If you have a soft spot for delicate yet vibrant treats, you are going to absolutely adore this Pineapple Macarons with Pineapple Curd and White Chocolate Leaves Recipe. These macarons combine a perfectly crisp shell with a luscious pineapple curd filling, all crowned with charming white chocolate leaves that make them not only a feast for the palate but also for the eyes. The tropical pineapple flavor dances beautifully with the creamy buttercream, creating a snack that’s as fun to make as it is to savor. Whether you’re impressing guests or treating yourself to an elegant dessert, these macarons will quickly become a cherished favorite in your recipe collection.
Ingredients You’ll Need
Gathering simple, quality ingredients is the secret to nailing the perfect texture and bright flavor in these pineapple macarons. Each component plays a key role, from the silky aged egg whites that create that signature smooth and crisp shell, to the fresh pineapple juice that infuses lively tropical essence into the curd.
- Aged egg whites: Using aged egg whites helps achieve a stable meringue for glossy, smooth macaron shells.
- Cream of tartar: Adds stability to the meringue and is optional depending on your eggs’ freshness.
- Granulated sugar: Sweetens the meringue and pineapple curd for balanced flavor.
- Gel food coloring (yellow): Gives the macarons a vibrant, sunny color that sets the mood.
- Superfine almond flour: Delivers a finely textured base essential for smooth, crack-free shells.
- Powdered sugar: Adds sweetness and smoothness to the almond flour mixture.
- Large egg yolks: Reserved for rich, velvety pineapple curd.
- Pineapple juice: Packs in fresh tropical flavor that makes this recipe sing.
- Cornstarch: Helps thicken the pineapple curd to a luscious consistency.
- Fine salt: Enhances sweetness and balances flavors in the curd and frosting.
- Unsalted butter: Adds creaminess and smooth texture to curd and frosting.
- Cream cheese: Provides tang and richness for the buttercream frosting layer.
- Vanilla extract or paste: Introduces warmth and depth to the buttercream.
- Heavy whipping cream: Helps achieve the perfect frosting consistency.
- White chocolate chips: Melted and colored green to craft delicate pineapple leaves garnish.
- Green powdered or oil-based food coloring: The best choice to tint white chocolate without seizing.
How to Make Pineapple Macarons with Pineapple Curd and White Chocolate Leaves Recipe
Step 1: Prepare the Yellow Macaron Shells
Start by lining baking sheets with parchment or silpat mats for perfectly neat shells. Whip aged egg whites until you see small bubbles, add cream of tartar if you’re using it, then beat to soft peaks. Slowly add granulated sugar and keep whipping until you get stiff, shiny peaks that hold their shape. Next, sift together almond flour and powdered sugar, folding them carefully into the meringue. For that cheerful look, add a generous squirt of yellow gel food coloring. Fold the batter until it flows like thick ribbons that steady into figure eights when dropped from the spatula. Pipe uniform rounds spaced evenly, bang the trays to release air bubbles, then let them rest until the shells develop a matte skin. This step is crucial for cracking-free baking!
Step 2: Bake the Macarons
Preheat your oven to 320°F (160°C). Bake the shells one tray at a time in the middle of the oven, rotating halfway through baking for even heat distribution. Timing is everything here, so keep a close eye between 18 to 21 minutes depending on your shell size. Once baked, let the shells cool fully on the tray before gently peeling them off—a clean release means perfectly baked macarons.
Step 3: Make the Pineapple Curd
This pineapple curd is the star of the filling. Whisk together egg yolks, sugar, pineapple juice, cornstarch, and salt in a heatproof bowl. Using a double boiler method, gently cook while stirring constantly until the mixture thickens beautifully, usually around 3 to 5 minutes. Stir in butter for silkiness and chill in the fridge until ready. This curd embraces the bright, tangy pineapple flavor with a creamy finish that’s irresistibly good.
Step 4: Craft the White Chocolate Pineapple Leaves
Melt white chocolate chips carefully, then mix in green powdered or oil-based food coloring to avoid chocolate seizing. Pipe the green chocolate onto parchment in little leaf clusters that mimic the tropical pineapple foliage. Add texture with a toothpick for authenticity, then chill until firm. These leaves add an enchanting visual and textural contrast to your macarons that will wow everyone.
Step 5: Whip Up the Cream Cheese Buttercream Frosting
Beat room-temperature butter and cream cheese until smooth and lighter in color, then add vanilla and salt. Carefully add powdered sugar in increments, incorporating heavy cream to balance the thickness. The frosting should be silky and pipeable, serving as the perfect counterpoint to the tart pineapple curd with its rich, creamy tang.
