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These adorable macarons may look savory, but they're one of the sweetest pastries out there!

Cheeseburger Macarons

Ingredients

  • Macarons:

  • 100 grams icing sugar

  • 100 grams ground almonds

  • 37 grams egg white

  • 100 grams caster sugar

  • 25 milliliters water

  • 37 grams egg white

  • Beige food coloring

  • Ganache:

  • 100 grams double cream

  • 100 grams dark chocolate, pellets or broken pieces

  • Raspberry Coulis:

  • 250 grams raspberries

  • 1 tablespoon icing sugar

Instructions

  1. Sieve together icing sugar and almonds. Add 1st egg white and mix to form a paste. Add 2nd egg white into the kitchen aid and start to whisk.

  2. Put caster sugar and water into a pan and heat until it reaches 118°C

  3. Once the white has reached soft peak meringue, turn speed down and slowly add the sugar syrup

  4. Turn speed back up and whisk until room temperature

  5. Add the almond mix into the meringue until all incorporated (looking for a ribbon stage texture)

  6. Add the food colouring to get a similar colour to a burger bun.

  7. Pipe circles onto a lines baking tray and leave to skin for 20 minutes.

  8. Cook for 12 - 15 minutes at a 135°C oven until they have stopped wobbling. Leave to cook completely before taking them off the parchment paper.

  9. (Ganache) Heat cream until its steaming.

  10. Pour over chocolate and mix until its all melted

  11. Keep in fridge until it sets to piping consistency, but check every 15 minutes and give it a stir so the temperature is even.

  12. White chocolate Cheese OR colour marzipan yellow, roll and cut into squares.

  13. Colour white chocolate yellow (best to use chocolate colouring but may be able to with gel)

  14. Spread out on acetate or on non-stick mat and set in fridge for 5 minutes. Just before it's set completely, mark out squares with a warm knife and put back in the fridge.

  15. (Coulis) In a pan, heat up the raspberries until they start to break down. Put into a blender with the sugar and blitz. Pour through a sieve and leave to cool

Cheeseburger Macarons
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Transcript

- My cheeseburger macarons are 100% sweet. There's nothing savory about them. They've got a chocolate patty, marzipan cheese, raspberry coulis ketchup, and topped with sesame seeds to give it that realistic edge. I'll show you how to make them. Sift some icing sugar into the bowl. In it goes. And rather than shaking it all around and getting a cloud of sugar in your face, I've got a trick, and you use a bottom of a glass and circulate the glass, and it will press all the icing sugar through the sieve. And then in the same bowl, through the sieve again, we're going to put the ground almonds. And we are sieving the almonds just to make sure there's no lumps. And into the bowl, we're going to use the first egg white and mix it through to form a thick paste. And once the paste has formed, you can just set that to the side. So now I'm going to make the sugar syrup, and for that, I put caster sugar in a pan with just enough water to cover the caster sugar. And I'm just going to use my finger to swirl it around just to make sure there's no sugar stuck at the bottom. And now I'm going to heat this up to 118 degrees Celsius, which is soft-ball stage. While the sugar syrup is heating up, I'm going to put the second egg white into the mixer, and froth the egg white up. So the sugar's come up to temperature, and the whisk is on slow, so I'm going to slowly pour in the sugar syrup into the egg white. And the hot sugar syrup is gonna cook that egg white, and I'm going to leave it on a high whisk until it's back to room temperature. And now I'm going to add the almond mixture in to the merengue. And I'm going to color it with a beige food coloring to make it look like the burger buns. I'm just gonna pour the mixture in. So here I've got a baking tray lined with baking paper, and I've stuck the paper to the tray just using a little bit of butter, keeps it flat. And all I'm going to do is pipe circles, and you want them around the size of a two pound coin. I'm also gonna pipe in alternate spaces, because the air in the oven circulates better. And just before we leave 'em to skin, I'm going to top them with sesame seeds, and the seeds make them even more burger bun-like. And now I'm just gonna leave them for 20 minutes and they're going to form a slight skin over the top before we put them in the oven. So the macarons have been cooked, cooled, and I've paired them up so each side matches each other like that. And before we build them up, I'm going to make our cheese filling using some marzipan. And I'm just going to take a bit and roll it out on a surface, and to stop the marzipan sticking to the surface, I'm just going to sprinkle some icing sugar on the bottom. And once that's rolled out thinly, I'm going to cut it into squares. Great, so our marzipan cheese is all ready, and now it's time to build up the macarons. So I've got chocolate ganache in here, which is equal measures of cream and chocolate, and pipe on the top. And now, it's time for the layer of cheese that we just made. And to top it off, I've got some raspberry coulis, which is gonna represent the ketchup, and sandwich it on. That looks pretty real to me. I'm going to repeat it for all the other macarons until they're all filled with the burgers. And there you go, my cheeseburger macarons are done. Just look how realistic they look. You wouldn't think they were sweet. You've got the chocolate patty, the marzipan, and the red raspberry ketchup and they taste absolutely delicious. Can you imagine what your friends would think when they pop that in their mouth thinking it was a burger? You've got to try it out.