Donut Macarons
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These Donut Macarons are covered with pumpkin spice sugar and filled with spiced ganache. They are so delicious and simple to make. My printable template will help you when you pipe these adorable cookies.
Why You’ll Love This Recipe
- Donut Macarons are fun to make. Try also Snowman, Christmas Wreath, or Flowers Macarons.
- The spiced sugar cover gives an amazing texture to the macaron shells.
- The recipe can be adapted to different flavors, like Gingerbread or Apple Cinnamon.
Ingredients Note
- Flour. Almond flour. Make sure you are using almond flour and not almond meal.
- Sugar. White granulated sugar and powdered sugar were used in this recipe.
- Egg. Egg whites at room temperature.
- Chocolate. White Chocolate. Use good quality chocolate.
- Cream. Heavy cream. Do not substitute with half and half or milk.
- Pumpkin Spice. I used pumpkin spice for this recipe to make Pumpkin Donut Macarons. This can be substituted with cinnamon or gingerbread mix.
- Food Coloring. I used orange and brown powdered food coloring. You can also use gel, just make sure it’s water-based and nor oil-based food coloring.
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How To Make This Recipe
- Make Pumpkin Spice Ganache. This can be done a day ahead or the same day you assemble macarons. You can also use American or Swiss Meringue Buttercream and add pumpkin spice powder for the filling.
- Download and print the Donut Macarons Template. Place the template under the baking mat.
- Prepare macaron batter (macaronage) based on French Meringue. You can also use Italian Meringue if you like that better. I also have an online video lesson on how to make macaron shells using the “No rest method.” For shaped macarons, the “No rest method” works great. Pipe Donut Macarons using my template. After that, bake macaron shells following recipe instructions. Cool the macaron shells before filling them with the ganache.
- Assemble Macarons and let them “mature” in the fridge. This is a very important step. Do not skip it!
Expert Tips
- Measure all ingredients correctly using a digital kitchen scale.
- Print the template and read the recipe instructions before making this recipe. Macarons can be challenging if you are making them for the first time.
- Top piped macaron shells on the countertop first, and only then sprinkle them with spiced sugar.
- Macaron shells are ready to bake, when you are touching with your finger and there is no batter sticks to your finger.
Recipe FAQs
How to store macarons?
Store Donut Macarons in an airtight container container in the fridge for 2-3 dyas.
Can I freeze macarons?
Yes, absolutely. Freeze macarons in an airtight container container in the freezer for up to 6 months.
Why are my macarons hallow?
There are a few reasons for that. The most common are unstable meringue and incorrect oven temperature for baking.
Are macarons gluten-free cookies?
Yes, My Donut Macarons are gluten free cookies.
If you make these Donut Macarons, please tag me on social media and make sure to leave a rating down below. I would love to see your creations!
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Recipe
Donut Macarons
These Donut Macarons are covered with pumpkin spice sugar and filled with spiced ganache.
Equipment
- 1 stand mixer or electric hand mixer
- 1 small saucepan
- 1 immersion blender
- 1 spatula
- 2 baking sheet tray
- 2 baking mat
Ingredients
Pumpkin Spice Ganache
- 300 gr White Chocolate
- 100 gr heavy cream
- 3 gr pumpkin spice powder
Macaron Shells
- 140 gr almond flour
- 125 gr powdered sugar
- 100 gr egg whites at room temperature
- 105 gr white granulated sugar #1
- 10 gr white granulated sugar #2
- 5 gr pumpkin spice powder
Instructions
How to make Pumpkin Spice Ganache
- In the small saucepan, over medium heat, warm up heavy cream and pumpkin spice powder. Do not boil!
- Semimelt white chocolate in the microwave or use the double boiler method.
- Add heavy cream mixture to the melted chocolate in 3 parts, mixing with the spatula all the time.
- Emulsify the ganache with an immersion blender.
- Transfer the ganache to a flat container and cover with plastic wrap "to contact.
- Refrigerate ganache for 6-8 hours.
- Check the ganache for pipping consistency by pressing with your fingers.
How to make Macaron Shells
- Download and print the template.
- Line two baking sheet trays with a baking mat.
- Add egg whites to a dry and clean mixing bowl of stand mixer. Whisk on low speed.
- Start adding sugar #1 in a few parts.
- After that, change the speed in the mixer to medium and set up the timer for 15 min.
- Add food coloring. I used orange and brown food coloring.
- Meanwhile, in the other mixing bowl, sift together almond flour and powdered sugar.
- When you have 5 min left on the timer, change the speed in the mixer to medium-high and continue whipping.
- Add sifted dry ingredients to the French meringue and fold the batter using a spatula. Do not overfold! Check the batter every five folds.
- The batter is ready when it flows fast from the spatula.
- Transfer the batter to the pipping bag with a round tip.
- Place the template under the baking mat.
- Pipe macaron shells on the prepared baking mats. Hold the piping bag straight and apply pressure when you start pipping, then stop when you reach the desired size of the macaron shell.
- Lightly top the baking tray to remove air bubbles. Use a toothpick or baking needle to remove the bobbles from the piped macaron shells.
- In the small bowl, mix sugar #2 and pumpkin spice powder.
- Sprinkle Donut Macarons with a spiced sugar mixture.
- Let macaron shells rest (dry) on the countertop for about 15 minutes.
- Preheat oven to 300oF (150oC).
- Bake macaron shells in the preheated oven for 14-16 minutes. Baking time and temperature may be different, depending on your oven.
- Remove the baking tray from the oven and let the macaron shells cool to room temperature before removing them from the mat.
- Pair macaron shells with similar sizes before filling them.
How to Assemble Macarons
- Transfer the ganache into a pippin bag with a large round tip.
- Pipe ganache on one flat side of the macaron shell and sandwich with another macaron shell. Press lightly, but make sure there is no ganache coming out from the sides of the macaron.
- Place filled macarons in an airtight container container and refrigerate for 12-24 hours. Macarons need to "mature" before you can enjoy them!
Notes
- Measure all ingredients correctly using a digital kitchen scale.
- Print the template and read the recipe instructions before making this recipe.
Nutrition
Serving: 1macaronCalories: 188kcalCarbohydrates: 23gProtein: 3gFat: 10gSaturated Fat: 4gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 2gCholesterol: 9mgSodium: 24mgPotassium: 59mgFiber: 1gSugar: 21gVitamin A: 79IUVitamin C: 0.2mgCalcium: 51mgIron: 0.4mg
Tried this recipe?Mention @everything_marina or tag #everythingmarina!