“I don’t think of it as turning 30, it’s my 10th anniversary of my 20th birthday”. This someecards quote is pretty accurate for how I feel today.
We celebrated with friends with a little pre-birthday barbecue over the weekend and I made these cute dairy free, gluten free (sugar bomb) burger(!) macarons for dessert.
I got the idea from a Pinterest post I once stumbled upon and the outcome was excellent!
Next bbq will need a hot dog theme, I think 😉
Burger Macarons
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Burger macarons filled with dark chocolate coconut ganache, yellow fondant, strawberry and mint.
| Servings | Prep Time |
| 65macaron cookies | 50minutes |
| Cook Time |
| 17minutes |
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Burger Macarons
Burger macarons filled with dark chocolate coconut ganache, yellow fondant, strawberry and mint.
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Ingredients
- Macaron shells
- 180 grams egg whites divided
- 200 grams granulated sugar
- 50 mililiters water
- 200 grams powdered sugar
- 180 grams ground almond
- 1/6 teaspoon yellow food coloring
- 1/6 teaspoon orange food coloring
- 2 tablespoons sesame seeds
- Filling
- 150 grams dark chocolate 60 percent cacao dairy free, in cubes
- 90 mililites coconut liquid
- 170 grams yellow fondant
- 6-8 strawberries thinly sliced
- fresh mint leaves
Servings: macaron cookies
Units:
Instructions
- Preheat oven to 160ºC , prepare 2-3 baking sheets with baking paper or silicone baking sheets.
- Place half of the egg whites in mixing bowl and start mixing on medium high speed.
- Place the granulated sugar and water in a pot and put it on the stove on medium heat, once it starts boiling let boil for a minute and remove from heat.
- Slowly pour the sugar syrup to the egg white foam while continuing to mix on high speed.
- Continue whisking for about 5 minutes, until you get stiff and glossy peaks.
- Meanwhile in a separate bowl mix almonds and powdered sugar until fully incorporated, then add remaining egg whites, mix drop of yellow and orange food colouring.
- Combine the mixtures by gently folding with a spoon.
- Place in a baking bag and pipe onto baking sheet, sprinkle half of the shells with sesame seeds.
- Tap the baking sheet few times to get rid of possible air bubbles and bake in preheated oven for 15-17 minutes and leave to cool down.
- Line up in pairs for filling.
- Roll the fondant and cut into small squares in size of the macaron shells, it needs to be slightly bigger to come over from the corners.
- Slice strawberries and wash and separate mint leaves.
- Prepare the ganache by heating up the coconut liquid, then pour over the chocolate cubes and mix until the chocolate has fully melted and combined. Place in a piping bag.
- Attach the fondant square with a drop of ganache, pipe ganache on top and place a slice of strawberry and mint leave on top.
- Add a drop of ganache inside the top shell and put in place to make into a sandwich.
