Chocolate Passion Fruit Macarons

 1. Prepare the Ganache — Heat the whipping cream in a saucepan. Pour the hot cream over the chocolate, add raspberry purée and Suncore Foods® Marigold Passion Fruit Powder & Seeds, mix until smooth. Place plastic wrap over it so it is touching the surface of the ganache or place it directly into a disposable piping bag. Place ganache in the fridge until needed.

2. Prepare the the Aquafaba — Strain the liquid from the canned chickpeas and weigh to 150g. In a saucepan cook chickpea water on a very low heat and reduce to 60g, stirring occasionally. When it reaches 60g, transfer to a bowl, cover in plastic wrap and refrigerate overnight.

3. Make the Macaron — Combine the powdered sugar, cocoa powder and almond meal and place in a food processor. Blend to achieve a finer consistency then pass through a sieve. Set aside. Whisk the room temperature aquafaba with the cream of tartar and one third of the sugar until a medium peak. Gradually add in the remaining sugar and continue whisking for 5 mins. Fold the almond powdered sugar mixture through the meringue by hand. whisk until the mixture is smooth and shiny. Pipe macarons on a baking sheet, let sit at room temperature for 45 minutes before baking. Bake at 150°C for approximately 13-15 mins. Allow macarons to cool completely.

4. Assemble, pipe passion fruit ganache into each macaron and sandwich together.

[/directions]