Macaroons with White Grapefruit Curd
white grapefruit
Outside of peak grapefruit season, white grapefruit can be hard to find. Newer white varietals are sweeter than you might remember. Grab them while you can—they’ll keep in the crisper drawer for about six weeks.
White grapefruit is increasingly elusive, but its flesh is more aromatic and less sweet than other varieties. The addition of passion fruit to the curd adds tang and texture. Because a smaller amount of curd heats quickly and scrambles easily, the recipe makes more than enough for the macaroons—use leftover curd on pancakes or fold into whipped cream to make a mousse. If large chips of coconut are unavailable where you are, use the same amount of unsweetened shredded coconut instead. The macaroons are best the day they are made.
CURD
1 cup (250 mL) white grapefruit juice, strained of pulp
1/2 cup (125 mL) sugar
5 egg yolks
2 eggs
1 tbsp (15 mL) grapefruit zest
Pinch salt
2 passion fruit
4 tbsp (60 mL) unsalted butter, cut into chunks
MACAROONS
4 egg whites
1 tbsp (15 mL) amber or white rum (optional) 1 tsp (5 mL) vanilla extract
1/4 tsp (1 mL) salt
3 cups (750 mL) unsweetened coconut chips
1 For the curd, bring juice to a boil in a medium saucepan over medium heat. Reduce to 1/2 cup (125 mL). Stir in sugar and set aside to cool for 10 minutes.
2 In a small bowl, whisk together egg yolks, eggs, zest and salt; cut passion fruits in half and scrape pulp (including seeds) into bowl. Stir to combine and add to grapefruit juice in pot; return to medium-low heat.
3 Whisk constantly until thickened, about 8 minutes. Remove from heat, add butter and stir until smooth. Scrape into a bowl, cover with cling wrap and chill for at least 3 hours or overnight (curd will keep for 5 days in fridge).
4 For the macaroons, combine all ingredients in a large stainless steel bowl; set over a pot of simmering water and stir with a spatula until mixture is thickened and eggs are no longer translucent, about 7 minutes. Remove from heat and let stand.
5 Preheat oven to 325°F (160°C).
6 Using 2 tbsp (30 mL) of batter at a time, dollop rounds onto a parchment-lined baking sheet about 1 inch (2.5 cm) apart. Using your fingers, create a deep divot (being sure to not to push through the bottom) in the centre of each mound. Bake in preheated oven for 18 to 20 minutes or until golden.
7 Let cool. Fill each divot with 2 tsp (10 mL) of the curd. Serve within 12 hours.
Makes 1 dozen completed macaroons plus 1 1/2 cups (375 mL) remaining curd
WHAT TO SERVE
The piquant grapefruit, aromatic passion fruit and rich coconut flavours of these cookies evoke the Islands. Pair with a lime liqueur to complete the Caribbean taste rainbow.
Patrón Citronge Extra Fine Lime Liqueur LCBO 439539, $33.95