Football Macarons – Snickers

Football Macarons - recipe and template

these are not only cute – they are my allllll time favorite flavor: Snickers macarons with chocolate buttercream, caramel, and chopped peanuts in a chocolate shell. they are adorable for a super bowl party or a kids football party treat … or just on a tuesday when you have a chocolate craving (that may or may not have happened to me!!!) i’m sharing the recipe as well as the template that you can print & use to pipe your shells. these are one of the 75 unique and fun macarons that are featured in my cookbook: Gourmet French Macarons (available on amazon.com & barnes and noble). please note that this recipe is modified from the book — there are a TON of extra tips & tricks in the book. for copyright purposes, i am only posting a the basics of the recipe.

before you start – print the template below. macarons are piped cookies – that is why you can make them into different shapes! right click the image below and save to your computer. open the file and print on standard size paper from your home printer.

i have paired these football macarons with the team color macarons (just vanilla and lemon) but you could use this idea for any team colors!

Football Macaron template

Football Macarons recipe and template - Snickers Flavor!

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Football Macarons - Snickers
Recipe type: Dessert
 
Ingredients
  • 100g of egg whites aged at room temperature
  • Pinch of Cream of tartar
  • 35g of superfine sugar
  • 110g of Almond flour
  • 200g of Powdered Sugar
  • 10g cocoa powder
  • Football template
  • 100 g (3.5 oz) chocolate
  • 1½ Tbsp. heavy cream
  • ½ cup caramel
  • ¼ cup chopped peanuts
  • white royal icing
Instructions
  1. Measure out all ingredients using a gram scale
  2. Prepare the baking sheets by lining them with a silicone mat or parchment paper. Slide a printed football template sheet underneath and set aside. Prepare piping bag to be filled and set aside.
  3. Sift powdered sugar, almond mixture, and cocoa powder together two or three times through a sieve and set aside.
  4. Place the egg whites in a large bowl or in stand mixer with wire whisk attachment. Whisk on low until egg whites become foamy. Add the pinch of cream of tartar. Continue to whisk until soft peaks form. Slowly add in the superfine sugar. Once all of the sugar is incorporated, scrape down the sides with a spatula.
  5. Turn your mixer on medium-high and continue to whisk until you reach a stiff meringue. If adding liquid or gel food dye, do so toward the end of whisking.
  6. Sift ⅓ of the almond flour, powdered sugar, and cocoa powder mixture through the sieve and into the meringue. Fold the dry mixture into the meringue. Repeat with the remaining mixture. Once all of the dry ingredients are incorporated, the batter will be thick and have a dull shine. Continue to fold. As you do so, the batter will loosen. Stop folding when the batter has a glossy sheen, a “lava-like” consistency, and falls in a ribbon like manner off the spatula.
  7. Transfer the batter into a large pastry bag fitted with a round tip and pipe 1½ inch rounds on the parchment paper following the template.
  8. When all of the rounds are piped on the parchment, rap the sheet pans evenly on work surface a few times. Remove templates from below your parchment paper carefully. Let the batter rest at room temperature for 20-40 minutes.
  9. Pre-heat oven to 350 degrees. Reduce temperature to 300 degrees and bake one sheet at a time for 12 minutes rotating the pan half way through.
  10. Remove from oven and allow to cool.
  11. Match up similar size shells into pairs.
  12. Next, make the Chocolate Ganache Filling.
  13. Place chocolate in a heat proof bowl.
  14. Boil cream and pour over chocolate.
  15. Stir until all the chocolate has melted and texture is smooth
  16. While warm, pipe onto macaron shells around the edge leaving space in the middle.
  17. Fill the center of the filling with caramel sauce and top with chopped peanuts.
  18. Sandwich the paired football shell on top creating a seal around the edges with the chocolate ganache.
  19. Pipe royal icing on to the top shell to look like the football laces

you can see the book trailer below! you can get your copy on amazon

Gourmet French Macarons from TK Productions on Vimeo.

Comments

  1. oh my gosh these are AWESOME! hope mine look like these instead of blobs when i make them. lol

  2. Football and macarons! It can’t get any better than that! Thank you so much for sharing this. I will definitely try this out. :)

  3. Hi there,

    I have your book and on Friday am attempting your recipe with the s’more filling. I am desperate for some guidance on the vanilla bean extract. I’m guessing that would be a homemade extract as I can’t seem to find it in the store? I have vanilla extract and am wondering if there is any conversion. I noticed in the macaron shell recipes section that you have converted 3/4 tsp. vanilla bean extract to 1tsp. vanilla extract, but for the tablespoon needed for the marshmallow recipe, would I need 75% of that? I’m sorry to ask here, but I wasn’t sure how else to get the answer (I searched everywhere I could think of). Thank you.

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