These passion fruit macarons are made by sandwiching passion fruit curd and milk chocolate ganache between two macaron shells. The perfect combo for those that love the sweetness of creamy milk chocolate and the tangy perfection of passion fruit curd!
- ❓ What are passion fruits?
- ❓ Where can I buy passion fruit?
- ❓ How to tell if a passion fruit is ripe
- ❄️ Storing and processing passion fruit
- 🎨 Adding Paint to French Macarons
- 📖 Step by Step Instructions
- 👩🏻🍳 Expert Tips for making Passion Fruit Macarons
- 💭 Recipe FAQs for Making Passion Fruit Curd
- 👩🏻🍳 Expert Tips for making Milk Chocolate Ganache
- ❄️ How to store French macarons
- ❄️ Can I Freeze Passion Fruit Macarons?
- More Macaron Recipes
- Passion Fruit Macarons
- 💬 Comments
❓ What are passion fruits?
Passion fruit is a tropical fruit that is grown all over the world! It has a hard, colorful rind and juicy, seed-filled center. The most common varieties have a purple or yellow skin!
❓ Where can I buy passion fruit?
Most grocery stores will have a "tropical fruit" section in the back portion of the produce area. This is where you'll find a number of interesting fruits, passion fruits included! I purchased my passion fruits from a local grower in California I love named Rincon Tropics - they deliver a box of passion fruit right to your doorstep if you're interested in making an extra-large batch of curd!
❓ How to tell if a passion fruit is ripe
Passion fruit is considered ripe when the skin appears wrinkly and turns a dark purple or dark yellowy-red in color.
❄️ Storing and processing passion fruit
After purchasing your passion fruit, slice them each in half and scoop out the pulp. You'll then add the passion fruit pulp to a blender or food processor and pulse 3-5 times - this helps to separate the seeds from the pulp and the juice! Then, simply strain the pulp through a fine-mesh sieve to remove the seeds using a spatula to help press the juice through the sieve.
Once you've processed the passion fruits, place the puree in the fridge for up to a week or freeze the puree to use at a later date!
Head over to my post on how to process passion fruit puree for more tips!
🎨 Adding Paint to French Macarons
Adding a swipe of color to the tops of your macaron shells is a fun and simple way to decorate these little French cookies. To do this, you only need a few tools and ingredients…
Ingredients and Tools needed to paint macaron shells
- French Macaron Shells
- Gel food coloring
- Vodka or Vanilla Extract
- Fine tip paint brushes (reserved for decorating food!)
How to Paint French Macarons
- First off, you’ll want to create the color you’d like to use for painting! Mix together your gel food coloring until you have the color of your choice.
- Then, in a small cup or container, add a drop or two of vodka along with your desired paint color. You’ll want to use alcohol because it evaporates really fast, whereas water or another lquid can make the shells soggy.
- Add the paint to your cooled macaron shells then allow them to dry for the next ten minutes or so before filling the macarons with passion fruit filling and ganache!
📖 Step by Step Instructions
This is a lengthy recipe but well worth it in the end. Follow along with the steps below and you’ll have a sweet and delicious fall treat:
Step 1: Make the meringue. Whisk the large egg whites (with no egg yolks) until they start to foam using a whisk attachment on medium speed in a large bowl, then add the granulated sugar. Keep whisking in the bowl of a stand mixer on high speed until you end up with stiff peaks. This is when you can add the yellow food colouring of your choice.
Step 2: Time to macaronage. Fold the dry ingredients - confectioners' sugar and almond flour mixture into the french meringue. The macaron batter should be thin, drippy, and easily slide off of the rubber spatula.
Step 3: Pipe the batter. Transfer batter into a piping bag or pastry bag and pipe the shells onto your templated parchment paper on the baking sheet in one inch rounds. Get rid of any air bubbles, then let them rest for 30 minutes.
Step 4: Bake, then cool. Bake the piped macarons on a sheet pan until the top is set and they have a distinct “foot” around the bottom edge. Leave them to cool while you make the ganache.
Step 5: Make the passionfruit curd and ganache: Place the cream and glucose in a small saucepan and bring it up to a gentle boil. Take it off the heat and stir in the chocolate in a small bowl. Once it’s melted, add the unsalted butter.
Step 6: Assemble the macarons. Pipe a circle of ganache around the edges of one bottom French macarons. Add a dollop of the cooled tart passion fruit curd in the middle. Top with the other French macaron shell and then serve!
👩🏻🍳 Expert Tips for making Passion Fruit Macarons
Want to make sure that you have perfectly circular macarons? Use a template! Before I pipe my macaron batter, I like to draw identical circles onto a piece of parchment paper that I will then flip over before piping. You can use a cookie cutter, small lid, salt shaker – anything that is about 1 inch in diameter that you can then trace onto your parchment.
After renting various apartments throughout the west coast, I have experienced my fair share of…let’s say quirky ovens. Without an oven thermometer, I would not have known that a couple of my ovens were running 50 degrees hotter than what I had actually set my oven temperature to. If you don’t have an over thermometer already, I would highly recommend grabbing one to make these delicate macarons. Here’s the one I use!
