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Donut Macarons

Delicious macarons with peanut butter maple buttercream, glaze, and sprinkles. Please read through carefully before beginning.

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

Ingredients
  

  • 160 grams egg whites room temperature
  • 88 grams granulated sugar
  • 256 grams powdered sugar
  • 200 grams almond flour
  • 1 tsp. clear vanilla extract
  • Peanut Butter Maple Buttercream recipe below
  • Donut Glaze recipe below
  • Sprinkles

Instructions
 

  • 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. Pipe in a circle around the outer edge of your macaron template.
  • 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 theĀ 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 19 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).
  • Prepare the Maple Peanut Butter Buttercream and the Donut Glaze
  • Pipe buttercream in a ring around the outer edge of the shells. Top with another macaron. Pipe the donut glaze in a thin wavy line as shown in the video above and top with sprinkles. Let dry until set. Enjoy!
Tried this recipe?Let us know how it was!