Hello friends! Today we are making these super cool tie dye Passionfruit Macarons with Passionfruit Ganache!

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Ingredients:

Tie Dye Macaron Shells
4 grams egg white powder optional read notes
100 grams egg whites
100 grams granulated sugar
105 grams almond flour
105 grams powdered sugar
Food coloring to brush the bag I used peach, burgundy, pink, and yellow

Passionfruit Ganache
240 grams good quality white chocolate
1/3 cup passionfruit pulp (80 ml)

Notes

Passionfruit pulp: Passionfruit pulp can easily be found at the frozen food aisle at most grocery stores, or online. If you don’t want to use passionfruit pulp, you could use passionfruit juice instead, but the ganache will be way sweeter, since passionfruit juice has sugar already in it, while passionfruit pulp is supposed to be unsweetened.

Brushing the bag: make sure not to use an excessive amount of food coloring, as this will crack the macarons when they bake.

Food coloring: Make sure to use gel food coloring, not liquid, as it will affect the batter, and it will destroy the protein bonds in the meringue that form the structure of the macarons.

Vinegar: Before starting make sure to wipe down the bowls, whisks, silicone mats and everything you are going to use with vinegar, to avoid any grease particles of coming into contact with the meringue and batter.

Egg white powder: Egg White Powder is not the same as meringue powder. Egg White Powder is made of only egg whites. They help with getting fuller shells, and specially when adding a lot of food coloring to the batter, because they make the shells dry faster. I recommend experimenting with it if you can find it. I use 4 grams for each 100 grams of egg whites.

Scale: Please use a scale when measuring the ingredients for accuracy.

Macaron amount: It will vary greatly depending on how big you pipe the shells, and on how runny or thick the batter is.

Baking time/temperature: Baking time and temperature will vary according to your own oven. I recommend experimenting with your oven to find out the best time, temperature, position of the baking tray.

Oven thermometer: Make sure to have an oven thermometer to bake macarons. It’s one of the most important things about making macarons. Home ovens aren’t accurate at all at telling the temperature, and even a slight 5 degree difference can make or break your whole batch.

Tray rotation: Lots of bakers don’t have to rotate the trays 180 degrees in the oven every 5 minutes, but I do have to with my oven, or I will get lopsided macarons. Please adjust this according to your oven.

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