Since macarons require such precise measurements, I would encourage those that do not own a kitchen scale to invest in one! Here’s a link to the scale I used throughout pastry school, and to this day. When working with pastry and confection recipes such as macarons, even a slight over-measurement of say, egg whites, will alter and potentially ruin your recipe. Macaron shells only require four ingredients – if one of those ingredients is not measured correctly, your odds for macaron success are considerably decreased.
The French term “Mise En Place” means to set up your working space in preparation for an activity. With macarons, it’s extremely important to make sure that set yourself up for success before starting. The meringue and batter you will be making are quite sensitive – if you take too much time in-between each step, you won’t see quality results. Take that extra bit of prep to measure your ingredients and prepare the tools you need before starting these macarons.
💭 Recipe FAQs for Making Passion Fruit Curd
Your passion fruit curd may become lumpy because it hasn't been continuously stirred or the eggs have cooked slightly. If there are only a few lumps in the curd, you can sieve them out, but it's best to cook the card at medium to low heat and stir consistently so that it does not overcook.
Straining the curd after cooking ensures that you will have an incredibly silky and smooth texture to your curd! I would highly recommend taking a few extra moments to strain the curd - I promise it's worth it!
You certainly can! Instead of passion fruit puree, you can try using lime, orange, or grapefruit juice.
👩🏻🍳 Expert Tips for making Milk Chocolate Ganache
Let’s break down a few tips to keep in mind in order to make a successful ganache, such as my Dark Chocolate Jasmine Ganache.
- Chop that Chocolate– taking a few moments to roughly chop your chocolate into small pieces will allow for the hot cream to easily melt your chocolate. This leads to a lovely ganache texture and mouthfeel.
- Quality is Key – Since there are so few ingredients in ganache, I’d highly recommend using quality chocolate as the flavors and textures will shine through!
- Heat the Cream Thoroughly – The cream’s temperature needs to be hot enough to gently melt our chocolate. Your cream is ready to pour over chocolate when it comes to a slight boil!
- Softened Butter – Ensuring that the butter is at room temperature will help during the immersion process. If your butter has not been softened, it will be quite challenging to incorporate it into the chocolate & cream mixture.
- Immersion Blender – Using an immersion blender to make ganache will help to make sure that all the ingredients are properly mixed together!
How to make milk chocolate ganache
- Add cream & glucose to a saucepan and bring to a slight boil.
- Remove from heat and pour over the finely chopped milk chocolate. stir to combine as the warm cream starts to melt the chocolate.
- Add the butter into your warm chocolate mixture and, using an immersion blender, blend ganache until the butter has fully incorporated and your mixture is smooth.
- Allow mixture to cool until the chocolate ganache has cooled before assembly.
❄️ How to store French macarons
Technically, allowing your completed macarons to sit overnight in the fridge allows for the best texture for consuming! If you have the patience, place your macarons in the fridge overnight and enjoy the following day. In the fridge, filled macarons should be stored in an airtight container for no more than 3 days.
❄️ Can I Freeze Passion Fruit Macarons?
You sure can! Macaron shells or filled macarons can be stored in the freezer in an airtight container for a month and still taste as good as new! Take the frozen macarons out of the freezer and let them sit for 10-15 minutes before enjoying.
More Macaron Recipes
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Passion Fruit Macarons
- Small Paintbrush (for food use)
- 76 g (⅓ cup + 1 teaspoon ) Granulated Sugar
- 90 ml (About 3 egg whites) Room Temperature Egg Whites
- 80 g (¾ Cup + 1 Tbsp) Almond Flour, Blanched
- 150 g (1 ¼ Cup ) Confection’s Sugar, Powdered Sugar
- Gel Food Coloring , Optional
Milk Chocolate Ganache
- 50 g (3.5 tablespoon) Heavy Cream
- 16 g (1 tablespoon) Glucose syrup, or corn syrup
- 87 g (1 /2 Cup) Milk chocolate, Roughly Chopped
- 12 g (1 tablespoon) Unsalted Butter , room temperature
Passion fruit Curd
- 63 g (¼ cup) Passion Fruit Puree , about 5 passion fruits
- 36 g (2 yolks) Egg Yolks
- 68 g (⅓ cup) Granulated Sugar
- 1 g Sea Salt
- 76 g (⅓ cup) Unsalted Butter, Room Temperature
Painting Macaron Shells
- 1 tsp Vodka
- Gel Food Coloring
- Line each baking sheet with your prepared parchment templates and prepare your piping bags along with your piping tips. I like to use a small, round piping tips for piping.
