Lilikoi Macaron Recipe (Passion Fruit)

June 13, 2021Van
Blog post

Prep time: 30 minutes

Cook time: 13 minutes

Serves: 20 Macarons

Lilikoi / Passion Fruit is one of my favorite fruits, it has one of the most delicious and distinctive flavors – just a taste of it will bring back so many beautiful memories of Hawaii.  I was shopping at Mitsuwa Marketplace in Plano, Tx and ran across Hawaiian Sun’s Lilikoi Jelly and grabbed it immediately so I could use it for macarons.  I’m really happy with how these turned out, they’re little bites of the tropics 🏝

I use the Swiss meringue method for these macarons, with a few unconventional steps – you can read more about these techniques in my original Swiss Method Macaron Recipe here, there are also tips & tricks in ⬅️ that post if you’re new to making macarons.

Lilikoi Macaron Recipe (Passion Fruit)

I used Russian Buttercream (recipe here) with a Lilikoi Jelly center, check your local Japanese markets to see if they carry it, you can also order it hereLilikoi Macaron Recipe (Passion Fruit)

Lilikoi Macaron Recipe (Passion Fruit)

Lilikoi Macaron Recipe (Passion Fruit)

Lilikoi Macaron Recipe (Passion Fruit)

Print Recipe

Lilikoi Macaron Recipe (Passion Fruit)

  • Prep time: 30 minutes
  • Cook time: 13 minutes
  • Serves: 20 Macarons

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Ingredients

FILLING

Method

  • 1)

    Pre-heat oven to 275°F. Make sure the mixing bowl and whisk is clean of any oils / fats, since fats will prevent your meringue from forming stiff peaks. Place 65g Almond Flour and 65g Powdered Sugar into a food processor, pulse a few times, then process for 1 minute & set aside. *If the almond flour you are using is already super fine, you can skip processing it & just mix it with the powdered sugar.

  • 2)

    Place 65g Egg Whites, and half of the Granulated Sugar into a stand mixer bowl. Place about 1 inch of water into a sauce pan and bring to a boil, then turn to med-low heat so it’s simmering. Place the bowl on top of the pan (like a double-boiler), the bowl should not be touching the water and stir constantly with a whisk until the sugar is dissolved and the egg whites look foamy, usually takes about 1-2 minutes. Don’t let the eggs get “cooked” the temp should be around 125 °F

  • 3)

    Add ½ Teaspoon Dried Egg White, ⅛ Teaspoon Cream of Tartar. Attach the mixing bowl to your stand mixer, use the whisk attachment and mix on med-high speed (#8 on KitchenAid) for 1 minute, then add the rest of the granulated sugar slowly 1 Teaspoon at a time. When you’re done adding the sugar, turn the speed to the high and mix until stiff peaks form (this can take anywhere from 5-10 minutes, depending on your mixer and humidity). Remove the bowl from the mixer and remove the whisk attachment, knock off any meringue that’s on the whisk into the bowl.

  • 4)

    Sift the Almond Flour mixture into mixing bowl with meringue, scrape the bowl. Switch to the paddle attachment and mix on the lowest speed for 50 seconds. Remove the bowl from the stand mixer and finish mixing with a spatula, fold until the batter is a little shiny and similar to thick brownie batter, if you scoop up some of the batter, it should flow off the spatula in a single ribbon & start to blend back into rest of the batter within 10 seconds. Another way to test is, take a spoonful of batter and put it onto a plate, if the little peak blends into the rest of the batter within 10 seconds, the batter is ready – if there’s still little peak then continue to mix.

  • 5)

    Place the batter into a pastry bag that’s fitted with a round piping tip (Wilton #12 Tip 5/16 in). Place a silpat, teflon sheet or parchment paper onto a baking sheet. There is enough batter for about 40 1.5 inch macaron shells which will fit on one standard baking sheet, (template here). *I pipe my shells 1.25 inches in diameter and after tapping the tray they spread to around 1.5 inches

  • 6)

    Lift up your baking sheet about an inch off the table and gently tap it down onto the table 2-3 times to help pop air bubbles. Use a toothpick or icing needle to pop large air pockets. Place the baking sheet onto the middle rack in your oven that’s been preheated to 275°F. Use oven mitts or a large wooden spoon to keep the oven door cracked open about 2 inches for exactly 3 minutes 30 seconds. Close the oven door and increase the oven temperature to 315°F and bake for 12-15 minutes. *Time will depend on how accurate you oven temp is, how big you piped the macarons, the type of pan that you used and if you used parchment vs silpat. The feet should be set when they are done, if you gently touch them and it feels sticky, they need a little more baking time, but they should not be browned. Let them cool on the baking sheet for 10 minutes before moving them to a rack to cool completely.

  • 7)

    I used Chefmaster Sunset Orange + Neon Brite Pink gel food coloring to create the color for the buttercream. Pipe circles of frosting around the edges of half of the macarons, then fill the centers with Lilikoi Jelly and top with shells. Place them into an airtight container and refrigerate them for at least 12 hours or up to 4 days. Let them sit out at room temperature for about 30 minutes before serving. Enjoy!

↓ Supplies to make this recipe ↓

 










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