Name: Peach Macaron
Prep time: 15 min
Cook time: 18 min
Total time: 1 h 3 min
Yield: 20
Cuisine: French
Ingredients: 1/2 cup butter flavored shortening; 2 tablespoons Torani peach syrup; 3 - 4 cups powdered sugar; 1 to 2 tablespoons heavy cream; 4 ounces almond meal; 1 ounce freeze dried peaches; 7 ounces powdered sugar; 4 ounces egg white, room temperature; Pinch cream of tartar; 50 grams sugar; red and yellow gel food dye (optional)

Jump to Recipe

Peach macarons are the sweetest little summer bake. These use freeze-dried peaches in the shells and peach syrup in the filling for bright, fruity flavor in every bite. Perfect for a beginner-friendly showstopper!

These peach macarons are sweet, sunny, and just fancy enough to make any dessert table feel special. The shells get their bright fruit flavor from finely ground freeze-dried peaches. The filling gets its juicy peach note from peach syrup, with the option to use a splash of peach liqueur if you want a more grown-up bakery-style treat.

If you are new to French macarons, this recipe keeps the process approachable. You still measure carefully. You still fold with intention. But you do not need to make the process feel mysterious. Peach macaron shells, peach buttercream, and a soft pastel color make this recipe a beginner-friendly showstopper.

What Are Peaches?

Let’s learn a little bit about peaches, first. What are peaches? They are soft, juicy stone fruits from the species Prunus persica. They have a tender skin, fragrant flesh, and one large pit in the center. Although the botanical name points to Persia, peaches are widely recognized as originating in China. Archaeological evidence shows that peach use and domestication in China began thousands of years ago, especially in the lower Yangzi River valley.

Yellow Peach, White Peach, Cling Peach, and Freestone Peach

Yellow peaches have a classic peach flavor with a gentle tang. They taste bold, sweet, and slightly bright. White peaches are usually lower in acid, so they taste softer, sweeter, and more floral. I would chose a white peach over a yellow peach especially if neither are perfectly ripe. My experience with white peaches is they have more peach flavor than yellow peaches unless the yellow peach is ripened on the tree before picking.

Cling peaches and freestone peaches describe how the fruit holds onto the pit. In clingstone peaches, the flesh clings tightly to the stone. In freestone peaches, the pit pulls away more easily. Cling peaches are often lovely for preserves, syrups, and canned peaches. Freestone peaches are easier to slice for fresh desserts, pies, and toppings.

What Is the Difference Between a Peach and a Nectarine?

A nectarine is not a peach-plum hybrid. It is a smooth-skinned form of peach. Peaches and nectarines belong to the same species, but nectarines lack the fuzzy skin peaches are known for. Nectarines often feel a little firmer and may taste slightly more tangy, while peaches tend to feel softer and more floral.

What Are Macaron?

Macarons are delicate almond meringue sandwich cookies. They have two smooth shells, little ruffled feet, and a creamy filling in the center. A good macaron has a light crisp shell, a soft chewy middle, and a balanced filling.

Macarons are different from coconut macaroons. Macarons use almond flour, egg whites, sugar, and fillings like buttercream, ganache, jam, or fruit curd. Macaroons are usually coconut-based and much more rustic.

Macarons have a reputation for being fussy because small details matter. The meringue needs enough structure. The batter needs the right flow. The shells need time to rest. The oven needs a steady temperature. That sounds like a lot, but each step has a clear purpose. That doesn’t mean that macarons are not impossible. They just reward patience. When you understand what the batter should look like, the process becomes much less intimidating.

Ways to Get Flavoring in the Shells

Commercially prepare macaron lack one thing. Flavor in the shells. And I understand why. You can make one large batch with many different fillings. But to make a batch where the shell is specifically flavored is not cost effective. I always make sure there is flavor in my shells.

The safest way to flavor macaron shells is to use dry ingredients. Wet flavorings can loosen the batter and make the shells spread. If there is a higher alcohol content it can also alter the finished macaron shell. That is why freeze-dried fruit, citrus zest, spices, cocoa powder, tea powder, espresso powder, and finely ground nuts work so well for flavoring the shells.

