Burger Macarons

Macarons are back! These aren’t just any macarons, these are burger macarons. First made in 2016, these just got a little upgrade and I love them! Here’s how they first came about way back when:

My physical therapist back in 2016 (yes, this knee journey has been never-ending) actually suggested making these. He made a comment about how macarons look like burgers and I told him I’d bring some the next time I came in.

I kept my promise and brought them into my next appointment. You guys, the loved them. To say they flipped out would be an understatement.

Honestly, sometimes the best part of baking is people’s reactions. I love making people smile and sharing what I make with them.

I’ve spent a couple of weeks thinking about how I wanted to make these. I knew I was going to do a chocolate ganache patty and coconut lettuce, but I wasn’t sure how I wanted to go about making the cheese component.

I didn’t want to use fondant or marzipan because, well, I don’t like them. And I wanted something that would complement the chocolate and coconut without introducing too many other flavours. So I settled on white chocolate dyed yellow. It looks just like delicious Tillamook cheddar, works well, and gives the macarons a little crunch as you bite into them.

You all should have seen me while I was making these. With every step I was like a giddy kid on Christmas. They turned out far better than I had ever imagined and they’re so stinkin’ cute!

I was texting a friend pictures as I was making them and the responses I got pretty much consisted of ???

I don’t think I’ve ever had as much fun making macarons as I did making these and I hope you do too ?

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Burger Macarons

April 26, 2016

Servings: 25 macarons

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By: Bryony

Ingredients

Macaron Shells:
138g almond flour
125g powdered sugar
1/2 tsp. dark cocoa powder
105g sugar
105g egg whites
Sesame seeds
Ganache Patties:
10 oz. dark chocolate, chopped
9 oz. heavy cream
2 oz. unsalted butter, cubed
Cheese:
12 oz. white chocolate
Yellow food colouring
Lettuce:
1/2 cup shredded coconut
Green food colouring
Ketchup:
Red writing icing or red royal icing

Directions

Step 1 Shells:
Step 2 To start, put the almond flour, powdered sugar, and cocoa powder in a food processor and blend thoroughly. Sift into a bowl to ensure there are no lumps.
Step 3 In the bowl of a stand mixer (make sure it’s clean and dry), beat the egg whites until foamy. Slowly add the sugar, about 2 tbsp at a time, beating on a medium speed. Once the sugar has dissolved, increase speed to medium high and beat until a thick glossy meringue forms. The mixture should form stiff peaks and you should be able to tip the bowl over your head with none of the mixture coming out.
Step 4 With a large, flat rubber spatula, gently fold 1/3 of almond flour/powdered sugar mixture into egg whites until combined. Repeat until all of the almond mixture has been added. Fold to combine until you see no streaks of almond flour in the batter. The batter should be pretty fluid, a lot of people describe as a lava-like consistency. It should run smoothly off the spatula when you pull it out. This part comes with practice. Once you know the consistency, you’ll just be able to feel when it’s ready.
Step 5 Pipe the batter into circles onto parchment or silicone lined baking sheets. Bang the tray a few times on a table to remove air bubbles, sprinkle sesame seeds over half of the shells, and allow to sit for about 30 minutes before baking. To see if they’re ready for baking, touch your finger to them. If you get batter on your finger, they need to rest longer.
Step 6 While resting, preheat your oven to 300°F with a rack placed in the lower third of the oven. Bake, one sheet at a time, for 15-18 minutes (this depends on your oven, my old one was fine at 15 minutes, this one needs 17-18). The shells should cool completely before you remove them from the parchment/silicone. For assembly, use the plan shells for the bottom of the macaron and the sesame seed shells for the top.
Step 7 Ganache Patties:
Step 8 Put chopped chocolate in a bowl.
Step 9 In a saucepan, bring the cream to a boil, then pour over chopped chocolate. Whisk to thoroughly to combine.
Step 10 Line a baking sheet with parchment paper. When chocolate/cream has cooled slightly, whisk in the butter cubes.
Step 11 Pour ganache out onto prepared baking sheet and smooth out. Place in freezer for 30 minutes, until set.
Step 12 Once firmly set, use a small cookie cutter to cut out patties roughly the same size as your macaron shells.
Step 13 Cheese:
Step 14 While ganache is setting, melt your white chocolate. Once melted, add some yellow food colouring and combine.
Step 15 Lettuce:
Step 16 Combine coconut and a little bit of green food colouring.
Step 17 Assembly:
Step 18 Pair together macaron shells of similar shape and size.
Step 19 Using an offset spatula, spread some of the white chocolate cheese over each patty and top with the lettuce. Place each assembled patty on top of the base macaron shell and drizzle ketchup over the lettuce, reaching the edges of the cheese. Top with the other half of the macaron pair.
Step 20 Store in an airtight container in the fridge.