Sweet and crunchy on the outside and soft and chewy on the inside, try this delicious chocolate with honey and passion fruit macaron variation.


  • 480g Icing Sugar

  • 280g Almond Meal

  • 40g Cocoa

  • 7 egg whites

  • 100g Sugar

  • Chocolate Ganache

  • 80g Soft Butter

  • 200g Pasionfruit juice

  • 30g Honey

  • 460g Milk Chocolate 35%


  • 1.

    Sift Flour, icing sugar and almond sugar together.

  • 2.

    Whisk egg whites and sugar into soft peaks.

  • 3.

    Fold methods 1+2 together.

  • 4.

    Pipe onto Silicon Trays.

  • 5.

    Dry in an oven at 140˚c for 10minutes.

  • Chocolate Ganache:

  • 1.

    Bring Pasionfruit juice and honey to around 55˚c.

  • 2.

    Add chocolate till melted.

  • 3.

    Add soft butter.

  • 4.


  • 5.

    Once cooled, spread ganache on the macarons.


Recipe courtesy of Melbourne Macaron.

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