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Passion Fruit Macarons

I love macarons. Not only do they taste great but they look so pretty, too. Being gluten-intolerant it is also a delight to be able to go into a patisserie and be able to buy something!

When it comes to making them, I get a little nervous as they can be so tricky. Having recently been given an aqua Kitchen Aid for Christmas/Birthday by my adorable parents, I really wanted to give macarons another go.

There are many great sites giving advice on how to make them so they turn out great and one of the tips that is often recommended is heating the sugar first. So, this time around I melted the sugar and used my Kitchen Aid to whisk the mix. Definitely the best so far!

Gluten Free

12 Macarons

Method

Vanilla Macarons

  1. Mix almonds and icing sugar in a food processor until you have a smooth fine powder.

  2. In a small bowl mix 40g egg whites, ground almonds and icing sugar into a paste.

  3. Put water and sugar in a small saucepan and heat gently to melt the sugar, turn up the heat and boil until the mixture has a thick syrupy consistency.

  4. Whisk the remaining egg whites until they form medium peaks.

  5. Slowly add hot sugar syrup and food colouring to the egg whites, all the while whisking, until you have a stiff shiny meringue mixture.(If you are going to add color to the macaron shells, this is the time to do so.)

  6. Slowly add the meringue mixture to the almond paste with a wooden spoon until you have a shiny mass.

  7. Using a parchment bag with about a 1cm opening at the tip, squeeze the macarons mixture onto parchment paper lined baking trays.

  8. Tap the underside of the baking sheet to remove air bubbles.

  9. Sprinkle edible food dust on top.

  10. Let them dry for 30 mins so they form a shiny hard crust.

  11. Cook them for about 10-12 minutes in the oven at 160 deg C, turning them around after 5 mins. Also, leave the oven door slightly ajar and make sure to keep an eye on them.

  12. Carefully remove them from the oven and transfer parchment paper onto a cooling rack.

  13. When cool, slide them off the parchment paper using a metal spatula.

Passion fruit ganache

  1. Bring cream to the boil in a small saucepan.

  2. Remove from heat immediately and stir in chocolate until melted.

  3. Stir in blended passion fruit and vanilla essence until glossy.

  4. Refrigerate for about 45 mins.

To decorate

  1. Spoon a teaspoon of ganache onto half of the macarons and place the other halves on top to form the ganache sandwich.

  2. Let the macarons chill in the refrigerator for 24 hours before eating.

Ingredients

Vanilla Macarons

Passion fruit ganache

  • 125ml double cream

  • 0.5 tsp vanilla (extract)

  • 100g white chocolate (chips)

  • 35g passion fruits (blended)

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