Freeze-dried peaches give these shells real fruit flavor without adding extra moisture. They also add a lovely peach color, especially when you pair them with a tiny drop of peach or pink gel food coloring. If you’re using any freeze dried fruit to flavor your shells make sure to grind them into a fine powder with your almond flour and powdered sugar. Then sift the mixture well. Any large bits can create bumpy shells or block the piping tip. When I use freeze fried fruit in the shells, I typically sift the mixture three times and remove any larger pieces that don’t pass through the sieve.

A little freeze-dried peach powder goes a long way. Too much can change the dry ingredient ratio and make the shells fragile. For a balanced peach macaron, use enough to taste the fruit without overwhelming the almond base. I typically use a half and ounce of freeze dried fruit and omit a half an ounce of powdered sugar to replace it with.

How to Make Macaron Batter Without Overcomplicating the Process

Pulse the almond flour, powdered sugar, and freeze-dried peach powder in a food processor until fine.
Sift the dry mixture into a bowl. Discard any large pieces. Repeat this step at least 2 more times for smooth shells.
Whip egg whites and cream of tartar until foamy.
Slowly stream in granulated sugar and whip until stiff, glossy peaks form. I usually whip mine until they have a deeper sound to them. To me that means they’re slightly more dry than most prefer.
Fold the dry mixture and any food coloring into the meringue in batches.
Stop folding when the batter flows like slow lava and forms a figure eight without breaking. The aha moment for me was a Sur le Table cooking class. The macaronage will be matte initially. As you’re folding it changes to a shiny appearance. That’s when the batter is ready to pipe.

Simple Techniques for Piping, Resting, and Baking Beautiful Shells

Hold the piping bag straight up and down. Pipe small circles onto a prepared baking sheet. There are many templates out there, but you can print mine here. Tap the pan firmly on the counter to release air bubbles. Pop any visible bubbles with a toothpick. This is the fun part for me, but the dogs do not like the loud sound it makes.

Let the shells rest until the tops look matte and feel dry to a gentle touch. This usually takes 30 to 60 minutes, depending on your kitchen. If it’s a super humid day, then put them on the stove and turn the hood vent on. This creates air circulation that will dry them faster. Bake at 300°F for 14 to 16 minutes, or until the shells lift cleanly from the mat after cooling.

Common Macaron Mistakes and How to Fix Them with Confidence

Cracked shells: Rest the shells longer, tap out air bubbles, and check that the oven is not too hot.
No feet: Whip the meringue to stiff peaks and make sure the shells rest until dry.
Hollow shells: Avoid under-whipping or over-folding. Try lowering the oven temperature slightly.
Shells spread too much: The batter may be overmixed. Stop folding sooner next time.
Bumpy tops: Sift the dry ingredients well and grind the freeze-dried peaches finely.
Sticky bottoms: Bake a little longer and let the shells cool fully before removing them.

Once you figure out how to trouble shoot them, macaron are not that difficult to make. For me, it’s the unknown of a new extract for flavoring that will cause them to come out imperfect. I made the butter pecan macaron three times before I finally figured out it was the extract causing them to fail. And another recipe I remade 2 times before figuring out the powdered sugar was the issue.

The instructions in the recipe card truly do provide you all the information you need to succeed at this recipe. And if you don’t, let me know! I’ve become pretty good at trouble shooting all the problems. I think I’ve had them all!

20 cookies

Peach Macaron

Prep Time: 15 minutes

Cook Time: 18 minutes

Additional Time: 30 minutes

Total Time: 1 hour 3 minutes

There's a double whammy of peach flavor in these Peach Macaron. They have freeze dried peaches in the shells and peach syrup in the buttercream. A bi-fecta of peach flavors.

5.0 Stars (3 Reviews)

Ingredients

For the shells

4 ounces almond meal
1 ounce freeze dried peaches
7 ounces powdered sugar
4 ounces egg white, room temperature
Pinch cream of tartar
50 grams sugar
red and yellow gel food dye (optional)

For the buttercream

1/2 cup butter flavored shortening
2 tablespoons Torani peach syrup
3 - 4 cups powdered sugar
1 to 2 tablespoons heavy cream

Instructions

For the macaron:

