Fine Desserts

French Macaron “Jelly Donuts”

4.75 from 8 votes
Make French Macarons even BOLDER with my French Macaron "Jelly Donuts"! They're a delicious twist on a lovely classic recipe.
French Macarons, Gemma Stafford, Bigger Bolder Baking, Recipes

Hi 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

Watch The Recipe Video!

French Macaron "Jelly Donuts"

4.75 from 8 votes
Make French Macarons even BOLDER with my French Macaron "Jelly Donuts"! They're a delicious twist on a lovely classic recipe.
Author: Gemma Stafford
Make French Macarons even BOLDER with my French Macaron "Jelly Donuts"! They're a delicious twist on a lovely classic recipe.
Author: Gemma Stafford

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

  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • Preheat your oven to 300 degrees F (temperature varies depending on your oven
  • 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.
  • 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.
  • 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.
  • 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.
  • Place the top of the donut macaron ontop of the jelly base and press gently.
  • Once assembled with filling, eat within 24 hours. These macarons make fantastic gifts! 🙂

 

Submit your own photos of this recipe

7 Images

Julie Nolan

Boomerbear

Julietheboldbaker

Nabila Bhayat

Fatima Khan

Fatima Khan

97
Comments & Reviews

avatar

newest oldest most useful
Member
Lai Dumaguing
2 months ago

Thank you so much Gemma for sharing this recipe, finally got it right when i tried it the other day. Tried them before but its a mess that i stop doing it until i saw your recipe. My husband and my 2year old son loves the macaroons, chocolate chip cookies and brownies too????❤️❤️. I’m one of your fan here in the Philippines.

jasmine g
Member
jasmine g
3 months ago

hi gemma
i love your recipes .since i am vegetarians and do not use eggs,please can you guide about replacing eggs in making french macarons.
thank you.

Chibest
Member
Chibest
5 months ago

Hi Gemma I love your videos so much….please ma how can one download it….

Member
Quy Nguyen
1 year ago

Can I use chocolate filing for macaron donut ?????

Suzypozy
Member
Suzypozy
1 year ago

How can i send u a picture of my macarons

Suzypozy
Member
Suzypozy
1 year ago

Hi gemma
I love all your videos and ideas.
This is my first time making macarons and honestly you make everything look easy.
I’m waiting for them to rest and 1 mistake i made was adding a little too much in the circle, but i can’t wait to see how they turn out. Also i doubled the quantity as next time im making quadruple!

Member
Fatima Khan
1 year ago

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… Read more »

Dianne
Guest
Dianne
1 year ago

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!

Member
Nabila Bhayat
1 year ago

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!

Fatima
Guest
Fatima
1 year ago

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

About Us

Meet Gemma

About Us

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I want to help you bake with confidence anytime, anywhere! No matter your skills, I have you covered. Sign up for a FREE profile and join millions of other Bold Bakers in the community for new dessert recipes, baking techniques, and more every week!

Buy the Bigger Bolder Baking Cookbook by Gemma Stafford