Passion Fruit French Macarons
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These little passion fruit french macarons are so cute! But they are also tangy and pack a punch. The buttercream is full of passion fruit puree which gives it such a freshness to these cookies.
Just know that making french macarons can be temperamental. They don't like humidity and you have to whip the egg whites just right. Another important part is to make sure that you let the batter dry before baking. This is a crucial step! If you don't follow it than the macarons will end up as pancakes.
Change it up!
Use whatever food coloring you like when you make french macarons. I chose orange for these passion fruit french macarons, but you can coordinate the color to the fruit you choose. Want to try something fun with these cookies? If you can't find passion fruit puree anywhere but you can find the fruit in your local grocery store, than I think a fun way would be to make a plain swiss buttercream and then add in a small spoonful of the fresh passion fruit right into the center before you sandwich the cookie together. Now that sounds delicious!
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Products I recommend for making this dessert.
Above are some products that I personally use and recommend for this recipe and to have for everyday use. One thing that I highly suggest getting when making french macarons is a silpat. A silpat is a reusable parchment paper and it's such a great investment. I find it easier to use a silpat versus parchment paper when making french macarons because it doesn't move around but it also makes it easier to remove the cookies too.
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passion fruit french macarons
french macaron cookies with a creamy passion fruit swiss buttercream in the middle
french macaron
- 3/4 cup almond flour
- 1 1/2 cup powdered sugar
- 3 fresh egg whites
- 1/3 cup granulated sugar
- pinch cream of tartar
- food coloring (optional)
- sprinkles (optional)
swiss buttercream
- 5 egg whites
- 1 cup granulated sugar
- 3 sticks unsalted butter
- 2 tsp vanilla extract
- passion fruit puree (to taste)
french macaron
- preheat the oven to 300 degrees F. whip the egg whites and cream of tartar until foamy and gradually add in the granulated sugar. whip until stiff peaks form then add in the food coloring. in a large bowl, sift together the almond flour and powdered sugar. gradually fold the egg whites into the dry ingredients. put the batter into a piping bag and pipe onto a sheet pan that is lined with a silpat (parchment works fine). bang the pan really good on the counter to release any air bubbles and then let the macarons sit to dry, about 30 minutes, or until it doesn't stick to your finger. you can test by lightly patting the tops, if it sticks then let it sit a little longer. once dry, bake for 16-20 minutes or until the bottoms of the macarons don't stick and come off the silpat clean.
swiss buttercream
- over a double boiler, combine the sugar and egg whites. whisk together until the sugar is fully dissolved. you can check this by rubbing some of the mixture together between your finger and thumb. if smooth, then it is ready. place the egg mixture into a bowl of an electric mixer fitter with a whisk attachment. whip on high for about 2 minutes and the mixture has cooled slightly. gradually add in the butter, about a tablespoon at a time. once all of the butter is added continue whipping until fully combined. add in the vanilla and passion fruit.