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image of burger macarons stacked up in a pile
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5 from 25 ratings

Burger Macarons

These burger macarons look just like your favorite meal and are filled with decadent milk chocolate ganache.
Prep Time1 hour
Cook Time20 minutes
Additional Time30 minutes
Total Time1 hour 50 minutes
Course: Macarons
Cuisine: French
Servings: 30 macarons
Calories: 82kcal
Author: Chelsey White

Ingredients

Burger Macarons Shells

Milk Chocolate Ganache

  • 1/2 cup heavy whipping cream, room temperature 120g
  • 1 cup good-quality milk chocolate chips 175g
  • 1 Tbsp light corn syrup 20g
  • 1 Tbsp unsalted butter, room temperature 15g
  • 1/4 tsp fine salt 2g

Equipment

Instructions

Burger Macaron Shells

  • Line two large baking sheets with parchment paper or silicone mats. If you don't have that many, line as many as you have and pipe and bake the macarons in stages. Set aside.
  • Pour 110g of aged egg whites into the bowl of a stand mixer with a whisk and mix on medium speed until the surface of the egg whites is covered in small bubbles. Add 1/4 tsp cream of tartar and continue to mix until it reaches the soft peak stage and leaves visible tracks.
  • Gradually mix 110g of granulated sugar into the egg whites over a few minutes while mixing on a medium-low speed. Increase the mixing speed to a medium-high speed. Keep mixing until stiff, glossy peaks form.
  • Sift 140g of superfine almond flour and 125g of powdered sugar into the meringue. Use a rubber spatula to break up any big clumps and press them through the sieve.
  • 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. Don't forget to scrape off the inside of the spatula intermittently. Sometimes meringue can get stuck there and not get mixed in properly.
  • 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.
  • Pour each batter into a small piping bag fitted with a small round piping tip like a Wilton 10. If you don't have that size of piping tip, cut a 3/4 cm opening at the base of each bag. 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. I piped 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.
  • 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.
  • Bake one tray of macarons at a time on the middle rack of your oven for 18-20 minutes and rotate the pan halfway through to help the macarons bake evenly.
  • Remove the macaron shells from the oven and let them cool fully on the pan (about 15 minutes). If they're properly baked, they should peel off the mat cleanly and have a shiny bottom.

Milk Chocolate Ganache

  • Make the chocolate ganache as the macarons bake and cool because it needs time to cool and thicken before we use it to fill the macarons.
  • Heat 1/2 cup (120ml) of heavy cream in a heatproof bowl in the microwave for 45 seconds, until it's just beginning to bubble.
  • Gently pour 1 cup (175g) of milk chocolate chips into the heavy cream. Make sure the chips are fully covered with cream. Let the mixture sit for 1 minute. If you want to use dark chocolate to make the ganache, use 2/3 cup or 120 grams of dark chocolate.
  • Stir slowly until the cream and chocolate combine and the mixture is smooth. If any bits of chocolate aren't fully melted, heat the mixture again for 15 seconds and stir until smooth.
  • Mix in 1 Tbsp of corn syrup (20g), 1 Tbsp (15g) of unsalted butter, and 1/4 tsp fine salt until combined.
  • 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. If you need to make this in advance, it can be covered and stored in the fridge for up to a month.

Assembling These Burger 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 finished macarons in an airtight container and chill in the fridge overnight, then enjoy!

Video

Notes

Recipe Yield

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

  • Measure your ingredients in grams with a kitchen scale! You really need to be precise with this recipe. Your macarons will turn out best if the ingredients are weighed.
  • Separate your own eggs and age them if possible! Do not use egg whites from a carton.
  • Carefully read through the directions before making these macarons. There are quite a few steps and it's good to know your game plan before you start!
  • Use this template to make sure your burgers end up being the same size!
  • Rest the macarons for 30 minutes before they're baked to allow them to develop a skin.
  • Let your filled macarons mature in the fridge overnight! This softens them (in a good way) and allows the flavors to develop.
  • If your macarons don't turn out, please check out my macaron troubleshooting guide for help!

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 or 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.

Nutrition

Serving: 1 | Calories: 82kcal | Carbohydrates: 10g | Protein: 1g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Cholesterol: 7mg | Sodium: 28mg | Sugar: 10g