Description
Learn how to make adorable and delicious French donut macarons with this step-by-step tutorial. These elegant treats feature delicate almond cocoa shells filled with maple buttercream and topped with vibrant royal icing and sprinkles, perfect for special occasions or gifting.
Ingredients
Donut Macarons
- 68 g (1/2 cup + 2 Tbsp) superfine almond flour
- 63 g (1/2 cup) powdered sugar
- 2 g (1 tsp) unsweetened cocoa powder, sifted
- 55 g (about 2 large) aged egg whites, room temperature
- Pinch cream of tartar (optional)
- 55 g (1/4 cup + 1 tsp) granulated sugar
Royal Icing
- 125 g (1 cup) powdered sugar
- 5 g (2 tsp) meringue powder
- 30 g (2 Tbsp) water
Maple Buttercream Frosting
- 56 g (1/4 cup) unsalted butter, room temperature
- 4 g (1 tsp) vanilla extract or vanilla bean paste
- 4 g (1 tsp) maple extract
- 1 g (1/8 tsp) fine salt
- 125 g (1 cup) powdered sugar
- 5 g (1 tsp) heavy whipping cream, room temperature
Additional Decorations / Fillings – Optional
- ¼ cup rainbow sprinkles
Instructions
- Prepare Baking Mats: Place two Silpat mats on two large baking pans and have the donut template printed out and set beneath each mat for piping guidance.
- Sift Dry Ingredients: Sift together 68 g almond flour, 63 g powdered sugar, and 2 g cocoa powder into a large bowl and set aside.
- Whip Egg Whites: Pour 55 g aged egg whites into a stand mixer bowl and whisk on medium speed until small bubbles appear. Add a pinch of cream of tartar and continue mixing on medium for 1 minute.
- Add Sugar & Color: Gradually add 55 g granulated sugar and mix on medium speed for 30 seconds. Add a drop of yellow gel food coloring, increase speed to medium-high, and whip until stiff, glossy peaks form, about 4 minutes.
- Fold Dry Ingredients: Gently fold the sifted dry ingredients into the meringue using a circular motion until batter forms a thick ribbon when lifted. Avoid over-mixing.
- Pipe Shells: Fill a large piping bag fitted with a medium round tip. Pipe 32 donut-shaped shells using the template as a guide placed under the mats. Tap pans firmly on counter to release air bubbles and pop remaining bubbles with a toothpick.
- Rest Shells: Let piped shells rest for 30 minutes until skin forms and surfaces appear matte.
- Preheat Oven & Bake: Preheat oven to 315°F (157°C). Bake one tray at a time on the middle rack for 16-18 minutes, rotating pan halfway through for even baking.
- Cool Shells: Remove shells from oven and cool on pan for 15 minutes before gently peeling from the mat.
- Make Royal Icing: Beat together 125 g powdered sugar, 5 g meringue powder, and 30 g water on high speed for about 4 minutes until medium-soft peaks form. Divide into two bowls; color one pink and leave the other white. Fill small piping bags fitted with a fine round tip.
- Decorate Shells: Pipe royal icing on top of half of the cooled shells to mimic donut icing. Sprinkle with rainbow sprinkles and let dry for 30-60 minutes until firm.
- Prepare Buttercream: Beat 56 g room-temperature butter at medium speed for 1-2 minutes until light and smooth. Mix in 4 g vanilla extract, 4 g maple extract, and 1 g salt on low speed. Gradually add 125 g powdered sugar and 5 g heavy cream, continuing to mix on low until fully incorporated and creamy. Adjust consistency with additional cream or powdered sugar as needed.
- Assemble Macarons: Pipe a ring of maple buttercream around one macaron shell and sandwich with a decorated shell to form donut-shaped macarons.
- Chill & Serve: Place completed macarons in an airtight container and refrigerate overnight. Bring to room temperature before serving for best flavor and texture.
Notes
- Aged egg whites (leftover from previous uses and refrigerated for at least 24 hours) help achieve better meringue stability.
- Use a silicone mat and template to get uniform donut shapes for piping the macaron shells.
- The resting step to develop a skin is crucial for smooth shells and to prevent cracking during baking.
- Rotate baking pans halfway through baking to ensure even heat distribution.
- Letting macarons mature overnight in the fridge enhances flavor and texture.
- Carefully fold the dry ingredients into the meringue to avoid deflating the batter.
- Adjust buttercream consistency with extra cream or powdered sugar depending on desired piping texture.
- Prep Time: 20 minutes
- Cook Time: 17 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
