Raspberry & Pink Pitaya Macarons
Welcome to what's constantly running through our minds. A dreamscape of sweetly pink macarons expertly constructed on loop saturdaze are for lounging on the couch, watching your favorite show, with a cup of tea and some of these sweet, delicious treats in your hand. Suncore Foods® Pink Pitaya Supercolor Powder was used to create this dreamy, elegant pink hue. Swirl into the weekend with these delicate macarons and satisfy those sweet cravings! Live it up this weekend and live out your dreams!
60g coconut whipping cream
150g white chocolate
45g raspberry purée, strain to remove the seeds
1 tbsp Suncore Foods® Pink Pitaya Supercolor Powder
50g reduced aquafaba refrigerated overnight
1g cream of tartar
38g superfine sugar
85g powdered sugar
60g almond flour
1. Prepare the Ganache — Heat the whipping cream in a saucepan. Pour the hot cream over the chocolate, add raspberry purée and pink pitaya powder, 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 and almond meal and place in a food processor. Blend to achieve a finer consistency then pass through a sieve. Set aside. Whisk the 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 4 mins. Add the supercolor powder whisk for 2 mins until combine. Fold the almond powdered sugar mixture through the meringue by hand. Add the sweet potato powder and 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. Assemble, pipe chocolate ganache into each macaron and sandwich together.