Pulse the 7 ounces powdered sugar and 4 ounces almond flour together with the freeze dried peaches in a food processor to form a fine powder. Sift three times into a large mixing bowl. Set aside.
Place the egg whites in the bowl of a stand mixer (or large, metal mixing bowl). Sprinkle the cream of tartar over the eggs and hand mix the two together with the whisk attachment for the stand mixer (or hand mixer). Fasten the whisk attachment and beat the mixture on medium speed until foamy. Slowly add the granulated sugar and continue to beat on medium speed until soft peaks form. Increase the speed to high and beat until stiff peaks form.
If you're using some food dye, add it at this point. I used just a little red and a little yellow. Add this along with 1/3 of the almond mixture into the meringue. Continue folding and adding the almond mixture until all of it is incorporated into the meringue and the mixture should drip slowly off the spatula; like lava flowing. (Think conditioner dripping out of a bottle. That works for me.) The mixture will have a sheen to it when it’s ready to pipe.
Transfer the batter to large piping bags fitted with a 1/2 inch tip and pipe 1 1/3 inch rounds onto a silpat covered baking sheet. There are many templates out there, but you can print mine here.
Preheat oven to 325.
You’re going to LOVE this next part! Once all the batter has been piped or your sheets are full, grab the edges of the pan, secure the silpat with your thumbs (or any extra batter) and rap the pans on the counter. That’s right! You heard me! Bang them on the counter!! This releases any remaining air bubbles in the meringue. Continue rapping the sheets, turning occasionally, until no more air bubbles surface. Allow the macaron to rest on the counter at least 30 minutes or more depending on the humidity level of your kitchen.
Once they’ve rested and the tops are no longer sticky to the touch, bake at 325 for 7 to 9 minutes. Rotate the pans front to back and top to bottom and bake an additional 7 to 9 minutes. Do the wiggle test to see if the meringue is cooked; carefully grab the top of the shell and see if it moves easily from side to side when wiggled. This indicates that the meringue isn’t completely cooked. Continue to cook in 2 to 3 minutes intervals until they wiggle just slightly. They will continue to cook as they cool.
Remove from heat and allow to cool completely before filling.

For the buttercream:

Place the shortening and peach syrup in the bowl of a stand mixer (or large mixing bowl). Beat until creamed together. Slowly add the powdered sugar one cup at a time until thicker than desired. Add 1 to 2 tablespoons of the heavy whipping cream until the desired consistency is reached.
Pipe buttercream on one shell and top with a shell of matching size. Pour sprinkles in a bowl and roll the macaron in the sprinkles to decorate.

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 407Total Fat 9gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 4gCholesterol 14mgSodium 51mgCarbohydrates 83gFiber 1gSugar 80gProtein 2g

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8 Comments

Augie says:

September 15, 2020 at 7:11 pm

These look great, I’ve tried the recipe 3 times now; and keep having the same issue. on the 4th one i’m reducing the weight of the freeze dried peaches by half and subtracting that weight from the powdered sugar hoping that’s the issue. so far every single one of my batches failed to develop feet and cracked in the oven. I let them rest in the kitchen to develop skin for 30-60 minutes until they’re no longer sticky. do you have any suggestions? The first batch following the weights exactly was staying too thick no matter how much folding I did, but once I tried an extra 10g of egg whites in the 2nd and 3rd batches the consistency was correct, but they still cracked. I’m hoping its not my 40 year old oven thats the issue as I can’t change that since its an apartment complex.

1. Chris says:
  
  September 22, 2020 at 6:26 am
  
  If they’re cracking, them temperature is probably the issue. If your oven is old, then try an oven thermometer to see what the actual temperature is. They can also crack if there’s too much air in the batter. This batter is a bit thick, from what I can remember and it could be that your freeze fried peaches are different than mine. These cookies are that finicky. Hopefully 4th time is a charm? *fingers crossed*
  
Valentina | The Baking Fairy says:

August 16, 2019 at 3:52 pm

Gorgeous macarons as always! All your tips are so helpful. I’ve never made macarons before but I want to make some for Apple Week! Wish me luck!

1. Chris says:
  
  September 7, 2019 at 12:36 pm
  
  Keep me posted! I’m always around to help trouble shoot. I know you will nail them!
  
Hezzi-D says:

August 16, 2019 at 3:35 pm

These are perfect for summer! Love the peach flavor (and they are pretty too!)

1. Chris says:
  
  September 7, 2019 at 12:36 pm
  
  Thank you! My office mate slowly ate the rest of them. It was funny.
  
Jaida ~ Sweet Beginnings says:

August 14, 2019 at 12:06 pm

I love all the peachy goodness in these macaraon! I really need to try making these!

1. Chris says:
  
  September 7, 2019 at 12:38 pm
  
  I hope you do! They’re so rewarding to make.