“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

Servings Prep Time 65macaron cookies 50minutes

Cook Time 17minutes

Burger Macarons 1 2 3 4 5 Votes: 0 Rating: 0 You: Rate this recipe! Burger macarons filled with dark chocolate coconut ganache, yellow fondant, strawberry and mint. Servings Prep Time 65macaron cookies 50minutes Cook Time 17minutes Servings Prep Time 65macaron cookies 50minutes Cook Time 17minutes

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:MetricUS Imperial

Instructions

1. Preheat oven to 160ºC , prepare 2-3 baking sheets with baking paper or silicone baking sheets.
2. Place half of the egg whites in mixing bowl and start mixing on medium high speed.
3. 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.
4. Slowly pour the sugar syrup to the egg white foam while continuing to mix on high speed.
5. Continue whisking for about 5 minutes, until you get stiff and glossy peaks.
6. 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.
7. Combine the mixtures by gently folding with a spoon.
8. Place in a baking bag and pipe onto baking sheet, sprinkle half of the shells with sesame seeds.
9. 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.
10. Line up in pairs for filling.
11. 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.
12. Slice strawberries and wash and separate mint leaves.
13. 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.
14. Attach the fondant square with a drop of ganache, pipe ganache on top and place a slice of strawberry and mint leave on top.
15. Add a drop of ganache inside the top shell and put in place to make into a sandwich.