Raspberry Macarons With Passion Fruit Filling Recipe

Cooking Directions

• STEP 1.In a food processor, pulse almond flour, powdered sugar, and raspberry powder until well combined.
• STEP 2.In a separate bowl, beat egg whites until foamy. Gradually add granulated sugar and continue beating until stiff peaks form.
• STEP 3.Gently fold the almond flour mixture into the egg whites until the batter is smooth and shiny.
• STEP 4.Transfer the batter to a piping bag fitted with a round tip. Pipe small circles onto a baking sheet lined with parchment paper.
• STEP 5.Tap the baking sheet on the counter to release any air bubbles. Let the macarons sit at room temperature for 30 minutes to form a skin.
• STEP 6.Preheat the oven to 300°F. Bake the macarons for 15-18 minutes, or until they are set and easily lift off the parchment paper.
• STEP 7.While the macarons cool, prepare the passion fruit filling by beating butter, powdered sugar, and passion fruit puree until creamy.
• STEP 8.Pair the macaron shells of similar size. Pipe a small amount of passion fruit filling onto one shell and sandwich it with another shell.
• STEP 9.Store the raspberry macarons with passion fruit filling in an airtight container in the refrigerator for at least 24 hours before serving. Enjoy!

Cooking Tips

• If you can't find raspberry powder, you can use freeze-dried raspberries that have been ground into a fine powder.
• It's important to let the macarons sit at room temperature before baking to form a skin, which helps create the characteristic macaron feet.
• For best results, refrigerate the filled macarons for at least 24 hours before serving to allow the flavors to meld.

Storage and Serving

• Refrigerate the filled macarons in an airtight container for up to 5 days.
• Serve the raspberry macarons with passion fruit filling as a sweet treat or as a beautiful dessert for special occasions.