Passion Fruit filled Egg White Macaroons! My healthier egg white macaroon recipe is made with less sugar and filled with a tangy passion fruit curd. These passion fruit macaroons are also gluten free and dairy free friendly!
I originally made these passion fruit filled macaroons as part of an Easter themed post, but I'm updating this recipe now because these cookies are great year round! If you are looking for Easter recipes, this is a great one and also try out my Easter Surprise Cake!
INGREDIENTS IN MY EGG WHITE MACAROONS
For the coconut egg white macaroons:
- Egg whites
- Organic raw cane sugar
- Pure vanilla extract
- Pink sea salt
- Unsweetened shredded coconut
For the passion fruit curd filling:
- Raw cane sugar
- Arrowroot starch
- Soy milk
- Passion fruit flakes
WHAT DO EGG WHITE MACAROONS TASTE LIKE?
My passion fruit filled egg white macaroons have a light and fluffy texture with a sweet and tangy curd filling! They satisfy your sweet tooth without being overly sweet.
HOW I MADE MACAROONS HEALTHIER
- First, I reduced the total amount of sugar added.
- I also used high quality all organic ingredients.
- I used unsweetened rather than sweetened coconut flakes.
- Arrowroot starch rather than cornstarch (a little more nutritious option for thickening).
- Soy milk to make them dairy free friendly!
- Passion fruit flakes which are high in antioxidants for a sweet healthier filling!
TIPS TO MAKE THE BEST EGG WHITE MACAROONS
USE PARCHMENT PAPER OR A BAKING MAT. Macaroons can stick to a baking sheet very easily, and you don't want them cooking on a lot of grease. So the best way to not have macaroons stick to your tray is with parchment paper or a baking mat!
BEAT EGG WHITE AND SUGAR TILL FROTHY. Beating them till frothy will give you a little bit of fluffiness. But don't beat them to stiff peaks, you want a little egg white liquid in there for the coconut flakes to absorb.
COOL COMPLETELY ON A RAISED WIRE RACK. Remove macaroons from the cookie sheet and transfer them a wire rack. This helps to prevent egg white macaroons from getting soggy.
COOL COOKIES AND CURD COMPLETELY BEFORE FILLING. This almost goes without saying, cookies will be very hard to fill if they are still warm. The curd will run right out of the cookies unless they are completely cool!
HOW TO MAKE EGG WHITE MACAROONS WITH PASSION FRUIT FILLING
For full instructions, see the recipe card below.
- Hand held beaters or a standing mixer
- Mixing bowl
- Cookie sheet
- Silicone baking mat or parchment paper
- Cooling rack
- Small saucepan
- Wire whisk
STEP 1: make lightened up coconut egg white macaroons
Now lets make the macaroons!
Preheat your oven to 350 degrees Fahrenheit. Line a baking sheet with either parchment paper or a silicone baking mat and set aside.
In a large mixing bowl, beat the egg whites with the sugar, vanilla, and salt. Beat the egg whites until the mixture is frothy.
Next, fold in the coconut flakes. Make sure to do this gently. You don't want to deflate your egg whites.
Form the batter into balls and place them on your prepared baking sheet.
Bake them for about 20-25 minutes or until they are golden brown.
STEP 2: make the passion fruit filling
In a saucepan over medium high heat, whisk the sugar, arrowroot starch, milk, and passion fruit flakes until thick and bubbly.
Use ½ tablespoon of arrowroot starch for a thinner curd, and 1 tablespoon for a ticker curd.
Let your passion fruit curd cool completely. You can speed up the cooling process by placing the pan into the fridge.
STEP 3: fill egg white macaroons with passion fruit
Once the curd is cooled completely, add it to a piping bag with a round tip.
Using a skewer, poke a hole into the side of your macaroon. Gently press around the inside with your finger to form a cavern.
Pipe a small amount of the curd inside.
Press the side down to seal the hole.
And, if you are having trouble filling macaroons, the passion fruit curd tastes just as good as a spread!
Frequently asked questions about my egg white macaroons with passion fruit.
Do I have to use the passion fruit curd?
No! These egg white macaroons are delicious on their own!
Can I use a different flavor other than passion fruit?
Yes! If you have any other kind of dried fruit powder, you can use this in place of the passion fruit!
How long can I store passion fruit filled macaroons?
You can store them in an airtight container for up to 3 days at room temperature, and up to 1 week in the fridge.
What is the difference between a macaron and a macaroon?
Macarons are typically made as a sandwich cookie and almond flour, giving a unique hard shell with light fluffy center. Macaroons are made with coconut flakes and rolled into a ball.
Looking for more? Try some of these cookie recipes!
- 5 Ingredient Pink Meringue Cookies (Lightened up!)
- Matcha Macarons with Mango Buttercream
- Healthy Lofthouse Style Frosted Sugar Cookies
- Lemon Zucchini Cookies with Lemon Glaze
- No Bake Cookie Dough Bars
- Almond Flour Chocolate Chip Cookies
- Healthy Peanut Butter Cookies
- Coconut Flour Sugar Cookie Cutouts
- Healthy Dairy Free Molasses Cookies
If you try this Egg White Macaroon Recipe, please let me know your thoughts by leaving a rating and comment below! Ready for more? Subscribe to my newsletter or follow along on Pinterest, Instagram, Facebook, and Youtube!
Egg White Macaroons!
For the macaroons:
For the coconut macaroons:
- Preheat oven to 350 degrees Fahrenheit and line a baking sheet with either parchment paper or a silicone baking mat.
- In a medium sized bowl, beat the egg whites with the sugar, vanilla extract and salt until frothy.
- Fold in the 4 cups of coconut flakes. Form the macaroons into 12 balls and place on the baking sheet.
- Bake for 20-25 minutes or until they are golden brown. Allow them to cool on a wire baking rack.
For the passion fruit curd:
- In a saucepan, whisk together the sugar, arrowroot starch, soy milk, and passion fruit flakes. If you want it thicker use 1 tablespoon of the starch. For a thinner consistency, use ½ tablespoon.
- Allow the passion fruit curd to cool completely.
- Using a skewer, poke a hole in the side of a macaroon. Gently move the skewer around the inside of the macaroon to form a cavern. (Or use your pinky finger.)
- Transfer your cooled curd into a piping bag with a small tip.
- Pipe the curd into the hole your created.
- Gently press the hole on the side of the macaroon closed. Enjoy!