Recipes, re-invented from cooking shows
Cheeseburger Macarons
Prep. Time:
Baking Time:
Total Time:
3 hours
20 minutes
3 hours 20 minutes
Serves:
18 burger macarons plus 36 fondant chips
Our recipe based on Sandro's incredibly creative and whimsical creation from Great British Bake Off Season 13. We've refined the macaron technique with proper ratios and detailed macaronage instructions, improved the caramel safety method, perfected the ganache consistency, and enhanced the fondant work. This playful take on the classic burger and chips showcases advanced patisserie skills with perfect balance of tropical passion fruit and rich chocolate flavors.
Ingredients
FOR THE BURGER SHELL MACARONS:
200g powdered sugar, sifted twice
120g superfine almond flour (blanched)
75g egg whites, aged at room temperature 24 hours
50g granulated sugar
Brown gel food coloring
1/2 teaspoon vanilla extract
FOR THE PASSION FRUIT RUM CARAMEL:
200g granulated sugar
80ml heavy cream (35% fat), warmed
45g unsalted butter, cubed
60ml fresh passion fruit pulp (strained, from 4-5 fruits)
15ml dark rum
1/2 teaspoon flaky sea salt
FOR THE CHOCOLATE GANACHE "KETCHUP":
120g good quality milk chocolate, finely chopped
120ml heavy cream
Red gel food coloring
Pinch of salt
FOR THE FONDANT "CHIPS":
250g white fondant
Yellow gel food coloring
Coarse sea salt for sprinkling
Cornstarch for dusting
Instructions
PREPARE THE MACARON SHELLS:
Sift together powdered sugar and almond flour twice, then pulse in food processor until very fine. Pass through fine mesh sieve, discarding any large pieces. In clean bowl, whisk egg whites to soft peaks, gradually add granulated sugar and whisk to firm, glossy peaks. Add vanilla and brown food coloring to achieve burger bun color. Add almond flour mixture in three additions, using macaronage technique - fold and press mixture against bowl sides until batter flows like thick ribbon and forms figure-8 that dissolves back into mixture within 10 seconds.
PIPE AND REST:
Line baking sheets with parchment. Pipe 36 rounds (2cm diameter) using round tip, leaving 2cm space between. Tap sheets firmly to release air bubbles. Let rest 30-60 minutes until shells form skin and don't stick when lightly touched.
BAKE THE SHELLS:
Preheat oven to 150°C (300°F). Bake one sheet at a time for 18-20 minutes, rotating halfway through. Shells should have developed feet and not move when gently touched. Cool completely before removing from parchment.
MAKE THE PASSION FRUIT RUM CARAMEL:
Place sugar in heavy-bottomed saucepan over medium heat. Stir until melted, then stop stirring and cook until deep amber color (about 10-12 minutes). Remove from heat, immediately add warm cream in steady stream while whisking constantly (mixture will bubble vigorously). Add butter pieces, whisking until smooth. Stir in passion fruit pulp, rum, and salt. Cool to room temperature before using.
PREPARE THE CHOCOLATE GANACHE "KETCHUP":
Place chopped chocolate in heatproof bowl. Heat cream in saucepan until just beginning to simmer. Pour hot cream over chocolate, let sit 2 minutes, then stir from center outward until smooth and glossy. Add red food coloring to achieve ketchup color and pinch of salt. Cool to piping consistency (about 1 hour at room temperature).
MAKE THE FONDANT "CHIPS":
Knead yellow food coloring into fondant until evenly colored like french fries. Roll fondant to 5mm thickness on cornstarch-dusted surface. Cut into french fry shapes (7cm long, 5mm wide strips). Let dry for 30 minutes, then sprinkle with coarse salt.
ASSEMBLY:
Match macaron shells by size. Using piping bags, pipe small amount of passion fruit caramel onto one shell, add small dollop of chocolate ganache, then sandwich with matching shell. Press gently to spread fillings to edges. Let mature in airtight container at room temperature for 24 hours before serving. Serve with fondant chips on the side.
