Peach Macarons

Peach season is one of my very favorite times of year. My goal every year is to eat so many peaches that I am sick of them by the end of the season! But come early Spring, I’m ready for some peaches again.

I love to make these Peach Macarons whenever I’m craving peaches, even when they’re not in season, because these macarons have a peach jam filling! You can use fresh peach jam or a store-bought peach jam– either will work great.

Perfect Peach Macarons

For perfect peach macarons, I always start with my famous Sweet Mac Shop Shell recipe. I have step-by-step instructions on this blog post. Even if you’re not a master macaron baker, you can make these!

Peach Macaron Fillings

For this peach macaron recipe, I make a yummy cinnamon buttercream, pipe that on the macaron shells in a ring, and pipe some peach jam in the middle. You could even add an oat crumble for a peach cobbler macaron.

If you want to make a peach buttercream instead you can do that too. Here’s a variation that’s super yummy too!

Peach Buttercream

If you want to make a simple peach buttercream, mix 1/2 cup of peach jam, 1/2 tsp nutmeg and 1/4 cup brown sugar to our Shelf Stable White Chocolate Ganache Buttercream.  It makes a super yummy buttercream that is peach flavored throughout.

How to Make Peach Colored Frosting

One of my favorite colors of all time is Burnt Umber from Americolor! You might not think that a dark brown color would create the most beautiful peach color, but it does! Just a drop or two creates a perfect peachy color. Use it to color your frosting or your macaron shells.

Tips for Jam Filled Macarons

If using jam in a macaron filling, pipe a small dab of buttercream to each shell and spread thin to create a barrier between the jam and the macaron. This will help keep the jam from seeping into the macaron shell.

Peach Macarons

Print This Sweet Recipe Pin Recipe

Equipment

• 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 Piping Tip #12
• food scale that will measure in grams or ounces
• scribe (a sharp, pointed tool), or a toothpick
• digital minute timer

Ingredients

  

Sweet Mac Shop Macaron Shells Ingredients

• 160 grams egg whites room temperature
• 88 grams granulated sugar
• 256 grams powdered sugar
• 205 grams almond flour
• 1 tsp. clear vanilla extract

American Buttercream Ingredients

• Yield: enough for two batches of shells
• 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
• 2 teaspoons cinnamon
• 1 1/2 Tbsp. heavy whipping cream
• 1/4 cup brown sugar
• 1 teaspoon cinnamon
• Peach Jam

Instructions

 

Sweet Mac Shop Macaron Shells Instructions

• This is Barb’s famous recipe for macaron shells. Please read through carefully before beginning. Cook time: 20 minutes.
• 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 and 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 “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).

American Buttercream Instructions

• 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, cinnamon 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.
• Stir in the brown sugar and cinnamon until combined.

Assemble Peach Macarons

• Spread a thin layer of buttercream on the macaron shell. Pipe a circle around the outside of the shell, creating a well in the middle to fill with jam. Pipe the jam into the middle and top with another macaron.

Tried this recipe?Let us know how it was!