Name: Donut Macarons
Prep time: 15 min
Cook time: 10 min
Total time: 1 h 25 min
Yield: 12
Cuisine: Dessert
Ingredients: Sprinkles of your choice; 1 cup confectioners’ sugar; 1 egg white; Pink food colouring; 3-4 tbsp water for thinning; 1 stick room temperature butter; 2 cups confectioners’ sugar; 1/4 cup cocoa powder; 1 tsp vanilla extract; 3-4 tbsp heavy cream; 4 oz. confectioners’ sugar; 2 oz. almond flour I recommend Bob’s Red Mill; 1 oz granulated sugar; 2 egg whites at room temperature; ¼ tsp salt; OPTIONAL: Small amount of brown food colouring to give the macarons a tan colour. Use just the tip of a toothpick.

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How cute are these Donut Macarons?

At one point in time, I was extremely intimidated at the thought of making my own macarons.

While I am a great baker, they are one thing I thought would be extremely difficult to make.

I’m not into many of the fancy flavours most places offer, truth be told, I am pretty basic!

So one day I finally put on my big girl panties and gave them a go.

Did every single macaron come out perfect?

No, but I’m not baking to sell these in stores and neither are you, so don’t be scared and give them a try!

Donut Macarons

Whip up a batch of these delicious Donut Macarons today!

These adorable Donut Macarons would make the perfect dessert for any party, or even just a special snack for the kids.

Tools Needed To Make Macarons:

Kitchen Scale: Macarons require precision so you will need to weigh your ingredients to ensure they have the best chance of turning out.
Sifter: You need to ensure there are no lumps or clumps.
Oven Thermometer: Your oven may say it is heated to 300 degrees but it may not be. Temperature is important for these!
Electric Mixer: Hand or stand doesn’t matter, but you can’t whip those egg whites by hand.
Glass or Stainless Steel Mixing Bowls: Plastic absorbs oil and which is a big enemy to a stable meringue.
Silicone Spatula: Folding your ingredients is much easier with a flexible silicone spatula.
Plain Round Piping Tip: Key to a nice round macaron.
Heavy Duty Baking Sheet: A good baking sheet will help the shells cook evenly.
Macaron Mat: If you are not ready to freehand, having a macaron mat will help you.

You can visit my Amazon Influencer Page and in the Macaron Baking section, I have put my recommended tools for you.

If you need some first-timer tips on making macarons, check out this professional baker’s insider tips to making the best macarons.

What You Will Need:

For Macarons:

4 oz. confectioners’ sugar
2 oz. almond flour I use Bob’s Red Mill
1 oz granulated sugar
2 egg whites at room temperature
¼ tsp salt
Small amount of brown food colouring is optional to give the macs a tan colour. Use just the tip of a toothpick.

For Chocolate Buttercream Filling:

1 stick room temperature butter
2 cups confectioners’ sugar
1/4 cup cocoa powder
1 tsp vanilla extract
3-4 tbsp heavy cream

For Royal Icing:

1 cup confectioners’ sugar
1 egg white
Pink food colouring
3-4 tbsp water for thinning

For Toppings:

Sprinkles of your choice

How To Make Donut Macarons

Follow along with the step-by-step process photos for the Donut Macarons and then find the printable recipe below!

Weigh out all of your ingredients.

Next, sift your powdered sugar on a scale, then add in your sifted almond flour. Give all these ingredients a quick whisk to make sure there are no lumps.

Add your egg whites to the bowl of your mixer and start mixing on medium speed until they get frothy. Add in the salt.

Gradually add in your sugar to the egg whites and mix on medium speed until you get a soft peak consistency.

Before you reach soft peaks, add in the brown food dye. Being careful not to overmix.

After the egg whites are the right consistency, add about ½ of the dry mixture to the egg whites and fold in until there are no dry spots left.

Add in the remaining dry mixture to the meringue and fold in until there are no dry spots.

Begin to check for the “ribbon” stage, where the batter falls off in ribbons and you can make a figure 8 without it breaking off. Once you get to this consistency stop folding.

Prepare your piping bag with a small round tip.

Place your bag in a large cup to make it easier to add your batter. Slowly add in your batter.

Put a silicone mat onto a baking sheet.

If not using a macaron baking mat with outlines, take a small cookie cutter and place into the batter and make a template for yourself.

Place the circles at least 1 inch apart.

Hold your piping bag completely vertical and pipe around the outside of half of the circles.

Pipe the entire inside of the circle for the other half, this will be the bake of the macarons.

After you have piped all the batter, bang the baking sheet on the counter 10-20 times (seriously) to remove all air bubbles.

If needed, use a toothpick or something sharp to pop them.

Now it is time to let them dry.

Leave them sitting on the counter for 30-60 minutes until you can touch them, and you can feel a “shell” form over them.

No batter should come off on your finger.

Preheat your oven to 300 degrees F. and bake your macarons for 10-15 minutes or until lightly browned. When you touch the top of the macaron it should not wiggle around on the “feet”.

Allow them to cool COMPLETELY before taking them off the baking sheet.

To make the buttercream add the butter in the bowl of a stand mixer or large mixing bowl.

