Recently we announced that we’d “summer-ized” our macarons: we figured out how to cook them on a Traeger Grill/Smoker. But we didn’t stop there. Knowing that you’d want our usual intriguing and creative ways of putting a mac together — a smokey-flavored mac at at that — we dreamed up two more recipes for you to try.
Campfire Dump Cake French Macarons
1 Tbsp. pineapple jam
1 cup American Buttercream
Vanilla Cake crumble (recipe adapted from the Milkbar)
Mix together well:
1 cup of American Buttercream (at bottom of the post)
1 Tbsp. pineapple jam (this can be found by the ice cream toppings in your local grocery store).
Pipe the ring around the outside of the bottom macaron. Then in the well, add cherry jam and top with Vanilla Crumble.
Peach Cobbler French Macarons
Lehi Mills Peach jam (or other high-quality peach preserves)
American Buttercream (see below)
1 cup salted butter. Let rest on counter for 30 minutes.
475 grams powdered sugar
1 teaspoon clear vanilla
1/3 teaspoon salt
3 Tablespoons heavy whipping cream
- Place butter in bowl of mixer with paddle attachment.
- Mix on medium until butter breaks up and is starting to look smooth.
- Add vanilla and salt, and mix for 30 seconds until combined.
- Mix in heavy whipping cream.
- Measure powdered sugar on scale and slowly add to mixer. PRO TIP: Start slowly after each cup addition to the bowl, otherwise pull out your mop. Its going to be a wild ride with the powdered sugar going everywhere.
- Once ingredients are incorporated, turn the mixer to medium high and set timer for 5 minutes.
- Add flavor or color to your preference. We usually make a huge batch of plain, then add flavor and color depending on the amount we need. Making one large batch saves us time in the long run.
Store any leftovers in airtight plastic container.