Passion Fruit French Macarons

A lime-infused passion fruit curd turns macarons into sunshine incarnate.

A passion fruit macaron is especially delicious when the sidewalks are sizzling, and you would rather be on a beach. The tartness of the South American fruit is pleasing but not stinging, especially when wrapped in chewy almond meringue and softened with raw sugar.

The Story

Not too long ago, a sweet couple booked my French Macarons 101 class and requested passion fruit as one of their flavors. And when my clients ask, they receive. It truly is the epitome of service to be able to whip up exactly what someone is craving. The flavor of these passion fruit macarons lives in the curd filling, so an easier, common meringue is all you need (not a cooked Italian meringue). Perfect for beginner macaron bakers and taste buds that enjoy the sharp bite of acidic fruits hugged by delicate almond pastry.

The passion fruit curd requires only the basic ingredients to allow the zestful beauty of the fruit to blossom. A touch of lime gives it a tropical cocktail feel (no accident) but can certainly be omitted.

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On Sourcing Passion Fruit

Brazil holds the key to passion fruit production, but many U.S. growers cultivate passion fruit on a smaller scale. The mystic purple (or yellow) globes enjoy two seasons: spring and fall, depending on latitude. Ripe specimens are dimpled with a bright yellow, puckery, seedy pulp.

Fresh passion fruit can be elusive for urbanites; for most home bakers, a purée or frozen option is likely easier to find (any surplus is wonderful in homemade smoothies and cocktails). Unless you enjoy the texture of seeds, look for a seedless option or strain it. Many online purées are marketed for cocktails but work great in baking. Look for one that contains zero to very little added sugar or scout about for pure frozen purée (the one I can get locally comes frozen in cubes).