Pineapple Macarons

Pineapple Macarons


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While this recipe may be involved, the result is amazing! These pineapple macarons have the taste of pineapple hard candy, sugary sweet and fruity, perfect to have with tea!

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Chicago, IL

Time needed

80 min preparation + 15 min cooking

Serving Size / Yield

14 servings


  • For the shell:
  • 75 grams ground almonds
  • 100 grams icing sugar
  • 3 drops yellow food coloring
  • 2 large egg whites
  • 50 grams caster sugar
  • For the filling:
  • 100 grams fresh pineapple
  • 125 grams icing sugar
  • 100 grams unsalted butter

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For the shell:
Combine the ground almonds and icing sugar in a food processor, then sift into a large bowl.
In a separate bowl, whisk the egg whites into soft peaks.
Slowly add the caster sugar to the egg whites, beating every time you add the sugar.
Add the food coloring, the whisk until firm and glossy.
Slowly add the almond mixture and fold in until everything is well combined.
Transfer this mixture to a piping bag, then pipe out small rounds onto a lined baking tray.
Let the tray sit out until a skin forms over the rounds. In this time, preheat the oven to 350F.
Bake for twelve minutes, then let cool on the tray for at least 10 minutes before transferring to a wire rack.
For the filling:
Beat the butter and icing sugar together until smooth. It should taste sugary rather than buttery, but if it tastes too buttery, add a couple more tablespoons of sugar.
Cut the pineapple finely, then add it to the filling, mixing until evenly combined. Transfer to a piping bag.
For assembly:
Match up the macaron shells in pairs by size.
Pipe out a layer of filling for each macaron then carefully squeeze the two halves together.

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