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Donut Macarons

Delicious Donut Macarons with Maple Buttercream Filling

These Donut Macarons blend classic macaron and donut textures, filled with maple buttercream for a unique treat.
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Prep Time 45 minutes
Cook Time 18 minutes
Resting Time 30 minutes
Total Time 1 hour 33 minutes
Servings: 12 macarons
Course: Desserts
Cuisine: French
Calories: 120
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Macaron Shells
  • 1 cup Superfine Almond Flour Use blanched almond flour for best results.
  • 1 cup Powdered Sugar Ensure it is sifted to avoid lumps.
  • 2 tablespoons Unsweetened Cocoa Powder Omit for a vanilla version.
  • 3 large Aged Egg Whites Eggs should be at room temperature.
  • 1/4 cup Granulated Sugar Stabilizes meringue; do not substitute.
  • 1 drop Yellow Gel Food Coloring Avoid liquid food coloring.
For the Royal Icing
  • 1 tablespoon Meringue Powder Can use egg white powder as a substitute.
  • 2 cups Powdered Sugar For decoration.
  • Water As needed Add to achieve desired consistency.
  • Gel Coloring As needed For decoration.
For the Maple Buttercream Filling
  • 1/2 cup Unsalted Butter Room temperature is ideal.
  • 1 teaspoon Vanilla Extract Pure extract offers a better taste.
  • 1 teaspoon Maple Extract Pure extract preferred.
  • 1/4 teaspoon Fine Salt Balances sweetness.
  • 1/4 cup Heavy Whipping Cream Adjust quantity for desired consistency.
For Decoration
  • 1 cup Rainbow Jimmie Sprinkles Optional but visually appealing.
  • 1/2 cup Raspberry or Strawberry Jelly Optional filling for a fruity version.

Equipment

  • Stand mixer
  • Piping bag
  • Silpat mats

Method
 

Step-by-Step Instructions for Donut Macarons
  1. Preheat your oven to 315°F (160°C) and line your baking sheets with silpat mats.
  2. Sift together almond flour, powdered sugar, and cocoa powder; set aside.
  3. Whisk egg whites until frothy, add cream of tartar, then gradually add sugar until stiff peaks form.
  4. Gently fold dry ingredients into meringue until you achieve a thick ribbon consistency.
  5. Pipe donut-shaped shells onto silpat mats using a template as a guide.
  6. Allow piped macarons to rest for 30 minutes until a skin forms.
  7. Bake the macarons for 16–18 minutes, rotating trays halfway through.
  8. Let the macarons cool completely on the silpat mats.
  9. Beat together powdered sugar, meringue powder, and water to form royal icing.
  10. Pipe royal icing onto macaron halves; sprinkle with jimmies while wet.
  11. Beat unsalted butter until fluffy; gradually add powdered sugar and extracts.
  12. Pipe maple buttercream onto one macaron shell and top with another shell.
  13. Chill filled macarons in the refrigerator overnight before serving.

Nutrition

Serving: 1macaronCalories: 120kcalCarbohydrates: 10gProtein: 2gFat: 8gSaturated Fat: 5gMonounsaturated Fat: 2gCholesterol: 30mgSodium: 50mgPotassium: 30mgSugar: 8gVitamin A: 200IUCalcium: 10mgIron: 0.5mg

Notes

Accurate measurements and clean tools are crucial for macaron success. Let rested macarons chill overnight for optimal texture and flavor.

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