Is there anything better than Disneyland’s Dole Whip frozen treat? I mean, really, think about it. Is there? One of my favorite parts about these Pineapple Macarons is how it instantly takes me back to hot summer days of my youth. Walking around Disneyland with one of these in my hand is seriously a Top Ten memory. The tart tang of the pineapple mixed with the sweet taste of ice cream makes these one of our top three favorites. Maybe even the top two.
How many pineapple desserts have you had in your life? If you’re like me, probably not many. And my question is WHY!? Why don’t we have more pineapple desserts? I mean we have piña coladas, Dole Whip, and pineapple upside down cake, but I want more! So that’s why I created these amazing Pineapple Macarons.
How to Make Fruit Macarons
To start, here are three tips to making fruity macarons:
(I’m thinking, why not completely school you on all things fruit?)
- Use actual fruit juice in your buttercream or ganache. This is the simplest way to achieve that fruity flavor without a lot of hassle. For buttercreams you would sub out the heavy cream — or — do a half-and-half mixture of 1 part half-and-half, one part fruit juice. For ganache you would do the same measurements. As an example, if you were adding 1/2 cup hot water, instead substitute add 1/2 cup of warm juice.
- Use freeze-dried fruits. We have used all brands and types of freeze-dried fruits. All have worked really well; however, regular dried fruits are not recommended. When you work with freeze-dried it turns into a powder, easy to blend and to mix; when you work with dried fruits, they get get gummy and pasty. We blend our freeze-dried fruits into a powder… easy…then we mix them into our buttercreams, or shelf-stable buttercreams if you are working under cottage law.
- Use a fruit jam for the center. This adds a fun filling and texture to just about any flavor. Sometimes we add jams to non-fruit flavors as well. Think cherry cheesecake or strawberry chocolate.
How to Make Pineapple Macarons
Now that we’ve given you the basics, let’s head back to our Pineapple Dole Whip macarons. For these we used both fruit juice and our secret weapon: Junket Ice Cream Mix. We have used this mix before in our Strawberry Milkshake Macarons and man, was it delicious!
First, I make my famous Sweet Mac Shop Shells. I like to keep a stock pile in the freezer so that I can have macarons whenever I want.
Next, I make my famous American Buttercream. I add freeze dried pineapple and pineapple juice for optimum pineapple-ness! I also add the ice cream mix to get that Dole Whip flavor!
Pineapple Macaron Variations
Here are other modifications you can make:
Crumble: adding a vanilla crumble would take this to the next level.
Sprinkles: adding a fun sprinkle to the shell would also add some pops of color and change the look completely. Think black sprinkles or pink on this sunny flavor.
Candy: Adding a candy center works best with the flavors that are more tart: a nice surprise which would be totally unexpected and delicious.
Now, here’s the Dole Whip Macaron recipe, in all its pineapple-y goodness.
Pineapple Dole Whip Macarons
- 1 cup American Buttercream makes about 12-15 macarons
- 1 Tablespoon freeze-dried pineapple
- 2 Tablespoons Junket Ice Cream Mixture
- 1-2 Tbsp Pineapple Juice
- Macaron Shells
- Pulse the freeze-dried pineapple chunks in a food processor and pulse several times, or until it becomes a fine powder. Measure out 1 Tablespoon of this powder.
- Place 1 cup American Buttercream in a medium mixing bowl. Add the 1 Tablespoon freeze-dried pineapple powder, pineapple juice, and the Junket Ice Cream Mixture. Mix well. If buttercream is really stiff, add 2 teaspoons heavy whipping cream, 1 teaspoon at a time.
- Place into piping bag. Pipe a ring onto macaron shell, and place a matching-sized shell on top, pressing down slightly to adhere it well, but not so hard that the filling oozes out the side.
- Store in refrigerator to mature for 12-24 hours before serving. After the maturing process, you can store in the freezer for up to a month.
- 1/2 cup unsalted butter Let sit on counter for 30 minutes.
- 250 grams powdered sugar
- 1/2 teaspoon clear vanilla extract
- 1 pinch salt
- 1 1/2 Tbsp. heavy whipping cream
- Place butter in bowl of mixer, and attach paddle flat beater. Mix on medium speed until butter breaks up and is starting to look smooth.
- Add vanilla and salt; mix for 30 seconds until combined.
- Add in heavy whipping cream.
