Banana passion fruit macaroon

Pastry recipe
Ollivier Christien

Ollivier Christien

Pastry Chef
Born in Brittany, into a family of restaurant owners, Ollivier Christien holds a CAP (French vocational training certificate) in pastry-making and bakery. In 1986, Ollivier Christien worked for a year...
  1. 3 Macaroon base


    • Almond powder - 125 g
    • Icing sugar - 225 g
    • Egg white - 100 g
    • Caster sugar - 25
    • Egg white (powder) - 2 g

    Sieve the icing sugar and the powdered almonds, whisk the egg whites and sugar for 5 minutes until stiff. Mix all ingredients together taking care to mix gently but thoroughly. Pipe with an 8mm diameter nozzle, leave to set up for 10 mins. Bake in the fan oven at 150°C for 7 minutes.

  2. 4 Banana passion perfumed with orange


    • Banana passion fruit macaroon > Etape > produits (previous revision) - 70 g
    • Frozen fruit purée 100% : Passion fruit - 100 g
    • Frozen fruit purée : Banana - 230 g
    • Sugar - 280 g

    Heat the purees with the sugar in a pan. Cook until a jam texture is obtained (72°Brix on the refractometer) then add the orange sticks. Store.

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