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Bite out of a macaron with a passionfruit centre and passionfruit in the background
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5 from 1 vote

Passionfruit Macarons with White Chocolate Ganache

Macarons with a delicious a delicious white chocolate ganache and passionfruit centre.
Prep Time1 hr 30 mins
Cook Time20 mins
Assembling Time20 mins
Course: Dessert
Cuisine: French
Keyword: passionfruit, macarons
Servings: 15
Calories: 130kcal

Equipment

  • Electric hand mixer or stand mixer with whisk attachment
  • Food processor or sifter
  • Sheet tray
  • Kitchen scale
  • Piping bags and 1cm piping tip

Ingredients

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

Passionfruit Jam

  • 2 tbsp passionfruit pulp from 2 fresh passionfruits
  • 2 tbsp sugar

Instructions

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.

Passionfruit Jam

  • 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

  • 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.

Nutrition

Calories: 130kcal