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Pineapple Macarons

Delightful Pineapple Macarons for a Tropical Escape

These Pineapple Macarons are a sweet and tangy treat that transports you to a tropical paradise.
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Prep Time 1 hour
Cook Time 21 minutes
Resting Time 30 minutes
Total Time 1 hour 51 minutes
Servings: 12 macarons
Course: Desserts
Cuisine: Tropical
Calories: 120
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Macaron Shells
  • 100 g Aged Egg Whites Aged for optimal results.
  • 1/4 tsp Cream of Tartar Optional for added stability.
  • 200 g Granulated Sugar Sweetens and helps achieve stiff peaks.
  • few drops Yellow Gel Food Coloring For vibrant color.
  • 200 g Superfine Almond Flour Blanched is ideal.
  • 100 g Powdered Sugar Sweetens and contributes to smooth consistency.
For the Pineapple Curd
  • 4 Large Egg Yolks Save from separated egg whites.
  • 100 g Granulated Sugar Sweetens the curd.
  • 250 ml Pineapple Juice Fresh or canned works.
  • 30 g Cornstarch Thickens the curd.
  • 1 pinch Fine Salt Enhances flavor.
  • 60 g Unsalted Butter Adds richness.
For the Cream Cheese Buttercream
  • 60 g Unsalted Butter For frosting.
  • 120 g Cream Cheese Adds tang.
  • 1 tsp Vanilla Extract For flavor.
  • 60 ml Heavy Whipping Cream For creamy consistency.
For Decoration
  • 100 g White Chocolate Chips For decorative pineapple leaves.
  • few drops Green Food Coloring Oil-based or powdered.

Equipment

  • Stand mixer
  • piping bag
  • Heatproof bowl
  • Parchment Paper
  • Microwave-safe bowl
  • Cooking Pot

Method
 

Preparation of Macarons
  1. Whisk aged egg whites in a stand mixer until bubbly, then add cream of tartar. Gradually add granulated sugar to achieve stiff peaks, about 5-7 minutes.
  2. Sift almond flour and powdered sugar into meringue, adding yellow gel food coloring. Fold until the batter flows in thick ribbons.
  3. Pipe 1 3/4-inch rounds onto parchment-lined baking sheets. Tap to release air bubbles and let rest for 30 minutes.
  4. Preheat the oven to 320°F (160°C) and bake for 18-21 minutes until they rise and have a slight sheen.
Pineapple Curd Preparation
  1. Whisk egg yolks, granulated sugar, pineapple juice, cornstarch, and fine salt in a heatproof bowl.
  2. Place over simmering water and cook, stirring constantly, for about 8-10 minutes until thickened. Stir in unsalted butter until melted.
  3. Chill the curd in the refrigerator until ready to use.
White Chocolate Leaves
  1. Melt white chocolate chips in a microwave-safe bowl in 30-second intervals until smooth. Add green food coloring and pipe leaf shapes on parchment paper.
  2. Let the leaves cool completely until set, about 20 minutes.
Cream Cheese Buttercream
  1. Beat unsalted butter and cream cheese until smooth, about 3 minutes. Gradually add powdered sugar and a pinch of salt, mixing well.
  2. Add vanilla extract and heavy whipping cream, then beat on high for 3-5 minutes until fluffy.
Assembling Macarons
  1. Pair macaron shells by size. Pipe buttercream around the edge of one shell, fill with pineapple curd, and top with a second shell.
  2. Decorate with white chocolate leaves and refrigerate assembled macarons overnight.

Nutrition

Serving: 1macaronCalories: 120kcalCarbohydrates: 15gProtein: 2gFat: 6gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gCholesterol: 30mgSodium: 50mgPotassium: 30mgSugar: 10gVitamin A: 200IUVitamin C: 1mgCalcium: 10mgIron: 0.5mg

Notes

Accurate measurements are essential for macaron-making. It's recommended to age egg whites for 24-48 hours and avoid humidity while preparing macarons.

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