Chocolate Passionfruit Macarons

These are my must have flavour when visiting Pierre Herme or Laduree overseas for macarons, so I was surprised to hear Kerry Vincent declare on the Great Australian Bake Off that the two flavours don't 'go' well together! You do need to be careful to use the right chocolate though - too dark and you'll overpower the passionfruit, and if its not dark enough it will be too sweet.

Passionfruit Ganache

An alternative to using 40% milk chocolate to make a passionfruit ganache is to use white chocolate instead.

The result - passionfruit flavour, but unfortunately not much tang...the white chocolate adds a lot more sweetness than the milk chocolate does.

Still works though, and a nice bright yellow colour! I added back about a teaspoon of seeds for decoration.