1-First, start with the macaron shells by sifting 105 grams of almond flour and 105 grams of powdered sugar together to ensure a smooth mixture.

2-Next, heat 100 grams of egg whites with 100 grams of granulated sugar until the sugar dissolves, then whisk them to stiff peaks for that airy texture.

3-Gently fold in the dry ingredients along with food coloring if you want a vibrant hue, then pipe the batter onto trays and let it rest until it’s dry to the touch before baking at 300°F (about 150°C) for 18-20 minutes.

4-For the passion fruit curd, cream together 3 tablespoons of unsalted butter, 3 tablespoons of granulated sugar, 1/4 teaspoon of fine sea salt, and 2 large egg yolks until smooth.

5-Add 1/4 cup of passion fruit pulp and cook it over low heat, stirring continuously for 5-10 minutes until it thickens be sure not to let it boil.

6-Once done, chill the curd for at least 6 hours to set properly.

7-Moving on to the marshmallow frosting, heat 2 egg whites, 1/2 cup of granulated sugar, 1/4 teaspoon of cream of tartar, and 1/8 teaspoon of fine sea salt to 140°F (60°C).

8-Whip the mixture until it’s fluffy, then stir in 1 teaspoon of vanilla extract for a sweet finish.

9-For assembly, pipe the marshmallow frosting onto half of your cooled macaron shells, add a dollop of the passion fruit curd, and sandwich them with the other shells.

10-Optionally, drizzle melted 1/4 cup white chocolate chips and sprinkle passion fruit seeds on top for extra flair.