The recipe you provided seems to be for Passion Fruit Macarons with Passion Fruit Curd Filling, rather than a dish called “Saint Peters.”
Here’s a breakdown of the recipe for your reference:
Ingredients:
- For the Passionfruit Curd:
- ¾ cup sugar
- 3 tablespoons cornstarch
- 1 cup passionfruit puree
- 3 egg yolks, whisked
- 6 tablespoons butter, cut in pieces
- For the Macaron Shells:
- 110 g almond flour/meal
- 155 g confectioner’s sugar
- 90 g egg whites (3 large)
- 55 g granulated sugar
- ¼ teaspoon cream of tartar
- 1/4 cup freeze-dried raspberries, finely crushed (optional)
Steps:
- Make the Passionfruit Curd:
- Combine sugar, cornstarch, and passion fruit puree in a saucepan.
- Cook and whisk until thickened and bubbly.
- Temper the eggs by whisking in half of the hot mixture first.
- Return the egg mixture to the pan and cook until thickened.
- Remove from heat, add butter, and whisk until melted.
- Chill the curd for at least 4 hours or overnight.
- Make the Macaron Shells:
- Prepare baking sheets with parchment paper and pre-drawn circles.
- Sift the almond flour and powdered sugar together.
- Whip egg whites, cream of tartar, and sugar until stiff peaks form.
- Gently fold the dry ingredients into the meringue batter.
- Pipe the batter onto the prepared circles.
- Let the shells dry for 30 minutes to 2 hours.
- Bake the shells at 300°F (175°C) for 15-20 minutes.
- Cool completely before filling.
- Assemble:
- Use a piping bag to fill the macaron shells with the passionfruit curd.
- Chill until ready to serve.
Note:
- The addition of freeze-dried raspberries creates a pink macaron shell with a hint of raspberry flavor. You can omit this for a classic yellow shell.
This recipe offers a delightful combination of sweet and tart flavors with the passion fruit curd filling and the delicate macaron shells. Enjoy!