These delicious passion fruit macarons are beautifully golden, rich with fruit and the perfect way to round off a dinner party. Try popping some into a decorative box for your guests to take home with you

For the macarons, mix the almonds and icing sugar and sieve. Add one egg white and mix until smooth. Soak the sugar in water for 5 minutes. Add the egg white powder to the remaining egg white
Heat the sugar water to dissolve the sugar and bring to a boil. Use a thermometer and keep boiling until the syrup reaches 112°C
Whisk the egg whites, and after 30 seconds add the sugar syrup and food colouring and keep whisking to a meringue. Whisk for a further 30 seconds then reduce the speed to medium and whisk until cool
Fold the meringue into the paste, trying not to lose any air. Spoon into a piping bag. Pipe drops 2.5cm in diameter onto a baking sheet lined with baking parchment, and leave for 30 minutes to air dry
Heat the oven to 160°C/Gas mark 2. Bake for 14 minutes, checking to make sure they are not browning too much. They should be a light gold. Cool and store in an airtight container
For the passion fruit filling, whisk the eggs, purée, caster sugar and butter together in a bain-marie until thick and creamy
Blitz in a blender with the xanthan gum, then pass through a fine sieve and chill. Spoon into a piping bag. Sandwich two macaroons together with filling
Serve in a bowl, dusting with icing sugar if you so wish
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  • 95g of ground almonds
  • 95g of icing sugar
  • 3 egg whites
  • 94g of caster sugar
  • 25ml of water
  • 1g of egg white powder
  • 4g of yellow food colouring

Passion fruit filling


  1. Electric mixer
  2. Blender
  3. Sugar thermometer
  4. Piping bag 1-2cm nozzle

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These classic sweet treats are flavoured with passion fruit for a tropical zing, and are perfect as a light bite at the end of a dinner party

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