Peeps Macarons
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These textured Peeps Macarons will make a fun addition to an Easter Basket. They are filled with homemade marshmallow fluff and taste delicious. If you are a beginner in making macarons, you may think they are complicated to put together. I have to assure you that they are easy to make.
Why You”ll Love This Recipe
- These macarons are easy to make. Check also other shaped macarons, like Seashells or Peach.
- You can use a different filling for these macarons. Try American or Swiss Meringue Buttercream.
How to Make This Recipe
Bake macaron shells. I used my basic French Meringue recipe for pipping shells. If you use Italian Meringue or have your favorite recipe, make macaronage with “lava consistency” and pipe macaron shells. I made a template for you. You can download and print. Place the template under the baking mat and pipe peeps. Full video you can watch on my YouTube Channel. I would highly recommend using a template.
For texture, I used white granulated sugar. You have probably already seen that technique with my Cranberry Macarons. After piping macaron shells, plate the baking mat on a baking tray and top a few times on the countertop. Then, sprinkle the shells with sugar. Do not worry; sugar will not melt after baking. Let macaron shells rest on the countertop until they are dry when you touch them with your finger. If you are using the No rest method, then you can bake right away. I have online videos lesson how to make No rest method macaron shells.
How to Make Homemade Marshmallow Fluff
In a medium saucepan, combine sugar, glucose syrup, and water. Stir to combine. Insert a candy thermometer into the saucepan. Do not stir at this point, as crystals will form. Bring to a boil over medium heat. Continue cooking until the mixture reaches 240oF (115oC). While the sugar is cooking, place egg whites and cream of tartar in the bowl of a stand mixer fitted with the whisk attachment. Whip egg whites to soft picks. If the sugar mixture has not reached 240oF (115oC), turn off the mixer.
Tip from Marina: I start whipping egg whites when the sugar syrup reaches about 225oF (107oC).
With the mixer running on high, slowly and carefully pour the sugar mixture into the whites in a thin stream. Once all of the syrup is in, change speed to medium and continue whipping for 5-7 minutes. Meringue should become stiff and glossy. Add vanilla and whip to combine. Transfer into a pastry bag with a round tip and fill macaron shells. If you are not using fluff right away, you need to refrigerate it in an airtight container.
How to Assemble
Pair macaron shells and place them on the countertop or baking tray. On one flat side of the shell’s pipe, homemade marshmallow fluff. Sandwich with other shell and press lightly. Make sure there is no filling coming from the sides of macarons. Using melted chocolate or edible markers, decorate the face of Peep Macarons. After that, place macarons into an airtight container and refrigerate for 12-24 hours. Macarons need to mature before you can enjoy them.
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Expert Tips
- Use the template to pipe macaron shells.
- Glucose syrup can be replaced with corn syrup.
- Textured (covered in sugar) can be one or both macaron shells.
- Use homemade marshmallow fluff right away or refrigerate.
Macaron FAQs
Store Peeps macarons filled with homemade marshmallow fluff for 3-4 days in an air-tight container in the fridge.
Yes, you can freeze macarons with this filling for up to 6 months. When you are ready to eat them, allow the macarons to come to room temperature.
This happens if you do not rest enough macaron shells before baking.
There are many reasons for that, the most common are not a stable meringue, incorrect folding technique, or wrong oven temperature.
If you make these Peeps Macarons, please tag me on social media and make sure to leave a rating down below. I would love to see your creations!
Recipe
Peeps Macarons
Equipment
- 1 stand mixer or electric hand mixer
- 1 saucepan
- 1 candy thermometer
Ingredients
Macaron Shells
- 125 gr almond flour (1 cup)
- 150 gr powdered sugar (1 1/4 cup)
- 100 gr white granulated sugar (1/2 cup)
- 100 gr egg whites room temperature (from 3 large eggs)
- 1 gr yellow food coloring
- 30 gr white granulate sugar for texture
Homemade Marshmallow Fluff
- 150 gr white granulated sugar (2/3 cup)
- 250 gr glucose syrup or corn syrup (3/4 cup)
- 80 gr water (1/3 cup)
- 100 gr egg whites room temperature (from 3 large eggs)
- 5 gr cream of tartar (1 tsp)
- 5 gr vanilla extract (1 tsp)
Instructions
How to Make Peeps Macarons
- Download and print the template.
- In the mixing bowl, sift together almond flour and powdered sugar. Set aside.
- In the mixing bowl of a stand mixer, add room-temperature egg whites and start whisking on low speed. Start adding sugar one tablespoon at a time. Add yellow food coloring. Increase speed to medium-high and whip until stiff picks. This will take 10-15 minutes.
- Add dry ingredients and start folding the butter when macaronage drips down from the spatula “like lava,” transfer it into a pastry bag with a round tip.
- Place the template under the baking mat. Pipe peeps-shaped macaron shells on the baking mat. Remove template.
- Top baking sheet pan with pipped macaron shells a few times. Sprinkle with sugar. Let shells rest on the countertop until no batter sticks to your finger when you touch it.
- Bake macaron shells in the preheated oven to 275o F (134o C) -300o F (150oC) for 12-14 minutes. Oven temperature and baking time may vary, depending on your oven.
- Remove baked macaron shells from the oven and let them cool on the baking mat with a baking sheet pan. When shells are cooled completely remove from baking mat and pair them with similar size.
How to Make Homemade Marshmallow Fluff
- In a medium saucepan, combine sugar, glucose syrup, and water. Stir to combine.
- Insert a candy thermometer into the saucepan. Do not stir at this point, as crystals will form. Bring to a boil over medium heat. Continue cooking until the mixture reaches 240oF (115oC).
- While the sugar is cooking, place egg whites and cream of tartar in the bowl of a stand mixer fitted with the whisk attachment. Whip egg whites just to soft picks. If the sugar mixture has not reached 240oF (115oC), turn off the mixer.
- With the mixer running on high, slowly and carefully pour the sugar mixture into the whites in a thin stream. Once all of the syrup is in, change speed to medium and continue whipping for 5-7 minutes. Meringue should become stiff and glossy.
- Add vanilla and whip to combine. Transfer into a pastry bag with a round tip and fill macaron shells. If you are not using fluff right away, you need to refrigerate it in an airtight container.
How to Assemble Peeps Macarons
- Pair macaron shells and place them on the countertop or baking tray.
- On one flat side of the shell's pipe, homemade marshmallow fluff. Sandwich with other shell and press lightly. Make sure there is no filling coming from the sides of macarons.
- Using melted chocolate or edible markers, decorate the face of Peep Macarons.
- After that, place macarons into an airtight container and refrigerate for 12-24 hours. Macarons need to mature before you can enjoy them.