One of the things I love about macarons is that it can be a vessel for so many flavours because of it’s plain base like passionfruit, sweet and tangy such a great fruity tropical flavour. These Passionfruit Macarons are filled with white chocolate ganache and passionfruit. The little jammy centre gives these macarons a perfect burst of sweetness. If you’re a passionfruit lover like me, give these a try.
INGREDIENTS YOU’LL NEED FOR PASSIONFRUIT MACARONS
- Egg whites – at room temperature
- Granulated sugar (caster sugar)
- Powdered sugar (icing sugar)
- Almond meal
- Yellow gel food colouring
INGREDIENTS NEEDED FOR WHITE CHOCOLATE GANACHE
- White chocolate
INGREDIENTS NEEDED FOR PASSIONFRUIT JAM
- Fresh passionfruit pulp
KITCHEN TOOLS NEEDED.
- Bowl (glass or metal)
- Stand mixer or electric hand mixer with whisk attachment
- Sifter or food processor (optional)
- Parchment/baking paper or silpat mat
- Flat baking sheet
- Kitchen Scale
- Round piping tip and piping bags
HOW DO I MAKE PASSIONFRUIT MACARONS?
STEP 1: MEASURE INGREDIENTS
Measure the egg whites, granulated sugar, almond meal and powdered sugar.
STEP 2: SIFT WELL OR PROCESS
Sift the almond meal and powdered sugar together. Alternatively place the almond meal and powdered sugar into a food processor and process until fine.
STEP 3: MAKE A MERINGUE
Whisk the egg whites on a medium speed until it becomes foamy. Slowly add in the sugar until the meringue is stiff and glossy. This can take a while of whisking. Once the meringue is stiff, add in the yellow food colouring and whisk until the colour has been incorporated.
STEP 4: MACRONAGE
Macronage is the step of turning the meringue and almond meal into the right texture batter that enables it to pipe and bake well. Sift the almond meal and sugar into the meringue. Fold gently until the dry ingredients are incorporated into the meringue. To check the macronage, form a figure 8 with the spatula, it should flow off the spoon easily enough to make a figure 8 a few times without breaking.
STEP 5: PIPING
Fill the macaron batter into a piping bag fitted with a 1/2 inch (1cm) round piping tip. Pipe 1 inch (3.5cm) circles onto parchment (baking) paper or a silpat mat.
STEP 6: REST AND BAKE
Rest the macarons for 30-60 minutes until it forms a skin. To test, touch the macaron, if a skin has formed no macaron should come off your finger. Bake for 20 minutes at 150C/300F. Oven timing and temperature can take a little practise to get right when making macarons. If your oven has hot spots, turn the macarons every 5 minutes. The macarons from the oven after the time has lapsed, or when you push them on their feet, they do not move.
HOW DO I MAKE FILLINGS FOR PASSIONFRUIT MACARONS?
WHITE CHOCOLATE GANACHE
Chop the white chocolate (if not already in small pieces) and place into a heat proof bowl. Place cream in a microwave safe bowl and microwave for 20-30 seconds at a time until bubbling. Carefully pour the cream over the white chocolate and cover with a lid or plate. Set aside for 5 minutes. Mix well until smooth. Place in the fridge for 6 (or more) hours to firm up, this ensures the ganache will hold it’s shape when piped.
Place the passionfruit pulp and sugar in a small pot on the stove on medium heat. Cook till sugar dissolves. Let the mixture start to bubble. Remove from the heat and set aside to cool. The mixture should thicken once cold. Alternatively, this can be made in the microwave in a heat safe bowl. Microwave for 30 seconds at a time until the sugar is dissolved and the jam is bubbling.
ASSEMBLING THE PASSIONFRUIT MACARONS
Pair together macarons that are the same size. Place the white chocolate ganache into a piping bag and cut a 1/4 inch off the tip. Pipe around the edges of the macaron, leaving a gap in the middle. Spoon or pipe the passionfruit filling into the centre of the macaron. Gently place the second shell on top and place in an airtight container in the fridge for 12-24 hours to mature.
