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!
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!
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!
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)
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
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!
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!!
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!
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!
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!
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!
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!!!
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
- 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