Peeps Macarons

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These textured Peeps Macarons are filled with Homemade Marshmallow Fluff and will be a great addition to an Easter Basket.

Prep Time45

Cook Time30

Total Time1 15

Course: Dessert

Cuisine: French

Diet: Gluten Free

Servings: macarons

Calories: 148kcal

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 275^oF (134^oC) -300^o F (150^oC) 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.

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 240^oF (115^oC).
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 240^oF (115^oC), 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.

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.

Use the template to pipe macaron shells.

Use homemade marshmallow fluff right away or refrigerate.