The new grown up version of classic sour water melon candies are these sour watermelon macarons, featuring a sour sugar shell and a sweet watermelon flavored filling. Get ready to pucker with these highly addicting macarons!
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Why You'll Love This Recipe
- These macarons taste just like a sour watermelon candy!
- They are fun to make and share with friends and family.
Ingredient Notes
- Almond meal- this recipe calls for blanched almond meal, a pale yellow flour. My personal favorite is Kirkland from Costco or Bob's Red Mill.
- Citric Acid- a common acid found in citrus fruits which you can get citric acid in some stores or online through Amazon.
- Watermelon Koolaid- most stores sell single packet Koolaid flavors for $1 usually.
Recipe Instructions
Note: Full ingredient measurements and instructions can be found in the recipe card at the bottom of this page.
Step 1: Sift the almond meal and powdered sugar into a large bowl and set it aside.
Step 2: Whip the egg whites in a 4 qt stand mixing bowl with the whisk attachment until stiff peaks. Add in a drop of pink gel food coloring, then add the dry ingredients into the meringue in batches with a rubber spatula.
Step 3: Pipe the shells onto a silpat baking mat and let them rest until a skin forms. Bake the shells for 13-14 minutes and then allow them cool completely on a wire rack.
Step 4: Make the watermelon buttercream by mixing the soft butter in a stand mixing bowl with the paddle until smooth. Add the powdered sugar in batches, mixing well after each addition. Then whip the buttercream on high until very light and fluffy.
Step 5: Add the Koolaid to the buttercream and mix well to combine. Set aside.
Step 6: Mix the sour sugar mixture by combining the sugar and citric acid.
Step 7: Brush the tops of the macaron shells with just a touch of water, then dip them into the citric sugar.
Step 8: Fill the shells with a dollop of the Koolaid buttercream and sandwich it with the other half of the shell.
Citric Acid
Citric acid is a food safe compound derived from lemon juice or other citrus fruits. If you look on the back of any sour candy package, you'll find citric acid somewhere on the list!
Citric acid is completely safe to consume, as long as the packaging says food grade.
Important Tools
- Rubber spatula- a rubber spatula is non negotiable when making macarons as it is the only tool gentle enough to fold the batter.
- Reusable piping bags- piping bags are not only a super smart investment when you love to bake, but they also make piping so easy. They also last forever because they're reusable!
- Stand mixer- another non negotiable tool as the meringue needs to whip for 10-15 minutes some times which is difficult to do by hand.
- Kitchen scale- you absolutely should be using a scale when making macarons, even the slightest change in weight of an ingredient could make or break your macarons.
Common Macaron Mistakes
Here are some common mistakes that can ultimately affect the outcome of your macarons:
- Making macarons when it's raining
- The most important part of the macarons is the meringue. The one thing a meringue does not like is excess moisture! Baking macarons on a humid day will result in wet shells that don't form a skin or bake right.
- Doing dishes or running the dishwasher while making the batter
- Again, this one support the fact that macarons and meringue do not like excess moisture! If you are running the hot water in the sink or having steam come out of your dishwasher, it could ultimately affect your batter.
- Not shaking your food coloring before using it
- When food coloring sits for a bit, it begins to separate with the water coming to the top of the bottle and the coloring sinking to the bottom. It's very similar to nail polish, you should always shake your bottle to re-emulsify the contents before using it!
FAQ and Expert Tips
How long do these macarons last?
The macarons will last 3-4 days in the fridge if kept in a sealed container.
Can you freeze the sour watermelon macarons?
Yes, keep them in sealed container in the freezer for up to 1 month.
Where can I buy citric acid?
See ingredient notes above.
Expert Tips
- Set everything up before you start- pre-measure your ingredients, set up all the tools you will need, and have everything ready to go before you even start baking. This will prevent common mistakes like missing ingredients or letting the batter sit too long!
More Macaron Recipes You Will Love
- Cookies and Cream Macarons
- Samoa Cookie Macarons
- Banana Cream Pie Macarons
- Malted Dark Chocolate Macarons
If you make this recipe, let me know how it went in the comments below, I'd love to hear from you! You can also tag me on Instagram or Facebook so I can check it out!
Recipe 📖
Sour Watermelon Macarons
The new grown up version of classic sour water melon candies are these sour watermelon macarons, featuring a sour sugar shell and a sweet watermelon flavored filling. Get ready to pucker with these highly addicting macarons!
Equipment
- 4 qt stand mixing bowl with whisk and paddle attachment
- large bowl
- rubber spatula
- small round piping tip
- silpat mat
- baking tray
- pastry brush
Need Metric Measurements?Use the button options below to toggle between US cups and Metric grams!
