Hello friends! Today we are making these super cool tie dye Passionfruit Macarons with Passionfruit Ganache!
I have another recipe for Passionfruit Macarons here on the blog, but they are filled with Marshmallow frosting and Passionfruit Curd, so I figured I’d spice things up today since I absolutely love passionfruit, and I also love passionfruit ganache!
Make sure to watch the video on this page or on YouTube, showing you exactly how to make these amazing macarons!
When I was trying to come up with a cool shell decoration for my Passionfruit Macarons I couldn’t stop thinking about tie dye shells. The way the colors would be so fun together, and look super tropical.
I posted a snapshot of these macarons the day I photographing them on my Instagram stories and asked people to guess the flavor.
A LOT of people guessed passionfruit macarons. Which made me super happy!
So here we are, Passionfruit Macarons with Passionfruit Ganache it is!
To make the Passionfruit Ganache for the filling, you will need some passionfruit pulp.
Passionfruit pulp can easily be found at the frozen aisle at most big grocery stores. Some will even have the canned or box versions on the shelves as well.
If you can’t find it at your local grocery store, you can purchase it online. I typically get mine on amazon.
This is the kind I got last time around, and it’s super high quality, I recommend it!
It might be easier for you to find passionfruit juice, since they have the Goya passionfruit cocktail at Walmart and a lot of stores. If using passionfruit juice instead, have in mind two things: 1- the taste won’t be as concentrated, because they add more stuff to the juice, including water. 2- the ganache might be sweeter, since the juice already comes with sugar.
The passionfruit pulp I like to use is made of 100% passionfruit pulp, nothing added.
And yes if you are fortunate enough to have access to fresh passionfruit, you can also obtain the pulp from the fresh fruit.
All you have to do is heat up passionfruit seeds gently in a small saucepan, and then pour them over a strainer, this way the pulp will easily be drained and detached from the seeds, since it might take some effort to do that without heating them up.
And I can’t recommend enough that you watch my videos in order to learn how to make the tie dye shells for the macarons.
I am being very thorough with my directions down below in the recipe card, but the video will be super helpful in showing precisely how to make the coolest macaron shells ever!
If you like these Passionfruit Macarons with Passionfruit Ganache, here are some more suggestions of macaron flavors you may enjoy:
- Passionfruit Macarons (with marshmallow frosting and passionfruit curd filling)
- Blood Orange Macarons
- Dragonfruit Macarons
- Lemon Macarons
- Fig Macarons
- Coconut Macarons
- Cherry Macarons
- Watermelon Macarons
- Mango Macarons
- Blueberry Jam Macarons
- Pomegranate Macarons
- Blood Orange Macarons
- Raspberry Macarons
- Balsamic Caramel Strawberry Macarons
- Orange Macarons
- Kiwi Macarons
- Strawberry Lemonade Macarons
I have many more macaron recipes and macaron flavors on my blog, if you would like to see all of my macaron fillings click here.
And if you want to learn everything about macarons check out my Macaron School, where you will find a lot of resources and information to help you improve your macarons.
Thank you so much for reading and for being here!
If you make this recipe leave a comment below or tag me on instagram, I love seeing your creations.
Passionfruit Macarons with Passionfruit Ganache
Tie Dye Macaron Shells
- 4 grams egg white powder optional read notes
- 100 grams egg whites
- 100 grams granulated sugar
- 105 grams almond flour
- 105 grams powdered sugar
- Food coloring to brush the bag I used peach, burgundy, pink, and yellow
- 240 grams good quality white chocolate
- 1/3 cup passionfruit pulp 80 ml
Tie Dye Macaron shells
- Before you start, get all of the ingredients ready. Prepare a large piping bag, fitted with a large round tip, I use a 1/2” diameter tip. Set aside.
- Line two baking sheets with parchment paper or silicone mat.
- Measure out all of the ingredients.
- Sift the powdered sugar and almond flour together. Set it aside.
- Whisk the sugar and the egg white powder (if using) in a bowl, and place it over a pan with barely simmering water. Add the egg whites to the sugar and whisk the mixture until frothy and the sugar is completely melted. It will take a couple of minutes. You can test by touching the mixture between your fingers, and if you feel any sugar granules just keep whisking the mixture over the water bath.
- Make sure the bottom of the bowl isn’t touching the simmering water because you don’t want the whites to cook.
- Also, don’t overheat the sugar syrup, this may cause issues down the line, such as wrinkly macarons.
- Transfer the syrup to the bowl of a stand mixer.
