Frosted Animal Cracker Macaron
Ingredients
Macaron Shells
- 275 grams finely ground almond flour (blanched)
- 250 grams powdered sugar
- 210 grams egg whites (from about 6-8 eggs)
- 210 grams granulated sugar
- pinch of cream of tartar
Macaron Filling
- 1 stick unsalted butter (room temperature)
- 1/4 cup brown sugar
- 3/4 cup powdered sugar
- 1/2 tablespoon whole milk powder
- 1/2 teaspoon instant vanilla pudding mix optional
- 1/4 teaspoon pure almond extract
- 1 teaspoon pure vanilla extract
- a squeeze of lemon
- pinch of salt
Macaron Toppings
- 1/2 cup white chocolate
- 1/2 tablespoon vegetable oil
- food coloring
- sprinkles
Instructions
Making the Macaron Shells
- Prepare baking sheets with silicon baking mats or line with parchment paper
- Put the almond flour and powdered sugar into a food processor and pulse until combined. Sift the mixture 2 times
- Whisk the egg whites in a stand mixer on medium low speed until foamy. Add cream of tartar and whisk again on medium speed until soft peaks form. Reduce speed to medium low and add the sugar. After about 15 seconds, increase the speed to high and whisk until really stiff peaks form
- Once stiff peaks have formed, sift ⅓ of the dry mixture over the egg whites and fold. After combined, add the food coloring. Repeat until the mixture is combined and ribbons down from the spatula
- Put the batter in a pastry bag with a ½ inch plain round tip
- Pipe mixture onto prepared baking sheets in 2 inch circles, 1 inch apart. Tap the sheets on a surface twice. Preheat oven to 300 degrees. Let the macarons sit at room temperature until dry to touch
- Bake 1 sheet at a time for 18 minutes, rotating halfway through
- While macaron shells are cooling, make the filling
Making the Filling
- Beat the butter and the brown sugar together with the paddle attachment until light and fluffy
- Add the powdered sugar and pulse until combined
- Add the rest of the filling ingredients and beat for at least 5 minutes on high speed until the filling is fluffy
- Put into a piping bag and pipe onto the cooled macaron shells
Adding the Topping
- Melt the white chocolate
- Add the vegetable oil and food coloring and still until smooth
- Dip the macarons in the white chocolate and put sprinkles on top
Best Storage
- For best results, put in the fridge overnight (24 hours is best) then bring to room temperature before enjoying
Notes
This is my most requested French macaron recipe and one of the best sellers in my macaron shop. It is the perfect macaron filling recipe if you’re looking for a unique macaron flavor or if you need a frosted animal cracker dessert, make this frosted animal cookie macaron filling.
In this video we’ll learn how to make macarons easy with macaron tips and tricks. Macarons are sometimes very tricky to make, but this easy French macaron recipe is a beginner step by step guide that will show you how to make macarons from scratch. If you need help filling macarons, this recipe will also show you how to pipe macarons. This tasty homemade frosted animal cracker macaron recipe is the perfect gluten free dessert!
Join us as we sift, make a meringue, and learn to pipe macarons with Michelle from Michelle’s Macarons. Michelle Adams started as a home baker then opened Michelle’s Macarons in Ohio.
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French Macaron Filling Recipe | Lemon Blueberry Cheesecake (DELICIOUS): https://youtu.be/Kd8SlDNBYOw
French Macaron Filling Recipe | White Chocolate Oreo Cheesecake | Easy (CAN BE GLUTEN FREE) : https://youtu.be/gWpBihM_Lqs
Easy French Macaron Recipe | Beginner Step by Step Guide (FOOLPROOF): https://youtu.be/h43JgzpM17A
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The Comments
Samantha
Could I used regular milk to replace the milk powder?
Michelle Adams
> SamanthaI’ve never tried that, but it shouldn’t make too much of a difference. I had to use heavy cream the other day because the stores around here are out of milk powder and it still tasted good!
Maggie Ossa
Michelle‘s recipe is the one I use for my macron business. Recipes always deliver. I was finally able to get consistent macarons following her very detailed tutorials. Her videos and tips have played a huge role in the development of my business. It was the closest thing to having a teacher to help guide you. Cannot thank her enough!
Michelle Adams
> Maggie OssaThank you for commenting, Maggie! I’m so happy to hear you enjoy the recipes!
Maggie Ossa
Michele’s recipe is the one I use for my macaron business. Recipes always deliver. I was finally able to get consistent Macarons with her detailed tutorials. her tips and shared info played a huge role in the development of my business. cannot thank her enough!
Suzanne
This looks so good! What a fun treat to make with kids!