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  • Yellow pitahaya macarons

Recept time 55 min.
Recept time 40
Recept time Oven
Recept time Saucepan

Delicious with coffee or tea, but also as a dessert: macarons filled with yellow pitahaya cream. Slightly crunchy and deliciously sweet because of the pitahaya.


  • 300 g almond flour
  • 200 g icing sugar
  • 220 g egg white
  • 1 tbsp. turmeric powder
  • 300 g sugar
  • 75 g water


  • 1 EAT ME yellow pitahaya
  • 100 g butter
  • 10 g icing sugar
  • 40 g of pastry cream powder

Let's get to work

  1. Preheat the oven 120 °C.
  2. Sift the almond flour and icing sugar and gently mix with 110 g of egg whites and turmeric. Set this aside.
  3. Put the sugar and the water in a saucepan and let it cook well. When it boils, cook for another 15 minutes. Make sure the sugar doesn't turn brown.
  4. Meanwhile, gently whisk the rest of the egg whites and slowly fold in the cooked sugar mixture. Whisk for 3 minutes until the egg whites have cooled down.
  5. Fold 1/3 of the whipped egg white mixture through the almond powder mixture. Then stir in the rest of the beaten egg white mixture.
  6. Take a piping bag with a smooth nozzle and make 2.5 cm diameter rounds.
  7. Bake the macarons in the oven for about 20 minutes.
  8. In the meantime, make the cream by mixing the butter together with the icing sugar.
  9. Cut the pitahaya vertically in half and then scoop the flesh out. Squash the fruit with a fork and add it to the butter mixture.
  10. Fold the pastry cream powder into the butter mixture.
  11. Remove the macarons from the oven and allow to cool.
  12. Put the filling in a piping bag and pipe a little cream on one side of a macaron. Stick another macaron on top of the cream filling.
  13. Then do this with all the macarons.

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Read more about the used products

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