Perfect Puree Passionfruit Macaroons

I had the honor of interviewing Tracy Hayward, founder of Perfect Puree, on Slow Living Radio. You can hear the show here. What a story!  Beginning in her parent's garage, much to their chagrin, her vision soon became more than reality and now Perfect Puree, pure and beautiful fruit and vegetable purees can be found in the kitchens and bars of restaurants, hotels, and retailers all over the country.  In celebration of finding that at last I now have the tangy sweetness of passionfruit available to me all year round, like I used to in the real form in Australia, I created these Macaroons.    Cheers!


Passion Fruit Macaroons
Makes about 20 macaroons
3 cups shredded coconut
2 tablespoons Culinary Traditions Passion Fruit Concentrate
4 egg whites, at room temperature
1/4 teaspoon salt
1 cup superfine sugar
1 teaspoon vanilla essence
Preheat oven to 300F.  Line 2 oven trays with parchment.
In a large bowl, toss the coconut with the Passion Fruit Concentrate and mix well to coat thoroughly.  Set aside.
Using electric beaters, whisk the egg whites and salt together in a large, clean, dry bowl until soft peaks form. Add the sugar a spoonful at a time, whisking well after each addition.  Beat for a minute longer until glossy and sugar is dissolved.  Add the vanilla and whisk just to combine. Gently fold the coconut into the egg whites using a large metal spoon. 
Place spoonful’s of mixture on lined trays leaving an inch between to allow for spreading. Bake in preheated oven for 15-17 minutes, swapping trays half way through cooking, or until golden and firm.
Leave on tray for 5-10 minutes then transfer to a wire rack to cool completely.  Store in a sealed and lined container.





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