Passion Fruit Macarons Recipe (With Passion Fruit Fillings)
I found this recipe in a Cuisine at Home magazine and switched out the citrus fillings for passion fruit (Nov/Dec 2017 issue)
- Ingredients for Macarons:
- 2 Cups Powdered Sugar (7 oz.)
- 2 Cups Almond Meal (7 oz.)
- 4 Egg Whites (4 ¾ oz.)
- Pinch of Salt
- 1/3 Cup Granulated Sugar (2 ¼ oz.)
- 1 tsp Pure Vanilla Extract
- Gel Food Color (optional)
- Ingredients for Fillings:
- 8 oz. Semisweet Bar Chocolate, chopped
- ¼ Cup Passion Fruit Puree
- 8 oz. White Bar Chocolate, chopped
- ¼ Cup Passion Fruit Puree
- Lilikoi Jelly
- Instructions for Macarons:
- Preheat oven to 325 degrees. Line baking sheets with parchment paper
- In a food processor pulse the Powdered Sugar and Almond Meal until combined. About 20 seconds.
- Whisk egg whites and salt on medium speed until foamy, about 30 seconds. Increase speed to medium-high; slowly add granulated sugar and beat to firm peaks, 2-3 minutes.
- Add vanilla and food color (optional, I chose no food color this time) and increase speed to high; beat until whites are stiff and glossy, but not dry, about 1 minute.
- Fold Almond Meal mixture into the whites until combined, 35-40 turns with a rubber spatula. Batter should be thick and flow like lava.
- Transfer batter to a pastry bag fitted with a medium straight tip (I did one batch this way and used a small cookie scoop for the second batch and it worked fine).
- Rap pan on counter 4 times to remove air bubbles; set aside 20 minutes to form skins.
- Bake cookies until set and very lightly browned, 20 minutes. Slide parchment with cookies onto a rack; cool completely, then peel from parchment.
- Pipe filling onto half of cookies; top with remaining cookies.
- Filling Instructions:
- The top layer has the Lilikoi (Passion Fruit) Jelly filling. The macrons on the left of the bottom platter have the White Chocolate and Passion Fruit Filling and the macrons on the right of the bottom platter have the Chocolate and Passion Fruit Filling. My favorite is the chocolate with passion fruit filled macarons.
- Microwave the chocolate and passion fruit puree until chocolate is almost melted; stir until smooth. Stir in gel food color (optional, I chose no food color this time). Chill filling until spreadable, stirring occasionally. Pipe onto half of cookie; top with remaining cookies.
1. Macaronage is the French term to describe the action of mixing the almond meal mixture into the whipped whites. Do this by hand, so you can feel the consistency of the batter. Once combined, the batter should be shiny, creamy, and flow like lava. Drop some batter into the bowl; it should slowly sink back into the batter.
2. Trace 2inch circles an inch apart on the parchment as a piping size. (Bake with the ink side down so it does not transfer onto the cookie).
3. Test for doneness by lifting a cookie from the corner of the pan. If it starts to peel cleanly from the parchment, the cookies are done.
4. Cool completely, then carefully peel them from the paper.