Sweet and crunchy on the outside and soft and chewy on the inside, try this delicious chocolate with honey and passion fruit macaron variation.
Sift Flour, icing sugar and almond sugar together.
Whisk egg whites and sugar into soft peaks.
Fold methods 1+2 together.
Pipe onto Silicon Trays.
Dry in an oven at 140˚c for 10minutes.
Bring Pasionfruit juice and honey to around 55˚c.
Add chocolate till melted.
Add soft butter.
Once cooled, spread ganache on the macarons.
Recipe courtesy of Melbourne Macaron.
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