It’s a well known fact that I’m lazy. When it comes to doing things for myself or anything without a set deadline or schedule I will most certainly put it off. For instance, I told Christoph I’d fix his jacket in time for winter. That was last summer. Recently, I just started learning how to drive…7 years after I said I’d do it (and I’m only doing it because my permit is about to expire).
My point is that I’d like to blog more but I often put it off since I don’t have a set schedule or deadline and such. If this was my full time job I’m positive that I would blog at least once a week and focus all my energy into each post. But, before I started blogging I really never realized how much time and effort goes into one post. The process of coming up with an idea, looking at recipes, creating a recipe, baking, cooking, cleaning, setting up, finding props, making props, finding proper lighting, taking photos, taking more photos, cleaning up, editing photos, choosing photos, thinking of something to write, writing something interesting, posting photos to food websites, etc. is a lot of work!
Which reminds me, I need to work on organizing the dozens of cookbooks I keep on buying. I guess I’ll get to that one day.
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This year for Mother’s day I was requested to make macarons instead of making the usual brunch. Seeing as it was snowing outside it probably wouldn’t have been so nice to have a backyard patio brunch anyway. Yeah seriously, snowing a few days after I was getting a tan in my backyard. Luckily, the weather is back to normal and I can sit here on my patio sunning my seriously pale legs.
I was planning on making lemon macarons but at the last minute added passion fruit puree to the curd and it was delicious. Also, what’s great about filling macarons with this curd is that you’ll be able to use up your left over egg yolks after making the macs. Good thing too, cause I’m sure I’d just leave them in there for days telling myself I’d use them later.
Passion Fruit Macarons
Makes about 40 1.5″ macaron sandwich cookies
For the macaron shells make a double (x2) batch of Basic Macarons and colour the egg whites with a few drops of yellow gel colouring during the last minute of whipping
Passion Fruit and Lemon Curd
Adapted from this recipe
1/2 cup unsweetened passion fruit puree (without seeds)
1/4 cup fresh lemon juice
3/4 cup caster sugar
1/2 cup (1 stick/113g) of salted butter, cut into pieces
2 tbsp cornstarch
4 large egg yolks, lightly whisked in a bowl
Add all ingredients except for the yolks to a heavy bottomed medium sized pot. Simmer on medium high heat while whisking constantly for about a minute till the mixture has thickened. Temper the egg yolks by adding a few spoonfuls of passion fruit mixture to the yolks and whisking quickly. Keep adding a few spoonfuls at a time until the egg mixture is warm. Add the egg mixture to the pot and quickly whisk in to prevent the eggs from scrambling. Keep whisking for a couple more minutes until the mixture is very thick. Transfer to a heat proof bowl and cover the surface of the curd directly with plastic wrap to prevent a skin from forming.
To assemble the macarons, fill up a plastic piping bag with the curd and pipe about a teaspoons worth of curd onto half the macaron shells and sandwich with the other half. Refrigerate in an airtight container until ready to eat. They will keep fresh for a few days.