Passionfruit Macarons

These delicate and colorful macarons are filled with a tangy passionfruit buttercream.

Ingredients - Serves 24

Preheat the oven to 300°F (150°C) and line two baking sheets with parchment paper.
In a food processor, combine the almond flour and powdered sugar and process until fine. Sift the mixture into a large bowl.
In a separate bowl, beat the egg whites until foamy. Gradually add the granulated sugar and continue beating until stiff peaks form. If desired, add food coloring and mix until combined.
Gradually fold the almond flour mixture into the egg whites until the batter is smooth and shiny.
Transfer the batter to a piping bag fitted with a round tip. Pipe small circles onto the prepared baking sheets.
Let the macarons sit at room temperature for 30 minutes to 1 hour, until they form a skin.
Bake for 15-20 minutes, until the macarons are set and can be easily lifted off the parchment paper. Let cool completely.
While the macarons are cooling, make the passionfruit buttercream: Beat the butter until creamy, then gradually add the passionfruit pulp and powdered sugar, beating until smooth.
Once the macarons are cool, pipe or spread a small amount of buttercream onto one macaron shell. Top with another shell to create a sandwich. Repeat with the remaining macarons and buttercream.
Store the macarons in an airtight container in the refrigerator for up to 1 week.