I'm just a huge sucker for anything filled with marshmallow, so these marshmallow macarons were a no freaking brainer!!
The best part of loving baking so much and coming from a pastry background is being able to make almost anything you can think of from scratch. Marshmallow filing included! Although you can totally cheat (because I totally did for these) and buy some store bough marshmallow fluff and it works just as well and tastes the same. Buying the fluff saves you some time means less time in the kitchen and more time eating!!!
The shells of the marshmallow macarons are brushed very lightly with some water and then dipped in granulated sugar for a nice crunchy texture. With the sugar coating and marshmallow filling, they are very reminiscent of Easter peep marshmallows!
These marshmallow macarons are definitely one of my favorites. I just don't think you can go wrong with anything that involves some soft and gooey marshmallow!!!
Tools Needed for the Macaron Shells
In order to have success making macarons, you will need a few essential kitchen tools. Most of these you definitely already may have so no worries, if you've never made them before, you don't need anything fancy!!
- Digital kitchen scale- I got mine on amazon for $12 I think and its the most basic scale. Ive had it for almost 6 years now and it does the job!
- Rubber spatula- you want this instead of a wooden or metal spatula or spoon so that you can scrape the batter around consistently!
- Stand mixer- you can certainly use a hand mixer if you have one, although I find it hard to add the sugar and mix the whites at the same time. A stand mixer is best!
- Baking sheet tray- for this macaron recipe, you will need at least 2 trays. You don't want to overcrowd the shells so they touch each other.
- Silpat mat- I HIGHLY recommend using a silpat mat to line your baking tray with. However, parchment paper works just fine and I have used it in the past when I didn't have silpat!
- Piping bag- you can buy disposable ones on amazon or any cake store. Even better, invest in a reusable one from Wilton for maybe $10 and save some money and less waste! If you have neither, a good old plastic baggie can work great if you cut the corner of it off.
- Small round tip- I use a #8-10 tip when piping. It gives you more control over the batter coming out of the bag when you're piping.
How to Make the Macaron Shells
Sift together the dry ingredients
- In a medium bowl, measure out the almond meal and powdered sugar together. Mix well with a spoon to combine the two.
- Then sift them into a separate bowl and set aside.
Wipe down the mixing bowl
- You want to make sure there are no traces of fat on your mixing bowl that could interfere with the egg whites. Get a paper towel and wet a small portion of it with white vinegar.
- Rub it all over the inside of your mixing bowl as well as the whisk attachment, then add your egg whites to the bowl.
Whip the egg whites
- Attach the whisk to the stand mixer and start whipping the egg whites on medium speed for 2-3 minutes.
- When the whites get foamy, sprinkle in the cream of tartar and keep beating.
- Begin to sprinkle the sugar into the whites while they're mixing, just a tablespoon at a time.
- When all of the sugar has been added, turn the mixer speed up to medium high and whip for 6-7 minutes or until the whites reach stiff peaks.
- Add 2 drops of yellow gel food coloring and mix to combine.
Fold in the dry ingredients
- Take a rubber spatula and transfer the stiff egg white meringue to a large bowl. Add ⅓ of the dry mixture to the bowl.
- Working with gentle strokes, fold the dry ingredients into the meringue. When there are no more dry pockets, add the next ⅓ of the dry mixture. Continue to fold until all of the dry ingredients are incorporated into the egg whites.
Mixing the batter (macaronage)
- Take your spatula and continuously scrape the batter against the sides of the bowl. Do this until the batter starts to look shiny and is starting to get thinner.
- Pick up some of the batter and let it fall off of the spatula. The batter should flow in slow ribbons and you should be able to make a figure 8 out of the batter without it breaking. Stop folding the batter.
- Prepare a piping bag with a small round tip. Preferably smaller than larger, so the batter doesn't spill out of it while your piping.
Piping the macaron shells
- Turn a baking tray upside down and line it with a silpat or if you don't have a silpat mat, parchment paper works as well.
- You want to hold your bag full of the batter directly over your tray when piping. If you come at an angle, the batter will bake lopsided in the oven.
- Pipe your desired round size onto the lined tray.
- Pick up the tray and rap it firmly on the counter on all sides a few times to release any air bubbles that might still be in the batter.
- Sprinkle the shells with the confetti nonpareil sprinkles and let them sit out to form a skin, about 30-40 minutes.
Baking the macaron shells
- Bake the shells at 300 for 13-14 minutes. Check the shells at 13 minutes and touch the top of the shell. It shouldn't budge from the feet. If it does, give it one MAYBE 2 more minutes.
