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Passion Fruit Macarons
A step‑by‑step French‑style macaron recipe featuring crisp almond shells filled with a bright passion‑fruit gelée. Includes detailed tips for perfect macaronnage, resting, baking, and assembling the sandwich.
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Cost Breakdown
Critical Success Points
- • Sifting almond flour and powdered sugar twice
- • Achieving stiff peaks in the French meringue
- • Macaronnage – folding to the correct consistency
- • Resting the piped shells for a full hour
- • Baking at the precise temperature and time
- • Ensuring the passion‑fruit gelée reaches proper set
Safety Warnings
- • Handle hot sugar syrup with care to avoid burns.
- • Use oven mitts when placing and removing trays from the oven.
- • If using raw egg whites, ensure they are fresh and consider pasteurized eggs to reduce salmonella risk.
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