Seashell Macarons
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After going to the beach I brought home a lot of seashells. They are all different sizes and shapes. I kept them in the glass in my kitchen and whenever I looked at them they reminded me about the good time we had that day. This gave me the idea to make Seashell Macarons. These seashell macarons are made from one batch of macaron batter and filled with Swiss meringue buttercream.
How to make this recipe
- Make macaron batter (macaronage)
- pipe and bake seashell macarons using different tips
- fill macarons with Swiss meringue buttercream
I used a basic French Meringue recipe. I also have an online video lesson on how to make macaron shells using the NO REST method. However method you are using, make one batch of macaron batter. One part of the batter I left without food coloring and to another part I added 1 teaspoon of cocoa powder. I wanted to make a very light brown color and cocoa powder worked perfectly for it. You can also use any brown food coloring for it. When you mix dry ingredients with the meringue, transfer about half to another clean bowl and add cocoa powder or food coloring. Finish folding the batter with the spatula to piping consistency. Transfer colored and not colored batter into one pastry bag with a round piping tip Wilton 12.
I made a printable template for seashell macarons. You can download, print, and use to pipe macaron shells.
To make another seashell macaron I used Wilton 4B piping tip. The video you can check on my YouTube Channel.
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Bake macaron shells according to the recipe you are using. Italian meringue recipe or chocolate macaron recipe will also work to make these seashell macaron shells. I also would recommend the Hazelnut shells recipe. If you need to dry macarons before baking then do so. I like the NO REST method for shaped macarons, as you are ready to bake right after pipping.
How to assemble
Pair macaron shells with similar sizes. Pipe buttercream on the flat side of the shell and sandwich with other shells. You can also use some other fillings, like salted caramel, American Buttercream, or Biscoff filling. Place filled macarons in an air-tight container and refrigerate for 8-12 hours. Macarons need to mature before you can enjoy them.
Expert Tips
- When piping-shaped macarons it is better to keep macaron batter on the stiffer side, as it will lose up in the pipping bag from the heat of your hands.
- Do not top the baking tray after piping seashell macaron shells. You need to have texture. If macaronage is already loose and you top the tray, you may end up with “pancake-looking” shells.
- If you are not comfortable with making two colors, try to pipe with just one color or no color at all.
- Use a coupler in the piping bag to switch piping tips for more shapes.
- To serve seashell macarons I recommend with gluten-free crumbs on the plate. Crumbs look like sand and give an ocean vibe.
I also made a template for mini seashell macaron shells.
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If you make these Seashell Macarons, please tag me on social media and leave a rating below. I would love to see your creations!
Recipe Card
Seashell Macarons
Equipment
- 1 stand mixer or electric hand mixer
- 1 spatula
- 2 pastry bag
- 1 round piping tip
Ingredients
Macaron shells
- 125 gr almond flour (1 cup)
- 150 gr powdered
- 100 gr egg whites room temperature (from 3 large eggs)
- 100 gr white granulated sugar (1/2 cup)
- 5 gr cocoa powder
Swiss Meringue Buttercream
- 3 egg whites
- 150 gr white granulated sugar
- 226 gr unsalted butter
- 5 gr vanilla extract or vanilla bean paste
- 1 gr salt
Instructions
Macaron shells
- Download and print the template. Place under baking mat.
- 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. Increase speed to medium-high and whip until glossy and medium peaks. This will take 10-15 minutes.
- Add dry ingredients into the meringue and start folding the butter.
- Transfer about half of the macaronage to another clean bowl and add cocoa powder or food coloring. Finish folding the batter with the spatula to piping consistency. Transfer colored and not colored batter into one pastry bag with a round piping tip Wilton 12.
- Pipe seashell-shaped macaron shells on the baking mat.
- 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 it cool on the baking mat with a baking sheet pan. When shells are cooled completely remove them from the baking mat and pair them with similar sizes.
Swiss Meringue Buttercream
- In a small saucepan, bring a small amount of water to a boil. Reduce heat to simmer.
- In a medium heat-proof bowl ( I use my stand mixer bowl), whisk together egg whites and sugar. Place the bowl over a saucepan with simmering water. This is a double boiler method. Make sure the bottom go the top bowl doesn't touch the water.
- Heat the egg white mixture until the sugar is completely melted and it reaches 160oF (70oC), whisking frequently. This will take about 5 minutes.
- Remove the bowl from the heat and start whipping the mixture with the mixer on low speed for a minute. After that increase the speed to medium-high and whip until stiff peaks form and the mixture is cool to touch. This will take 5-10 minutes.
- Once meringue has cooled to below 79-81oF (26-27oC), switch to pedal attachment and start adding in tablespoon by tablespoon butter while beating on medium speed. Make sure the butter is fully incorporated before adding the next piece.
- Please note that it is normal if buttercream starts looking like cottage cheese half way. Keep adding the butter and beating the buttercream until smooth, light, and fluffy, about 10 minutes.
- Add vanilla bean paste or vanilla extract and mix to combine.
- Add a pinch of salt at the end, this gives buttercream depth of flavor.
- Before transferring buttercream to pastry bag stir it with the spatula. This will help to eliminate air bubbles and make the cream silky.
Those are beautiful. I have to make some for a baby sower and will add a pedal in the shell . Can not wait to try it
Would love to see how they came out for you!