Cheeseburger Macarons

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


  • 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


  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