Macaron Pitaya-Coquelicot

Ingredients

Fuchsia macaron shells

• 100g egg whites (aged at room temperature for 24 hours)
• 90g granulated white sugar
• 130g superfine almond flour
• 130g powdered sugar
• 15g freeze-dried dragon fruit powder

Dragon fruit jam

• 1 cup fresh pink or red dragon fruit flesh, puréed or finely mashed
• ⅓ cup granulated sugar
• 1 tsp fresh lemon juice

Poppy vanilla buttercream

• 115g unsalted butter, softened
• 1½–2 cups powdered sugar
• 1 tbsp heavy cream
• 1 tsp vanilla bean paste
• 1 tbsp poppy seeds

Assembly and maturation

Method

Fuchsia macaron shells

1. Sift almond flour, powdered sugar and freeze-dried dragon fruit powder together twice. Discard large almond pieces.
2. Whip egg whites in a clean glass or metal bowl until foamy. Add granulated sugar gradually, one tablespoon at a time, while whipping on medium-high. Continue until stiff, glossy peaks form.
3. Fold dry ingredients into meringue in three batches. Use a spatula to cut through the center and sweep around the bowl. Stop when batter flows in a continuous ribbon, at the lava stage.
4. Pipe 1½-inch circles onto silicone-lined or parchment-lined trays. Tap each tray firmly on the counter four or five times to release trapped air.
5. Rest 30–60 minutes until the tops develop a dry, dull skin and do not stick to a fingertip.
6. Bake at 300°F (150°C) for 14–16 minutes. Cool completely before removing shells.

Dragon fruit jam

1. Combine dragon fruit, sugar and lemon juice in a small saucepan over medium heat.
2. Bring to a boil, reduce heat to low and simmer 12–15 minutes, stirring constantly, until thick and jam-like.
3. Transfer to a glass jar and cool completely; refrigerate until chilled. The filling must be thick enough to remain inside the buttercream ring.

Poppy vanilla buttercream

1. Beat softened butter on medium-high for about 3 minutes until pale and fluffy.
2. Gradually add powdered sugar in half-cup increments, alternating with heavy cream.
3. Beat in vanilla bean paste until smooth, then fold in poppy seeds with a spatula.

Assembly and maturation

1. Pair cooled macaron shells by size.
2. Pipe a ring of poppy vanilla buttercream around the flat side of one shell, leaving a hollow center.
3. Place a small dollop of chilled dragon fruit jam in the center.
4. Top with a matching shell and press gently until the filling reaches the edges.
5. Roll the exposed buttercream edge through extra poppy seeds on a small plate.
6. Place assembled macarons in an airtight container in the refrigerator for 24 hours to mature. Bring to room temperature about 15 minutes before serving.