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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 Supercolor 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 Supercolor 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 Supercolor Powder
2 tbsp Suncore Foods® Lilac Taro Yam Supercolor Powder
2 tbsp Suncore Foods® Purple Sweet Potato Supercolor Powder

Filling:
170g dairy free white chocolate
50g canned coconut milk
1 tbsp Suncore Foods® Marigold Passion Fruit Supercolor Powder & Seeds

 

[directions]

1. 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.

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 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 passion fruit powder. Refrigerate until ganache is firm.

[/directions]

Directions

1. 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.

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 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 passion fruit powder. Refrigerate until ganache is firm.


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