Passion Fruit Raspberry Macaron Filling - The Perfect Puree of Napa Valley
For the Passion Fruit Buttercream: • 200g The Perfect Purée Passion Fruit Concentrate, thawed, split in half • 260g sugar • 25g corn syrup • 120g egg whites • 1
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Cooking tools:
- Stand mixer
- Candy thermometer
- Kitchen torch
- Kitchen scale
- Hotel pan
- Saucepan
- Whisk
- Mixing bowl
- Wooden spoon
- Stove
Ingredients
- 200g The Perfect Purée Passion Fruit Concentrate, thawed, split in half
- 260g sugar
- 25g corn syrup
- 120g egg whites
- 1 lb. butter, soft
- 500g The Perfect Purée Red Raspberry Puree, thawed
- 20g dark rum
- 20g lemon juice
- 550g sugar, divided
- 50g glucose
- 12g apple pectin
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