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Hamburger Macarons

What’s not to love about these adorable little hamburger macarons? Whenever I see these, I think #1 Hamburger emoji, fun and #2 chocolate fudge. Because that’s what the hamburger patty is made of! Hamburger inspired French macaron cookies with fondant decorations and chocolate ganache hamburger patty.

Close up of Hamburger Macarons

Nicks favourite thing…

What I love most about these cute little hamburger macarons is how easy and effective it is to achieve them! The ingredients for the inside are simple. You make your own chocolate ganache for the hamburger patty and then use colored fondant for the rest of the decorations.

Two Hamburger Macarons with a bite taken out of one

What does it taste like?

These French macarons are French vanilla flavored cookies that are mostly made of almonds. The decorations in the center are mostly made of fondant and the hamburger patty is made of chocolate ganache.

What are the ingredients I need?

Almond flour – also known as almond meal. I wouldn’t recommend making your own. Store bought is best!

Powdered sugar – also known as icing sugar.

Egg whites – make sure you don’t get any egg yolks in the whites when separating them.

Granulated sugar – caster sugar will also work.

Water – this is measured using grams too because you need to be really specific when measuring macaron ingredients.

Vanilla ExtractAlways use good quality vanilla extract when baking, it makes a huge difference. I have a great recipe here for it if you’d like to try your own!

Cocoa powder – I used unsweetened.

Passionfruit flavoring – I used the ‘Roberts’ brand flavoring.

Food gel – I used ‘Chefmaster’ brand food gel.

Sesame seeds – these are used on top of the macarons to make these look like little hamburger buns.

Dark chocolate – I used the Nestle dark chocolate melts.

Heavy cream – this is the type of cream used for whipping.

White marshmallows – these are used to create the fondant.

My Top Tips!

  • Make sure you have all the ingredients ready before making the macarons as everything can happen quickly.
  • Make the fondant the day before if you wish.
  • These macarons are even better the next day!
  • I would recommend using a pair of scales when measuring the ingredients.
  • I would recommend using a candy thermometer when making the syrup to get the exact right temperature.

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I hope you guys enjoyed this simple but delicious recipe with me. Please comment in the comments section below, or feel free to share with your family and friends on social media.

I’ll see you all on the following recipe. Happy baking!

N x

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Close up of Hamburger Macarons

Hamburger Macarons

Serves 15

5 from 3 votes
Prep Time: 50 mins
Cook Time: 1 hr
Total Time: 1 hr 50 mins
Course: Dessert
Cuisine: American

Ingredients

Macarons

  • 1 1/2 cups almond meal
  • 1 cup powdered sugar
  • 2 egg whites (for the almond mixture)
  • 3/4 cup granulated sugar
  • 37 ml water (room temp)
  • 2 egg whites (for the meringue)
  • 1 tsp vanilla extract
  • 1 tbsp cocoa powder
  • 1 tsp passionfruit flavoring (Robert's' brand)
  • 3 drops orange food gel
  • sesame seeds to spinkle

Ganache

  • 2 3/4 cups dark chocolate
  • 1 cup heavy cream

Marshmallow Fondant

  • 1 cup white marshmallows (mini or regular)
  • 2 tbsp water
  • 2 1/2 cups powdered sugar

Green Fondant

  • 2 drops green food gel
  • 2 drops yellow food gel

Yellow Fondant

  • 2 drops yellow food gel
  • 2 drops orange food gel

Red Fondant

  • 3 drops red food gel


Instructions

Marshmallow Fondant

  • Add marshmallows to a large microwave safe bowl along with water. Microwave for 30 seconds at a time, mixing each time until completely melted.
  • Add to the bowl of a stand mixer, along with half the sifted confectioners sugar (please note: you can do this by hand, it’ll just take a little extra muscle!)
  • Mix until well combined before you add the rest of the confectioners sugar and mix until it forms a dough. At this point you’ll need to start kneading by hand. Adding some shortening to your bench will ensure it doesn’t stick to anything.
  • Once it’s smooth and has the consistency of dough wrap it really well in plastic wrap. Let it sit for 4 hours or overnight. Once it’s set, re-knead until it’s soft. Put on some food safe gloves. Add Color each one by adding dabs of food gel (see color combinations above). Knead until evenly colored. You’ll need one red, one green and one yellow.
  • Roll each one out right before decorating. Dusting your workbench and rolling pin with some confectioners sugar will ensure your fondant doesn’t tick to your bench.
  • Once you have each color cut out. Cut out 2cm circles of the red fondant. Use a 5cm round cutter to cut out the green. I use a crinkle cutter and then folded around the edges to make it look a little more like a lettuce leaf. For the cheese, cut out 5cm squares.