- Measure powdered sugar on scale. Slowly add to the mixer, 1 cup at a time.
- PRO TIP: Start the mixer speed back up slowly after adding the cup of powdered sugar, otherwise, pull out the mop.
- Once ingredients are all mixed, turn the mixer to medium high and set timer for five minutes.
- Flavor or color the buttercream to your preference. We make a huge batch of plain, then add flavor and color depening on the amount of buttercream we need. Making one large batch saves time in the long run.
- NOTE: American Buttercream will keep up to two weeks in the fridge, and one day at room temperature.
SweetMacShop Macaron Shells
- baker's half sheet pans: high quality baking sheets with rimmed edges
- KitchenAid stand mixer
- parchment paper or silpat baking mats (with macaron template)
- oven thermometer
- piping bag
- Wilton Tip #12
- food scale that will measure in grams or ounces
- scribe (a sharp, pointed tool), or a toothpick
- digital minute timer
- 160 grams egg whites room temperature
- 88 grams granulated sugar
- 256 grams powdered sugar
- 200 grams almond flour
- 1 tsp. clear vanilla extract
- Preheat oven to 285 for steel pans, or 300 for aluminum pans. Preheat for at least 10 minutes.
- Measure out your granulated sugar in a small bowl; set aside.
- Measure powdered sugar, almond flour together, then use a sifter to combine. This will make them smooth and lump-free. Set aside.
- Place your bowl on the surface of your food scale. Hit the "tare" button to zero out the weight of the bowl. Now measure the room temperature egg whites into the bowl of your KitchenAid stand mixer.
- Add the clear vanilla extract.
- Place bowl on mixer stand (this recipe is for the KitchenAid mixer), and attach the wire whisk beater. Set timer for one minute. Turn mixer to Speed 4, and slowly add sugar to egg whites, shaking it in a little at a time during that first minute.
- When timer goes off, set mixer to Speed 6, and set timer for 2 minutes.
- When timer goes off, set mixer to Speed 8, and set timer for 1 and 1/2 minutes (90 seconds). Coloring may be added just before this last mixing. Egg whites should look silky, yet stiff enough to hold the peak.
- Now we'll make the macronage: blend in dry ingredients, by moving a flexible spatula around the bowl, then cutting down through the middle, making sure to scrape the bottom for the flour and incorporate it into the meringue. You know you are done when the batter rolls off the spatula in a continuous ribbon. Batter will be thick…but can flow like a ribbon.
- BAKER'S NOTE: I have several videos of making macronage in my Instagram Highlights.
- Insert Wilton #12 tip into the small opening of your piping bag. Scoop the macronage into the bag, filling only half-way full, leaving room to twist the top closed in order to keep the batter from spilling out the top. Pipe the macrons by applying pressure until the batter flows out and just reaches the inner rim of the marked circle on your mat. Immediately release pressure and swirl tip to incorporate point back into the center of the cookie. See my tips on Instagram Highlights.
- NOTE: if you will be using parchment paper — search for online — then download a template of circles and place underneath your parchment paper. You'll remove this before baking.
- Once the full pan is piped, gently (or aggressively–no judgement here) bang the pan down onto the counter to release air bubbles. I usually place a towel on the counter before banging the pan. Use your scribe or toothpick to pop any large bubbles, in order to create smooth shells.
- PREP FOR BAKING, METHOD ONE: Place your parchment paper or silpat mat on the bottom of an upside-down baker's half sheet. Pipe your circles. Let rest about 5 minutes, bang (see above) then place them to bake in a pre-heated oven.
- PREP FOR BAKING, METHOD TWO: Place your parchment paper or silpat mat on the inside of a baker's half sheet (like normal). Pipe your circles. Let rest until your finger can glide across the top of the mac without stickiness, often up to 30 minutes. Bang (see above), then place them to bake in a pre-heated oven.
- Bake for 20 minutes.
- Once out of the oven, DO NOT — I repeat — do not remove from pan until they are completely cooled.
- This recipe yields 36-42 completed cookies (about 72-84 shells).
Rosemary Meade Orzo says
Hi, In step 2 your recipe says to add 1 tablespoon of the freeze-dried pineapple powder and ice cream mix. I added 1 tablespoon of the pineapple power and 2 tablespoons of the ice cream mix and now the frosting is really sweet. Should I have added 1 tablespoon?