Ingredients
Passion Fruit Macaroons
6 oz  Almond Flour
10 oz  Confectioner’s sugar
1 oz  Corn starch
6 oz  Egg whites
2 oz  Granulated sugar
2 tsp  Passion Fruit Compound

Passion Fruit Filling
4 oz  Apricot Marmalade
1 tbsp  Passion Fruit Compound

Preparation
Passion Fruit Macaroons
Sift the Almond Flour, confectioner’s sugar and the corn starch together and reserve. Place the egg whites in a bowl with the whip attachment and whip them on high speed until they triple in volume. With the machine running add the granulated sugar and continue to whip to medium stiff peak. Remove the whites from the machine and gently fold in the Passion Fruit Compound. Fold in the sifted dry ingredients 1/3 at a time.

Passion Fruit Filling
Combine the Apricot Marmalade and Passion Fruit Compound and mix until combined.

Setting
Pipe the macaroon batter onto double sheet pans lined with parchment paper. Bake in an oven that has been pre-heated to 375° F until the centers are almost set and they start to color slightly, about 15 to 20 minutes. When the macaroons have completely cooled turn half of them over and pipe a small amount of the Passion Fruit filling on each and top off with another cookie forming a sandwich.

Specialty Ingredients
#41111 Bakbel Passion Fruit Compound
#41003 Bakbel Apricot Marmalade
#90350 Almond Flour