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Chocolate Passion Fruit Macarons

With macaron, joy is guaranteed! Light up the day, and satisfy your sweet tooth with these delicious Chocolate Passion Fruit Macarons. It's addicting, the crips chocolate macaron shell following a sweet, tangy passion fruit ganache, just perfection! Make it fun and delicious with Suncore Foods® Marigold Passion Fruit Powder & Seeds to recreate this sunny, delicious ganache. Eat dessert and stay happy! Run and reach out for the macaron! 


50g reduced aquafaba *refrigerated overnight 1g cream of tartar
38g superfine sugar
85g powdered sugar
60g almond flour
6.5g cocoa powder

60g coconut whipping cream
150g white chocolate
3 tbsp Suncore Foods® Marigold Passion Fruit Powder & Seeds


 1. Prepare the Ganache — Heat the whipping cream in a saucepan. Pour the hot cream over the chocolate, add raspberry purée and Suncore Foods® Marigold Passion Fruit Powder & Seeds, mix until smooth. Place plastic wrap over it so it is touching the surface of the ganache or place it directly into a disposable piping bag. Place ganache in the fridge until needed.

2. Prepare the the Aquafaba — Strain the liquid from the canned chickpeas and weigh to 150g. In a saucepan cook chickpea water on a very low heat and reduce to 60g, stirring occasionally. When it reaches 60g, transfer to a bowl, cover in plastic wrap and refrigerate overnight.

3. Make the Macaron — Combine the powdered sugar, cocoa powder and almond meal and place in a food processor. Blend to achieve a finer consistency then pass through a sieve. Set aside. Whisk the room temperature aquafaba with the cream of tartar and one third of the sugar until a medium peak. Gradually add in the remaining sugar and continue whisking for 5 mins. Fold the almond powdered sugar mixture through the meringue by hand. whisk until the mixture is smooth and shiny. Pipe macarons on a baking sheet, let sit at room temperature for 45 minutes before baking. Bake at 150°C for approximately 13-15 mins. Allow macarons to cool completely.

4. Assemble, pipe passion fruit ganache into each macaron and sandwich together.