Have the Cutest Cookout Ever With These Hamburger Macarons

If you ask us, outdoor parties and BBQs are at the very heart of summertime fun. We're always up for food-based gatherings—especially when they provide an excuse to bake! And since we love a cute theme, why not turn macarons into mini burgers for the most adorable BBQ ever?

Now, don't get us wrong: This "hamburger" cookie recipe is a true dessert and not savory in any way. Macaron shells, which have a waferlike exterior and a chewy interior, are decorated with sesame seeds and sandwiched together with chocolate ganache to resemble beef patties. The "lettuce" and "ketchup" you see are actually white chocolate ganache dyed with food coloring! However, you can always opt for premade green and red frosting from the grocery store. To step it up a notch and make "cheeseburgers," add yellow white chocolate ganache or yellow frosting!

This hamburger cookie recipe is simple and straightforward, especially for beginner character macaron makers, and the resulting creations are decidedly unique compared to desserts you'll find in most cookbooks. So, if you're feeling adventurous and want to make something other than classic brownies, fudge or cupcakes, these fun treats will surely make a splash at your next party.

Let's hit the grill—err, stand mixer!

Set up tools and measure out all ingredients first. This will help you move through the recipe more seamlessly.

Whip egg whites on medium speed until foamy. Slowly add in granulated sugar in 1/3 portions while whisking on medium-high speed.

Once egg whites reach soft peaks, add food coloring using a toothpick. Gradually add orange, brown and yellow coloring until you achieve desired shade.

Continue whisking until stiff peaks form and you get a thick, glossy meringue as pictured above. This should take ‌‌‌‌at‌‌‌‌ ‌‌‌‌least‌‌‌‌ five more minutes.

Sift powdered sugar and almond flour into meringue. Using a rubber spatula, fold dry ingredients into meringue, scraping sides and bottom of bowl often.

Mix until batter reaches a thick, glossy consistency and comes off spatula in continuous ribbons. The batter coming off spatula should melt back into remainder of batter in bowl within 20 to 30 seconds. Transfer to a piping bag and cut a medium to large tip using scissors.

Use our macaron template (beginner or advanced) as a guide beneath parchment paper or a silicone mat to pipe design.

Tap tray on counter to eliminate air bubbles. Use a toothpick or cookie scribe to pop any remaining air bubbles.

Sprinkle sesame seeds on all macaron shells. Remove templates.

Let macarons sit out for 1 to 2 hours or until they're dry to the touch. In humid rooms, this step might take longer. While waiting, skip ahead and make ganaches. Then, preheat oven to 325°F.

Bake macarons at 325°F for 15 to 20 minutes, flipping halfway through. To test if they're done, poke the side of one macaron. If it wiggles, they need more time. Let cool completely on a tray and then match macaron shell pairs.

Combine chocolate and heavy cream in microwave-safe bowl. Microwave until melted, stirring every 30 seconds.

Cover ganache with plastic wrap and refrigerate until thick enough to pipe. Check ganache after 20 minutes and then every 5 to 10 minutes. Once set, transfer to piping bag and cut a medium tip.

Combine chocolate and heavy cream in a small bowl. Microwave until melted, stirring every 30 seconds.

Divide ganache evenly into two bowls. Dye one bowl red using 1 to 2 drops of red food coloring, mixing until fully combined. This will be for the "ketchup."

Dye the other bowl green using 1 to 2 drops of green food coloring, again mixing until combined. This will be for the lettuce.

Cover ganache with plastic wrap and refrigerate until thick enough to pipe. Check ganache after 20 minutes and then every 5 to 10 minutes. Once set, transfer to piping bags and cut small to medium tips. A thick plastic bag will also work for piping in a pinch.

Use chocolate ganache to pipe "hamburger patty" on bottom shell.

Using green chocolate ganache, pipe a ring atop chocolate patty for "lettuce."

Using red ganache, pipe a ring atop chocolate patty for "ketchup."

Store completed mini hamburger cookies in an airtight container in the fridge for up to five days or in the freezer for up to one month. Eat at room temperature and enjoy during your next summer BBQ! Step aside, traditional chocolate cookies or plain vanilla wafers — these inventive confections are total show-stealers.