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
1 hr 20 mins
1 hr 35 mins
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
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.
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