Peach Crisp Macarons
Servings: 50 whole macarons
Ingredients
Macaron Filling
- 1 1/2 sticks (4 oz sticks) unsalted butter (room temperature)
- 3 tablespoons brown sugar
- 2 1/4 cups powdered sugar
- 4 teaspoons whole milk powder
- 2 teaspoons instant vanilla pudding mix
- 1 teaspoon pure vanilla extract
- 1 1/2 cup peach preserves/spread approximately (divided)
The Oat Crisp
- 1/2 cup rolled oats make sure to use gluten free oats if you want to keep this recipe gluten free
- 3 tablespoons salted butter divided (you'll use 1 T. for the first part and 2 T. for the second part)
- 1/4 cup brown sugar
- 1 shake cinnamon
- 1 pinch fine table salt
Macaron Toppings
- 1/2 cup white chocolate
- 1/2 tablespoon vegetable oil
Instructions
Making the Macaron Shells
- You can use any plain macaron shells for this recipe. Go here for my favorite shell recipe: https://michellesmacarons.com/french-macaron-recipe/
- Let the macarons cool completely before filling.
Making the Oat Crisp
- Put the oats and 1 tablespoon of butter in a pan over low heat.
- Toast these, stirring constantly, until they smell nutty.
- Remove the oats from the heat.
- In a separate pan on medium low heat, add 2 tablespoons of butter, brown sugar, and salt. Let it cook, stirring frequently until the brown sugar has melted a bit and it looks smooth.
- Add the oats we just toasted to the brown sugar/butter mixture, and stir until all the oats are coated.
- Keep stirring this (I like to use a heatproof spatula so the mixture doesn't stick to the bottom of the pan) until the brown sugar mixture starts to clump up on the oats (watch the video at the beginning of this post to see what it should look like).
- Remove the oat/brown sugar mixture from the heat and it will start to get crispier as it cools. If the clumps are too big to sprinkle, LIGHTLY pulse in a food processor
Making the Peach Buttercream
- 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 1/2 cup of the peach preserves/spread and beat until combined and fluffy
- 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
Make the Topping
- Melt the white chocolate
- Add the vegetable oil and stir until smooth (don't let sit too long or it will harden)
Assembling the Macarons
- Pipe the buttercream around the edge of one of your macaron shells.
- Put a dollop of peach preserves/spread in the center, sprinkle with the crisp topping, and sandwich another macaron shell on top
- Drizzle the top of the macaron with the melted white chocolate mixture
- Sprinkle a hefty amount of the crisp on top
- Once filled, place the macarons in an airtight container and refrigerate for at least 8 hours, but preferably 24.
- Let the macarons get to room temperature before enjoying