Pepperoni Pizza Macarons: The French Pizza Party
Pepperoni Pizza Macaron pair tomato almond shells with whipped ricotta, pizza seasoning, and pepperoni for a fun, refined savory appetizer.
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These Pepperoni Pizza Macarons turn a familiar party favorite into a polished savory bite. Tomato-flavored almond shells surround whipped ricotta, pizza seasoning, and a crisp slice of pepperoni. The result feels playful, yet each element has a clear purpose. Serve these savory macarons as an appetizer, cocktail snack, or memorable addition to a game-day spread.
What Are Macarons, and Who Invented Them?
A macaron is a small almond-meringue confection made with egg whites, almond meal, and sugar. Modern Parisian macarons pair two smooth shells around a soft filling. Macarons use finely ground almonds and whipped egg whites to create smooth, round shells with delicate crisp edges and soft, chewy centers. Macarons are often sandwiched with buttercream, ganache, jam, or a savory filling, while macaroons are usually served as individual cookies and may be dipped in chocolate. They differ from coconut macaroons in ingredients, shape, and texture. Coconut macaroons rely on shredded coconut and form rustic, mound-shaped cookies with craggy exteriors and dense, chewy interiors.
Macaron are an ancestor to an Italian almond cookie from the late 1400s. The cookie reached France in the early 1500s, perhaps through the cooks of Catherine de’ Medici. Filled sandwich macarons developed much later. Parisian pastry makers helped popularize the colorful version known today.
How Do You Infuse the Shell With Tomato Flavor?
Tomato powder gives the shell concentrated pizza flavor without adding liquid. It blends with the almond meal and powdered sugar before the dry mixture meets the meringue. Sifting the ingredients together spreads the tomato evenly and removes stubborn lumps.
The powder also lends a warm red-orange shade. That color helps signal the savory filling before the first bite. Avoid tomato paste, sauce, or juice in the shell batter. Their moisture can weaken the meringue and lead to cracked or hollow macarons. There is a tomato extract, but I haven’t used it to be able to speak to successful use in this recipe.
Tips for Working With Freeze-Dried Fruits and Vegetables
Freeze-dried produce brings strong flavor and natural color without the moisture found in fresh purées. I am a huge advocate for putting flavor in the shells. To do this, I often use freeze dried fruits and vegetables. Make sure to grind the whole pieces into a powder, then sift well. Fine particles create smoother shells and distribute flavor more evenly.
However, not all of them are the same and perform the same. Apples, pears, peaches, and strawberries are light and airy when ground into powder. But fruits like bananas, cranberries, and blueberries are a little denser and don’t grind as well. It comes down to sugar and fruit structure.
Bananas and pineapples are higher in sugar so they’re harder to freeze dry. But fruits like blueberries and cranberries have a different structure that makes it more difficult to freeze dry them. They both have a thick waxy cuticle, or a thin protective layer, that traps moisture. Both fruits and others like them can take up to 48 to 52 hours longer to freeze dry. Which makes their powder denser and have more moisture.
No matter what fruit, mor vegetable, you grind up, make sure to keep the powder sealed until needed because it absorbs humidity quickly. For those denser fruits and vegetables, make sure to freeze the powder briefly before using it. This helps to solidify any residual moisture. I should have followed this advice when making these macarons. Make sure to work quickly and sift everything while the powder is cold. Begin with a modest amount and account for it in the dry mixture. Too much powder can make macaron batter stiff. Test highly acidic or fibrous vegetables in a small batch before scaling the recipe.
Fillings for Savory Pepperoni Pizza Macarons
A well-planned filling holds its shape and gives each shell a clean finish. Part-skim ricotta creates a fresh, mild base that lets tomato and pepperoni stand out. Drain any visible liquid before mixing. Beat the ricotta with softened butter until the filling looks smooth and airy. Add pizza seasoning and salt gradually. Stream in the half-and-half only as needed. The finished mixture should hold a defined peak. Chill it briefly if it feels loose, then transfer it to a piping bag fitted with a round tip.
