Raspberry Macarons with Passion Fruit Curd

This classic French shell, infused with a hint of raspberry, is perfectly paired with a bright, tangy passion fruit filling. A kitchen scale is highly recommended for accurate measurements.

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1. Raspberry Macaron Shells (French Method)

 

Ingredients (Weight is Crucial)

 

Instructions

 

Preparation and Dry Mixing

1. Prep Dry Ingredients: Line two baking sheets with parchment or silicone mats. Sift the almond flour and powdered sugar together. Discard any large lumps. Whisk in the raspberry powder (if using). Set aside.

 

Whipping the Meringue

2. Make the Meringue: In a clean, grease-free mixer bowl, whip the egg whites and Cream of Tartar on medium speed until frothy. Gradually add the granulated sugar, then increase speed to medium-high. Whip until stiff, glossy peaks form. Add food coloring and mix until just combined.

 

The Macaronage Technique

3. Perform Macaronage: Pour the dry mixture into the meringue. Gently fold the batter using a rubber spatula. Use a folding and pressing motion to slowly deflate the meringue. Stop when the batter flows off the spatula in a thick ribbon and you can draw a figure eight that settles back into the bowl in about $10$ seconds. Do not overmix.

 

Piping and Resting

4. Pipe & Tap: Transfer the batter to a piping bag fitted with a round tip. Pipe $1\text{-inch}$ circles onto the prepared sheets. Firmly tap the sheets on the counter $4-5$ times to release air bubbles, then pop any remaining bubbles with a toothpick.
5. Rest & Dry: Let the shells rest at room temperature until a dry, non-sticky skin forms (this may take $30\text{ minutes}$ to $2\text{ hours}$).

 

Baking and Cooling

6. Bake: Preheat oven to 300∘F (150∘C). Bake one sheet at a time for $12-18\text{ minutes}$. The shells are done when they have developed “feet” and do not wobble when lightly nudged.
7. Cool: Cool shells completely on the sheet before gently peeling them off.

 

Ingredients

 

 

Instructions

 

Cooking the Curd Base

1. Combine & Heat: In a small saucepan, whisk the egg yolks and sugar until pale. Whisk in the passion fruit puree.
2. Thicken: Cook over medium-low heat, stirring constantly with a spatula. Cook until the curd thickens significantly and coats the back of a spoon (about $5-8\text{ minutes}$). Do not boil.

 

Finishing and Cooling

3. Finish & Chill: Remove from heat and immediately whisk in the cold butter cubes, one at a time, until smooth. Pour into a bowl, cover with plastic wrap pressed directly onto the surface, and chill for at least $2\text{ hours}$ until firm enough to pipe.

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Filling the Shells

1. Pair: Match the cooled macaron shells by size.
2. Fill & Close: Transfer the chilled passion fruit curd to a piping bag. Pipe a generous dollop onto the flat side of one shell. Gently top with a matching shell and press lightly.

 

The Maturing Process

3. Maturing (Essential): Store the assembled macarons in an airtight container in the refrigerator for $12-24\text{ hours}$.
4. Serve: Remove the macarons from the refrigerator about $30\text{ minutes}$ before serving for the best flavor and texture. Store leftovers in the refrigerator for up to $5\text{days}$

BUY NOW FRESH PASSION FRUIT