Passion Fruit Macarons
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Passion fruit macarons are always a big hit. They disappear so fast when I make a lot of macarons with different flavors. I wanted to recreate one of my favorite Pierre Herme’s Mogador recipes. I like this combination of exotic passion fruit with milk chocolate so much. These Passion Fruit Macarons are filled with passion fruit ganache, and today, I am sharing this recipe with you.
Why you’ll love this recipe
- Very popular flavors for macarons, like Pistachio Raspberry.
- Ganache is smooth adn very stable.
- Macarons with this filling can be frozen, which is great for Holidays or “make a head dessert.”
- Combinations of passion fruit and chocolate give an amazing flavor.
Ingredients note
- Chocolate. Use good quality milk chocolate.
- Passion fruit puree. I recommend using puree without seeds. It is a passion fruit juice that is sold frozen. I find it in my local grocery store.
- Butter. Unsalted butter at room temperature.
How to make this recipe
- Bake macaron shells. I used a French meringue recipe for the shells. I also have an Online Video Lesson on how to make macaron shells using the NO REST method.
- Make Passion Fruit ganache.
- Fill macarons with ganache.
Cut the butter into pieces and set aside. Chop the chocolate with a serrated knife and semi-melt the chocolate in the microwave using 30-second intervals. Warm up passion fruit puree, not higher than 104oF (40oC).
Pour warm passion fruit puree (juice) over chocolate in 3 parts, mixing always with the help of a rubber spatula. You have to do this fast and pressing down. Once it is well incorporated, pour the mixture into a deep container and emulsify it with an immersion blender. After that, add room-temperature unsalted butter and emulsify again.
Transfer the ganache to a flat glass container, cover it with plastic wrap to contact, and keep it refrigerated until it becomes creamy. This ganache I don’t keep overnight in the fridge. It is ready to use after a few hours in the fridge. Transfer ganache to a pastry bag with a round pipping tip and fill macarons.
Passion fruit has recently gained a lot of attention because it is a rich source of powerful antioxidants and other healthy benefits. I love passion fruit filling for macarons; it gives the perfect balance between sweet and sour.
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Expert Tips
- Use a digital kitchen scale to measure all ingredients.
- Passion fruit puree should be without seeds in this recipe.
- Check gauche for piping consistency by pressing with fingers. The ganache should be soft.
Recipe FAQs
Store Passion Fruit Macarons in an air-tight container in the fridge for 2-3 days.
You can freeze macarons with this filling for up to 6 months.
This happens when macaron shells are not rested enough before baking.
There a many reasons, most common are not stable meringue, incorrect folding technique, or wrong oven temperature.
If you make these Passion Fruit Macarons, please tag me on social media and make sure to leave a rating down below. I would love to see your creations!
Recipe
Passion Fruit Macarons
Equipment
- 1 immersion blender
- 1 small sauce pan
- 1 stand mixer or electric hand mixer
- 1 spatula
Ingredients
Passion Fruit Ganache
- 300 gr Milk chocolate (2 cups)
- 135 gr passion fruit puree (1/2 cup)
- 55 gr unsalted butter at room temperature ( 4Tbsp)
Macaron Shells
- 125 gr almond flour (1 cup)
- 150 gr powdered sugar (1 1/4 cup)
- 100 gr egg whites room temperature (from 3 large eggs)
- 100 gr white granulated sugar (1/2 cup)
- 1 gr orange food coloring
Instructions
How to make Passion Fruit Ganache
- Cut the butter into pieces and set aside.
- Chop the chocolate with a serrated knife and semi-melt the chocolate in the microwave.
- Warm up passion fruit puree.
- Pour warm passion fruit puree (juice) over chocolate in 3 parts, mixing always with the help of a rubber spatula.
- Once it is well incorporated, pour it into a deep container and emulsify with a hand blender.
- Add room-temperature unsalted butter and emulsify again.
- Transfer to a flat glass container, cover with plastic wrap to contact, and keep in the refrigerator until it becomes creamy.
- Transfer into a pastry bag with a round pipping tip. Fill macarons.
How to make Macaron Shells
- In the mixing bowl, sift together almond flour and powdered sugar. Set aside.
- In the mixing bowl of a stand mixer add room-temperature egg whites and start whisking on low speed. Start adding sugar one tablespoon at a time. Add orange food coloring. Increase speed to medium-high and whip until glossy and medium peaks. This will take 10-15 minutes.
- Add dry ingredients and start folding the butter. The batter is ready when you can make a figure 8 with a spatula, or it flows “like lava.”
- Transfer macaronage into a pastry bag with a round pipping tip.
- Pipe macaron shells on the baking mat.
- Top the baking sheet pan with pipped macaron shells a few times. Let shells rest on the countertop until no batter sticks to your finger when you touch it.
- Bake macaron shells in the preheated oven to 275o F (134o C) -300o F (150oC) for 12-14 minutes. Oven temperature and baking time may vary, depending on your oven.
- Remove baked macaron shells from the oven and let it cool on the baking mat with a baking sheet pan. When shells are cooled completely remove them from the baking mat and pair them with similar sizes.
Hi. Where do you get your passion fruit puree? I’m from the US. Can I use 40% milk chocolate?
Check my Shop page. I have all links there.
Hi 🙂 thanks for simple, yet superb recipe. If I would swap milk chocolate for white chocolate, would I need to adjust the measurements, e.g. Amount of chocolate (less/more)? Thank you for your time!
Yes, you will need to adjust measurments. I would not recommend to change chocolate.
Thank you ♡
Amazing account thanks for all the recipes and details
Thank you so much!