- Pour your egg whites into the bowl of a a kitchen aid and start whisking on medium speed. Once they start to foam, slowly add your sugar and bring up your speed to medium for about three to four minutes.90 ml Room Temperature Egg Whites, 76 g Granulated Sugar
- While your meringue is whisking away, grind together your measured powdered sugar and almond flour using a food processor for one minute. Sift these dry ingredients into a large bowl with a fine sieve and set aside.80 g Almond Flour, 150 g Confection’s Sugar
- Your meringue is complete when it holds stiff peaks - add desired food coloring and gently whisk for a few additional seconds to incorporate,Gel Food Coloring
- Now it’s time for the ever so important Macaronage! This is the act of mixing your dry ingredients into your french meringue and folding these ingredients enough to allow for the perfect desired consistency. To start, pour your dry mixture onto the meringue and slowly start to fold with a spatula. While rotating the bowl, continue to fold ingredients together. Press mixture on the side of your bowl until the mixture of the batter flows off your spatula rather slowly and smoothly. You should see that the batter will drip off the spatula back into the bowl, and rest on top for a moment. Then, the batter from your spatula will slowly sink back into the mixture. One too many folds and your batter could be over mixed leading to it being impossible to work with, so be careful not to overmix!
- Pour your macaron batter into your prepared piping bag and pipe in circles onto your templated parchment paper. In order to get rid of any air bubbles within your piped shells and to even out your tops, tap your baking sheet firmly on a flat surface. You can always use a toothpick to gently pop any extra air bubbles that you see hovering on top of your shells.
- Allow the shells to rest for approximately 30 minutes. Once the top of your shells are dry to the touch they are ready to bake!
- Place your macarons in your oven that has been preheated to 310 degrees Fahrenheit. Bake for 9 minutes, then rotate the baking tray and bake for an additional 2 minutes.
- You will know that your macarons are ready to remove from the oven when you gently touch the upper shell, and it barely moves, while the developed foot of the macaron stays set to the parchment paper. Remove from the oven to cool completely before removing shells from the parchment paper.
Milk Chocolate Ganache
- Add cream & glucose to a saucepan and bring to a slight boil.50 g Heavy Cream, 16 g Glucose syrup
- Remove from heat and pour over the milk chocolate. Stir to combine as the warm cream starts to melt the chocolate.87 g Milk chocolate
- Add the butter into your warm chocolate mixture, using an immersion blender, blend ganache until the butter has fully incorporated and your mixture is smooth.12 g Unsalted Butter
- Allow the ganache to cool completely before assembling.
Passion Fruit Curd
- Slice the passion fruits in half and scoop out the pulp. Add the passion fruit pulp to a blender or food processor and pulse 1-2 times - this helps to separate the seeds. Make sure you don't process the pulp too much, otherwise the seeds will start to break down which we don't want. Then, strain the pulp through a fine sieve to remove the seeds using a spatula to help!63 g Passion Fruit Puree
- Add the egg yolks and sugar into a bowl and whisk together for a minute or two. You'll notice that the two ingredients will start lightening in color, creating a light, pale yellow. Then, add salt and passion fruit puree mixing to combine.36 g Egg Yolks, 68 g Granulated Sugar, 1 g Sea Salt
- Add mixed ingredients into a saucepan, and whisk while cooking on medium until thickened and starts to boil. This should take about 5-7 minutes total.
- Strain the curd through your fine-mesh sieve into a bowl and add your unsalted butter, mixing with a spatula until melted and combined.76 g Unsalted Butter
- Pour curd into a container and press a sheet of plastic wrap onto the surface of the curd. Place in the fridge until chilled before using - this should take about 2-3 hours to cool completely.
Painting Macaron Shells
- First off, you'll want to create the color you'd like to use for painting! Mix together your gel food coloring until you have the color of your choice.Gel Food Coloring
- Then, in a small cup or container, add a drop or two of vodka along with your desired paint color. You'll want to use alcohol because it evaporates really fast, whereas water or another liquid can make the shells soggy.1 teaspoon Vodka
- Add the paint to your cooled macaron shells then allow them to dry for the next ten minutes or so before filling the macarons!
- Once cooled, the shells will peel easily off of your parchment paper. Find each shell's matching half and pipe a circle of ganache on the edge of the shell and add passion fruit curd in the middle. Finally, top with the matching half.
- Mise en place - Macarons are time-sensitive! Prepare your mise en place (meaning to set up your working space in preparation for an activity) before you get started so your ingredients and equipment are ready to go.
- Use a piping template - A foolproof way of making perfect macaron shells every time is to trace identical 1-inch diameter circles onto the parchment paper to use as your piping template.
- Use an oven thermometer - Baking the shells at the right temperature is important, so I highly recommend using an oven thermometer.
- Weigh the ingredients - While macarons only use 4 ingredients, if one isn’t measured correctly, your odds of macaron success are considerably lower. I highly recommend investing in a kitchen scale so everything is precise!
- Storing your macarons - Technically, allowing your completed macarons to sit overnight in the fridge allows for the best texture for consuming! If you have the patience, place your macarons in the fridge overnight and enjoy the following day. Macaron shells can be stored in the freezer in an airtight container for a month and still taste as good as new! Take the frozen macarons out of the freezer and let them sit for 10-15 minutes before enjoying, In the fridge, filled macarons should be stored in an airtight container for no more than 3 days.
- Practice makes perfect - It’s no secret that making macarons can be tricky. Just keep practicing and experimenting with different macaron flavors, and you’ll be a pro in no time!