French Macaron “Jelly Donuts”
Save RecipeHi Bold Bakers! I’ve received a lot of requests for French Macarons but I couldn’t just make ordinary ones. Instead I created a boxful of colorful French Macaron Jelly Donuts that are beautiful and delicious. Find out how to make your own flavors by watching this BIG & BOLD episode!
Use this Stencil to Pipe Your Macarons
French Macaron "Jelly Donuts"
Ingredients
- * Note: It is important that this recipe is measured in grams to get the exact quantities
- 55 g almond meal , (aka ground almonds/ almond flour)
- 100 g icing sugar
- 25 g caster sugar
- 50 g egg whites just make sure they are room temperature (I age mine by cracking leaving the whites out at room temp for 24 hours, it is much better for macaron making)
- For the Buttercream , use my Best Ever Vanilla Buttercream recipe.
- 2 1/2 tbsp raspberry jelly/jam
- Extra jam for the center of the macaron
- For the Donut Glaze:
- 1 cup icing sugar
- 1 tablespoons water (more might be needed)
- An array of colored sprinkles
- Use the stencil image above
Instructions
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Beat egg whites on low speed in a medium mixing bowl until it reaches soft peaks. Turn the mixer on high speed, gradually add caster sugar and beat until it reaches stiff peaks and becomes shiny.
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Sift the almond flour and icing sugar over the meringue. Work the small lumps through the sieve with your fingers. Set aside the almonds that don't pass through for another recipe.
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IMPORTANT TECHNIQUE: Fold the almond mix carefully into the egg whites. Slowly fold the mixture until it loosens a little and becomes smooth. This takes around 30-40 mixes. Take care not to overmix, the mixture should flow like lava and a streak of mixture spread over the surface of the rest of the mixture should disappear after 30 seconds to a minute. It takes practice to get this technique right.
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Fill a piping bag with the macaron mix fitted with a number 5 nozzle (around ¼ inch thick ). Slowly pipe a round macaron for the base and a circle with a hole in the center for the top of the donut macaron.
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Place your stencil (link above) on a thick bottomed baking tray. Lay parchment paper over it. Remember that the mix spreads once piped so leave room for it to spreed. Continue with the whole sheet unitl the mix is gone. Gently tap your baking sheets on your bench top to remove any extra bubbles from your piped shells.
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Leave shells on in a dry area to dry for about an hour, so that when you press the surface it is dry and not sticky.
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Preheat your oven to 300 degrees F (temperature varies depending on your oven
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Bake for 15 minutes, depending on the size of your shells. Remove from the oven and cool on the tray for a few minutes, then gently remove from the sheet and place on a wire rack to cool completely. If they do not remove easily from the tray that means they need more baking.
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For the jelly buttercream, beat butter until smooth in a medium mixing bowl with an electric mixer and then add icing sugar and beat on high until light and fluffy, around 4 minutes. Add raspberry jam and beat until combined, you can adjust to taste. When smooth, scoop into a piping bag and chill in the fridge.
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To make the donut glaze mix together the icing sugar and water to make a smooth, glaze. If too thick, add a drop of water at a time to get desired consistency. Color your glaze if desired to make colorful donut varieties.
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Assembling the macarons: Drizzle your glaze over the top part of the donut macaron and decorate with sprinkles. As the glaze sets, pipe the raspberry buttercream around the bottom shell of the macaron leaving space in the center. Add a drop of raspberry jelly in the hole to make a jelly center.
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Place the top of the donut macaron ontop of the jelly base and press gently.
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Once assembled with filling, eat within 24 hours. These macarons make fantastic gifts! 🙂
Julie Nolan
Boomerbear
Julietheboldbaker
Nabila Bhayat
Fatima Khan
Meet Gemma
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Thanks Gemma! I used a famous Macaron recipe and I ended up with Nilla Wafers, I remembered I had seen your Macaron video on your Facebook channel and I pulled up the recipe and tried it.
I tried following your recipe to a T. I had some batter left in the piping bag so I decided to try baking them without resting and the shells were too delicate and hallow. Then I put in the tray that had rested and they came out Devine! Thank you for the macronage steps(I realized I had undermixed the first time) and also the resting makes all the difference for me as well as lowering my oven temperature by 10 degrees and cooking for 1 minute longer(my oven in general is too hot).
For those who are getting cracks and hallow shells: lower the oven temperature(I lowered mine by 10 degeees).
For those who are getting Nilla Wafers you’re undermixing during the macronage process(undermixing when combining the almond flour and powdered sugar to the egg whites). Go for one or two more folds.
