Pineapple Macarons Recipe

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Recipes.net Team Published: April 14, 2020 Modified: April 13, 2021
Pineapple Macarons Recipe

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

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

  1. Combine the ground almonds and icing sugar in a food processor, then sift into a large bowl.
  2. In a separate bowl, whisk the egg whites into soft peaks.
  3. Slowly add the caster sugar to the egg whites, beating every time you add the sugar.
  4. Add the food coloring, then whisk until firm and glossy.
  5. Slowly add the almond mixture and fold in until everything is well combined.
  6. Transfer this mixture to a piping bag, then pipe out small rounds onto a lined baking tray.
  7. Let the tray sit out until a skin forms over the rounds.
  8. Preheat the oven to 350°F.
  9. Bake for 12 minutes, then let cool on the tray for at least 10 minutes before transferring to a wire rack.

Making the filling

  1. 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.
  2. Cut the pineapple finely and add it to the filling, mixing until evenly combined.
  3. Transfer to a piping bag.

Assembling the macarons

  1. Match up the macaron shells in pairs by size.
  2. 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.

How To Make Pineapple Macarons

5 from 4 votes
Prep: 1 hr 20 mins
Chill: 30 mins
Cook: 30 mins
Total: 2 hrs 20 mins
Makes:

Ingredients

For the Shell:

  • 1 cup almond meal, ground
  • 2 cups powdered sugar
  • 3 egg whites
  • ¼ cup granulated sugar
  • 3 drops yellow food coloring

For Pineapple Jam:

  • 2 tbsp lemon juice, or lime juice
  • oz granulated sugar
  • 7 oz pineapple chunks, either canned (drained) or fresh

For Pineapple Buttercream:

  • 7 oz unsalted butter, at room temperature
  • oz powdered sugar
  • drops yellow food coloring
  • drops pineapple extract

Instructions

Shell:

  1. Combine the almond meal, powdered sugar, & salt in a food processor.

  2. Pulse in 15-second bursts until very fine, being careful to avoid pulsing too much as it will release the oils from the almond meal & make it clump.

  3. Once very fine, sift your almond mixture and set aside.

  4. In a mixing bowl attached to a hand beater, whisk the egg whites into soft peaks.

  5. Slowly add the granulated sugar to the egg whites until it forms stiff peaks.

  6. Add the food coloring, then whisk to combine.

  7. Fold the almond mixture and fold in until everything is well combined.

  8. Transfer this mixture to a piping bag fitted with a round tip or your preferred choice of piping bag tips.

  9. Pipe roughly 1½-inch wide disks inches apart from each other.

  10. Set these aside, fully exposed at room temperature, for at least an hour until their glossy shine is gone & a dry surface coats all meringues. You should be able to brush a finger on it without leaving any fingerprints.

  11. While waiting, preheat the oven to 300 degrees F.

  12. Bake for roughly 20 minutes, then let cool on the tray for at least 30 minutes before transferring to a wire rack.

Pineapple Jam:

  1. Combine all ingredients in a saucepot & bring this to a simmer over medium heat.

  2. Continue simmering until thickened & golden brown, roughly 15 minutes. Stir frequently to avoid burning.

  3. Set aside & allow to cool completely.

Pineapple Buttercream:

  1. Puree the crushed pineapple until smooth, then pour into a saucepot.

  2. Simmer the pineapple puree over medium-high heat & continue simmering until thickened and reduced by half, roughly. Stir frequently to avoid burning. Set aside & allow to cool completely.

  3. In a mixing bowl attached to a hand beater, cream together the butter and powdered sugar together until pale & light, roughly 5 to 7 minutes.

  4. Add the pineapple puree & continue creaming.

  5. Lastly, add drops of food coloring & whisk to combine. Transfer to a piping bag.

To Assemble:

  1. Pipe out roughly 1 ounce of buttercream “ring” on the lower half of your macaron.

  2. Fill up the hollow center with roughly 1 tablespoon of jam, then place the top half of the macaron & squeeze gently to stick.

  3. Repeat until you have filled up & assembled all your macarons.

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

Recipe Notes

As an alternative, you can also pipe the buttercream first then add the jam on top of it (rather than the “ring”).

Nutrition

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