Emily Laurae

Macarons
2 Line each baking sheet with your prepared parchment templates and prepare your piping bags along with your piping tips. I like to use a small, round piping tips for piping.
3 Pour your egg whites into the bowl of a a kitchen aid and start whisking on medium speed. Once they start to foam, slowly add your sugar and bring up your speed to medium for about three to four minutes. 
4 While your meringue is whisking away, grind together your measured powdered sugar and almond flour using a food processor for one minute. Sift these dry ingredients into a large bowl with a fine sieve and set aside. 
5 Your meringue is complete when it holds stiff peaks - add desired food coloring and gently whisk for a few additional seconds to incorporate,
33 Now it’s time for the ever so important Macaronage! This is the act of mixing your dry ingredients into your french meringue and folding these ingredients enough to allow for the perfect desired consistency. To start, pour your dry mixture onto the meringue and slowly start to fold with a spatula. While rotating the bowl, continue to fold ingredients together. Press mixture on the side of your bowl until the mixture of the batter flows off your spatula rather slowly and smoothly. You should see that the batter will drip off the spatula back into the bowl, and rest on top for a moment. Then, the batter from your spatula will slowly sink back into the mixture. One too many folds and your batter could be over mixed leading to it being impossible to work with, so be careful not to overmix!
7  Pour your macaron batter into your prepared piping bag and pipe in circles onto your templated parchment paper. In order to get rid of any air bubbles within your piped shells and to even out your tops, tap your baking sheet firmly on a flat surface. You can always use a toothpick to gently pop any extra air bubbles that you see hovering on top of your shells.
8 Allow the shells to rest for approximately 30 minutes. Once the top of your shells are dry to the touch they are ready to bake! 
9 Place your macarons in your oven that has been preheated to 310 degrees Fahrenheit. Bake for 9 minutes, then rotate the baking tray and bake for an additional 2 minutes. 
10 You will know that your macarons are ready to remove from the oven when you gently touch the upper shell, and it barely moves, while the developed foot of the macaron stays set to the parchment paper. Remove from the oven to cool completely before removing shells from the parchment paper.
Milk Chocolate Ganache 
13 Add cream & glucose to a saucepan and bring to a slight boil. 
14 Remove from heat and pour over the milk chocolate. Stir to combine as the warm cream starts to melt the chocolate. 
32 Add the butter into your warm chocolate mixture, using an immersion blender, blend ganache until the butter has fully incorporated and your mixture is smooth. 
16 Allow the ganache to cool completely before assembling. 
Passion Fruit Curd
21 Slice the passion fruits in half and scoop out the pulp. Add the passion fruit pulp to a blender or food processor and pulse 1-2 times - this helps to separate the seeds. Make sure you don't process the pulp too much, otherwise the seeds will start to break down which we don't want. Then, strain the pulp through a fine sieve to remove the seeds using a spatula to help!
22 Add the egg yolks and sugar into a bowl and whisk together for a minute or two. You'll notice that the two ingredients will start lightening in color, creating a light, pale yellow. Then, add salt and passion fruit puree mixing to combine.
23 Add mixed ingredients into a saucepan, and whisk while cooking on medium until thickened and starts to boil. This should take about 5-7 minutes total.
24 Strain the curd through your fine-mesh sieve into a bowl and add your unsalted butter, mixing with a spatula until melted and combined.
25 Pour curd into a container and press a sheet of plastic wrap onto the surface of the curd. Place in the fridge until chilled before using - this should take about 2-3 hours to cool completely.
Painting Macaron Shells
27 First off, you'll want to create the color you'd like to use for painting! Mix together your gel food coloring until you have the color of your choice.
30 Then, in a small cup or container, add a drop or two of vodka along with your desired paint color. You'll want to use alcohol because it evaporates really fast, whereas water or another liquid can make the shells soggy.
29 Add the paint to your cooled macaron shells then allow them to dry for the next ten minutes or so before filling the macarons!
Assembly 
31 Once cooled, the shells will peel easily off of your parchment paper. Find each shell's matching half and pipe a circle of ganache on the edge of the shell and add passion fruit curd in the middle. Finally, top with the matching half.