There are 3 different methods to creating a proper meringue for macarons: the French, Italian and Swiss. The French macarons (Lenôtre/Paris) is the most used in macaron recipes, because it results in the correct texture and taste for the French macaron. The Italian method macarons (Ladurée/Paris) is said to produce a more stable meringue because it uses a hot sugar syrup in place of dry sugar, but the downside is that it results in macarons that are sweeter and more challenging to bake. The Swiss meringue offers an interesting compromise; meanwhile whisking and heating egg whites and sugar together to 60ºC. Some claim to be the easiest but more challenging to execute into large batches.
Cracking is an unfortunate and undesirable side effect in a macaron shell. Cracking seems to be caused by multiple issues, including oily or wet almond meal, whipping the egg whites for too long or not enough (French method), over-folding the dry ingredients into the meringue during the 'macaronage' step. Excessive moisture in the air and batter and skipping the drying step before baking; this allows cookie to form a skin allowing the moisture to escape from the bottom while baking forming the macaron foot (pied); foamy base. A little known fact is that macarons withstand freezing very well. Chill macarons upward with or without filling in an airtight container for up to one week, or for up to 3 months in the freezer.
Makes 2 separate recipes. In a food processor, blend almond meal, sugar, and matcha to fine powder. Do likewise using passion powder for passion macarons. Sieve and keep in dry storage.
Prep and make 2 separate meringue recipes, green & yellow. Yield 30 cookies / 60 small macaron shells each
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In a stand mixer fitted with the whisk attachment, beat room temp egg whites with cream of tartar and one-third of the sugar on medium speed. Let it run and keep it on the foamy stage for as long as needed. Set speed to high and beat until stiff peaks adding remaining sugar gradually and food coloring if so. Transfer meringue in a large pastry bowl and fold in half of the dry ingredient – add remaining powders and continue folding until just combined. Macaronage: with the help of a soft dough scraper – scrape down the sides of the bowl; rotating it coming across the bowl smashing the batter. Repeat this step until the batter turns glossy and ribbon forms. Pipe out macaron using a 0.40''/10mm diameter plain pastry tip over 2 half sheet (11 5/8" x 16 1/2”) silicone baking mat. Tap over the counter and leave macaron to dry out for 40 minutes, or until the shells are not sticky to the touch.
Professional ovens tend to bake macarons much faster. A pizza stone is recommended.
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If using a conventional oven preheat oven to 325ºF/160ºC and bake for about 14 minutes. If using a convection oven preheat oven to 300ºF/150ºC and bake for about 12 minutes. Bake one sheet at a time and cool completely prior removing from baking mat.
Soak gelatin in cold water to soften; drain. Bring to a quick boil the passion fruit puree, sugar and eggs on medium heat; whisking constantly. Remove from heat – transfer into a narrow container and blend in softened gelatin. Cool to 140ºF/60ºC and blend in butter giving a great emulsion; chill to set.
Bring half of the heavy cream, corn syrup and inverted sugar to a simmer. Stir in tea Matcha and add white chocolate; let sit a minute and blend. Add remaining chilled heavy cream; blend well and chill overnight. Beat on high until soft peaks when ready to use. Do not over mix or it will separate modifying its texture forever.
Crunchy praliné from Valrhona can be used instead. Praliné (hazelnut spread) fast method: In a hot saucepan, make a caramel a sec (caramel without water). Throw in nuts and coat – transfer onto silicon mat to cool. Break into pieces and process to paste in running food processor. Store at room temperature for weeks.
Spread a thin layer of hazelnut spread onto each yellow macaron shell. Pipe out a thin ring of tea Matcha ganache over the hazelnut spread. Fill up the center with passion crémeux. Sandwich with the green tea macaron shell. Wrap up finished macaron and chill one nite before eating. Macaron can be refrigerated upward for up to 6 days or freeze for weeks. Enjoy!