- With the whisk attachment, start whisking mixture on low for about 30 seconds, then gradually start increasing speed to medium. Whisk on medium for one to two minutes, until the mixture is white and starting to become fluffy. Raise the speed to high, or medium-high and whisk for a few minutes until stiff peaks are formed. Best way to check this is to keep your eye on the whites. Once they get glossy and you start seeing streaks formed by the whisk, it might be time to stop.
- Whisk until stiff peaks have formed. When you pull your whip up, the peak should be stiff and shooting straight up, with possibly a slight bend at the top, but not bending down to the side.
- Pour the sifted powdered sugar and almond flour into the stiff meringue. Start folding gently forming a letter J with a spatula.
- Add the food coloring at this point, if using. I decided to keep my batter white so I could do the cool tie dye effect.
- How to know when to stop folding the batter: It’s time to stop folding when the batter is glossy and has a thick and flowing consistency. There are several ways to test this.
- First, pick up some batter with the spatula and try to draw a figure 8 with the batter that is dripping off the spatula. If you can form several 8 figures without the batter breaking up, that’s one indication that it might be ready.
- There’s another test you can do. I call it the Teaspoon test.
- Grab a teaspoon of batter and spoon onto the parchment paper or silicon mat. Wait a minute to see how it behaves.
- If the batter stays stiff, forming a point and doesn’t spread out, fold a little bit more, about 3 folds.
- Test again.
- Once the batter spreads out a bit and starts to look glossy and smooth on top, on the parchment paper, it’s ready.
- You don’t want your batter to be too runny either. So be careful not to over-mix. It’s always best to under-mix and test several times until the proper consistency has been achieved.
- When you hold the spatula with batter on top of the bowl and the batter falls off the spatula slowly but effortlessly the batter is ready. The batter will keep flowing off the spatula non-stop, but not too quickly.
- Place the piping bag inside of a cup, fold the top of the piping bag over the sides of the cup, so this way the bag will be kept open.
- Squeeze a small amount of food coloring on a plate. I used pink, burgundy, peach, and yellow gel food coloring.
- Using brushes, grab a small amount of food coloring and brush 4 vertical lines of color on the sides of the bag, at opposite sides, from the bottom to the top, at the positions 12 o clock, 3 o clock, 6 o clock and 9 o clock, that is if you are also using 4 colors.
- If using less or more colors, just make sure to space them out nicely.
- Transfer the batter to the piping bag.
- Place the piping bag directly 90 degrees over the center of each macaron template. Apply gentle pressure and carefully pipe for about 3 seconds, and then quickly pull the bag up twisting slightly.
- It might take a couple of piped macarons for the colors to start coming out with the batter.
- Once you’ve piped as many circles as you could, bang the trays against the counter a few times each.
- Use a toothpick to pop any air bubbles in the surface of the shells.
- Let the trays sit for a while so the shells will dry out a little bit. I usually leave about 20-40 minutes, depending on how humid the day is. You’ll know they’re ready when you gently touch the surface of a macaron and it seems dry.
- Pre-heat the oven to 300ºF.
- Bake one tray at a time.
- Bake for 5 minutes, rotate tray.
- I bake each tray for about 15 to 20 minutes.
- When baked, the macarons will have a deeper color and formed feet. If you try to move a macaron, it shouldn’t feel jiggly. If the macaron is still jiggly, keep baking.
- Remove from the oven and bake the other tray.
- Let the macarons cool down before proceeding with the filling.
- Chop chocolate very finely. Place it in a bowl. Make sure to use very good quality white chocolate. White Chocolate chips or melts won’t work.
- Heat the passionfruit pulp in a small pan over medium heat until it comes to a boil.
- Pour the hot passionfruit pulp over the chopped chocolate. Let it stand for a minute.
- Start stirring with a spatula until completely melted.
- Let it come to room temperature. Refrigerate for about 30 to 40 minutes before using, stirring every 15 minutes or so, until it has piping consistency.
- To achieve the piping consistency for the ganache, it will be up to the temperature of the ganache.
- If it has been in the fridge for a while, and it’s too thick and hard to pipe, insert it in the microwave for a few quick seconds, and stir it again. Test for consistency and keep going until you achieve the desired consistency.
- To be pipeable, the ganache should be thick, but easy to spread, like a buttercream.
- If it happens that the ganache is too thin, you might want to put it in the fridge for a few minutes so it will harden up.
- Place the ganache in a piping bag. Pipe it on each bottom shell of the macarons.
- Top with another shell.
- Let the macarons mature in the fridge overnight before serving.
- Store the Passionfruit Macarons with Passionfruit Ganache in the fridge for up to 5 days, or in the freezer for up to 1 to 2 months.