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  • Macarons with passion fruit cream

Recept time 90 min.
Recept time 40 stuks
Recept time Oven
Blender Blender

Are you sometimes unsure whether to serve biscuits or chocolates to go with a cup of tea or coffee? These macarons filled with passion fruit cream are the perfect solution. A little crispy with a delicious sweet and sour flavour because of the added passion fruit.

Ingredients

For the macarons:

  • 300 g almond flour
  • 200 g icing sugar
  • 220 g egg white
  • 300 g sugar

For the filling

  • 4 EAT ME passion fruit
  • 100 g butter
  • 50 g icing sugar
  • 40 g confectioners' custard powder

Let's get to work

Preparation
  1. Sieve the almond flour and 200 gram icing sugar and combine this together with 110 gram egg white. Put aside.
  2. Put the sugar and 75 ml water in a saucepan and leave to boil on medium heat. Make sure the sugar doesn't change colour. Boil the sugar syrup to 118 °C on the sugar thermometer or leave to boil for about 15 minutes on a medium heat.
  3. In the meantime, whisk the egg whites until fluffy using a mixer and pour the sugar mixture into it while whisking continuously. Continue whisking for about 3 minutes until the mixture has cooled down to around 50 °C.
  4. Add ⅓ of the egg white mixture to the almond mixture and fold in gently. Fold in the rest of the egg white mixture until the dough is slightly thickened and gets stuck to the spatula.
  5. Use a piping bag with a smooth nozzle make round shapes with a diameter of about 3 cm. Either use all of the dough or do it in batches.
  6. Preheat the oven to 120 °C (preferably using the top and bottom heat elements instead of the fan oven setting).
  7. Let the unbaked macarons sit for at least half an hour before putting them in the oven. Bake the macarons until crispy in about 20 minutes. Open the oven door after 10 minutes so the excessive heat can escape and the sugars won't caramelise.
  8. Remove the macarons from the oven after 20 minutes and leave on a baking tray to cool down.
  9. Make the passion fruit cream by mixing the butter until fluffy with 50 gram of icing sugar. Place 100 ml water in a bowl and mix together with the confectionary custard powder.
  10. Slice the passion fruit in half and use a spoon to remove the jelly-like flesh. Add the flesh to the confectionary cream and fold together.
  11. Then fold the cream mixture and the butter together carefully.
  12. Place the filling in a piping bag and put a little passion fruit cream on 1 side of the macaron. Stick another macaron on top. Do the same with all the macarons. Leave the macarons to cool down in the fridge for about 20 minutes.
Enjoy

More recipes with passion fruit

Mango-passiefruitmousse
Mango-passion fruit mousse
Passiefruit crème brûlée
Passion fruit crème brûlée
Zeebaars-passiefruit ceviche
Sea bass and passion fruit ceviche
Passiefruit gevuld met gerookte kip
Passion fruit filled with smoked chicken
Pitahaya gevuld met tropisch fruit
Pitahaya filled with tropical fruit

Read more about the used products

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