William Curley, Suzue Curley

Purple Sweet Potato Macaron with roasted sweet potato ganache & blackcurrant pâte de fruit

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Preparation info
  • Makes

    18

    macarons
    • Difficulty

      Easy

Appears in
Patisserie: A Masterclass in Classic and Contemporary Patisserie
Patisserie

By William Curley and Suzue Curley

Published 2014

  • About

Ingredients

Method

  • Make the ganache and spoon into a piping (pastry) bag fitted with a 10mm (½ inch) nozzle (tip) ready for piping once firm. Preheat the oven to 150°C (300°F/Gas 2). Prepare and bake 36 macarons. Pipe a ring of ganache around the outside edge of half the macarons an