Unleash a wave of tropical flavors with these Pineapple Macarons, where the elegance of French patisserie meets the vibrant zest of pineapple. This recipe promises frustration-free baking, yielding perfect macarons with a delightful pineapple cream filling – ideal for impressing at any gathering or indulging in a luxurious treat at home.

There’s something incredibly satisfying about mastering the art of macarons. Having experienced many trials and errors with these finicky confections, I found joy in their challenges. Inspired by a memorable trip to a pineapple plantation, I experimented with various flavors until I perfected this tropical version. These pineapple macarons are a celebration of persistence and the sweet, tangy flavors that remind me of sunny days and warm breezes.

If you enjoy making these adorable pineapple macarons, then you should also try my Raspberry Macarons, Swiss Chocolate Heart Macarons, and Cinnamon Macarons, which is actually my absolutely favorite macaron flavor!

Pineapple Macarons with Pineapple Filling Recipe

The Chemistry of Pineapple Macarons

The science behind these pineapple macarons is as fascinating as it is crucial. Achieving the perfect macaron involves creating a stable meringue. The egg whites are whipped into stiff peaks – a process stabilized by tartar, which increases the acidity and strengthens the protein network. This network traps air, giving the macarons its light, airy texture. Precision is key; even slight deviations in ingredients rations or temperatures can impact the final product significantly.

How do I ensure my macarons have smooth tops and feet?

Achieve smooth tops by sifting almond flour and powdered sugar to remove lumps. Proper feet form from letting the piped macarons rest before baking, which allows the skin to develop and the feet to rise evenly during baking.

Can I use fresh pineapple in the macaron filling?

Fresh pineapple can be too moist and might make the filling soggy. Instead, use pineapple emulsion in the filling for a concentrated flavor without excess moisture. If you want something different than buttercream, you could fill them with pineapple curd.

Do you need to use caster sugar for macarons?

Many recipes call for caster sugar because it is finer. However, this recipe melts the sugar down in a double broiler before making a meringue, so caster sugar is unnecessary.

Pineapple Macarons with Pineapple Filling Recipe

What’s the best way to store pineapple macarons?

Store the filled macarons in an airtight container in the refrigerator for up to 5 days. Allow them to come to room temperature before serving for the best flavor and texture.

Why do my macarons crack during baking?

Cracking can occur if the macarons haven’t rested long enough to form proper skin or the oven temperature is too high. Ensure they rest for the entire hour, and monitor your temperature with an oven thermometer.

Pineapple Macarons with Pineapple Filling Recipe

What is in Pineapple Macarons

Egg Whites

Made up of protein and water, it will help leaven your baked good and add moisture.

Granulated Sugar

Adds sweetness, provides a caramelized flavor and crisp texture. Sugar assists with rising when creamed with butter. It helps add moisture to your treat and helps it evenly spread as it melts into a liquid in the heat of the oven. Sugar also helps with naturally preserving your baked treat.

Cream of Tartar

Stabilizes the egg whites, ensuring they hold their structure when whipped.

Pineapple Emulsion

Adds a robust pineapple flavor without additional liquid.

Almond Flour

Is mildly sweet and adds a certain richness to your baked goods. Almond flour will extend the shelf life of your treat because it adds more fat which helps retain moisture.

Unsalted butter

Often the main ingredient of frosting, it adds structure to your buttercream. It also adds a smooth and velvety texture. Butter melts at body temperature, so it will make your frosting have a melt-in-your-mouth sensation.

Powdered Sugar

Is just finely ground granulated sugar. It will absorb moisture in your batter or dough. It dissolves easily, ensuring a smooth texture without grittiness. Because it is so fine, it can melt quickly in the oven and spread cookies out more. Powdered sugar also stabilizes and thickens the frosting, thanks to the small amount of cornstarch it contains.

Pineapple Macarons with Pineapple Filling Recipe

Step by Step Instructions

Shell

  1. Place a small sauce pan with 2 cups of water on a stove top over medium heat
  2. With a kitchen scale, measure out egg whites and sugar in a metal Kitchen Aid bowl or the bowl of a stand mixer.
  3. Whisk egg whites, sugar & tartar in a metal standing mixer bowl (kitchen aid bowls work best)
  4. Once water is simmering, place mixer bowl on sauce pan (like a double broiler)
  5. Constantly whisk sugar mixture over the heat while a candy thermometer is reading. Once mixture reaches 120 degrees, remove from heat. This only takes a few minutes.
  6. Place the bowl in a standing mixer with the whisk attachment and whisk at medium-high speed until the stiff peak is reached. This takes about 5-7 minutes to achieve.
  7. With a kitchen scale measure out flour & powdered sugar.
  8. While meringue is mixing, place almond flour & powdered sugar in a food processor & pulse a few times
  9. After processing, sift flour and sugar. Discard large chunks that stick in the sifter(should only be 1 tsp or less discarded; if more, you will need to re-measure and add more almond flour)
  10. Once the mixture is at a stiff peak, you have made a meringue! Fold the pineapple emulsion with a rubber spatula, if you are using food coloring, add it now. You should only use powder or gel food coloring. Then add the almond flour mixture to the meringue. Make sure you scrape the spatula on the sides and bottom of the bowl.
  11. Continue folding the mixture repeatedly until it comes together fully; you know you are done when the batter ribbons off the spatula are in a continuous ribbon without immediately breaking. To test this, I hold my spatula and make a figure 8; you are done if the ribbon doesn’t break.

