These passion fruit macarons are filled with buttercream made with passion fruit powder. The tangy taste of the passion fruit and the sweetness from the macaron shells make such a delicious combination you won’t be able to eat just one!
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Passion fruit macaron recipe
- Powdered sugar – use the finest powdered sugar you can find
- Almond flour – use blanched almond flour so you dot get any brown bits in your shells
- Egg whites – I don’t age the egg whites, but they do have to be at room temperature
- Granulated sugar – regular plain sugar
- Powdered egg whites – this is optional, but if you’re meringue is weak, this will help strengthen it
- Vanilla extract
- Gel food coloring – 3 drops of yellow gel food coloring
How to make passion fruit macarons
- Prepare the dry ingredients – Weigh and sift the almond flour and powdered sugar. TIP: Sift them together because the almond flour is very moist and doesn’t sift well on its own.
- Make the meringue – Whisk the egg whites and granulated sugar until you have stiff peaks.
- Combine ingredients – Fold the dry ingredients into the meringue and deflate the batter until it runs off the spatula in ribbons.
- Pipe the shells – Using a pastry bag and a round piping tip, pipe the macarons in 3/4 inch circles.
- Tap the baking sheet – Tap the tray against the counter several times to release any air bubbles. This will help prevent any cracks on the shells and will keep the shell surface smooth.
- Rest the macarons – Let the macarons dry until they’re no longer sticky, anywhere from 20 minutes to an hour, depending on the humidity level.
- Bake the macarons – Bake at 310F for 14-16 minutes.
How do you add flavor to macarons
The best way to add flavor to macarons is by flavoring the fillings. You shouldn’t try to change the macaron recipe itself by adding any extra flavoring ingredients, especially if you’re just starting to learn how to make them, because this can affect the texture of the shell and can lead to the macarons not baking properly. The only flavor I like to add to the shells is vanilla extract.
Adding flavor to the fillings is the safest way since you won’t be changing the ratio of ingredients. Once you fill and refrigerate the macarons, the shells will absorb the flavor of the filling.
Passion fruit buttercream
This passion fruit buttercream is made with passion fruit powder. Using fruit powder in buttercream is great because you can add the flavoring without affecting the consistency of the actual buttercream. When adding flavor to buttercream you want to avoid adding too much liquid as this can make the buttercream thin and runny.
The trick to using fruit powders in buttercream is to mix it into the heavy cream before adding the cream to the buttercream. This will help to avoid a grainy buttercream.
Are macarons hard to make?
Simply put, yes they are. Things can go wrong at every step of the way, whether it’s whisking the meringue too little or too much, folding the batter too many times or not enough, deflating the batter too much, or not letting them dry long enough.
Macarons are considered such difficult cookies because any deviation from the recipe, miscalculation in ingredient measurements or even mixing the batter the wrong way can lead to flat, hollow, burst, thin, or lopsided macaron shells.
More fruit macaron recipes to try
- Mango Macarons
- Orange Macarons
- Guava Macarons
- Chocolate Strawberry Macarons
- Peanut Butter and Jelly Macarons
- Strawberry Cheesecake Macarons
- Peach Macarons
Passion Fruit Macarons
- Kitchen scale
- Stand mixer
- One 16 inch pastry bag
- Two 8 inch pastry bags
- Round piping tip
- Two silicone mats
- Two half sheet pans
- Oven thermometer
- Small bowl
- 90 grams powdered sugar
- 80 grams almond flour
- 70 grams egg whites (room temperature)
- 70 grams granulated sugar
- 2 grams egg white powder (optional)
- ½ tsp vanilla extract
- 2 drops yellow gel food coloring
Passion fruit buttercream
- ¼ cup salted butter (½ stick)
- 1 cup powdered sugar
- 1 tsp heavy whipping cream
- 1 tsp passion fruit powder
Royal icing drizzle
- ½ cup powdered sugar
- ½ tsp meringue powder
- 1 tsp water (room temperature)
- 1 drop pink gel food coloring
Prepare dry ingredients
- Weigh and sift powdered sugar and almond flour using a whisk to break down any clumps. Set aside.
- Line sheet pans with silicone mats.
- Insert the piping tip into the 16 inch pastry bag.
Make the meringue
- Whisk the egg whites on medium speed (speed 4) until you start to see small bubbles (this can take as little as 15 seconds sometimes).
- Slowly add 3 tbsp of granulated sugar, 1 tbsp at a time.
- Whisk until you start to see tracks in the meringue.
- Increase the speed to 6 and continue slowly adding the remainder of the granulated sugar, 1 tbsp at a time, until you’ve added all the sugar.
- Once you have soft peaks, stop the mixer, scrape the sides and add the vanilla.
- Whisk for about 2 minutes, or until medium peaks, and add 2 drops of gel food coloring.
- Whisk for another 5 minutes or until stiff peaks.
- Add the powdered sugar and almond flour mixture in three parts, 1/3 at a time, folding each part until fully combined.
- When folding the batter, slide the spatula under the batter, lift it in a U motion, go over the top of the batter, and slide it under again. This way you make sure to get the batter at the bottom of the bowl.
- Once the batter is fully combined, continue folding a few more times to make sure the dry ingredients are combined well.
- Now you need to deflate some of the air in the batter by taking the spatula and smearing the batter on the sides of the bowl two or three times, and then folding once or twice.
- Continue this process of smearing some of the batter on the side of the bowl and folding once or twice until the batter starts to run off the spatula in ribbons.
- You can test the consistency by lifting the spatula and letting the batter run down. If it falls in ribbons and sinks into itself within 30 seconds, the batter is ready.
Pipe the macarons
- Transfer the batter to the 16 inch pastry bag with the piping tip.
- Holding the pastry bag at a 90° angle, pipe the macarons into ¾ inch circles about 1 inch apart.
- Tap the tray against the counter about 8 times to release any air bubbles.
- Let the macarons rest until they form a skin and are no longer sticky.
- While the macarons are resting, preheat the oven to 310°F.
- Bake the macarons for 14-16 minutes.
- Macarons are ready when they no longer shift if you touch the tops.
- In a medium bowl, using the stand mixer, whisk the butter until smooth.
- Add half of the powdered sugar and whisk until fully combined.
- Add the remaining powdered sugar and whisk until combined.
- In a separate small bowl mix the cream and the passion fruit powder until the powder has dissolved, and add to the buttercream.
- Whisk to combine.
Assemble the macarons
- Fill an 8 inch pastry bag with the buttercream and cut a ½ inch opening at the bottom of the bag.
- Pipe the buttercream in the center of half of the macarons and top the macarons with the remaining halves.
Royal icing drizzle
- In a small bowl, combined the powdered sugar, meringue powder, and a few drops of water and stir with a spoon.
- Continue stirring until fully mixed, adding 1 or 2 few drops of water at a time until the icing sinks back into itself within 10 seconds.
- Add 1 drop of pink food coloring and mix until combined.
- Transfer icing to an 8 inch pastry bag, cut a small opening at the bottom, and drizzle on macarons.