- Allow to cool completely on a wire rack before removing from the tray.
Giving the Marshmallow Macaron Shells a Sugar Coating
- In a small bowl, add a bit of granulated sugar and set aside. Also get a small bowl with some water and a pastry brush.
- Dip the brush into the water just to get it damp, then brush it on top of the macaron to wet the top of the shells.
- Press the shell into the sugar so it sticks to the water.
- Allow to dry and then fill with the marshmallow fluff.
- Let the marshmallow macarons mature in the fridge over night for best texture!
Frequently Asked Questions
Making macarons can be intimidating if it's your first time! If you have questions or need extra help navigating the world of making macarons, please check out my How to Make French Macarons Guide!
- Can these marshmallow macarons be kept at room temperature?
- I highly recommend keeping the macarons in the fridge until you're ready to eat them. The marshmallow settles once its piped into the shell, and when it's out at room temperature for too long the filling starts to ooze out a bit.
- Do I have to color them yellow?
- NOPE! Go nuts and color the shells any color your heart desires! Just make sure you only add a few drops at at time to the egg whites while they're whipping. Too much liquid can alter the ratio of your macaron batter!
- 124 grams powdered sugar about 1 ¼ cup
- 140 grams almond meal about 1 ⅔ cup
- 110 grams sugar about ½ cup
- 107 grams egg whites, room temperature about 3 large eggs
- ¼ teaspoon cream of tartar
- 3 drops yellow gel food coloring, americolor
- 1 cup marshmallow fluff
- ½ cup butter, soft
- 1 cup powdered sugar
- ½ tablespoon milk
- ½ teaspoon vanilla extract
- granulated sugar, for the top
- In a medium bowl, scale the 140g almond meal and 124g powdered sugar. Sift both of them into a larger bowl and discard any large pieces. Set aside.
- In a stand mixing bowl, add the 107g room temperature egg whites and begin whisking on medium speed (speed 3-4) for 1-2 minutes. When the whites get foamy, add the cream of tartar.
- Very slowly, begin adding the 110g sugar by the spoonful, sprinkling it into the whites as they whip. When all of the sugar is added increase the speed to medium high (speed 5-6). Whip for about 5-6 minutes, then add the yellow food coloring. Continue mixing on medium high for 1-2 minutes more, or until stiff peaks form.
- Add the whipped egg whites to a large bowl.
- Add ⅓ of the almond meal/sugar mixture to the whites. Fold very gently with a spatula until combined. The add the next ⅓ and fold to combine. Continue until all of the dry ingredients are incorporated.
- Using your rubber spatula, scrape the batter against the side of the bowl. Every few scrapes, pick up the batter and let it fall into the bowl. The batter should flow slowly in ribbons. Try to make a figure 8 with the batter. If it falls without breaking, its ready!
- Line an upside down pan with parchment paper or silicone baking mat and fill a piping bag and round tip with the batter. Pipe directly over the top of the parchment. When the pan is full, rap and drop the pan on the counter to release any air bubbles. You can use a tooth pick to pop any bubbles that come to the surface.
- Preheat your oven to 300. (If your oven in on the hotter side, lower temperature might be better ie: 275-285)
- Allow the macarons to sit out to dry and form a skin. This can take anywhere from 30 minutes to an hour depending on the level of humidity in your house. They are ready to bake when the shell can be touched without it sticking to your finger or leaving an impression.
- Bake each tray for about 13-14 minutes. The macarons are done baking when you gently touch the top of the shell, it should just barely budge from the foot. Allow to cool completely before filling!
Making the Marshmallow Filling
- In a small bowl, add some granulated sugar and set aside. In another small bowl, add some water and grab a pastry brush.
- Dip the brush into the water just to get it a little damp and then brush the top of each macaron shell.
- Take each shell and dip it into the granulated sugar to coat it. Continue until all of the macaron shells are coated in sugar.
- In a stand mixing bowl, add the butter and marshmallow fluff, and mix with the paddle attachment on medium (speed 3-4) for 2-3 minutes or until they're well combined.
- Stop the mixer and add the powdered sugar. Mix on stir/low for 1 minute until the sugar is combined. Then add the milk and vanilla. Mix on stir/low again to combine. Then increase the speed to medium high (speed 5-6) and whip until very light and fluffy, about 1-2 minutes more.
- Fill a piping bag with some of the marshmallow fluff and pipe a dollop onto one of the shells. Place a second one on top. Let the macarons mature in the fridge overnight to soften the shell for the best results!
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