Tropical Royal Purple Macarons with Marigold Passion Fruit White Chocolate Ganache
A delicious colorful treat jam packed with the taste of summer fresh tropical flavors. Trust us, you are going to want to make a double batch of these Tropical Royal Purple Macarons with Marigold Passion Fruit White Chocolate Ganache because they are to live for! Perfect balance between sweet & tart of Suncore Foods® Marigold Passion Fruit Powder & Seeds, it’s a sure way to brighten up your day! To achieve the vibrant purple hue, simply mix Suncore Foods® Ebony Carrot, Lilac Taro Yam, and Purple Sweet Potato Powders to the macaron batter.
Ingredients
Macarons:
50g aquafaba
1g cream of tartar
38g superfine sugar
85g powdered sugar
60g almond flour
2 tbsp Suncore Foods® Ebony Carrot Powder
2 tbsp Suncore Foods® Lilac Taro Yam Powder
2 tbsp Suncore Foods® Purple Sweet Potato Powder
Filling:
170g dairy free white chocolate
50g canned coconut milk
2-3 tbsp Suncore Foods® Marigold Passion Fruit Powder & Seeds
Directions
2. Make the Macarons — 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 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. Add the Suncore Foods® Ebony Carrot Powder, Suncore Foods® Lilac Taro Yam Powder, Suncore Foods® Purple 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.
3. Filling — Melt chocolate with Coconut milk. Whisk in Suncore Foods® Marigold Passion Fruit Powder & Seeds. Refrigerate until the ganache is firm.