Raspberry Macarons with Passionfruit Filling
These raspberry macarons are sweet, pillowy soft french cookies filled with a tart passion fruit curd. Raspberry and passion fruit are perfect together.
Hi guys! We are long overdue for new macaron recipes around here. These mango macarons were the first of the year and they launched me into a tropical macaron train. Naturally, as I am on a passionfruit discovery (did you miss my passionfruit bundt cake?), these raspberry macarons with passionfruit filling happened. They are sweet, pillowy and bursting with the lip-puckering flavors of raspberries and passion fruit.
I have a love-hate relationship with these buggers but I still love them. Sometimes they are finicky and at other times they work as they should. However, most times when they don’t work I am changing the conditions without knowing it (not beating the egg whites long enough to stiff peaks, over mixing or under mixing the batter, not drying shells long enough). Of course, it’s not until they fail that I realize I was not following the recipe or things were not perfect.
For these raspberry macarons, I used my go-to macaron shell recipe found here (lemon macarons). After making a vanilla macaron shell, I coated them with freeze-dried raspberry dust. Finely pulsed freeze-dried fruits is a great way to infuse flavors into baked goods including macarons. Especially for macarons, you leave you can keep your macaron shell recipe unchanged and still get the flavor addition you need.
The filling is a simple passionfruit curd. I made a passionfruit tart after making this passionfruit bundt cake and had a few cups left of the puree. The tart was filled with passionfruit curd – a sweet, tart and delicious curd. I used the rest of that curd to fill these macarons and was amazed at how well the flavors went together. Of course, I remade the macarons a few weeks later with the curd and was still in love. That’s why you are getting it now.
These raspberry macarons are truly incredible and will be perfect for any party you have this summer. Showers, birthday parties or just for fun, these macarons will be devoured by all. Try them soon and do let me know how you like them in the comments below.
- FOR THE PASSIONFRUIT CURD:
- ¾ cup sugar
- 3 tablespoons cornstarch
- 1 cup passionfruit puree
- 3 egg yolks, whisked in a small bowl
- 6 tablespoons butter, cut in pieces
- FOR THE MACARON SHELL:
- 110 g almond meal/flour
- 155 g confectioner’s sugar
- 90 g egg white (3 large egg whites)
- 55 g granulated sugar
- ¼ teaspoon cream of tartar
- 1/4 cup freeze dried raspberries, finely crushed
FOR THE PASSIONFRUIT CURD:
- In a medium saucepan set over medium heat, combine the sugar with the cornstarch and add in the puree. Cook, stirring, until thickened and bubbly. Gradually whisk in half of the hot mixture into the egg yolks to temper the eggs.
- Return the egg mixture to the saucepan and cook, stirring constantly, until the mixture thickens, about 2-3 minutes. Remove from heat and add in the butter pieces. Whisk until melted.
- Transfer curd into a small bowl and cover with plastic wrap pressed against the top. Chill for at least 4 hours, preferably overnight until set.
FOR THE MACARON SHELLS:
- Line two sheet pans with parchment paper. I used a 1½-inch round cookie cutter to draw circles on the parchment paper and flip over the paper (drawing side down). Prepare a pastry bag with a round tip. I used Wilton 2A.
- Using a food processor, pulse the powdered sugar and almond flour. Sift several times until there is less than 2 tablespoons of almond bits left. Add these to the mixture.
- In the bowl of an electric mixer with the whisk attachment, combine the egg whites, cream of tartar, and sugar. Whip on medium-high speed until stiff peaks form, about 5-7 minutes.
- Add the dry ingredients to the meringue and fold with a rubber spatula. Gently fold to deflate the meringue by pressing against the side of the bowl and scooping from the bottom until batter is smooth and shiny; about 20-25 folds. To check consistency, drop a spoonful of batter and it should have a peak that quickly relaxes back into the batter. Start checking the batter around 18-20 folds.
- Transfer batter into pastry bag and pipe the batter into the pre-traced circles on the baking sheet. Tap baking sheet hard on a counter to release any air bubbles trapped in the batter.
- Using a fine sieve, gently sift the finely crushed freeze-dried raspberry powder over the shells. A thin coating of the raspberry powder is sufficient.
- Let shells sit on a counter for at least 30 minutes and up to 2 hours to dry. When you touch the shells, they should not be sticky.
- Preheat oven to 300 degrees F. Bake for 15-20 minutes or until shells hardens, rotating cookie sheets halfway through baking time. You should be able to peel off the macaron from the parchment. Cool completely on cookie sheets before peeling from the parchment.
- Using a pastry bag fitted with a large round or star tip, fill macarons with the passionfruit curd. Store in refrigerator until ready to serve. Allow to get to room temperature before enjoying!
- As always, macarons take patience and practice.
- Do not over mix the batter or under mix. Your shells will not form feet. The ideal mixture from macaronage is a batter that falls off your spatula and reintegrates into the rest of the batter within 10 seconds.
- The drying time depends on your altitude and humidity and of course the weather. Just be patient and wait until the shells dry to the touch.
- Remember they are still delicious even if they are not perfect.