Ingredients
- 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
- 1 drop super red gel food coloring, Americolor
Sour Sugar Mixture
- ⅛ cup citric acid
- ⅛ cup sugar
- small bowl of water
Watermelon Buttercream
- 12 tablespoon soft butter
- 1 ½ cups powdered sugar
- 1 packet watermelon koolaid, about 1 ½ tsp
Instructions
- 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.124 grams powdered sugar, 140 grams almond meal
- 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.107 grams egg whites, room temperature, ¼ teaspoon 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 stop the mixer and add the drop of red food coloring. Continue mixing on medium high for 1-2 minutes more, or until stiff peaks form.110 grams sugar, 1 drop super red gel food coloring, Americolor
- 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. Then 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 Watermelon Buttercream
- In a stand mixing bowl, add the 12 tablespoon of soft butter and mix with the paddle on medium (speed 3-4) for 1-2 minutes or until the butter is smooth and lump free.12 tablespoon soft butter
- Stop the mixer and add the powdered sugar ½ cup at a time, mixing on low (speed 1-2) until each addition is combined before adding more. Continue adding the sugar until it is all combined.1 ½ cups powdered sugar
- Turn the mixer speed up to medium high (speed 5-6) and beat the buttercream for 2-3 minutes or until its very light and fluffy.
- Stop the mixer and add the watermelon koolaid powder. Mix on low until combined for 1-2 minutes more or until its completely combined into the buttercream.1 packet watermelon koolaid, about 1 ½ tsp
Assembling the Macarons
- In a small bowl, combine the citric acid and sugar and mix to combine. Set aside⅛ cup citric acid, ⅛ cup sugar
- Match up the macaron shells in pairs and lay they out onto your surface. Face one shell of each pair up so that the bottom is facing up, but keep the other shell with the top facing up.
- Using a pastry brush, dip it in a small bowl of water just to barely get the brush damp. Lightly brush the top of one shell in each pair and then dip it into the sour sugar mixture. Gently press it into the sugar so that it sticks to the top. Continue until every pair of macarons has one shell that is dipped into the sour sugar mixture.
- Fill a piping bag fitted with a small round tip with the watermelon buttercream. Pipe a dollop of buttercream onto each shell that is bottom facing up. Once all the shells have buttercream, take the top of the shell and place it on the buttercream to sandwich it together.
- Place the finished macarons in an airtight container and place them in the fridge overnight for the best taste and texture. Enjoy the next day! The macarons will stay fresh for 3-4 days if kept in the fridge and only taken out when ready to be enjoyed.
Notes
If you make this recipe, let me know how it went in the comments below, I'd love to hear from you! You can also tag me on Instagram or Facebook so I can check it out!
Step by step process photos are provided above, in the body of this post.
Ingredient Notes
- Almond meal- this recipe calls for blanched almond meal, a pale yellow flour. My personal favorite is Kirkland from Costco or Bob's Red Mill.
- Citric Acid- a common acid found in citrus fruits which you can get citric acid in some stores or online through Amazon.
- Watermelon Koolaid- most stores sell single packet Koolaid flavors for $1 usually.
- Set everything up before you start- pre-measure your ingredients, set up all the tools you will need, and have everything ready to go before you even start baking. This will prevent common mistakes like missing ingredients or letting the batter sit too long!
- Making macarons when it's raining
- The most important part of the macarons is the meringue. The one thing a meringue does not like is excess moisture! Baking macarons on a humid day will result in wet shells that don't form a skin or bake right.
- Doing dishes or running the dishwasher while making the batter
- Again, this one support the fact that macarons and meringue do not like excess moisture! If you are running the hot water in the sink or having steam come out of your dishwasher, it could ultimately affect your batter.
- Not shaking your food coloring before using it
- When food coloring sits for a bit, it begins to separate with the water coming to the top of the bottle and the coloring sinking to the bottom. It's very similar to nail polish, you should always shake your bottle to re-emulsify the contents before using it!
Serving: 1macaron | Calories: 88kcal | Carbohydrates: 13.2g | Protein: 2.1g | Fat: 3.5g | Saturated Fat: 0.3g | Sodium: 6mg | Fiber: 0.9g | Sugar: 11.9g
The calorie information provided for the recipe is an estimate. The accuracy of the calories listed is not guaranteed.
adri says
hi! i'm about to make these macarons for a friend, will the macarons tops not melt in contact with water? for the citric acid bit i mean
Cambrea Gordon says
They won't! Just make sure you're not soaking them with water. They only need a very light brushing!
Caro says
Tried the recipe for the macarons and i love it. Thanks you so much for sharing 👏🏼
Cam says
Picture eating a sour watermelon candy- these macarons taste just like it!