I picked up some frozen fruit purées a few weeks ago: white peach, black currant and passion fruit. I think they’re great summer flavours and also very refreshing. I prefer using frozen purées because the flavour is more consistent and it’s also more convenient, but fresh purée of course also works just as well.
This is my first time working with white peach, and although the flavour is more delicate compared to cassis and passion fruit, I was really attracted to it myself. Aromatic yet mellow; best enjoyed in a quiet courtyard with a book in hand during a Sunday afternoon :D
makes 10-12 macarons
45g egg whites
2.5 tbspn granulated sugar
43g almond flour
75g icing sugar
peach food colouring (if desired)
1. Sift almond flour and icing sugar together in a bowl.
2. Whisk egg whites in a bowl until foamy. Gradually add the sugar. Continue whisking until medium peaks form. Add peach food colouring (if using) and whisk until medium-hard peaks form.
3. Fold half of the flour mixture into the meringue until just incorporated.
4. Fold in the rest of the flour mixture and stop folding when you reach the ribbon consistency. When you lift the spatula, the batter should fall back down slowly and the peaks should disappear in 5 seconds. This will ensure smooth tops for the macaron shells.
5. Using a circle tip, pipe the macaron batter onto a silpat or parchment paper on a baking sheet. The circles should be around 2″ in diameter.
6. Tap the baking sheet a few times to raise the air bubbles.
7. Allow to air dry for 15-45mins, until the batter is dry on top. When you touch it with your finger tip, it should not stick to your finger.
8. Bake in the oven for 24mins at 250F.
::: Please note that I bake my macaron shells @ 250F for 24mins to avoid browning, but your oven may be different. You could try baking @ 275F for 20mins or @ 300F for 16mins.
White peach white chocolate ganache
50g white chocolate
30g fresh or frozen white peach purée
1. Melt the white chocolate either in a bain-marie or microwave (in 30sec intervals).
2. Simmer the white peach purée in a saucepan, but not to a boil.
3. Pour the purée over the melted white chocolate. Using a heat-proof spatula, starting from the middle of the bowl, stir the ganache until the chocolate and purée are fully incorporated. Cover with plastic wrap and let it rest in the fridge until set.