Ganache

  • Add the chocolate and cream into a large microwave safe bowl and microwave for 20 seconds at a time, mixing each time until smooth. Set aside at room temperature to set. Stir it every 30 minutes to help keep it smooth. When it’s at a pipeable consistency, pipe about 15-20,4cm rounds of it onto a baking tray lined with baking paper. Chill to set. Set some ganache aside to assemble the macarons. It’s best to do this after you’ve made your macarons, so you know how many to pipe.

Macarons

  • Add half the icing sugar, cocoa powder and almond meal into a food processor and process until well combined. Repeat with the other half. This will help get rid of any lumps in the sugar. Alternatively, you may sift the two together. This must be done at least 3times.
  • Empty the almond mixture into a large mixing bowl, add the first portion of egg whites and mix until it forms a paste. Cover with plastic wrap and set aside.
  • Add the sugar and water into a small saucepan. Give them a very gentle stir to get them mixed together. Bring to a boil on medium high heat, then turn down to a simmer. Add a candy thermometer to the pot to help you measure the temp of the syrup. As the syrup bubbles away, it will splatter small bubbles of sugared water on the sides of the pot. Use a pastry brush dabbed in a little water to brush those back into the syrup. This will help prevent the syrup from crystallizing. When the syrup reaches 115C, add the second portion of egg whites to the bowl of a stand mixer and start whisking them on medium/high speed to help break them apart and get them a little frothy.
  • When the syrup reaches 118C, pour it over the egg whites in a slow and steady stream. Whisk to stiff peaks for about 6 min.Add the orange food gel and vanilla extract at about the 3 min point, whisk into the meringue for a couple of minutes. Stop the mixer and scrape down, then whisk for an extra couple of minutes. When you can turn the bowl over and the meringue doesn’t fall out, you know you’ve reached stiff peaks.
  • Grab a spatula full of the meringue and fold it into the almond-sugar mixture, mix until well combined. This allows the mixture to thin out a little before you add the rest of the mixture. Fold everything together by going around the bowl with a spatula then through the middle (as demonstrated in the video). Continue folding until the batter gets thin enough that it drips off the spatula and falls in a ribbon. It should take about 10 seconds for the ribbon to disappear into the rest of the batter.That’s when you know the batter is ready to pipe.
  • Spoon the batter into a piping bag with around tip.
  • Pipe rounds of batter about 5cm (1.38 inches)in diameter, spacing them 2cm apart on (flat) baking trays lined with baking parchment. Sprinkle with sesame seeds.
  • Gently tap the tray on the work surface covered with a kitchen cloth. Leave to stand for at least 30 minutes, until ask in forms on the shells. They shouldn’t be sticky when you touch them. It’s at this point that you can preheat a fan forced oven to 180C (360F)
  • Bake for 12 minutes. If you feel your oven is causing the macarons to brown on one side (usually the side closest to the fan)turn the tray around about halfway through baking. Once they’re baked, let them cool completely.

To assemble

  • Place a dab of ganache onto one macaron, add lettuce, add another dab of ganache and add tomato. Add some more ganache on top and place the ganache burger. Finish off by adding more ganache and the cheese. Use a kitchen torch to melt the corners of the cheese before you add another dab of ganache followed by the second cookie to make a sandwich!

Notes

Storage
Macarons can be stored in an airtight container for up to three days. Macarons are best served the day after they’re frosted because the frosting soften the cookie and makes it chewy.
Prepping ahead!
Please make sure you have everything prepared before beginning the recipe.

Nutrition

Calories : 464kcal
Carbonhydrates: 56g
Protein: 6g
Fat: 25g
Saturated Fat: 12g
Polyunsaturated Fat: 1g
Monounsaturated Fat : 6g
Trans Fat : 1g
Cholesterol: 23mg
Sodium: 28mg
Potassium : 261mg
Fiber: 5g
Sugar : 46g
Vitamin A: 246IU
Vitamin C: 1mg
Calcium: 59mg
Iron: 4mg
Nutrition Disclosure

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