TIPS AND TRICKS FOR MAKING PASSIONFRUIT MACARONS
MACARON EGG WHITES
Use room temperature egg whites or age the egg whites.
MEASURE THE INGREDIENTS FOR MACARONS FIRST
Measure ingredients beforehand with a digital scale so you can work quickly.
BEST BOWL TO USE FOR MACARONS
Use a glass or metal bowl and wipe it down with vinegar to remove any fat particles.
MATS FOR MACARONS
Use a silicon mat or parchment paper.
Rest macarons for 20-60 minutes before baking.
Read my previous post Peanut Butter Macarons for more tips and tricks.
FREQUENTLY ASKED QUESTIONS
How to store passionfruit macarons?
Macarons can be stored in the fridge in an airtight container for a week or in the freezer for 3 months. In fact it is best to store filled macarons in the fridge for 1-2 days before eating as this matures the macarons, allowing the filling and shells to meld together to create a deliciously perfect morsel.
Why are my macarons hollow, cracked, flat etc?
There can be many reasons for this, it’s hard to say. Macarons can be over/under beaten in the macaronage stage. They can be baked too high or too low. It can be a tricky thing to fix, and requires further testing.
Passionfruit Macarons with White Chocolate Ganache
- Electric hand mixer or stand mixer with whisk attachment
- Food processor or sifter
- Sheet tray
- Kitchen scale
- Piping bags and 1cm piping tip
White Chocolate Ganache
- 150 g White chocolate chopped
- 1/4 cup Cream heavy/thickened
Yellow Passionfruit Macaron Shells
- 70 g Egg white from 2 eggs, at room temperature
- 55 g Caster/granulated sugar
- 90 g Almond meal
- 100 g Powdered (icing) sugar
- 1 drop Yellow gel colouring
- 2 tbsp passionfruit pulp from 2 fresh passionfruits
- 2 tbsp sugar
White Chocolate Ganache
- Place the chopped white chocolate into a heat proof bowl.
- Place cream in a microwave safe bowl and microwave for 20-30 seconds at a time until bubbling.
- Carefully pour the cream over the white chocolate and cover with a lid or plate.
- Set aside for 5 minutes. Mix well until smooth.
- Place in the fridge for 6 (or more) hours to firm up, this ensures the ganache will hold it's shape when piped.
Yellow Macaron Shells
- Measure all ingredients. Sift the almond meal and powdered sugar.
- Place egg whites in a bowl, whisk the egg whites on a medium speed until foamy.
- Slowly add in the caster sugar.
- Continue to beat until the egg whites are glossy and have stiff peaks. This may take a while.
- Add in the yellow colouring and beat to mix in.
- Sift the almond meal and powdered sugar into the egg white.
- Slowly fold the dry ingredients into the meringue, until the batter flows of the spatular like lava and can form a figure 8 a few times without breaking.
- Fill into a piping bag and pipe 1 inch (3.5cm) rounds onto baking paper or silicon mat.
- Set aside to rest for 15-45 minutes, until a skin has formed on the macarons. Test by touching them with your finger, no batter should stick.
- Heat oven to 150c/300F.
- Place in the oven for 20 minutes. If your oven has heat spots, it is best to flip the pan every 5 minutes while baking.
- Remove the macarons if they no longer move when pushed on their feet.
- Place the passionfruit pulp and sugar in a small pot on the stove on medium heat. Cook till sugar dissolves. Let the mixture start to bubble. Remove from the heat and set aside to cool. The mixture should thicken once cold.
- Alternatively, this can be made in the microwave in a heat safe bowl. Microwave for 30 seconds at a time until the sugar is dissolved and the jam is bubbling.
- Once the macarons have cooled, remove from the mat and match each shell to a shell of a similar size.
- Fill white chocolate ganache into a piping bag and cut off the tip. Pipe along the edge of the macaron leaving a small gap in the middle.
- Use a small spoon to place some jam in the middle of the ganache. Or fill the jam into a piping bag and pipe into the centre.
- Place the top shell onto the bottom filled shell and press gently.
- Put macarons into an airtight container and store in the fridge for 12-24 hours. This will mature the macarons making giving it a better texture and flavour.