Step 1

Place the almond meal and icing sugar into a food processor and blend for a few minutes, slightly tilting the processor to ensure everything is evenly mixed. Sift the mixture into a large bowl and mix in the fresh egg whites to form a paste.

Step 2

Place the caster sugar and water into a saucepan and place over a low heat. Stir until the sugar dissolves and then increase the heat to medium to bring the mixture to 119°C. Remove from the heat. The temperature of the syrup will continue to rise slightly and will need to be added to the whisked egg whites (next step) at 121°C.

Step 3

Place the old egg whites and the powdered egg white into the bowl of an electric mixer and whisk until combined. Once they start to froth, slowly pour the syrup (which should be at 121°C) into the bowl whilst whisking on a medium speed until the mixture is fluffy and glossy. Continue to whisk until completely cool.

Step 4

Fold one third of the whisked egg whites into the almond paste. Continue to gently fold in the remainder of the egg whites until just combined.

Step 5

Divide the mixture in two and add the yellow food colouring to one bowl then the purple food colouring to the over. Mix until well combined.

Step 6

Transfer half of each mixture to a large freezer bag, cut off the tip then place both into a large piping bag. Pipe the shells onto a lined baking tray 4cm in size and 2cm apart. Continue until all batter is used.

Step 7

Set the trays aside for 30-60 minutes until a skin forms on the macaron.

Step 8

Preheat the oven to 150°C and place the trays into the oven and bake for 16-20 minutes until the top of the macaron is cooked and you are able to lift the shell from the tray without it sticking. Remove from the oven and allow to cool completely on the tray.

Step 9

Chop the chocolate into small pieces and place in a heat proof bowl.

Step 10

Bring the cream to a boil over a medium heat, or in the microwave, then pour over the chocolate. Cover the bowl with a plate to keep the heat in and let stand for at least 2 minutes.

Step 11

Once the chocolate has melted slightly, stir until smooth. If the cream has cooled too much, place in the microwave for 15-30 seconds to continue to melt the chocolate.

Step 12

Add the passionfruit powder and stir thoroughly to combine.

Step 13

Set aside to cool to room temperature. When ready to fill macarons, transfer to a piping bag.

Step 14

Pair similar sized macarons together and place one face up.

Step 15

Pipe filling onto the macaron facing up leaving about 3-5mm around the edge. Sprinkle over some popping candy, as little or as much as you like.

Step 16

Place the other macaron on top and gently squeeze together, pushing the filling to the edge.

Step 17

Put the completed macarons in an air tight container in the fridge at least overnight. To serve, bring to room temperature.