Thanks Gemma! This is the first recipe of BBB I’ve tried and I can’t wait to try more! Also I LOVE the videos! You’re awesome!
Hi there Fatima,
I saw, and they are truly perfect, well done you. Yes, it is a learning curve, I cannot say I was too proud of my first attempt either.
Thank you too for your kind words, and for submitting a photo to encourage others.
It seems that this is a recipe which resists, and then you get it right, and then it never goes wrong again, for some odd reason!
It is great to have you with us,
Gemma 🙂
How many eggs is 50 g? I know we are suppos to use egg whites but I don’t know how to measure out the 50 g from a whole egg. Thanks!
Hi Dianne,
A very large egg will be in the region of 65g out of the shell. A large egg will be in the region of 58g, and a medium egg will be in the region og 50g.
Any egg will be 1/3 yolk 2/3 white.
The size of an egg will vary from place to place, and will be given a different size too, so you must know what you are dealing with where you are. You can weight if you wish, but i think it unnecessary. I never do.
Use the above as a guide, or weight the whites for the whole recipe. 50g is 1.7 ozs.
I think you can use the very large egg, this is just called a large egg here in the US, that will do it for you,
Gemma 🙂
Oh my gosh this was my first time and they turned out great! I’ve posted a picture of them at the top although I didn’t make them donut shaped. I was so scared to try macarons that I’ve put them off for months. I’ve watched tons of videos and tutorials and I must say that as always yours has been the simplest yet most explanatory! It did however take me 62 folds to get my batter to lava like consistency. Thank you Gemma for your amazing work. Love all your videos and recipes!
Hi Nabilia,
WOW! seriously perfect macaron. Thank you so much for letting the other Bold Bakers see these, and also for the tip about folding, you really got it right. I can tell you my first attempt was nothing like this 😉
Thank you for being in touch, I am delighted,
Gemma 🙂
Hi Gemma, love ur recipes, would like to know if I can make chocolate macaroons with this recipe and if so how much cocoa powder will I need, thank you so much for all your tips and tricks
Hi Fatima,
Add 2 – 3 tablespoons of unsweetened cocoa powder to the dry ingredients, and either pulse them in a processor, or sieve to aerate.
That will do it for you,
Gemma 🙂
Gemma, please save my macarons!
I followed the recipe but my batter seemed too thick! How do I thin it out once I get to the point I’m ready to bag and pipe?
My macarons pretty much exploded in the oven! Is it because of a thick batter?
Where do I post a picture?
Hi Julie,
I took a look at your photo, and first of all let me say, that despite these falling apart a little, you got a good shape, and a ‘foot’, a lot better than my first attempt at these. If you take a look back at the recipe you may find the thing you need to correct. I thikn it was a mixing issue.
IMPORTANT TECHNIQUE: Fold the almond mix carefully into the egg whites. Slowly fold the mixture until it loosens a little and becomes smooth. This takes around 30-40 mixes. Take care not to overmix, the mixture should flow like lava and a streak of mixture spread over the surface of the rest of the mixture should disappear after 30 seconds to a minute. It takes practice to get this technique right.
This is what loosens the batter, and makes it easy to pipe.
Apart from that the oven temperature needs to be 300F/145C or so.
When using a fan assisted oven you may need to drop the temperature back by 5 – 10 degrees.
I think you did very well, do not beat yourself up, many practiced chefs would not get this result,
Gemma 🙂
hi gemma,
so I have still been trying to figure out how my macarons are not turning out right, but I have been reading other recipes, and would it be best to use meringue powder in order to stabilize my egg whites?
Hi Addalina,
I do not use a meringue powder!. Warming the sugar can help to stabilize the whites, but what really matters is folding, lightly, carefully, and using a fine ground almonds/almond flour too. This is a trick thing, until you get it right, then it is plain sailing!
Gemma 🙂
How can I make this eggless
Dear Gemma I live in Kenya we don’t have almonds there are REALLY expensive what should I use instead
Hi there,
There are a number of suggestions for making your own macrons without almonds, sunflower seeds being one. Generally macrons use an almond meal, or almond flour, but this may also be difficult for you to find. I have not tried alternatives to this. I suggest you do a little research online, to see what you find to suit what you have available to you.
I will add the gel coloring idea to my list, I need to do some experimenting with this too!
Thank you for being in touch,
Gemma 🙂
Do it leave the egg whites in a lock lid container for 24 hours or do I leave the eggs at room temperature by themselves?
Hi adelina,
This really depends on the room!
At temperatures above 18C or so I would refrigerate, then remove to room temperature about 30 mins before using.
