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Brown Sugar Pop-Tarts Macarons Recipe

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3.9 from 6 reviews

Delight in homemade Brown Sugar Pop-Tarts Macarons, featuring delicate almond meringue shells filled with a rich brown sugar cinnamon buttercream and topped with a luscious brown sugar glaze. This sophisticated treat balances crispy, chewy textures with warm, sweet flavors, perfect for an elegant dessert or special occasion.

Ingredients

Macaron Shells

  • 112 grams egg whites
  • 140 grams superfine almond flour
  • 140 grams confectioners’ sugar
  • ½ teaspoon cream of tartar
  • 126 grams granulated sugar
  • 10 drops tan gel food coloring

Brown Sugar Glaze

  • ¼ cup confectioners’ sugar
  • 1 tablespoon heavy cream
  • 1 teaspoon firmly packed light brown sugar
  • dash of cinnamon

Brown Sugar Cinnamon Filling

  • 1 cup all-purpose flour
  • 7 tablespoons unsalted butter, softened to room temperature
  • 1 cup firmly packed light brown sugar
  • 1 teaspoon ground cinnamon
  • 1 tablespoon heavy cream
  • 1 teaspoon vanilla extract
  • ¼ teaspoon fine sea salt

Instructions

  1. Prepare Macaron Shells: Separate egg whites from yolks and let the egg whites come to room temperature. Double sift the almond flour and confectioners’ sugar into a large bowl. Wipe the mixer bowl and whisk with vinegar to remove oils. Set a parchment sheet over a light baking sheet with macaron templates beneath for accurate sizing.
  2. Make Meringue: In a stand mixer with whisk attachment, whip egg whites and cream of tartar on medium-low until foamy (~3 minutes). Gradually add granulated sugar in thirds, mixing 45 seconds between additions. Increase speed to medium-high until stiff peaks form (~10–11 minutes). Add tan gel food coloring at soft peaks stage. Test for stiff peaks by lifting whisk; peaks should stand straight without curling.
  3. Combine Dry Ingredients with Meringue: Fold sifted almond flour and confectioners’ sugar into meringue using a silicone spatula until fully incorporated. Gently macaronage by spreading batter along the bowl’s side and folding it back several times until the batter flows like lava—falling in ribbons that disappear in 10–15 seconds. Avoid overmixing.
  4. Pipe Macarons: Transfer batter to a piping bag fitted with a ½ inch round tip. Pipe 1.5 inch circles on parchment over template. Tap the baking sheet on the counter to pop air bubbles; use a toothpick to release any remaining bubbles. Let macarons dry at room temperature for 60+ minutes until a thin skin forms and tops are no longer tacky.
  5. Bake Macarons: Preheat oven to 300°F (150°C) with an oven thermometer placed centrally. Bake one sheet at a time on the center rack for 19–23 minutes. Test doneness by gently touching the shell edges and feet; no wiggle or stickiness indicates they’re done. Cool completely on wire rack.
  6. Prepare Brown Sugar Glaze: Whisk confectioners’ sugar, heavy cream, light brown sugar, and cinnamon until smooth. Evenly drizzle glaze over half the cooled macaron shells. Let glaze air dry until set.
  7. Toast Flour for Filling: Preheat oven to 350°F (175°C). Spread all-purpose flour on parchment-lined baking sheet. Bake for 3–5 minutes until flour temperature reaches 160°F (72°C). Cool flour completely before using.
  8. Make Brown Sugar Cinnamon Filling: In a stand mixer with paddle attachment, beat unsalted butter, brown sugar, and cinnamon at medium-high until light and fluffy (~2–3 minutes). Add cooled toasted flour, heavy cream, vanilla extract, and salt. Mix until combined, then beat 1–2 more minutes until thick but spreadable.
  9. Assemble Macarons: Pair glazed shells with similar size plain shells. Pipe filling onto one shell using a large round tip, then gently sandwich with matching shell. Refrigerate assembled macarons in airtight container for 24–48 hours to mature and develop flavor.
  10. Storage and Serving: Store macarons in an airtight container in the refrigerator for up to 7 days. Bring to room temperature before serving for best texture and flavor.

Notes

  • Whipping the meringue to stiff peaks is critical; both under- and over-whipped meringue can cause cracked shells.
  • Visual cues for stiff peaks: meringue balls up inside whisk, peaks stand straight with no curl, bowl can be flipped without meringue moving.
  • Adjust oven temperature if macarons wrinkle (too low) or brown/crack (too high).
  • Humidity affects drying time; use dehumidifiers or air conditioning to help in humid climates.
  • Do not shorten drying/resting time before baking; proper skin formation is essential.
  • When macaronaging batter, it’s safer to undermix slightly; overmixing results in poor texture and no feet.
  • Store macarons properly to maintain freshness and flavor development by maturing them refrigerated for 1–2 days.
  • Refer to full troubleshooting guides for common macaron issues.

Find it online: https://flavorspath.com/brown-sugar-pop-tarts-macarons-recipe/