Bake

  1. Put batter into a piping bag with Wilton 12 piping tip attached (or similar size hole cut)
  2. Pipe batter onto a nonslip mat with a macaron pattern on a light metal cookie sheet. You can use parchment paper but a nonslip mat is better for macarons.
  3. Carefully pick the cookie sheet up and drop it on the counter a few times so that the air bubbles in the macarons pop.
  4. Let cookies sit at room temperature for 1 hour. This step cannot be skipped, you will know your cookie is ready to bake when it has a touchable skin on top.
  5. Preheat oven to 300 degrees
  6. Bake cookies for 20 minutes; check to make sure cookies don’t move when slightly budged by your fingertip. If cookies move, rotate cookie sheets and cook for an additional 2-3 minutes.
  7. Take cookies out of the oven. Let cookies cool completely before removing them from the nonslip mat. If your cookies aren’t coming off clean, place the tray into the freezer for a few minutes. After, the cookies should come off clean

Filling

  1. In a bowl with a hand mixer, combine butter, powdered sugar, and pineapple emulsion. Whisk until combined.
  2. Turn the mixer on high and whip for 1-2 minutes. If the frosting is too thick, add a tablespoon of heavy cream to thin it out.
  3. Fill each macaron with this pineapple frosting.

Storage Tips

Store in the refrigerator in an airtight container for up to 5 days. These macarons develop their best flavor after maturing for 24 hours in the fridge.

Pineapple Macarons with Pineapple Filling Recipe

Freezing Options

Macaron shells can be frozen for up to 3 months. Fill them after thawing for freshest taste.

Making Ahead

Prepare and freeze the macaron shells in advance. Make the filling and assemble it a day before serving to allow the flavors to meld.

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Why make pineapple macarons?

Master the art of French macarons with a tropical pineapple twist! Ideal for your dessert board! This recipe captures the essence of precision and tropical indulgence, making these Pineapple Macarons a delightful challenge with a rewarding taste. You will enjoy the sweet success of your baking adventure.

Recipes You May Love

Pineapple Macarons

Author: Madison Reid
Prep Time: 30 minutes
Cook Time: 20 minutes
Resting Time: 1 hour
Servings: 20 sandwiches
If followed correctly, this recipe yields perfect, frustration-free, macarons every time! Try this Pineapple shell with Pineapple frosting.

Ingredients 

Shell

  • 130 grams egg whites
  • 130 grams granulates sugar
  • 1/8 tsp tartar
  • 1 tsp pineapple emulsion
  • 140 grams fine almond flour
  • 140 grams powdered sugar

Filling

  • 1/4 cup unsalted butter
  • 1 cup powdered sugar
  • 1/2 tsp pineapple emulsion

Instructions

Shell

  • Place a small sauce pan with 2 cups of water on a stove top over medium heat
  • With a kitchen scale, measure out egg whites and sugar in a metal kitchen aid bowl.
  • Whisk egg whites, sugar & tartar in a metal standing mixer bowl (kitchen aid bowls work best)
  • Once water is simmering, place mixer bowl on sauce pan (like a double broiler)
  • Constantly whisk sugar mixture over the heat while a candy thermometer is reading. Once mixture reaches 120 degrees, remove from heat. This only takes a few minutes.
  • Place the bowl in a standing mixer with the whisk attachment and whisk at medium-high speed until the stiff peak is reached. This takes about 5-7 minutes to achieve.
  • With a kitchen scale measure out flour & powdered sugar.
  • While meringue is mixing, place almond flour & powdered sugar in a food processor & pulse a few times
  • After processing, sift flour and sugar. Discard large chunks that stick in the sifter(should only be 1 tsp or less discarded; if more, you will need to re-measure and add more almond flour)
  • Once the mixture is at a stiff peak, you have made a meringue! With a rubber spatula, fold in the pineapple emulsion and then the flour mixture into the meringue.
  • Continue folding the mixture over and over again until it comes together fully, you know you are done when the batter ribbons off of the spatula when in a continuous ribbon without immediately breaking. To test this, I hold my spatula and make a figure 8, if the ribbon doesn’t break, then you are done
  • Put batter into a piping bag with Wilton 12 piping tip attached (or similar size hole cut)
  • Pipe batter onto nonslip mat with macaron pattern on a light metal cookie sheet
  • Let cookies sit at room temperature for 1 hour. This step cannot be skipped, you will know your cookie is ready to bake when it has a touchable skin on top.
  • Preheat oven to 300 degrees
  • Bake cookies for 20 minutes; check to make sure cookies don’t move when slightly budged by your fingertip. If cookies move, rotate cookie sheets and cook for an additional 2-3 minutes.
  • Take cookies out of the oven. Let cookies cool completely before removing them from the nonslip mat. If your cookies aren’t coming off clean, place the tray into the freezer for a few minutes. After, the cookies should come off clean

Filling

  • In a bowl with a hand mixer, combine butter, powdered sugar, and pineapple emulsion. Whisk until combined.
  • Turn the mixer on high and whip for 1-2 minutes.
  • Fill each macaron with this pineapple frosting.

Nutrition

Calories: 139kcal Carbohydrates: 21g Protein: 2g Fat: 6g Saturated Fat: 2g Polyunsaturated Fat: 0.1g Monounsaturated Fat: 1g Trans Fat: 0.1g Cholesterol: 6mg Sodium: 12mg Potassium: 12mg Fiber: 1g Sugar: 19g Vitamin A: 71IU Vitamin C: 0.001mg Calcium: 16mg Iron: 0.3mg

Have you tried this recipe?

I’d love to see it! Follow @_mrs.madi_ on Instagram and tag your photos with #mrsmadi.

Pineapple Macarons with Pineapple Filling Recipe