transfer it into a piping bag with a round tip.
Pipe macaron shells on the baking mat.
Top baking sheet pan with pipped macaron shells a few times. Let shells rest on the countertop until no batter sticks to your finger when you touch it.
Bake macaron shells in the preheated oven to 300^oF (150^oC) for 12-14 minutes. Oven temperature and baking time may vary, depending on your oven.
Remove baked macaron shells from the oven and let them cool on the baking mat with a baking sheet pan. When shells are cooled, completely remove them from the baking mat and pair them with similar sizes.

Mix sugar with pectin NH in a small cup or bowl. Set aside.
In the small saucepan over medium heat, warm up mango and passion fruit puree.
Drizzle the sugar mixture over the puree and mix with the whisk or spatula.
Bring mixture to a boil while mixing all the time.
After boiling for 20-30 seconds, turn off the heat. Add citric acid and mix again.
Transfer the confit into a pipping bag and let it cool on the countertop after that, refrigerate the confit until used.

Semi-melt chocolate in the microwave or using the double boiler method.
In the small saucepan over medium heat, warm up heavy cream. Do not boil!
Add warm heavy cream to the melted chocolate in 3 parts, mixing with the spatula all the time.
Emulsify the ganache with an immersion blender.
Transfer the ganache into a flat container and cover it with the plastic wrap "to contact."
Refrigerate the ganache for 6-8 hours, after that, transfer the ganache into a pipping bag with Wilton 4B tip.

Prepare all ingredients and tools before making this recipe.

Use a kitchen scale to measure all ingredients.

Baking time and oven temperature may be different, depending on your oven.