Passion Fruit Macarons

5 from 3 votes

Passion Fruit Macarons are made with passion fruit ganache. I wanted to recreate one of my favorite Pierre Herme’s Mogador recipes.

Prep Time45

Cook Time30

stabilizing ganache8

Total Time9 15

Course: Dessert

Cuisine: French

Diet: Gluten Free

Servings: macarons

Calories: 116kcal

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 the passion fruit puree.
Pour warm passion fruit puree (juice) over the chocolate in 3 parts, always mixing 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 piping tip. Fill macarons.

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 piping tip.
Pipe macaron shells on the baking mat.
Top the baking sheet pan with piped macaron shells a few times. Let the shells rest on the countertop until no batter sticks to your finger when you touch it.
Bake macaron shells in the preheated oven to 275°F (134°C) -300°F (150^oC) for 12-14 minutes. Oven temperature and baking time may vary, depending on your oven.
Remove baked macaron shells from the oven and let them 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.

Get all ingredients and tools ready before baking.

Use a kitchen scale to measure ingredients.

Macarons need to mature in the fridge for 12-24 hours in an air-tight container before you can enjoy them.