Burger Macarons
Burger Macarons
Scroll to find recipe and step by step instructions.
Servings Size:
makes approximately 28-30 cookies
Measurements:
Macaron Shell
205 grams of powdered sugar (3/4 cup)
190 grams of almond flour (3/4 cup)
144 grams of egg white (split in two 72 gram portions) (4 egg whites)
190 grams of white (granulated) sugar (1 cup)
60 grams of water (1/4)
Brownie Burger Filling
3/4 cup of butter (unsalted or salted)
1 1/2 cup white granulated sugar
2 eggs
1 egg yolk
3 1/2 tbsp vegetable oil
1 cup All-purpose flour
1/2 tsp baking powder
3/4 cup cocoa powder
2 1/2 tsp espresso powder
2 tsp vanilla extract
1 tsp salt
Lettuce, Ketchup, & Cheese (Buttercream Frosting)
1 cup butter
3 cup powdered sugar
4 tbsp heavy cream (or 2 tbsp milk)
1/2 tsp vanilla extract
Yellow, red, & green food coloring
I use the Italian meringue method over the French meringue method. Here is why:
Italian method has a more difficult process, though makes a more stable (less fragile) cookie.
French method makes it easier to get clumps and an over-mixed batter.
Difference?
Italian: Add a simple syrup into pre-whipped egg white & add meringue into pasty dry mixture.
French: Gradually add granulated sugar into egg white & add dry mix into meringue.
Buttercream Frosting
I will always recommend using buttercream frosting because it always has a perfect consistency and is the most simple to make (if you follow the recipe and instructions correctly). However, the texture and consistency of your buttercream frosting depends on your environment.
Your frosting will not hold a design very well in warmer environments. It is necessary to keep desserts with buttercream frosting chilled while you are storing them to avoid the frosting melted off of your dessert or becoming too soft—losing the design. You will lose your frosting swirl on top of your cookie if you leave it in heat for too long.
A way to avoid losing the design in the heat, whipping the butter for a longer amount of time (maybe 8-10 minutes) before you add any other ingredient may help stabilize it. Adding more powdered sugar or lessening the amount of heavy cream/milk substitute you use will also aid in this issue. Some buttercream recipes require more milk substances such as heavy cream to give it a fluffier texture. If this is the case and you want to put this dessert in a warmer environment for whatever reason, do not use this recipe for your buttercream or remove most of the liquid and replace it with more butter and powdered sugar.
A key factor to getting stable and airy buttercream that is not too dense is whipping your butter before adding any other ingredients. I always allow my butter to reach a white color and double in size before I add anything. This will allow your buttercream to be more airy without creating unnecessary air pockets.
Why measure in grams?
If you ask any bakery how they measure, most will say they measure in grams. Measuring by weight is more reliable for desserts because some recipes don’t specify if you should pack your ingredients and do not take into account how different people measure their ingredients.
A common mistake people make in measuring ingredients is when measuring brown sugar. Brown sugar is clumpier than normal sugar because it is mixed with molasses. 100 grams of white sugar is equivalent to 100 grams of packed brown sugar—though most people don’t pack their brown sugar the same way, so you will most likely not get the same measurement unless using a scale.
It is vital to measure macaron shells by grams because even a small alter in measurement will cause your macarons to appear faulty. Macarons are very fragile and will react poorly to any recipe altercations.
Food scales are such an amazing and cheap investment to make for your kitchen because they will allow you to copy recipes perfectly because they are far more reliable and allow you to not use as many dishes! Click here to order a food scale!
Instructions:
Step 1
Measure all your ingredients (PLEASE DO THE MACARON SHELL IN GRAMS!)
Use a food processor to get the chunks out of the powdered sugar and almond flour.
Add powdered sugar and almond flour into a sifter, over a medium/big bowl. Sift and mix dry ingredients together.
Step 2
Separate your 144 grams of egg white into 2 portions (72 grams each).
Add one portion of egg whites into powdered sugar & almond flour mixture and mix with a spatula. (If you want your cookie to be a certain color, this is where you add it!)
Step 3
In a separate bowl (I recommend using a stand mixer), add 2 tsp of lemon juice onto a paper towel and clean the bowl well. (This gets rid of the fat residue left on the bowl, so your egg whites whip up.)
Add other 72-gram portion of egg whites to this mixing bowl.
Step 4
In a small saucepan add your sugar and water. Mix together with a spoon.
Put on medium-low heat.
