Passionfruit macarons


Passionfruit macaron – summer days

Passionfruit curd and white chocolate macarons (Italian style)

Adapted from Pierre Hermé’s macaron recipe, copied 1000 times in different web sites.

Summer has passed us by and as I look out on this crisp Autumn morning, I am starting to think about comfort food and warm baking. But before summer is a distant memory… passionfruit!

I just love passionfruit in dessert and these macarons are the best. I went with bright yellow shells to match the curd and contrast the dark passionfruit seeds in the curd, though I think these would also look good with the shells coloured purple (like a passionfruit). 

A challenge with using fruit curds in macarons is that they tend to be too moist, so they make the macaron go soft too quickly. White chocolate is great to harden up soft curds and it also tends to ‘cut’ the tartness of curds like lemon and passionfruit.

See my original macaron post for more detailed instructions and my random notes.

Passionfruit curd and white chocolate macarons (Italian style)

  • Difficulty: challenging (multiple and complex steps)
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Makes about 50 macarons

For the macaron shells (Italian style)


  • 220 g ground almond
  • 220 g icing sugar
  • 80 g aged egg whites at room temperature
  • ¼ teaspoon lemon yellow food colouring paste.
  • 220 g caster sugar
  • 50 ml water
  • 80 g aged egg whites at room temperature


  • Blend the almond meal and icing sugar together in a food processor, then sift two or three times into a medium bowl. Add one batch of egg whites (80 g) without mixing them and the food colouring.
  • In a small saucepan, combine the water and sugar and start to bring this syrup to the boil. Meanwhile, place the second batch of egg whites in the bowl of a stand mixer equipped with the whisk attachment. When the syrup reaches 105°C, turn on the beater and start beating the whites on medium speed while the syrup keeps heating up.
  • Once the syrup hits 118°C, take it off the stove top and slowly pour it over the egg whites as they continue to beat. Keep beating until the temperature of the mixture drops to 50°C and you have a compact and shiny meringue.
  • Now mix the almond-sugar-colouring-egg white together, then fold in the meringue until the mixture is uniform.
  • Place the mixture in a large pastry bag with a plain #11 tip (1 cm).
  • Pipe 3 cm rounds of the mixture onto baking trays lined with baking paper, spacing them 2-3 cm apart. Leave them out at room temperature for 15 to 30 minutes to allow them to form a crust.
  • Preheat the oven to 180°C (160°C fan forced). Bake two trays of macarons at a time for 14 to 16 minutes. Swap trays in the oven half way through the baking time.
  • When baked, remove trays from oven and after a few minutes, when cooled slightly, slide the baking paper onto a wire rack and allow macarons to cool completely.
  • Pair macarons up according to size and sandwich together with a teaspoon or so of the filling (recipe below).

For the passionfruit curd with white chocolate filling


  • 10 passionfruit (ripe)
  • 2 eggs
  • 2 egg yolks
  • 150 g caster sugar
  • 100 g unsalted butter
  • 200 g white chocolate, grated or very finely chopped


  • Remove pulp from passionfruit and blitz very briefly to loosen the seeds, then strain to separate the pulp and seeds from the juice.
  • Combine egg, egg yolk and sugar and whisk until pale (don’t let the egg sit on the sugar too long or it will harden).
  • Melt butter in a medium pan on low heat, then stir in the egg mixture and passionfruit juice.
  • Turn up the heat to medium and continue stirring until its cooked and thickened. It’s important to heat the mixture slowly and constantly stir to prevent the eggs scrambling. The curd is ready when it coats the back of a spoon and you can clear a trail through the mixture on the back of the spoon if you run your finger through it.
  • Sieve into a clean bowl (because there will be traces of cooked egg white in there no matter how fastidious you were when you mixed it).
  • While the curd is still hot, mix in the pulp, seeds and grated white chocolate and stir until smooth.
  • Cover with cling film on the surface to prevent a skin forming and refrigerate until needed.
  • Bring to room temperature and whisk lightly to loosen up before using to fill macarons.

passionfruit b

Passionfruit macarons


10 thoughts on “Passionfruit macarons

  1. Ada ~ More Food, Please

    All of your macarons look beautiful and delicious! I love the flavor combinations in your passionfruit macarons 😀 I love making macarons, but I’ve always used the French method. I’ve only tried making macarons using the Italian method a couple times, and for some reason they never seemed to turn out as nice.

  2. Pingback: Passionfruit curd tart with meringue topping | short and sweet

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