A whipped Parmesan or Asiago mascarpone would be delicious. Try whipping some sun-dried tomato pesto with mascarpone or tomato jam with ricotta for a different filling option. For extra crunch, bake small mounds of finely grated Parmesan or Asiago until golden, then cool them into crisp rounds that fit inside the shells. Cut slices of mozzarella, provolone, or Romano into rounds.
Another option is to melt a thin, even layer of provolone, mozzarella, cheddar, or an Italian cheese blend on parchment. Let the cheese cool until firm, then cut it into neat rounds with a small cookie cutter sized to the macarons. Be sure to blot away excess oil before assembly and use only one thin cheese round per macaron so the filling stays balanced. Keep creamy fillings thick enough to pipe. Avoid watery pizza sauce because it quickly softens the shells and can seep around the edges.
Piping and Assembling the Shells to Fit a Slice of Pepperoni
Use a standard pepperoni slice as a size guide. Trace evenly spaced circles on parchment, then turn the paper over before piping. Aim for shells just slightly wider than the pepperoni so the finished edges look tidy. Hold the piping bag straight above the tray and squeeze from one fixed point. Stop before the batter reaches the traced line because it spreads. Tap the tray firmly to release air bubbles. Let the shells rest until their surfaces feel dry before baking.
One thin slice of pepperoni delivers smoky spice and a recognizable pizza aroma. It should not dominate the macaron. Blot the slices well or crisp them briefly in the microwave or oven. Place the pepperoni between two modest layers of ricotta filling. This placement keeps its fat away from the shells. It also spreads the flavor across the bite. Smaller or very salty slices can be trimmed to match the shell diameter.
Avoid the Novelty-Only Feel of Savory Macaron
Savory macarons bring a fresh, modern twist to traditional French pastry, transforming the classic almond shell into a canvas for bold, umami‑forward flavors. Many chefs and food creators are exploring this trend with Italian‑inspired pairings such as Parmesan shells filled with tomato‑mascarpone cream, Asiago shells with caramelized onion filling, and Pecorino shells whipped with black‑pepper ricotta for a cacio‑e‑pepe effect.
Creative combinations like beet shells with goat cheese, pea shells filled with a silky ham spread, or shrimp shells paired with a smooth crab‑rangoon filling show how well savory ingredients can balance the macaron’s delicate texture. Vegetable‑driven options like roasted red pepper shells with smoked mozzarella, spinach shells with artichoke cream, or carrot shells paired with ginger‑goat cheese add color and depth while keeping the fillings stable and spreadable.
Do not treat these savory macaron like tiny pizzas with every possible topping. Too many bold ingredients make the filling heavy and muddy. Keep the format simple, with one clear flavor role for each component. Avoiding wet filling, oily pepperoni, oversized shells, and excessive seasoning. Clean piping and matched shells make the final appetizer feel polished. And finally, let them rest. Macarons are not meant to be served right out of the oven. They need to rest which allows the shells to soften and become chewy.
What Do Pepperoni Pizza Macarons Taste Like?
The first bite begins with a delicate crisp shell and a gentle nuttiness. Tomato follows with savory depth and mild tang. The whipped ricotta feels cool and creamy, while pizza seasoning adds herbs, garlic, and familiar pizzeria character. Pepperoni brings a smoky, salty finish without taking over. These pizza macarons taste playful, but the balance feels grown-up and composed. They make a conversation-starting appetizer that still delivers the comfort of a favorite slice.
As strange as they sound, everyone who tasted them said they were surprisingly good. Not what they were expecting at all, which is kind of what we were going for; something different. The salt and seasoning in the ricotta mask the sugar in the shells and the pepperoni just brings that hint of pizza that you really need to bring it all together. I hope these will inspire you to think outside the box and create new and unique flavors with these interesting little gems.
Pepperoni Pizza Macaron
Pizza, but make it macaron! PEPPERONI PIZZA MACARON! Tomato-kissed almond shells meet fluffy ricotta, bold pizza herbs, and a neat slice of pepperoni. Crisp, creamy, savory, and ready to steal the appetizer table.
