These adorable burger macarons look just like your favorite meal and are filled with decadent milk chocolate ganache.

Making These Burger Macarons with the French Method

There are a few different ways to make macarons. French macarons are considered the easiest to make while the Italian and Swiss methods use a few more steps but are more structurally sound.

French macarons also require less equipment. While I love Italian macarons, I like to keep things simple and use the French method for this recipe.

Equipment You’ll Need to Make These Burger Macarons

I’ve made quite a few batches of macarons, and they definitely turn out best when the ingredients are weighed, and the macarons are baked on a silpat mat.

These are the tools I like to use when I make these macarons:

• Kitchen scale
• Stand Mixer or Electric Mixer
• 6 Small (12″) piping bags (for the batter and frosting)
• 6 Small round piping tips like a Wilton 10 (for the batter and frosting)
• Large, flat baking sheets
• Silpat Mats (or parchment paper)
• Brown, yellow, red, and green gel food coloring
• White nonpareil sprinkles

How to Make These Burger Macarons: Step-by-Step Process

While the recipe below is quite detailed, I find visual cues to be super helpful! Below are some photos and a video of the process to help guide you through this recipe.

Step #1: Make the French Meringue

The first step is to make the French meringue. Whisk the room-temperature egg whites on a medium-low speed until the surface is covered in small bubbles.

Add in a pinch of cream of tartar and continue to mix until the whisk begins to leave tracks.

Gradually add the granulated sugar over a few minutes white mixing on a medium-low speed. Then increase the mixing speed to a medium high speed.

Mix until stiff peaks form like in the photo below. Keep a close eye on your mixer to avoid over-mixing the meringue.  It should be smooth and glossy, not lumpy.

Step #2: Sift and Fold the Dry Ingredients into the Meringue

Sift the superfine almond flour and powdered sugar into the meringue.

Then fold the ingredients together with a rubber spatula.

Use a circular motion that sweeps around the edge of the bowl and then pulls through the bottom of the bowl to make sure everything is getting mixed together.

As soon as the dry ingredients seem mostly incorporated, stop mixing.

Scoop the following amounts of batter into a bowl one at a time and use gel food coloring to color the batter to make yellow (75g), tan (150g), red (75g), green (75g), and brown batter (75g).

Fold the batter less than you normally would mix macaron batter. You want the thick ribbon of batter to break as it runs off the spatula when it’s lifted. It’s important not to overmix the batter so that the burgers will keep their shape.

Step #3: Pipe the Burger Shaped Macaron Shells

Pour each batter into a small piping bag fitted with a small round piping tip like a Wilton 10 and seal the top with a rubber band or clip.

If you don’t have that size of piping tip, cut a 3/4 cm opening at the base of each bag. Pipe the burger macarons in stages to give them more definition.

Print out 2 copies of this template and place it under the silicone mat or parchment paper on your pans.

Pipe the burger macarons in stages to give them more definition. Use the batter to pipe the burger patty, followed by the cheese, tomato, lettuce, and then the bun.

I waited about 10-15 minutes between each component to let the batter form a bit of a skin to help it keep its shape.

Once you’ve piped the top bun, carefully top it with white nonpareil sprinkles to look like sesame seeds.

Remove the template from the pan before baking the macarons.

Step #4: Rest the Burger Macaron Shells

Let the macarons rest for another 15 minutes once you’re done piping them, or until they have fully developed a skin.

The macarons should look matte once the skin has formed. While the macarons rest, preheat the oven to 315 F / 158 C.

Step #5: Bake the Macaron Shells

Bake one tray of macarons at a time and place the tray in the middle rack of your oven.

Rotate the pan halfway through to help them bake evenly.

Let the macarons cool fully on the pan. If they’re properly baked, they should peel off the mat cleanly.

Step #6: Make the Filling for These Burger Macarons

While the macaron shells bake and cool, make the chocolate ganache.

Cover the ganache with plastic wrap to prevent it from forming a skin, then place the ganache in the fridge to thicken for at least an hour, or overnight.

If you need to make this in advance, it can be covered and stored in the fridge for up to a month.

Step #7: Assemble the Macarons

Once the shells have cooled, pair up the macaron shells.

Scoop the chilled ganache into a small piping bag fit with a round piping tip and pipe dollops of chocolate ganache onto the bottom macaron shell.

Gently press a second shell on top of the filling to create a sandwich. If the ganache is too firm to pipe straight out of the fridge, let it sit at room temperature for 10 minutes, then try using it.

Place the macarons in an airtight container and store them in the fridge to let them mature overnight.

Letting the filled macarons rest overnight softens them (in a good way) and allows the flavor to develop.

Troubleshooting These Burger Macarons

While I’d love to think everyone’s first batch of these macarons will turn out perfectly, my own experience has taught me that’s not how things usually go.

Macarons are incredibly temperamental, and it might take a few tries to get them just right. If you run into any issues, check out my macaron troubleshooting guide!

How Many Macarons Does This Recipe Make?

This recipe makes about 60 burger macaron shells using this template, which can be used to make 30 burger macarons. You can double or halve this recipe as needed.

The yield and bake time will vary based on the size of the macarons you pipe.

Tips for Making the Best Burger Macarons

• Wipe your mixing bowl and mats and whisk with lemon juice or vinegar to remove any traces of grease before making the meringue. It will help your egg whites whip up better!
• Separate your own eggs and age them if possible. Do not use egg whites from a carton.
• Measure your ingredients in grams with a kitchen scale. You really need to be precise with this recipe.
• Use this template to make sure your burgers end up being the same size.
• Let your baked and filled macarons mature! This softens them (in a good way) and allows the flavors to develop.
• If your macarons don’t turn out, check out my macaron troubleshooting guide!

Making These Burger Macarons in Advance & Storage Tips

These macarons need to mature for a few hours or overnight in the fridge in an airtight container before being eaten. This gives them time to develop the best texture and flavor.

Filled macarons can be stored in the fridge for up to 2 weeks in an airtight container.

You can freeze filled macarons for up to a month in an airtight container.

You can also freeze unfilled macaron shells for up to a month in an airtight container.

The ganache can be made ahead of time too or save any leftovers! It can be stored in an airtight container in the fridge for up to a month, or in the freezer for up to 3 months.

Let Me Know What You Think!

If you try this recipe for burger macarons, I’d love to hear what you think! Please leave a rating and comment below.

And don’t forget to tag me @chelsweets and use #chelsweets on social media so that I can see your amazing creations!

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