Passion Fruit Macarons

Ingredients

• 200 g Almond flour (poudre d'amande) (Very fine, sifted twice)
• 200 g Powdered sugar (sucre glace) (Sifted together with almond flour)
• 200 g Granulated sugar (Divided equally into two bowls)
• 100 g Egg whites (Approximately 3 large egg whites, room temperature)
• 150 g Passion fruit purée (Can be fresh pulp blended and strained)
• 2 g Gelatin (or agar‑agar) for jam (Approximately 1 tsp powdered gelatin or agar‑agar)
• a few drops Food coloring (yellow and red) (Add gradually to achieve desired hue)

Instructions

1. Sift dry ingredients

   Place a fine sieve over a bowl, sift the almond flour twice, then add the powdered sugar and sift again. Set the combined dry mixture aside.

   Time: PT5M

2. Divide granulated sugar

   Weigh 200 g of granulated sugar and split it evenly into two separate bowls.

   Time: PT3M

3. Make French meringue

   In the mixer bowl, whisk the egg whites on medium speed until they become foamy. Add the first bowl of sugar and continue whisking until soft peaks form. Increase speed, add the second bowl of sugar, and whisk until the meringue is glossy, stiff, and the sugar is fully dissolved.

   Time: PT10M

4. Macaronnage (folding)

   Transfer the almond‑sugar mixture onto the meringue. Using a silicone spatula, fold the mixture by lifting from the bottom and turning over until the batter flows like lava and forms a smooth ribbon when the spatula is lifted.

   Time: PT5M

5. Pipe shells

   Fit a piping bag with a round tip, fill it with the batter, and pipe 3‑cm circles onto parchment‑lined baking sheets, spacing them about 2 cm apart.

   Time: PT5M

6. Rest (crusting)

   Leave the piped shells at room temperature in a dry place for 1 hour, or until the tops feel dry to the touch and form a thin skin.

   Time: PT1H

7. Bake shells

   Preheat a fan‑forced oven to 150 °C. Bake the rested shells for 14‑15 minutes until they have risen, a smooth top, and can be lifted easily with a spatula.

   Time: PT25M

   Temperature: 150°C

8. Cool shells

   Remove the trays from the oven, let the shells cool completely on a rack before peeling them off the parchment.

   Time: PT10M

9. Prepare passion‑fruit gelée

   In a saucepan, combine the passion‑fruit purée, 100 g granulated sugar, and the gelatin (or agar‑agar). Bring to a rolling boil, then reduce heat and simmer 15‑20 minutes until the mixture thickens to a dark orange jam.

   Time: PT20M

10. Cool and pipe gelée

    Transfer the hot gelée to a shallow container, cover with plastic wrap (touching the surface), and chill in the refrigerator until firm (about 30 minutes). Break it up with a fork, then fill a clean piping bag.

    Time: PT30M

11. Assemble macarons

    Match shells by size, pipe a small dollop of passion‑fruit gelée onto the flat side of one shell, and sandwich with the matching shell. Repeat for all shells.

    Time: PT10M

12. Final chill

    Place the assembled macarons in an airtight container and refrigerate for at least 2 hours (or overnight) to allow flavors to meld.

    Time: PT2H

Nutrition Facts

Calories

120

Protein

2 g

Carbohydrates

15 g

Fat

5 g

Fiber

1 g

Ingredient Substitutions

• Instead of Almond flour (poudre d'amande): Blanched almond meal, Ground almonds (processed finer)
• Instead of Powdered sugar (sucre glace): Blend granulated sugar in a food processor
• Instead of Granulated sugar: Caster sugar
• Instead of Egg whites: Pasteurized egg whites
• Instead of Passion fruit purée: Fresh passion fruit pulp, Passion fruit concentrate (diluted)
• Instead of Gelatin (or agar‑agar) for jam: Pectin, Cornstarch (for a softer set)
• Instead of Food coloring (yellow and red): Turmeric (yellow), Beet juice (red)

Equipment Needed

• Fine sieve (sifter)
• Mixing bowls (2)
• Stand mixer or hand mixer
• Spatula (silicone)
• Piping bag with round tip (≈1 cm)
• Baking sheet(s)
• Parchment paper
• Oven (fan‑forced preferred)
• Saucepan
• Fork (for breaking gelée)
• Refrigerator
• Cooling rack (optional)

Critical Steps — Do Not Skip

• Sifting almond flour and powdered sugar twice
• Achieving stiff peaks in the French meringue
• Macaronnage – folding to the correct consistency
• Resting the piped shells for a full hour
• Baking at the precise temperature and time
• Ensuring the passion‑fruit gelée reaches proper set

Chef Tips from the Video

• Age egg whites by separating them a day ahead and leaving them uncovered in the fridge; this reduces moisture.
• Use a kitchen scale for every ingredient – precision is key for macarons.
• If the batter is too thick to pipe, add a few drops of warm water; if too runny, add a pinch more almond flour.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 3 days.

Freezer: Can freeze for up to 1 month; thaw in the fridge before serving.

Room temperature: Not recommended; shells may become soggy.

Make-Ahead Tips

• Pipe and dry the shells a day ahead; store them in a single layer in a container.
• Prepare the passion‑fruit gelée up to 2 days in advance and keep refrigerated.
• Assemble the macarons the night before for optimal flavor development.