Step 6: Assemble the Pineapple Macarons with Pineapple Curd and White Chocolate Leaves Recipe
Pair your macaron shells by size and mark one shell with a delicate crisscross pattern using an edible brown marker, adding a charming texture and hint of decoration. Pipe a ring of cream cheese buttercream on one shell, fill the center with pineapple curd, then gently press your chilled white chocolate leaves into the filling before sandwiching with the second shell. Refrigerate the assembled macarons overnight for flavors to meld and to develop that soft, chewy interior contrasted against crisp exteriors.
How to Serve Pineapple Macarons with Pineapple Curd and White Chocolate Leaves Recipe
Garnishes
Enhance the festive look with a sprinkle of edible gold dust or a light dusting of powdered sugar just before serving. Fresh pineapple chunks or thin slices arranged on the serving platter complement the tropical punch in the macarons beautifully.
Side Dishes
Pair these macarons with a light, fruity tea such as pineapple green tea or a chilled glass of sparkling lemonade to echo the citrus notes. For a more indulgent pairing, a creamy vanilla latte or coconut-flavored drink will round out the tropical dessert experience.
Creative Ways to Present
Use a clear tiered tray for an elegant display that shows off the bright yellow macarons framed by the verdant white chocolate leaves. For parties, consider packaging them in individual clear boxes tied with yellow ribbon for a delightful gift. Arranging the macarons atop a pineapple-shaped platter adds an extra playful touch that will charm your guests.
Make Ahead and Storage
Storing Leftovers
Keep your finished Pineapple Macarons with Pineapple Curd and White Chocolate Leaves Recipe in an airtight container in the fridge. They will stay fresh and chewy for up to 3 days—just be sure to bring them to room temperature before serving to enjoy their full flavor and texture.
Freezing
You can freeze the macarons to extend their shelf life by placing them in a single layer separated by parchment paper inside a freezer-safe container. Freeze for up to 2 months. Thaw in the refrigerator overnight before bringing to room temperature and serving.
Reheating
Since macarons are best enjoyed cool or at room temperature, reheating is not recommended as heat can soften the shells and alter texture. Instead, allow them to naturally return to room temperature after taking them out of the fridge or freezer for the best eating experience.
FAQs
Can I substitute the pineapple curd for another fruit curd?
Absolutely! This recipe works wonderfully with lemon, passionfruit, or mango curd if you want to experiment, though the pineapple curd is what gives these macarons their signature tropical vibe.
What’s the best way to age egg whites for macarons?
Separate the egg whites a day before making the macarons and leave them covered in a clean bowl at room temperature, or refrigerate them tightly sealed and bring to room temperature before use. This helps improve their whipping properties.
How do I prevent white chocolate from seizing when coloring it?
Use powdered or oil-based food coloring as water-based colorings like gel can cause the chocolate to seize and become grainy. Mix gently to keep the chocolate smooth.
Can I make the macarons without cream cheese in the frosting?
Yes, you can swap cream cheese for an equal amount of butter to make a classic buttercream, but the cream cheese adds a lovely tang that balances the sweetness and bright pineapple flavor beautifully.
How do I know when my macaron batter is folded enough?
When you lift your spatula, the batter should flow off in a thick, smooth ribbon and you should be able to draw a couple of figure 8 shapes before the stream breaks. If it’s too stiff or runs too fast, you might need to fold more or less.
Final Thoughts
Trying this Pineapple Macarons with Pineapple Curd and White Chocolate Leaves Recipe is like bringing a burst of sunshine into your kitchen. They combine stunning colors, tropical flavors, and textures that delight with every bite. Whether you’re an experienced baker or just diving into macarons for the first time, this recipe offers a rewarding experience that will fill you with pride and joy. Go ahead and treat yourself and your loved ones—these macarons are sure to become an unforgettable centerpiece in your dessert lineup!
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Pineapple Macarons with Pineapple Curd and White Chocolate Leaves Recipe
- Total Time: 1 hour 10 minutes
- Yield: 18 servings
- Diet: Vegetarian
Description
These Pineapple Macarons are a delightful tropical twist on the classic French treat, featuring vibrant yellow almond meringue shells filled with tangy homemade pineapple curd and smooth cream cheese buttercream frosting, topped with decorative white chocolate pineapple leaves for a stunning finish.
