Passion Fruit Macarons

Macarons are a trendy treat and passion fruit gives a real zing to the filling.

Passion Fruit Macarons


Makes 36 halves (18 macaroons)

3 free range egg whites

55g (2 oz) caster sugar

Yellow food colouring

200g (7 oz) icing sugar, sieved

125g (4 oz) ground almonds

Filling: 300ml (½ pint) double cream

2 ripe passion fruit

Makes 36 halves (18 macaroons)


1. Beat the egg whites until they reach the 'soft peak' stage, then whisk in the caster sugar until it has dissolved. Whisk in the yellow food colouring. Fold in the icing sugar and ground almonds. Place this mixture into a piping bag with a 1¼cm (½ inch) plain nozzle.

2. Pipe rounds onto Bake-o-Glide placed on a baking sheet about 2 cm (¾ inch) apart. Tap the baking sheet on the worktop to level off the mixture. Leave to stand for 30 minutes until no longer sticky.

3. Place the baking sheet on the grid shelf placed on the floor of the baking oven and cook for 15-20 minutes until firm. If your AGA does not have a baking oven, place the baking sheet on the grid shelf placed on the floor of the roasting oven with the cold plain shelf on the third runners down and bake for about 10-15 minutes until firm.

4. Leave the cooked macarons for 5 minutes, then move to a cooling rack to cool completely. For the filling whip the cream and fold in the passion fruit pulp. Sandwich the macarons together with the filling.

Rayburn cooking: Bake in the main oven at 150°C (300°F), Gas Mark 3 for about 20 minutes.

Conventional cooking: Bake at 150°C (300°F), fan oven 130°C, Gas Mark 3 for about 20 minutes.