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passionfruit macarons with a tie dye macaron shell filled with passionfruit ganache.

Passionfruit Macarons with Passionfruit Ganache

These amazing tie dye Passionfruit Macarons are filled with a tangy and delicious Passionfruit Ganache!
Course Dessert
Cuisine American
Keyword macarons, passionfruit
Prep Time 2 hours
Cook Time 40 minutes
Total Time 2 hours 40 minutes
Servings 20 macarons
Calories 140 kcal
Author camila

Ingredients

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

Passionfruit Ganache

  • 240 grams good quality white chocolate
  • 1/3 cup passionfruit pulp 80 ml

Instructions

Tie Dye Macaron shells

  1. 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.
  2. Line two baking sheets with parchment paper or silicone mat.
  3. Measure out all of the ingredients.
  4. Sift the powdered sugar and almond flour together. Set it aside.
  5. 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.
  6. Make sure the bottom of the bowl isn’t touching the simmering water because you don’t want the whites to cook.
  7. Also, don’t overheat the sugar syrup, this may cause issues down the line, such as wrinkly macarons.
  8. Transfer the syrup to the bowl of a stand mixer.
  9. 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.
  10. 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.
  11. Pour the sifted powdered sugar and almond flour into the stiff meringue.

Start folding gently forming a letter J with a spatula.
  12. 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.
  13. 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.
  14. 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.
  15. There’s another test you can do. I call it the Teaspoon test.
  16. Grab a teaspoon of batter and spoon onto the parchment paper or silicon mat. Wait a minute to see how it behaves.
  17. If the batter stays stiff, forming a point and doesn’t spread out, fold a little bit more, about 3 folds.
  18. Test again.
  19. Once the batter spreads out a bit and starts to look glossy and smooth on top, on the parchment paper, it’s ready.
  20. 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.
  21. 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.
  22. 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.
  23. Squeeze a small amount of food coloring on a plate. I used pink, burgundy, peach, and yellow gel food coloring.
  24. 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.
  25. If using less or more colors, just make sure to space them out nicely.
  26. Transfer the batter to the piping bag.
  27. 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.
  28. It might take a couple of piped macarons for the colors to start coming out with the batter.
  29. Once you’ve piped as many circles as you could, bang the trays against the counter a few times each. This will release air bubbles that are in the batter and prevent your macaron shells from cracking.
  30. Use a toothpick to pop any air bubbles in the surface of the shells.
  31. 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.
  32. Pre-heat the oven to 325ºF.
  33. Bake one tray at a time.
  34. Bake for 5 minutes, rotate tray.
  35. Bake for 5 more minutes. Rotate again.
  36. I bake each tray for about 15 to 20 minutes.
  37. 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.
  38. Remove from the oven and bake the other tray.
  39. Let the macarons cool down before proceeding with the filling.

Passionfruit Ganache

  1. 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.
  2. Heat the passionfruit pulp in a small pan over medium heat until it comes to a boil.
  3. Pour the hot passionfruit pulp over the chopped chocolate. Let it stand for a minute.
  4. Start stirring with a spatula until completely melted.
  5. 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.
  6. To achieve the piping consistency for the ganache, it will be up to the temperature of the ganache.
  7. 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.
  8. To be pipeable, the ganache should be thick, but easy to spread, like a buttercream.
  9. 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.

To assemble

  1. Place the ganache in a piping bag. Pipe it on each bottom shell of the macarons.
  2. Top with another shell.
  3. Let the macarons mature in the fridge overnight before serving.

Storage

  1. 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.

Recipe Notes

Passionfruit pulp: Passionfruit pulp can easily be found at the frozen food aisle at most grocery stores, or online. If you don’t want to use passionfruit pulp, you could use passionfruit juice instead, but the ganache will be way sweeter, since passionfruit juice has sugar already in it, while passionfruit pulp is supposed to be unsweetened.

Brushing the bag: make sure not to use an excessive amount of food coloring, as this will crack the macarons when they bake.

Food coloring: Make sure to use gel food coloring, not liquid, as it will affect the batter, and it will destroy the protein bonds in the meringue that form the structure of the macarons.

Vinegar: Before starting make sure to wipe down the bowls, whisks, silicone mats and everything you are going to use with vinegar, to avoid any grease particles of coming into contact with the meringue and batter.

Egg white powder: Egg White Powder is not the same as meringue powder. Egg White Powder is made of only egg whites. They help with getting fuller shells, and specially when adding a lot of food coloring to the batter, because they make the shells dry faster. I recommend experimenting with it if you can find it. I use 4 grams for each 100 grams of egg whites.

Scale: Please use a scale when measuring the ingredients for accuracy.

Macaron amount: It will vary greatly depending on how big you pipe the shells, and on how runny or thick the batter is.

Baking time/temperature: Baking time and temperature will vary according to your own oven. I recommend experimenting with your oven to find out the best time, temperature, position of the baking tray. Read more about how to figure out your oven here.

Oven thermometer: Make sure to have an oven thermometer to bake macarons. It’s one of the most important things about making macarons. Home ovens aren’t accurate at all at telling the temperature, and even a slight 5 degree difference can make or break your whole batch.

Tray rotation: Lots of bakers don’t have to rotate the trays 180 degrees in the oven every 5 minutes, but I do have to with my oven, or I will get lopsided macarons. Please adjust this according to your oven.

Troubleshooting: Please visit this article for troubleshooting tips.

Nutrition Facts
Passionfruit Macarons with Passionfruit Ganache
Amount Per Serving (1 macaron)
Calories 140
* Percent Daily Values are based on a 2000 calorie diet.