I wish you every success with macarons, they take a little practice, follow the recipe exactly!
Gemma 🙂
Well I feel I have not perfected them yet, somehow my macarons come out of the oven the top of the macaron is hollow and very easy to break, why is that? Also does aging my eggs really help the macarons?
yes, age the eggs. It helps with making them and the flavor.
Maybe try moving them on a different shelf in the oven. I’m not a macaron expert so I don’t know all the fixes for them unfortunately.
How long should I age my eggs?
as short as 2 days and as long as 1 week.
do I leave the eggs in the refrigerator or at room temp? I have been reading and some other people say to separate then leave egg whites in the refrigerator overnight?
Got this one I think!
Separate, and leave at cool room temperature, refrigerate if room is very warm. Remove to room temperature for about 30 mins before baking,
Gemma 🙂
Hi Gemma
I have been practicing on perfecting my macarons, but I wanted to know if measuring my ingredients cups is why I am not getting the perfect macaron? So young think it is necessary for me to get a kitchen scale? I have seen other recipes that put the measurements in cups
Addalina
Hi Addalina,
So you nailed it! the reason I give weights in ounces and grams is because this recipe has to be even more precise than most recipes. use a scales and weight in ounces or grams and I bet they will work out.
Best of luck,
Gemma.
So I should invest in a kitchen scale? I feel my macarons areon thier way to perfection I just want to know I got a kitchen scale would be better than measuring cups
If you can afford a digital scales it is the most accurate way to measure. Some recipes are very precise. Cups measure by volume, not weight, and are a matter of practice, and confidence too!
For fine detail I like to use the digital scales. If you are managing without then you are really doing a great job, and I will be happy to see your results. Macarons take practice, good job you!
Gemma 🙂
Can you make something without nuts and caramel?
Hi Hailey,
Check out all the recipes on my website. There are tons without nuts.
Best,
Gemma.
Hi Gemma
I am a big fan of your recipes and I have been trying to perfect my macarons cause every time I make them something goes wrong, and I did not realize that I was not aging my eggs, how can I age my eggs? Do I lock them in a glass container with those seal lock lids?
Adelina
Hi Adelina,
No! you just use eggs which are a week or so old, at room temperature too.
Most of the eggs we but in store are already a few days old, so do not fret about this. Do leave them at room temperature for some time before you start to use them, that will be sufficient. This is a learning curve. Getting the mix just right takes a bit of practice, so start with a small batch,
Gemma 🙂
So I just need my egg whites to sit at room temperature, for how long would you say be sufficient amount of time?
Hi Addalina,
Not the egg whites, the eggs, in the shell. This will keep the egg whites in good condition.
A few hours/a day would be sufficient.
Gemma 🙂
Red velvet macaron recipe would be awesome!!
Thank you, I will add this to my list,
Gemma 🙂
Hi Gemma! Is it possible to substitute the sugar for the shells with honey instead? Thanks hehe
NO! that will not work for you. Macaron is a tricky thing to get right, and changing the recipe will not be the way to go about it, I think you will be disappointed 🙂
Hi Gemma
Can I use pat flour instead of almond flour? If not is there anything else I can use?
Hi Adelina,
I am not sure what you mean by ‘pat’ flour.
Do you mean potato flour?
If you are avoiding gluten do check out gluten free app purpose flour if it is available to you. I am a little stumped!
Gemma 🙂
Hi sorry I meant to write oat flour, if not can I do like walnuts?
Hi Adelina,
I do not think this will work for you. Oat flour has no gluten. Now I do not know what you mean by walnuts!!
Check out a gluten free site, such as Gluten Free Girl which may help you, i cannot know what you have available to you,
Gemma 🙂
hi gemma,
could you try to make macarons without nuts as i’m allergic
NO! almonds are the main ingredient in this recipe 🙂
Hi Gemma
For these macaroons can I use all purpose flour instead of almond meal? And also if I wanted to make them filled with chocolate ganache could I do that?
Could I also put the batter in separate bowls to make different color macaroons?
Hi Adelina,
NO! Macarons are almonds, this is the primary ingredient, and the only thing which works.
You can of course use a ganache as a filling for these, and indeed color them to suit you,
Gemma 🙂
Hi Gemma
Okay thank you so much
Hii , do i mesure my eggs 50 grams before aging or after ? Coz if i did it before aging it usally goes down to 40 grams !
Hi Hafsa,
Yes, you are right, the weight will drop slightly when the egg whites are aged. You measure after they have been left to age a little. This is why they work best for this recipe, they really concentrate,
Gemma 🙂
Hi Gemma,
Can these macarons be baked in a toaster oven?