Ingredients
Macaron Shells
- 110 g aged egg whites (about 3 large egg whites); SAVE 2 egg yolks for pineapple curd
- 1/4 tsp cream of tartar (optional)
- 110 g granulated sugar (1/2 cup + 2 tsp)
- yellow gel food coloring (generous squirt for vibrant yellow color)
- 140 g superfine almond flour, blanched (1 1/2 cups)
- 125 g powdered sugar (1 cup)
Pineapple Curd
- 40 g large egg yolks (2 large egg yolks or 1 large egg)
- 67 g granulated sugar (1/3 cup)
- 45 g pineapple juice (3 Tbsp)
- 14 g cornstarch (1 1/2 tsp)
- 2 g fine salt (1/4 tsp)
- 30 g unsalted butter, cut into small pieces (2 Tbsp)
White Chocolate Pineapple Leaves
- 135 g white chocolate chips (3/4 cup)
- green powdered food coloring or green oil-based food coloring (enough to tint chocolate green)
Cream Cheese Buttercream Frosting
- 56 g unsalted butter, room temperature (1/4 cup)
- 56 g cream cheese, room temperature (1/4 cup)
- 4 g vanilla extract or vanilla bean paste (1 tsp)
- 1 g fine salt (1/8 tsp)
- 250 g powdered sugar (2 cups)
- 15 g heavy whipping cream, room temperature (1 Tbsp), plus more if needed
Instructions
- Prepare Macaron Shells: Line two large baking sheets with parchment paper or Silpat mats and set aside. Pour the aged egg whites into a stand mixer bowl, whisking at medium speed until small bubbles form on the surface. Add cream of tartar and continue mixing until soft peaks form, showing visible tracks.
- Make Meringue: Gradually add granulated sugar to the egg whites while mixing on medium-low speed. Then increase speed to medium-high until stiff, glossy peaks form.
- Sift Dry Ingredients: Sift superfine almond flour and powdered sugar into the meringue. Use a spatula to break up clumps and press them through the sieve.
- Add Color and Fold: Add a generous squirt of yellow gel food coloring to the dry mixture. Fold the batter gently with a rubber spatula using a circular motion to combine until a thick ribbon forms that can run off the spatula in a continuous stream, drawing figure 8’s.
- Pipe the Shells: Transfer batter to a large piping bag fitted with a round tip and pipe 1 3/4-inch rounds spaced about 1 inch apart on prepared baking sheets. Tap the trays firmly on the counter to release air bubbles. Pop remaining bubbles with a toothpick.
- Rest and Bake: Let macarons rest for 30 minutes or until a matte skin forms. Preheat oven to 320°F (160°C). Bake one tray at a time on middle rack for 18-21 minutes, rotating halfway through. Cooling on the pan for 30 minutes, then peel off the mat gently.
- Make Pineapple Curd: Heat 2 inches of water in saucepan over medium-low heat. In a heatproof bowl, whisk egg yolks, sugar, pineapple juice, cornstarch, and salt until smooth. Place bowl over simmering water (double boiler), ensuring water does not touch bowl. Whisk continuously 3-5 minutes until thickened (slightly thinner than lemon curd). Remove from heat, stir in butter until smooth, then cool in fridge in piping bag for 15-30 minutes.
- Create White Chocolate Pineapple Leaves: Melt white chocolate chips in microwave or double boiler. Mix in green powdered or oil-based food coloring carefully to avoid seizing. Pipe clusters of leaves onto parchment-lined baking sheet using a small piping bag, making leaves proportionate to macaron size and slightly longer for insertion. Use toothpick to shape and texture leaves. Chill in fridge to set.
- Prepare Cream Cheese Buttercream: Beat butter and cream cheese on medium-high speed until smooth and lighter in color (~1 minute). Add vanilla extract and salt on low speed. Gradually add powdered sugar, adding heavy cream halfway through to soften texture. Mix on low until combined and desired consistency reached. Adjust cream or powdered sugar as needed. Transfer to piping bag with small round tip.
- Assemble Macarons: Pair shells by size. Decorate one shell of each pair with an edible brown marker crosshatch pattern or paint with brown gel food coloring mixed with vanilla extract. Pipe a ring of cream cheese buttercream on the shell, fill center with pineapple curd (or store-bought pineapple jam or extra frosting if preferred). Press white chocolate leaves gently into filling. Top with second shell to create sandwich. Chill packaged macarons in airtight container overnight before serving.
Notes
- Aged egg whites provide better meringue structure; separate eggs at least 24 hours ahead and store whites in the fridge.
- Use superfine almond flour for smooth shells and sift well to avoid lumps.
- Gel food coloring should be used for macaron batter to avoid thinning it; for coloring white chocolate, use powdered or oil-based coloring.
- Resting macarons is essential to develop a skin for smooth tops and feet.
- Baking times may vary depending on oven and macaron size; monitor closely.
- Pineapple curd can be stored in the refrigerator up to 2 weeks.
- Store finished macarons in an airtight container in the fridge and consume within 3-4 days for best freshness.
- Use an edible marker or paint for decoration to make the shells look authentic and decorative.
- If frosting is too thick or thin, adjust with small amounts of heavy cream or powdered sugar as needed.
- Prep Time: 40 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
