Passionfruit Macarons

Ingredients

Powdered sugar

2 cups, plus extra for the buttercream

Passionfruit pulp

1/2 cup, fresh or canned

Unsalted Butter

1/2 cup, softened

Food coloring

as desired

Granulated sugar

1/4 cup

Egg whites

3 large, room temperature

Almond flour

1 cup

Instructions

1. Preheat the oven to 300°F (150°C) and line two baking sheets with parchment paper.
2. In a food processor, combine the almond flour and 2 cups of powdered sugar. Process until fine, then sift the mixture into a large bowl to remove any lumps.
3. In a separate, clean bowl, beat the egg whites until foamy. Gradually add the granulated sugar while continuing to beat until stiff peaks form. If desired, add food coloring and mix until well combined.
4. Gently fold the almond flour mixture into the egg whites in three additions, being careful not to deflate the meringue. The batter should be smooth and shiny.
5. Transfer the batter to a piping bag fitted with a round tip. Pipe small circles (about 1.5 inches in diameter) onto the prepared baking sheets, spacing them about 1 inch apart.
6. Let the macarons sit at room temperature for 30 minutes to 1 hour, or until a skin forms on the surface. This step is crucial for achieving that signature macaron 'foot'.
7. Bake the macarons for 15-20 minutes, or until they are set and can be easily lifted off the parchment paper. Let them cool completely on the baking sheets.
8. While the macarons are cooling, prepare the passionfruit buttercream: In a mixing bowl, beat the softened butter until creamy and smooth. Gradually add the remaining powdered sugar and the passionfruit pulp, beating until the mixture is light and fluffy.
9. Once the macarons are cool, pair them up by size. Pipe or spread a small amount of passionfruit buttercream onto the flat side of one macaron shell. Top with another shell to create a sandwich. Repeat with the remaining macarons and buttercream.
10. Store the assembled macarons in an airtight container in the refrigerator for up to 1 week. For the best texture and flavor, allow them to rest in the fridge for 24 hours before enjoying.