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 this Dole Whip macaron 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.
To start, here are three tips to making fruity macarons:
(I’m thinking, why not completely school you on all things fruit?)
- Substitute the 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. Warm juice? Yes!
- 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.
Now that we’ve given you the basics, let’s head back to our 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!
Here are other modifications you can make:
Crumble: add a vanilla or coconut crumble which can 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.
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
- 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, 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.