Mix until light and fluffy, about 5 minutes.

Add in powdered sugar one cup at a time and mix until combined.

Add in cocoa powder, vanilla and cream and mix on high speed for 6-7 minutes.

Place in a piping bag or large Ziplock bag.

For the royal icing, combine the egg white and powdered sugar together in the bowl of a stand mixer with a whisk attachment, mix until the mixture looks glossy.

Add in 3-4 tbsp of water SLOWLY being careful not to get too watery.

Once you get a consistency that you can lift the whisk and the icing runs from the whisk and disappears into the icing after about 10 seconds the icing is ready.

Add to a small Ziplock bag with a small round piping tip.

Add a small circle of icing around the inner ring of the shells.

Next, add a wobbly circle of icing around the outside of the shell making a donut icing outline.

“Flood” the inside of the outline and taking a toothpick smooth and fill any empty spots.

Top with sprinkles.

Apply a generous amount of buttercream on the bottom shells in a circle and sandwich with the top shells.

Allow to “mature” in the refrigerator for 24-48 hours and enjoy!

Yield: 12 servings

Donut Macarons

Prep Time 15 minutes

Cook Time 10 minutes

Additional Time 1 hour

Total Time 1 hour 25 minutes

Ingredients

Macarons

4 oz. confectioners’ sugar
2 oz. almond flour I recommend Bob’s Red Mill
1 oz granulated sugar
2 egg whites at room temperature
¼ tsp salt
OPTIONAL: Small amount of brown food colouring to give the macarons a tan colour. Use just the tip of a toothpick.

Chocolate Buttercream

1 stick room temperature butter
2 cups confectioners’ sugar
1/4 cup cocoa powder
1 tsp vanilla extract
3-4 tbsp heavy cream

Royal icing

1 cup confectioners’ sugar
1 egg white
Pink food colouring
3-4 tbsp water for thinning

Toppings:

Sprinkles of your choice

Instructions

Weigh out all your ingredients.
Next, sift your powdered sugar on a scale, then add in your sifted almond flour. Give all these ingredients a quick whisk to make sure there are no lumps.
Add your egg whites to the bowl of your mixer and start mixing on medium speed until they get frothy. Add in the salt.
Gradually add in your sugar to the egg whites and mix on medium speed until you get a soft peak consistency. Before you reach soft peaks, add in the brown food dye. Being careful not to overmix.
After the egg whites are the right consistency, add about ½ of the dry mixture to the egg whites and fold in until there are no dry spots left.
Add in the remaining dry mixture to the meringue and fold in until there are no dry spots. Begin to check for the “ribbon” stage, where the batter falls off in ribbons and you can make a figure 8 without it breaking off. Once you get to this consistency stop folding.
Prepare your piping bag with a small round tip. Place your bag in a large cup to make it easier to add your batter. Slowly add in your batter.
Place a silicone mat on a baking sheet. If not using a macaron baking mat with outlines, take a small cookie cutter and place into the batter and make a template for yourself. Place the circles at least 1 inch apart.
Hold your piping bag completely vertical and pipe around the outside of half of the circles and pipe the entire inside of the circle for the other half, this will be the bake of the macarons.
After you have piped all the batter, bang the baking sheet on the counter 10-20 times (seriously) to remove all air bubbles. Use a toothpick or something sharp to pop them.
Now it is time to let them dry. Leave them sitting on the counter for 30-60 minutes until you can touch them, and you can feel a “shell” form over them. No batter should come off on your finger.
Preheat your oven to 300 degrees F. and bake your macarons for 10-15 minutes or until lightly browned. When you touch the top of the macaron it should not wiggle around on the “feet”.
Allow them to cool COMPLETELY before taking them off the baking sheet.
To make the buttercream add the butter in the bowl of a stand mixer or large mixing bowl. Mix until light and fluffy, about 5 minutes. Add in powdered sugar one cup at a time and mix until combined. Add in cocoa powder, vanilla and cream and mix on high speed for 6-7 minutes. Place in a piping bag or large Ziplock bag.
For the royal icing, combine the egg white and powdered sugar together in the bowl of a stand mixer with a whisk attachment, mix until the mixture looks glossy. Add in 3-4 tbsp of water SLOWLY being careful not to get too watery. Once you get a consistency that you can lift the whisk and the icing runs from the whisk and disappears into the icing after about 10 seconds the icing is ready. Add to a small Ziplock bag with a small round piping tip.
Add a small circle of icing around the inner ring of the shells. Next, add a wobbly circle of icing around the outside of the shell making a donut icing outline. “Flood” the inside of the outline and taking a toothpick smooth and fill any empty spots. Top with sprinkles.
Apply a generous amount of buttercream on the bottom shells in a circle and sandwich with the top shells.
Allow to “mature” in the refrigerator for 24-48 hours and enjoy!

More Delicious Macarons

Want more delicious Macarons? Check out these other great recipes and get your baking on!

Photo Credit: www.deliciouseveryday.com

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Aimee

Aimee is a suburban mom of 3 and resides in Richmond Hill, Ontario. She enjoys travelling, sewing, baking, DIY projects, and finding creative ways to save her family money.

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Donut Macarons