Step 5
When mixture reaches 190 degrees, begin whipping up your egg whites. If you don’t have a candy thermometer get a bowl of cold water and add a little bit of the sugar mixture to the cold water until it gets to a moldable consistency (almost like a cartoon looking rain drop).
Once the sugar & water mixture gets to 244 degrees or it gets to the raindrop stage, slowly pour the mixture into the egg whites (which should be whipped up to a stiff peak). This is now called meringue.
Note*
Make sure to begin pouring mixture as soon as it gets to the raindrop stage (or reached 244 degrees)! You do not want it to be too thick.
Also pour the mixture down the side of the bowl and not straight into the whisk. (If you pour it into the whisk the sugar will fly onto the sides of your bowl, and it will be difficult to remove!)
Step 6
Whisk the meringue on medium-high for 45 seconds.
Once the mixture gets to a stiff peak and is very fluffy, add vanilla (or any flavor extracts).
Step 7
Now that you have your pasty mixture and fluffy meringue mixture, add them together! Add a small portion (about a cup) of fluffy meringue to your pasty mixture to get it started. Use the folding technique.
Use the “figure 8 method” to confirm when your mixture is ready. The figure 8 method is when you are able to make a ‘8’ with your batter without it breaking. (I recommend to stop mixing a little before this because overmixing the batter is worse than undermixing)
Step 8
Get a piping bag and add a large circular or medium circular piping tip. (I strongly recommend getting piping bags and tips) (you can also use a Ziploc bag, but you will not get a perfect circular shape)
Add your batter into the piping bag. (Tip: put the piping bag with tip over a cup and pour the batter into the cup)
Step 9
Pipe out your macarons onto a tray lined with parchment paper.
To ensure that all your cookies are the same size, use a macaron silicon mat or use the counting method (count “1…2…3” when you pipe each shell to hopefully make all of them have the same amount of batter).
Step 10
Tap your tray on a counter 4-6 times, to remove any air bubbles. You can use a toothpick to pop any that rise to the top if you want (this helps the macaron “feet” to not spread outwards).
Carefully slide the parchment paper with the piped macarons onto the counter to be able to pipe the rest of your macarons. (If you have more than 2 trays you probably won’t have to do this) (This recipe uses 2.5 trays)
Step 11
Let the macaron shells sit uncovered for at least 30 minutes or until you can glide your finger lightly over the top without ruining it. (It may take a little longer to dry if your batter is over-mixed.)
Step 12
While macarons are drying, pre-heat your oven to (convection) 300 degrees Farenhiet.
After your macarons are dried, put them in the oven for 17 minutes.
Let the macarons sit on the tray for at least 5 minutes before removing. (I recommend to slide the whole parchment paper sheet onto the counter and let them cool a little as well). After the macaron shells are partially cooled, remove them carefully from the tray and match them up with parallel shells!
Step 13
For frosting, beat butter until mixture turns off-white. Then add your powdered sugar until fully incorporated.
Add your heavy cream and extracts. Whip the mixture to let the heavy cream fluffen your mixture. If you want, mix frosting with a spatula to take away some of the air bubbles (this will help you avoid air bubbles when piping it out).
Separate frosting into 3 different bowls and add red, yellow, and green food coloring to your frostings. Add this into piping bags (with your choice of piping tips).
Step 14
For hamburger (brownie), add your butter, vegetable oil, and 1/3 of your sugar (1/2 cup) in a medium sized saucepan. Put saucepan over medium-low heat for 1-3 minutes (or until butter is melted).
While the butter mixture is melting, combine the rest of your sugar (1 cup) and your eggs in a medium/large bowl or stand-mixer. Slowly add your butter mixture to your bowl. Constantly stir your mixture, so the eggs don’t cook. (Do not beat the mixture. The more air bubbles in your mixture, the less fudgy it will be.)
Add in your dry ingredients (flour, espresso powder, baking powder, cocoa powder, and salt) and mix with a spatula (to avoid adding air bubbles). Lastly, add in vanilla.
Pour batter into a buttered 9x9 square pan and bake at 350 for 25-26 minutes.
Step 15
Crush up slightly warm brownie until doughy and roll into hamburger patties. Fill macarons with lettuce, tomato, burger patty, and cheese.
(OPTIONAL) Melt white chocolate down and add to a piping bag. Add little dollops on top of your cookie shell to imitate sesame seeds.
The cookies are best when eaten 12-24 hours after filling because the filling and shell will bind together. Store in fridge for up to 10 days or at room temperature for 8!