Introduction: Macaron 'Cheeseburgers'

Picture of Macaron 'Cheeseburgers'

It's not often you'd combine delicate French cookies with loaded cheeseburgers, but these adorable macarons are the exception to the rule! Layered with chocolate, raspberry and coconut, they are easier to make than you'd think. Impress family and friends with these delicious little treats and your ultimate fusion cooking skills :D

Step 1: The Ingredients for Your Burgers

Picture of The Ingredients for Your Burgers

Measurements are listed in both grams and U.S. cups, either way will give delicious results!
P.S. These burgers are surprisingly vegetarian!

For the macaron 'buns':

  • 120g (1 1/4 cups) icing sugar (confectioner's sugar)
  • 80g (3/4 cup + 2 tbsp) almond flour
  • 2 large egg whites
  • 60g (1/4 cup) caster sugar
  • Brown gel or powdered food colouring

For the decorations and fillings:

  • 10g (2 tsp) sesame seeds
  • 30g (2 tbsp) heavy cooking cream
  • 100g dark chocolate chips
  • 100g raspberry jam/jelly
  • 35g (1/3 cup) medium shredded coconut
  • 80g white fondant or ready-roll icing
  • Yellow gel or powdered food colouring
  • Green gel or powdered food colouring

Step 2: Preparing the Meringue...

Picture of Preparing the Meringue...

Macarons are notorious for their difficult execution, but in reality there are just a few key steps for perfection.

1) Blitz together the almond flour and 2 tbsp of the icing (confectioner's sugar) in a food processor until almond flour is very fine. Add the remaining icing sugar and sift the mixture into a bowl.

2) Whip the egg whites on a high speed (7 on a KitchenAid) until frothy (about 2 minutes), then add caster sugar in a slow steady stream. Continue to beat on high speed until the meringue forms stiff peaks, about 4 minutes.

Step 3: The Macaronage!

Picture of The Macaronage!

A flat rubber spatula is essential to a perfect macaronage. The trick is to press enough air out of the meringue for a smooth mixture, but not so much that there is no air left.

3) Add the almond mixture to the meringue. With a rubber spatula, fold the almond mix into the meringue. Begin to scrape down the side of the bowl and press the mixture against the side of the bowl. Repeat this scraping and pressing action until the mixture 'flows like magma' and is reasonably smooth (about 35-40 presses).

Step 4: Piping the 'buns'

Picture of Piping the 'buns'

4) Use little dots of mixture to secure a sheet of baking paper to a baking tray. Fill a piping bag (wide-tip circular nozzle) with the macaron mixture. Pipe small rounds of mixture onto the tray.

5) Rap the tray firmly against the bench to smooth the macarons and allow air bubbles to rise to the surface. Cover any air bubbles with a toothpick. Sprinkle half of the macaron shells with sesame seeds. Set aside the tray of macarons at room temperature for around one hour to allow 'skins' to develop.

Step 5: Meanwhile, Prepare Your Fillings...

Picture of Meanwhile, Prepare Your Fillings...

For the burger patties: microwave the cream in a heat-proof jug on high for 40 seconds or until bubbling. Add in the chocolate chips and stir until smooth. Freeze for 30 minutes. Scoop out balls of ganache and form into small patties then refrigerate until required.

For the cheese: combine the fondant with dashes of food colouring until the fondant is a cheesy yellow colour. Roll out very thinly (2 mm / 1/16 of an inch) and freeze on a flat surface for 15 minutes. Cut into squares and set aside.

For the tomato sauce (ketchup): microwave jam for 30 seconds on high. Stir well and pour into a piping bag with a small circular tip. Set aside until the burger construction.

For the lettuce: mix together green food colouring and shredded coconut in a bowl. Alternatively, shake together in a ziploc bag for maximum green-ness.

Step 6: Bake N Build!

Picture of Bake N Build!

6) Preheat the oven to 160C (320F). Bake the macarons for 12-15 minutes, turning around half way through. They are cooked when you can lift one off the tray without the filling sticking. Allow to cool on the baking tray for 20 minutes.

7) Place a burger base down. Top with a ganache patty, fondant cheese slice, piping of jam sauce, sprinkle of coconut lettuce, and top with a sesame seed bun! Repeat to make as many burgers as you can.

Stand back and admiring your awesome creation! And remember to save a few for yourself :)


CrackSoftPC (author)2017-03-24

BethV (author)2017-01-25

I love this! I hate fondant with a passion, though so I'm going to use modeling chocolate and I think I'll add espresso powder to the mac batter instead of the coloring. I'll update with a pic once I get around to actually making these. :D

shebakes (author)BethV2017-01-25

That sounds insanely delicious!! I'd love to see a pic when you've made them!

bobbydee (author)2017-01-24

Sorry, but this makes me want a hamburger!!

shebakes (author)bobbydee2017-01-25

I can totally understand that!

ThirdEarthDesign (author)2017-01-22

They look really good, and a nice clear I'ble :-)

Thank you! That means a lot :)

karl264 (author)2017-01-21

if this shows up twice my apologies. I only see 2 tablespoons of the icing sugar added. Shouldn't alll of it be in almond flour? I'll let you know how they turn out with just the little bit as they are in the over now. Not looking like I'm getting feet but will probably be tasty just a little dense.

karl264 made it! (author)karl2642017-01-21

btw below is my finished product. No coconut but still look cool are tasty.

shebakes (author)karl2642017-01-21

They look fantastic! So glad you tried them and hope you enjoyed!

shebakes (author)karl2642017-01-21

Yes, so sorry! You're absolutely right! It's supposed to be sift the remaining icing sugar into the bowl with the icing sugar/almond flour mix. Edited to fix!

Penolopy Bulnick (author)2017-01-18

These are just delightful! I love them :D

Thank you :) I agree!!

MaddieJ3 (author)2017-01-18

These are just adorable!

shebakes (author)MaddieJ32017-01-18

And they taste just as good!

Amaries (author)2017-01-17


Dekker96 (author)Amaries2017-01-18

Yep the best, voted!

shebakes (author)Dekker962017-01-18

Thank you!! I've got my fingers crossed! :)

shebakes (author)Amaries2017-01-17

Thank you! I thought so too :)

CrackSoftPC (author)2017-01-16


shebakes (author)CrackSoftPC2017-01-16

No worries, hope you enjoy!

About This Instructable




Bio: I love everything sweet, buttery and delicious! Avid baker from Melbourne, Australia.
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