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yellow macarons with red drizzle and white buttercream on marble background
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5 from 3 votes

Passion Fruit Macarons

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!
Prep Time40 minutes
Cook Time15 minutes
Resting time20 minutes
Total Time1 hour 15 minutes
Course: Dessert
Cuisine: French
Keyword: macarons, passion fruit macarons
Servings: 18 macarons
Calories: 130kcal
Author: The Tipsy Macaron

Equipment

  • Kitchen scale
  • Strainer
  • Whisk
  • Stand mixer
  • Spatula
  • One 16 inch pastry bag
  • Two 8 inch pastry bags
  • Round piping tip
  • Two silicone mats
  • Two half sheet pans
  • Oven thermometer
  • Small bowl

Ingredients

  • 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

Instructions

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.

Combine ingredients

  • 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.

Vanilla buttercream

  • 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.

Nutrition

Calories: 130kcal