Fruit, Sugar

Passion Fruit Macarons

If you follow me on social media you will know that I posted these at the beginning of Spring, around Easter time. There’s something about the sun coming out for the first few days since winter that makes me want to make something light and special!

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These macarons are one of the easiest recipes out there, which for macarons is usually difficult to find! Filled with a tangy passionfruit curd, these are perfect for spring/summer BBQ’s or a gift for a loved one and is the perfect base recipe for you to add different flavourings and colours so get creative!

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The curd is so special. Tangy and sour but also sweet mixed with the chewy macaron shell uggghhhh, so good! and quite simple to make. It takes a bit of time and you’re stuck to the stove as you have to constantly stir but when it comes together it’s worth it!

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The weather has been making me crazy at the moment. One day is cloudy and cold and the next I’m in my garden sun tanning? I can just feel myself getting ill from all the hot/cold changes but the good news is that I have about 50 macarons to snack on! (I also made a lemon macaron so watch out for that too)

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When making these for Easter I thought they just looked so cute! It gave me the idea of making mini macarons in the future. The macaron shell is pink from a touch of gel colouring so the shell itself is the most basic macaron shell (but still tastes amazing!) and is therefore such a good recipe to have as you could try different colours, adding natural colourings from raspberries or kiwi as well as different favours such as caramel instead of vanilla or peppermint as well as different fillings

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Macarons can be very daunting to make as they are often seen as one of the most difficult! the crucial steps start with the egg whites. Many recipes ask for the egg whites to be fairly runny. I whip them up to soft peaks, nearly stiff as this just always works for me and this is the time you add in any colouring you want. You also want to make sure you blitz together the icing sugar and ground almonds. However small those almonds look, they will still leave lumps!

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Another crucial step is the folding of the almond mixture into the egg whites. This has taken me years to get right but if you stay calm you will realise it is actually fairly easy. It takes around 30-40 strokes and you will be able to lift out your spatula and draw a figure of 8 into the mixture. The rule is, the more you mix the runnier it gets! So if you are mixing and it is still very thick and falls off in big clumps, it needs more folding but be careful to not over mix as it is too hard to come back from!!

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If you are making these for the first time or are still struggling, I tend to use a macaron template to help with sizing and to make sure they all end up the same size and shape! You can find these very easily from Google and I usually print one out and place it underneath the baking parchment and remove it before baking so it is definitely worth it if you are used to making different sized macarons!

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Then taaadaaah! You should have super cute, glossy macaron shells. But make sure to leave them to air dry for at least an hour (another crucial step) before baking!

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In my next macaron recipe, the shells are flavoured with lemon and have a lemon mascarpone filling and are therefore slightly trickier than these ones. This recipe is perfect for beginners who want to master the shell first and concentrate on wacky flavours later! If you want to make it even easier, miss out the curd making and buy a ready made one of your liking and then you an solely concentrate on making the macaron shells perfect!

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If you have ever felt like macarons were “too difficult” definitely give these a try. I have had my fair share of disasters (I even went on a macaron course years ago and still got them wrong haha) but after practicing over and over again, I have finally developed a full proof recipe which works for me every time!

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If you don’t already, make sure to follow me on Instagram! It’s the first place I post anything new and is an easy way to keep up to date with everything. If you make this and love them feel free to tag me too @merakibaking I would love to see!!!


Ingredients

    For the shells:
  • 3 Large egg whites
  • 50g Caster sugar
  • 200g Icing sugar
  • 120g Ground almonds
  • For the curd:
  • 120ml Passion fruit puree (seedless)
  • 60ml Fresh lemon juice
  • 150g Caster sugar
  • 115g Unsalted butter, cubed
  • 1/2 tsp Salt
  • 2 tbsp Cornflour
  • 4 large egg yolks, lightly whisked

Directions

  1. Start by making the shells. To make the macaron shells first line 3 baking trays with either a silicon baking mat or baking parchment (the brown one). This is dependant on your preference as some find the macarons stick more when using baking parchment but I have found it usually works best for me. If using, place a macaron piping template printable underneath the parchment.
  2. Whisk egg whites until soft peaks form then beat in the sugar 1 tbsp at a time until egg whites are glossy and fluffy and hold stiff peaks.
  3. Place icing sugar and ground almonds into a food processor (or something like a Nutribullet) and blitz for 10-20 seconds until it is blended to remove any lumps. Sift mixture into the bowl with the egg whites.
  4. Using a spatula or a large metal spoon, carefully fold the mixture together for around 30-40 strokes. Test by lifting the spatula out of the mixture and using the excess try to create a figure of 8. The mixture should flow like a ribbon. If it is still too thick, continue to fold a few more times. The more you fold, the runnier the mixture gets.
  5. When the mixture is ready, spoon into a piping bag and pipe each shell onto your prepared baking sheets. When piping, they should flatten slightly instantly and your shells peaks should flatten. If the peaks are still there, then the mixture is still too thick and you may need to fold it slightly more.
  6. Once all the shells are piped, let them sit in room temperature and air dry for around 1 hour until they form a hard skin on top.
  7. While they are air drying, make the curd. Add all curd ingredients to a medium sized pot except for the egg yolks. Simmer on medium to high heat and whisk constantly for around 5-10 minutes. Depending on the heat and the temperature of your ingredients it can vary on how long it takes to thicken.
  8. Once it has thickened to a runny custard, temper the egg yolks by adding a spoonful at a time of the passionfruit mixture to the eggs whisking constantly. After a few spoonfuls and the mixture stats to feel warm, add to the pot and continue whisking so they do not scramble.
  9. Keep whisking for around 3-5 minutes until it’s very thick and a curd consistency. This could take up to 7-8 minutes so just keep whisking until it is thick enough.
  10. Transfer the curd into a heatproof bowl and cover the surface directly with clingfilm to stop it from developing a skin. Leave to cool in the fridge while you continue making the macaron shells.
  11. Once shells have air dried, preheat oven to 140°C and bake the macarons for 10-13 minutes (remember to remove your piping template if using one. They will form a hard shell on top and when you touch them they should feel firm and not wobble. If there is a slight wobble, leave for another 2 minutes and check again.
  12. Remove from the oven and leave to cool on the trays. They should then easily peel off from the baking sheet. If you find they are sticking from the middle, it is likely that they were not cooked enough and it may be helpful to cook ne tray at a time to understand the right timings for your ovens.
  13. Once completely cool, match shells together of similar sizing. Then, place the passionfruit curd into a piping bag and pipe one macaron shell before sandwiching another shell together.

  • Make sure egg whites are at soft peaks before adding sugar
  • Blitz almonds and icing sugar together to have a smooth macaron shell.
  • Shell is plain and unflavoured and therefore other flavouring can be added such as vanilla or caramel.
  • Using a piping template can help to develop uniform shells

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