Have the Cutest Cookout Ever With These Hamburger Macarons

Feeling creative? Whip up these delicious mini hamburger cookies and throw a decidedly adorable BBQ.

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Image Credit: Bianca Fernandez

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?

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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!

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Image Credit: Bianca Fernandez

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.

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Let's hit the grill—err, stand mixer!

Quick Recipe Overview

‌SERVING SIZE: ‌12 hamburger macarons (1.75 in.)

‌‌‌PREP TIME: ‌‌30 minutes

‌‌‌DRYING TIME: ‌1–2 hours‌

‌‌COOK TIME: ‌15–18 minutes

‌‌‌DECORATING TIME:‌ 10 minutes

‌‌‌TOTAL TIME: ‌2–3 hours

Part 1: Hamburger Macaron Shells

Things You'll Need

  • Kitchen scale

  • 2 baking sheets

  • Parchment paper or silicone mats

  • Macaron template (beginner or advanced)

  • 1 large piping bag

  • Hand mixer or stand mixer fitted with whisk attachment

  • Large mixing bowl or bowl of a stand mixer

  • Sifter

  • Rubber spatula

  • Toothpick or cookie scribe

  • 50 g egg whites

  • 40 g granulated sugar

  • 60 g almond flour

  • 50 g powdered sugar

  • Gel food coloring (brown, orange, yellow)

  • Sesame seeds

1. Whip egg whites and granulated sugar

Image Credit: Bianca Fernandez

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

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

2. Add food coloring

Image Credit: Bianca Fernandez

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

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3. Beat eggs until stiff peaks form

Image Credit: Bianca Fernandez

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

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Tip

Meringue should ball up onto the whisk. When whisk and bowl are held upside down, meringue should not move.

4. Fold in dry ingredients

Image Credit: Bianca Fernandez

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

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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.

5. Pipe macaron shells

Image Credit: Bianca Fernandez

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

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

6. Sprinkle on sesame seeds

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Sprinkle sesame seeds on all macaron shells. Remove templates.

7. Dry and bake macarons

Image Credit: Bianca Fernandez

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.

Part 2: Milk Chocolate Ganache

Things You'll Need

  • 1 medium microwave-safe bowl

  • 1 medium piping bag

  • Rubber spatula

  • 50 g semisweet chocolate chips

  • 50 g heavy cream

1. Microwave chocolate and heavy cream

Image Credit: Bianca Fernandez

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

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2. Chill ganache

Image Credit: Bianca Fernandez

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.

Part 3: White Chocolate Ganache

Things You'll Need

  • 2 small microwave-safe bowls

  • 2 small piping bags

  • Rubber spatula

  • 30 g white chocolate

  • 10 g heavy cream

  • Oil-based food coloring (red, green)

1. Microwave white chocolate and heavy cream

Image Credit: Bianca Fernandez

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

2. Split and dye ganache

Image Credit: Bianca Fernandez

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."

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

3. Chill ganache

Image Credit: Bianca Fernandez

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.

Part 4: Assembly

Things You'll Need

  • Hamburger bun macaron shells

  • Milk chocolate ganache

  • White chocolate ganache

1. Pipe chocolate patty

Image Credit: Bianca Fernandez

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

2. Pipe ring of "lettuce" ganache

Image Credit: Bianca Fernandez

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

3. Pipe ring of "ketchup" ganache

Image Credit: Bianca Fernandez

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.

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