“Burger” Macarons


Macarons are back!

I can’t take any credit for the idea behind these macarons. The last batch I made were the mini egg macarons I made for Easter. I had some left over and brought them to my physical therapy appointment the following week to share with the people who work at the PT clinic I go to.

They loved them!


When I went in to my next appointment my physical therapist was working on my knee, we were talking about baking and macarons, and he suggested I make macarons that look like little burgers.

And these beauties were born!

I brought some into my appointment this morning and they were all so excited about them! Seriously you guys, the best part of baking is making other people smile.


I’ve been thinking about how to make these for the last couple of weeks. I knew I was going to do a chocolate ganache “patty” and coconut “lettuce” but I wasn’t sure how I wanted to go about making the cheese component.


I didn’t want to use fondant or marzipan because, well, I don’t like them. And I wanted something that would complement the chocolate and coconut without introducing too many other flavours. So I settled on white chocolate dyed yellow. It looks just like delicious Tillamook cheddar, works well, and gives the macarons a little crunch as you bite into them.


You all should have seen me while I was making these. With every step I was like a giddy kid on Christmas. They turned out far better than I had ever imagined and they’re so stinkin’ cute!


I was texting a friend pictures as I was making them and the responses I got pretty much consisted of 😍😍😍

I don’t think I’ve ever had as much fun making macarons as I did making these and I hope you do too 😁


“Burger” Macarons

Yield: about 40 macarons


    For the shells:
  • 200g almond flour
  • 200g powdered sugar
  • 1 tbsp. cocoa powder
  • 200g sugar
  • 2 1/2 fl. oz. water
  • 2 x 80g egg whites
  • Sesame seeds
    For the ganache "patties":
  • 10 oz. dark chocolate, chopped
  • 9 oz. heavy cream
  • 2 oz. unsalted butter, cubed
    For the "cheese":
  • 12 oz. white chocolate
  • Yellow food colouring
    For the "lettuce":
  • 1/2 cup shredded coconut
  • Green food colouring
    For the "ketchup":
  • Red writing icing or red royal icing


  1. Put almond flour, powdered sugar and cocoa powder in a food processor and process until fine. Sift into a bowl and set aside.
  2. In a saucepan, bring sugar and water to a boil (do not stir). Make sure mixture doesn't go above 240°F.
  3. In a mixer, gently beat 80g egg whites to soft peaks. When sugar mixture reaches 220°F, increase beater speed. When syrup reaches 240°F remove from heat and pour in a thin stream into beaten egg whites. Beat for a further 10 minutes to cool down the meringue.
  4. While the meringue is beating, combine the sifted ingredients and the remaining 80g egg whites to form an almond paste.
  5. With a flexible spatula, incorporate 1/3 of the meringue into the almond paste to loosen it up. Then add remaining meringue, carefully working the batter.
  6. Fit a piping bag with a large, round tip and fill with batter. Pipe onto silicone or parchment-lined baking sheets. Lightly tap the bottoms on your countertop, sprinkle with sesame seeds and let rest for at least 30 minutes.
  7. Preheat oven to 300°F. Bake for 14 minutes.
    Ganache "patties":
  1. Put chopped chocolate in a bowl.
  2. In a saucepan, bring the cream to a boil, then pour over chopped chocolate. Whisk to thoroughly to combine.
  3. Line a baking sheet with parchment paper. When chocolate/cream has cooled slightly, whisk in the butter cubes.
  4. Pour ganache out onto prepared baking sheet and smooth out. Place in freezer for 30 minutes, until set.
  5. Once firmly set, use a small cookie cutter to cut out patties roughly the same size as your macaron shells.
  1. While ganache is setting, melt your white chocolate. Once melted, add some yellow food colouring and combine. Pour out onto a sheet of parchment paper and spread until thin.
  2. Let it set, then cut into squares slightly larger than each of your shells, so the corners stick out of your macarons.
  1. Combine coconut and a little bit of green food colouring.
  2. To assemble the macarons:
  3. Pair together macaron shells of similar shape and size.
  4. On one half of each pair, place a "patty" on one half of each pair and top with a slice of "cheese". Squeeze a little of the red icing on top of the cheese so the "lettuce" will stick, then sprinkle the "lettuce" on. Drizzle "ketchup" over the "lettuce", reaching the edges of the "cheese". Top with the other half of the macaron pair.
  5. Store in an airtight container in the fridge.


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