Aslong as it’s not tempermental and the heat isn’t patching them go ahead. It really depending on your toaster oven. 🙂
Hi, Gemma! I was wondering can I substitute almond flour with all-purpose flour? Thank you!
No, sorry Lynn. That will not work for this recipe. Your macarons will not be macarons without the almond flour. They will turn out more like cookies, I believe. For the best results I recommend following this recipe exactly. Hope this helps 🙂
Hey, Gemma! I really want to know can I substitute the almond flour with all purpose flour? Thank you!
Thanks for your question, Seline. Leaving out the almond flour will not work for this recipe. You will end up with just a cookie, rather than a macaron-style cookie. I would recommend following the recipe exactly for the best results. Hope this helps 🙂
Hi Gemma.
I love all your recipes and most of them come out wonderful. I made these macarons twice but both times my macarons came out with wrinkled tops and ugly feet. I really don’t know what I am doing wrong. Help!
Hi Seojean,
This is a tricky recipe!
Two things to consider.
1. Do not over-mix. All nice and lightly handled.
2. Allow to stand before baking to form a skin on top and prevent the wrinkles.
The ugly feet made me laugh!
Gemma 🙂
Thank You Gemma,
Thank you for the tips, I finally made successful macarons!
YEA!
I am so happy to hear that, this is a very difficult recipe for some professional chefs too, so well done you,
Gemma 🙂
Hi gemma
Could you please tell me the icing suger have corn starch?
How much do i tap the piping shell on bench?
Have a good day
Thanks so much for your question and for visiting my website. Most icing sugars have corn starch in them. Hope this helps 🙂
Hi Gemma,
I really love all your recipes and im a huge fans of yours.
I tried to make macaron before but no matter how long i leave the shell to dry, it never get dry. Can you tell me why?
By the way, im staying in Indonesia. Because you are mentioning it dislike humid.
If it because of the weather, then can advise me how to make the shell dry?
thanks a lot
Hi Cicilia,
I’m delighted you love my recipes. Thank you so much for trying them. So, the macaroon can be a nightmare. I think it could be the humidity that is not allowing them to dry. I know it is frustrating but the only solution I can give is put them up high were the air might be drier.
Good Luck 🙂
I also live in a humid place. Would putting them in an air-conditioned room work?
Hi Lee, yes, this is probably a good idea 🙂
Looking so cute I should rate this even more than five stars.???????????????
Thanks so much, Bella. Really glad you liked this recipe 🙂
hi gemma i was wondering that coconut would work in the recipe or not [ QEUSTION]
Hi Nabeeha,
Unfortunately in this recipe coconut I don’t think will work. If you can’t buy almond flour you can always grind almonds and make it yourself
How many macaroons did this recipe make? Want yo make them for my birthday☺️
around 30 Ange :).
I love your recipes
Thanks, Ella. I really appreciate it. Stay tuned for more 🙂
omp its so cute i want to just eat it so bad. i just wanted to ask if u could make something pineapple because i love them so bad. thank u
Hi Pheobe, Thanks so much, delighted you like them. I’ll add your request to my list 🙂
These are GORGEOUS! Another fantastic recipe, unlike anything I’ve seen before. We all appreciate all the hard work that goes into every recipe and video – I bet you made quite a few macarons! Thanks, Gemma!
Thanks so much, really glad you liked these guys. I made 3 batches or so before I got it, and I am still learning 🙂
Hi Gemma I was wondering do I HAVE to measure everything in grams or can I convert them into cups ( because I don’t have a kitchen scale)?
Thanks for your question, Marcela. It’s better to measure in grams so you can get the exact measurements. Hope this helps 🙂
hi Gemma i am a big fan of your bold baking and i was hoping to be part of your bolder bakers
Relating to this recipe i would like to know if they’re alternatives to some of the ingredients, me being from Africa (Uganda ) things like almond meal is not easy or cheap to find so if there is anyway you can simplify some of the recipes with alternatives for people who cannot access such great ingredients
forever loving, Nadia Kusiima Kampala Uganda
Hi Nadia,
Unfortunately I only know a version of macarons that you can use nut meal. I know you said Almonds are expensive but maybe you could use a different nut?
Hope this helps 🙂
Hey! For all the people saying they can’t use almonds/almond meal, there are lots of great recipes for macarons made with pumpkin seeds! Just google it 🙂
Hi Madison, new to me! 🙂
Why are my macarons empty in the middle ?
That can happen, they bake kind of hollow in the middle. did you fill them? sometimes when they seem hollow, you fill them and you realize you made them right.