Ingredients
- 6 ounces powdered sugar, divided
- 1 ounce tomato powder
- 4 ounces almond meal, divided
- 4 ounces egg whites, room temperature
- pinch cream of tartar
- 25 grams granulated sugar
- 8 ounces part-skim ricotta cheese
- 1 1/2 tablespoons butter
- 1 1/2 teaspoons pizza seasoning
- 35 slices pepperoni
- 2 tablespoons fat free half and half
- 1/2 teaspoon salt
Instructions
- Pulse 1/3 of the powdered sugar, 1/3 of the almond flour, and the tomato powdered together in a food processor to form a fine powder. Sift into a large mixing bowl. Repeat process 2 times more or until all of the powdered sugar and almond meal has been sifted together. Sift two times more and set aside.
- Place the egg whites in the bowl of a stand mixer. Sprinkle the cream of tartar over the eggs and hand mix the two together with the whisk attachment for the stand mixer. Fasten the whisk attachment and beat the mixture on medium speed until foamy. Slowly add the granulated sugar and beat on medium speed until soft peaks form. Increase the speed to high and beat until stiff peaks form.
- Sift 1/3 of the almond mixture into the bowl with the meringue. Fold the ingredients together with a large spatula until incorporated. Continue sifting and folding until all the almond mixture is incorporated into the meringue and the mixture should drip slowly off the spatula; like lava flowing. I didn't get it either. It's a slow flow off the spatula that isn't in clumps but a steady, thick flow.
- Transfer the batter to a large piping bag fitted with a 1/2" tip and pipe 1 1/3 inch rounds onto a silpat covered baking sheet. There are several different templates out there here and here are two I like.
- 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. 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.
- Once they've rested and the tops are no longer sticky to the touch, bake at 325 for 9 to 10. Do the "wiggle" test. Grab a top and gently try to wiggle it back and forth. If it wiggles easily, then continue to cook in 5 minute intervals until it no longer wiggles. Remove from heat and cool completely.
- Place the ricotta in a fine strainer lined with cheesecloth, coffee filters, or paper towels. Allow to set 5 to 10 minutes. Add to the bowl of a stand mixer fitted with the whisk attachment and beat on high 2 to 3 minutes. Add the butter and half and half and process until smooth and creamy; about 5 to 10 minutes.
- Add the pizza seasoning and salt and stir until blended.
- Place the cheese mixture into a piping bag fitted with a plain tip and pipe and small dot on one shell and a quarter size amount on the second shell. Place the pepperoni on the small dot on one shell and then place the second shell on top. Serve immediately.
Nutrition Information
Yield
18Serving Size
1Amount Per Serving Calories 109Total Fat 5gSaturated Fat 2gUnsaturated Fat 4gCholesterol 6mgSodium 243mgCarbohydrates 13gFiber 1gSugar 11gProtein 4g
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This looks incredible! Pinned. Thanks again, for being a part of our party. I hope to see you tonight at 7pm. Lou Lou Girls
What an interesting idea and I would love to try them. Call me next time you make them pretty please! Also thanks for linking up the Noodle Pasta too on the Wonderful Wed Blog Hop. Carrie, A Mother's Shadow
Phone number? LOL I have a few more ideas on savory cookies. But next they're a sweet cookie. Just have to wait and see. Muahahahahaha *coughcough*
Well, you've done it again, you macaron master, you.
This is probably weird (which is usually the best indication to keep quiet, but I'll say it anyway), the stack of three macarons…it cracks me up because it reminds me of those wind-up chattering teeth toys with the big smiles.
umm…yeah…anyway…
What a creative recipe! Yum!
Thanks for joining the Link Up this week!
Thanks for hosting it, Jess! They were FUN to make and eat!
This is absolutely insane. Insanely delicious! (And so creative!)
That's, Sarah! They really were delicious and everyone who tried them couldn't believe they really did taste like pizza. 🙂
I have started following you now… as we struggle through our macaron perfectionist ways… I have never tried a savory macaron. This could be interesting. Are you able to taste the almond through all the flavors? One of my books I use has a whole bunch of savory macarons; I've just been too scared to try them.
Angelina, I'm stalking you, too. No, you can't really taste the almond through all the other flavors. They were definitely fun to make and interesting to taste. I can't believe how well received they were and how well they came out and DID taste like pepperoni pizza.