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.
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.
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