Donut Macarons

20 Apr

April 20th, 2014

Happy Easter Sunday! To celebrate the Easter weekend I made donut shaped macarons. These were quite fun and fairly easy to make if you’ve made traditional macarons before. I also had a lot of egg whites from another project that I wanted to use up, and the most appropriate thing that came to mind was macarons. I wanted to experiment with the shape of the macarons, as I have been seeing very unique ones on Pinterest.

I am not a big donut person, but also not against eating them. I just don’t go out of my way for them. Even though these macarons do not taste like actual donuts, they really do look like them! I wanted to go for the vanilla glazed-Funfetti look. I used royal icing as the glaze, topped with colored sprinkles and chocolate ganache as the filling.

Hope you had a great Easter celebration! We kept it mellow and took our puppy to the beach for the very first time…he loved it and definitely got chased by the waves a few times. He found a few crabs that washed up and was very intrigued by them. Overall, a great weekend!

190g almond flour
375g powdered sugar
155g egg whites
pinch of cream of tartar
45g sugar
2 tsp vanilla powder
Y= about 36 sandwiched macarons, 1.5 inches in diameter

1. In a food processor, pulse together almond flour, powdered sugar and vanilla powder for about 30 seconds. Divide in parts if food processor is not large enough to fit everything at once.
2. Sift the mixture into a clean bowl.
3. Place egg whites in a mixer bowl. Whisk until slightly foamy on medium speed.
4. Add a pinch of cream of tartar and whisk to incorporate.
5. In a steady stream, add sugar to the egg whites. Once all the sugar is added, increase speed to high.
6. Continue to whisk the mixture until stiff peaks have formed. Peaks should be shiny and smooth. (If using fresh egg whites vs. carton egg whites, the peaks should form fairly quickly).
7. Transfer the egg whites to a clean bowl.
8. Sift a third of the dries into the egg white mixture. Carefully fold the dries into the egg whites. The dries do not have to be fully incorporated.
9. Sift the next third of the dries into the mixture. Continue to fold.
10. Lastly, sift the remaining of the dries and fold.
11. Continue to fold until the dries are incorporated with the egg whites. Be careful not to over-fold, otherwise the batter will be too runny.
12. Line sheet pans with silpat (or parchment paper).
13. Using a piping bag fitted with an Ateco 304 tip, pipe 1.5 inch circles. To make the donut shape, pipe as if you’re writing the letter “O”, leaving the center unfilled. If you’re batter is on the runny side, use a smaller tip. Tap the bottom of the sheet pan to get rid of any air bubbles.
14. Once all the batter has been piped, allow macarons to rest at room temperature for 45 minutes to 1 hour.
15. Bake at 300F for 10 minutes. Rotate and bake for another 6.5 to 7 minutes.
16. All to cool completely.

Chocolate Ganache
160g dark heavy whipping cream
160 g dark chocolate

1. Place chocolate in a heatproof bowl.
2. Heat the heavy cream to a simmer.
3. Pour heated cream over the chocolate. Allow to sit for 30 seconds before whisking to combine.
4. Allow the ganache to set up before filling the macarons. Note: You can make this ahead of time when the macarons are resting. You can also place the ganache in the refrigerator for 15 minutes to help it firm up quicker.

Powdered Sugar
Pasteurized egg whites
Vanilla extract (optional)
Note: Ingredients for the glaze were eye-balled.

1. Sift powdered sugar into a mixer bowl. I started with about 1 cup of powdered sugar.
2. Add egg whites a little at a time. Whisk to combine. Start with about 1 tablespoon.
3. If the glaze is too runny, add more powdered sugar. If it is too stiff, add more egg whites. Continue to do so until the right consistency is reached. You want the glaze to be somewhat on the runny side.

1. Once the macarons shells have cooled, place about half the shells on a wire rack. Spoon a small amount of the glaze over the shells. Alternatively, you can dip the shells into the glaze.
2. Sprinkle colored sprinkles over the glaze and allow the glaze to completely dry, about 15-20 minutes.
3. Fill the center of the unglazed shells with the chocolate ganache. Sandwich the macarons together.
4. Filled macarons can be kept in the refrigerator in an air-tight container for a few days.

2014-04-18 03.51.30Allow the glaze to dry completely before filling the macarons.

2014-04-19 03.57.072014-04-19 03.55.32

2014-04-19 04.11.48 2014-04-19 04.16.04 2014-04-19 04.26.43

2 Responses to “Donut Macarons”

  1. Cindy Tsan April 21, 2014 at 6:52 PM #

    Sooooo pretty!!!

    I need to try these 😉

    Cheers, Cindy

    Please excuse any typos or silly auto corrects.




  1. Strawberry Macaron Vanilla Bourbon Ice Cream Sandwich | Sweeterrific - June 12, 2014

    […] Strawberry Macarons I used the same macaron recipe found here. […]


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