Hotdog Macarons
These macarons are so cute, delicious, and perfect for the 4th of July! I used my recipe for the Easiest French Macarons. This recipe is truly so easy to make and if you’ve ever been intimidated by making French Macarons this recipe is perfect for you! I hope that you enjoy this fun recipe as much as I do!
How To Make Hotdog Macarons
- Prepare the dry ingredients: In a food processor, pulse the almond flour and confectioner’s sugar until well combined. Sift into a large bowl and set aside. This step is super important and will help us make a nice, smooth macaron batter :)
- Make the meringue: Beat the egg whites on high until foamy. Add salt and slowly add granulated sugar. Beat until stiff peaks form. Mix in vanilla and a few drops of brown gel coloring to mimic a hot dog bun color.
- Fold the batter: Add the dry mixture in three additions, gently folding with a spatula after each one. The batter should be thick but form ribbons when lifted!!
- Pipe and prep: Transfer to a piping bag and pipe 3-inch log shapes onto a parchment-lined baking sheet. Tap the pan to remove air bubbles and sprinkle sesame seeds over each shell.
- Rest: Let the shells rest for 45–60 minutes, until the tops are dry to the touch. Patience is key! :)
- Bake: Preheat the oven to 300°F and bake for 15–17 minutes. Let cool completely before decorating.
- Make the buttercream: Beat butter until fluffy. Add confectioner’s sugar, cream, vanilla, and salt. Mix until smooth. Divide and tint into three colors—dark red (for the hot dog), yellow (mustard), and bright red (ketchup).
- Assemble the hot dogs: Pipe a thick line of dark red buttercream in the center of one shell, sandwich with another shell at an angle to resemble a hot dog bun. Chill to firm up.
- Decorate: Use black food dye and a fine brush to paint grill marks on the “hotdog.” Then pipe red and yellow buttercream squiggles on top to mimic condiments. You can also try to use an edible marker to make the grill lines too! Here are the edible markers I love to use, here!
Recipe Tips
- Use aged egg whites for more stable meringue. You can separate your eggs 1–2 days ahead and store them in the fridge.
- Don’t overmix when folding—undermixing causes lumpy batter; overmixing leads to flat, spread-out shells.
- Chill before decorating—firm buttercream is easier to work with when adding grill marks and condiments.
- Use gel food coloring for rich color without adding too much moisture to your batter.
How to store Hot Dog Macarons
- Refrigerator: Store assembled macarons in an airtight container for up to 5 days. Let them come to room temperature before serving for best texture.
- Freezer: Freeze unassembled shells or filled macarons (without the condiment decoration) for up to 1 month. Thaw in the fridge overnight.
Why don’t my macarons have feet?
As I mentioned before, I use my recipe for the Easiest French Macarons for this recipe so that you will end up with the most perfect macarons every time without all of the trouble! If your macarons don’t form feet, read some of these troubleshooting possibilities below.
- Lack of feet (the ruffled bottom edge of macarons) usually comes down to one of these reasons:
- Batter is overmixed – it becomes too runny and spreads too much.
- Insufficient rest time – the tops must dry completely before baking to form a skin.
- Oven temperature is off – invest in an oven thermometer; many ovens run hot or cold.
- Humid environment – humidity can prevent the tops from drying properly. Use a dehumidifier or run the AC.
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Hotdog Macarons
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Servings
12-15
servingsPrep time
30
minutesCooking time
15
minutes Cook Mode
Keep the screen of your device on.
Ingredients
1 1/4 cup Almond flour
1 3/4 cups Confectioner’s sugar
1/4 tsp. Salt
3 Egg whites, room temperature
1/3 cup Granulated sugar
1 tsp. Vanilla extract
1-2 Brown gel food coloring
1-2 Sesame seeds
- Buttercream Frosting
1/2 cup Unsalted butter, room temperature
2 1/2 cups Confectioner’s sugar
2 -3Tbsp. Heavy whipping cream
2 tsp. Vanilla extract
1/4 tsp. Salt
2-3 Red gel food dye
1 drop Yellow gel food dye
black food dye (for painting grill lines)
Directions
- In a food processor, grind together the almond flour and confectioner’s sugar. Pulse 5-10 times or until fine and evenly incorporated.
- Sift the almond flour and confectioner’s sugar mixture through a sieve into a medium sized bowl. Set aside.
- In a separate large bowl, whip the three egg whites on high speed using an electric mixer. As soon as the mixture starts to look foamy, gradually add the salt then the granulated sugar.
- As the egg white mixture goes from foamy, to white and fluffy, add in the vanilla and gel food coloring. Mix just until stiff peaks form.
- In three additions, add the dry ingredients (the almond four and confectioner’s sugar mixture) to the egg white mixture. Use a silicone spatula for this step. Gently fold everything together – we want the egg whites to stay stiff to keep the batter thick enough for piping. Gently fold after each addition. Adding in three additions will ensure that everything is being incorporated evenly.
- Mix just until the batter is evenly combined and the mixture forms thick ribbons when the spatula is lifted.
- Transfer the batter to a piping bag fit with a large round tip (you don’t NEED a metal tip, it just helps).
- Pipe a small dot of macaron batter in the corner of a standard 13″ x 9″ cookie sheet then place a sheet of parchment paper on top. These small dots of batter will help keep the parchment paper in place when piping the actual macarons.
- Hold the piping bag about 1/2″ above the cookie sheet and gently squeeze to make about 3″ long log shapes.
- Once you’ve finished piping each macaron, bang the cookie sheet 5-10 times to release any air bubbles in the macarons.
- Next, sprinkle a generous amount of sesame seeds on top of each one.
- Allow the piped macarons to sit out for at least 45 minutes or up to one hour. The top of the macarons should be dry when gently tapping on the top before baking.
- Preheat the oven to 300 degrees F. and bake one sheet at a time. Bake for 15-17 minutes or until the macarons have developed nice feet. Use the images as a reference for what good feet should look like on macarons.
- The macarons should easily pop right off the parchment paper. Allow them to finish cooling on a wire rack before filling.
- Vanilla Buttercream
- Using an electric mixer, beat the butter on low speed until light and creamy.
- Add the confectioner’s sugar to the butter and continue to combine.
- Gradually add in the heavy cream until the buttercream reaches a smooth consistency.
- Divide the buttercream in three separate bowls to make three different colors. You’ll need a dark red, bright red, and yellow. You’ll need mostly dark red which will be the hot dogs color.
- Once the macarons have cooled completely and your buttercream is colored and placed in piping bags it’s time to decorate!
- Pipe a thick line of the dark red on the bottom of one macaron in the center of the bottom. Take another macaron shell and sandwich the two together at an angle so that it looks like a hot dog in a bun.
- Repeat this step until each macaron is assembled. Place these on a cookie sheet and let firm up in the fridge before continuing to decorate.
- Once the buttercream in the center has firmed up nicely, use a small brush to paint thin grill lines on top of each one. This step is much easier to do when the buttercream is firm and chilled.
- Next, pipe squiggles of red and yellow buttercream to make the mustard and ketchup. Repeat these steps.
- Enjoy!
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