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Donut macarons with focus on sprinkled glazed donut macaron.
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Donut Macarons

Donut shaped macarons with donut flavoured ganache filling.
Prep Time1 hr
Cook Time20 mins
Assembling Time20 mins
Course: Dessert
Cuisine: French
Keyword: donut macarons
Servings: 25 macarons
Calories: 110kcal

Equipment

  • Electric hand mixer or stand mixer with whisk attachment
  • Food processor or sifter
  • Sheet tray
  • Kitchen scale
  • Piping bags and 1cm piping tip
  • Template with 1 inch circles

Ingredients

  • 70 g Egg white egg whites from 2 eggs, at room temperature
  • 55 g Caster sugar
  • 90 g Almond meal
  • 100 g Powdered (icing) sugar
  • 2 drops brown gel colouring
  • 2 tsp granulated sugar optional
  • ½ tsp cinnamon optional

Donut Ganache

  • 150 g white chocolate
  • 1/2 cup cream
  • 1 cinnamon sugar donut

Decoration for glazed donuts (optional)

  • cup white chocolate / candy melts *see notes
  • 2 tsp sprinkles

Instructions

  • Measure all ingredients. Sift the almond meal and powdered sugar.
  • Place egg whites in a bowl, whisk the egg whites on a medium speed until foamy.
  • Slowly add in the caster sugar.
  • Continue to beat until the egg whites are glossy and have stiff peaks. This may take a while.
  • Add in the brown colouring and whisk until the colour is incorporated.
  • Sift the almond meal and powdered sugar into the egg white.
  • Slowly fold the dry ingredients into the meringue, until the batter flows of the spatular like lava and can form a figure 8 a few times without breaking.
  • Fill into a piping bag fitted with a round tip.
  • Using a circle template, pipe along the edge going around until you complete the circle. Don't linger while piping so that the circle is evenly piped.
    Macaron piped full circle.
  • Set aside to rest for 15-60 minutes, until a skin has formed on the macarons. Test by touching them with your finger, no batter should stick.
  • Mix the cinnamon and sugar together and sprinkle onto each of the macarons (skip this step if planning on making glazed donut macarons).
  • Heat oven to 150c/300F.
  • Place in the oven for 20 minutes. If the oven has hot spots, it is best to flip the pan every 5 minutes while baking.
  • Remove the macarons if they no longer move when pushed on their feet.
  • Set aside to cool completely.

Donut Ganache

  • Chop the white chocolate and the donut and place into the base of a food processor (or cup of a bullet blender).
  • Heat cream in a microwave safe bowl for 30 seconds at a time until bubbling. Pour hot cream over the chocolate and donut and cover. Leave to sit for 5-10 minutes.
  • Blend the cream and chocolate mixture until smooth. Place in a bowl and lightly cover with plastic wrap. Leave in the fridge for 2 hours to firm up.
  • Fill ganache into a piping bag fitted with a round tip.

Assembly and decoration

  • Match each macaron shell with another shell of a similar size and shape.
  • Pipe the ganache into the edges of each donut. (There will be some leftover ganache.)

Glazed Donut Macarons

  • Mix up a small batch of royal icing if using and colour it pink. Alternatively, melt white chocolate or candy melts in the microwave in a heatproof bowl for 30 seconds at a time until smooth. Mix in pink candy colouring if needed.
  • Use a small spoon to spread the 'glaze' onto the donuts. Sprinkle with sprinkles and leave aside to set.
  • Put macarons into an airtight container and store in the fridge for 24 hours. This will mature the macarons making giving it a better texture and flavour.

Notes

Use pink candy melts so there isn't a need for colouring the white chocolate. 
Royal icing is a great substitute for the candy melts.

Nutrition

Calories: 110kcal