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donut macarons

Donut Macarons

These donut macarons are adorable donut-shaped French macaron cookies with an easy chocolate ganache in the center and a glaze icing on top.
5 from 3 votes
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Prep Time: 1 hour 30 minutes
Cook Time: 12 minutes
Total Time: 1 hour 42 minutes
Servings: 30 cookies (60 shells)

Equipment

Ingredients
 
 

Donut Macaron Shells:

  • 100 grams egg whites
  • 120 grams granulated sugar
  • 100 grams almond flour
  • 140 grams powdered sugar
  • teaspoon groud nutmeg, optional
  • ¼ teaspoon salt
  • ¼ teaspoon cream of tartar

Chocolate Ganache:

  • 3 ounces chocolate*
  • 2 tablespoons heavy cream

Glaze:

  • 1 cup powdered sugar
  • 3-4 tablespoons cream , or whole milk
  • teaspoon salt
  • 1 teaspoon cocoa powder, optional, for chocolate glaze
  • 1 drop pink food coloring, optional, for pink glaze
  • rainbow sprinkles, for topping

Instructions

  • Have several clean and dry bowls ready before you start. You will need 2-3 large bowls and 2 smaller bowls. Line two large baking sheets with silicone baking mats with macaron templates.

Donut Macaron Shells:

  • Separate the eggs while they're cold and then set the egg whites aside to come to room temperature for at least 30 minutes. Make sure you don't get any yolk in the bowl with the whites or you won't be able to whip them to stiff peaks. Sift the granulated sugar into a small bowl and set aside.
  • Sift the almond flour back and forth between two bowls. Discard any larger chunks left at the bottom of the sifter each time.
  • To the bowl of a food processor, add 100 grams sifted almond flour, 140 grams powdered sugar, ⅛ teaspoon ground nutmeg, and ¼ teaspoon salt. Process for about 30 seconds, then sift everything together into a large bowl and set aside.
  • Make the meringue: Add the egg whites to a completely clean and dry bowl or bowl of a stand mixer fitted with a whisk attachment. Begin whipping the egg whites on medium speed for about 30 seconds or until foamy. Add the cream of tartar and whip for another 30 seconds-1 minute until starting to thicken and increase in volume.
  • With the mixer running, begin adding the sifted granulated sugar, about 2 teaspoons at a time, and mix for 20 seconds after each addition. Once all of the sugar is added mix until the meringue reaches medium-stiff peaks. If you lift the mixer up out of the bowl and flip it upside down there should be a peak that sticks straight up at the tip.
  • Make the macaron batter (macaronage): In several additions, use a rubber spatula to gently fold the meringue into the dry ingredients. It will be thick and pasty at first. Keep folding by wiping the sides and bottom of the bowl with a rubber spatula.
  • Once all of the meringue is added, continue to fold gently until the batter flows in thick ribbons from your spatula without breaking. If you lift the batter up and draw a figure 8, it should disappear into the batter after about 10 seconds. If it doesn't disappear or if the batter breaks off of the spatula, keep folding and check again after every few turns.
  • Pipe the shells: Add the macaron batter to a large piping bag fitted with a small round piping tip. For better piping control, only fill the bag about halfway with batter at a time. Pipe the batter in a ring-shape onto your macaron template. Keep the hole in the center larger than you think it needs to be, since it will fill up slightly as the batter spreads.
  • Let the macaron shells dry out at room temperature until they form a skin on the surface, you should be able to gently touch the tops without batter sticking to your finger. This usually takes about 45 minutes, but can take longer in a more humid environment.
  • Bake: Arrange your oven rack to the middle position and preheat your oven to 300°F/150°C. Bake one sheet of macarons at a time, for 12-15 minutes each. Take the sheet out of the oven and let the shells cool completely before touching or trying to remove them. When removing the macarons from the mat, it's easier to peel the mat off from underneath the shells. If the shells are sticking you can place the mat in the freezer for about 10 minutes.

Make the Chocolate Ganache:

  • Add the chopped chocolate or chocolate chips and heavy cream to a medium bowl. Microwave in 30-second intervals until the ganache is smooth. If the ganache is too thick you can add more cream, if it's too thin you can add more melted chocolate.

Make the Glaze:

  • Whisk the powdered sugar, cream (or whole milk), and salt in a medium bowl.
  • To make a pink and chocolate glaze: Divide the glaze between two bowls. Add 1 teaspoon of cocoa powder to one bowl and add a drop of pink food coloring to the second bowl.

Fill and Glaze the Donut Macarons:

  • Take two donut macaron shells that are about the same size and shape. Spread or pipe the chocolate ganache onto the bottom of one shell and gently top with the second shell. Spread or pipe the glaze on top and add sprinkles before the glaze sets.

Notes

Once filled, macarons taste best after 24 hours and stay fresh in the fridge for 1 week. They can also be frozen for 2 months.
*Chocolate: You can use semi-sweet, milk, or dark chocolate to make the ganache. Bar-style chopped or chocolate chips. For 3 ounces you will need about 6 tablespoons of chocolate chips or chopped chocolate. 

Nutrition

Serving: 1cookie | Calories: 91kcal | Carbohydrates: 16g | Protein: 1g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 0.05g | Monounsaturated Fat: 0.3g | Trans Fat: 0.01g | Cholesterol: 3mg | Sodium: 40mg | Potassium: 16mg | Fiber: 0.4g | Sugar: 14g | Vitamin A: 40IU | Vitamin C: 0.04mg | Calcium: 12mg | Iron: 0.2mg