These pineapple macarons recipe tastes exactly like pineapple hard candy — sugary sweet and fruity. They’re perfect to have with tea or over dessert!

How To Make Pineapple Macarons

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Preparation:
1 hr 20 mins
Cooking:
15 mins
Total:
1 hr 35 mins
Serves:
14

Ingredients

For the shell

  • 25 oz almonds ground
  • 3 ½ oz icing sugar
  • 2 egg whites large
  • 2 oz caster sugar
  • 3 drops yellow food coloring

For the filling

  • 3 ½ oz unsalted butter
  • 4 oz icing sugar
  • 3 ½ oz fresh pineapple

Instructions

Making 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, then 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.
  • Preheat the oven to 350°F.
  • Bake for 12 minutes, then let cool on the tray for at least 10 minutes before transferring to a wire rack.

Making the filling

  • Beat the butter and icing sugar together until smooth. Taste it and if it tastes too buttery, add a couple more tablespoons of sugar to make it more sugary.
  • Cut the pineapple finely and add it to the filling, mixing until evenly combined.
  • Transfer to a piping bag.

Assembling the macarons

  • 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. Serve within 24 hours or refrigerate until ready to eat.

Nutrition Facts

Calories: 418kcal | Carbohydrates: 31g | Protein: 11g | Fat: 31g | Saturated Fat: 5g | Cholesterol: 15mg | Sodium: 8mg | Potassium: 15mg | Fiber: 5g | Sugar: 21g | Vitamin A: 181IU | Vitamin C: 3mg | Calcium: 109mg | Iron: 2mg