These Peach Macarons have peach-flavored shells and a peach white chocolate ganache filling. If you’re looking to incorporate flavor into your macaron shells, as well as your filling, try this peach macarons recipe that calls for freeze-dried peach powder in the shells and fresh peach in the filling.
The Peach Macarons recipe
This Peach Macarons recipe is the same recipe I use for all my fruit-based macarons. I have made Mango Macarons, Strawberry Macarons, Lemon Macarons and Caramel Apple Macarons using this Italian meringue-based macaron recipe.
It starts with fresh fruit, peaches in this case, which are diced and cooked down to a jam-like consistency. That gets added to white chocolate, heavy cream and freeze-dried peach powder that melt down to create the peach ganache filling for these macarons. Then I let it cool completely before using.
Then I process more freeze-dried peach powder with almond flour and powdered sugar. This gets sifted before half of the egg whites are mixed in with food coloring to create an almond paste.
Lastly, I whip the remaining egg whites while cooking a sugar syrup that gets streamed in slowly to create the Italian meringue. I fold in this Italian meringue to the almond paste before piping the macarons onto a lined baking tray. Then I dry the shells before baking them off. Finally, I sandwich the shells together with the peach ganache.
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Why use this Peach Macarons recipe?
This Peach Macarons recipe is unique in that there is real peach in the shells AND the ganache. I achieve this by using freeze-dried peach so as to not add additional moisture to the shells and then cooking down fresh peaches to add to the peach ganache filling.
This recipe also utilizes the Italian meringue method, which in my opinion is more reliable for creating no-hollow macaron shells. It takes a bit more time, but I like the consistency.
I like to use a spice grinder to blitz my freeze-dried fruit. A food processor will also work.
Don’t make macarons on a rainy, humid day. The shells will not dry as fast (or at all in some cases).
Wipe your mixing bowls and utensils with a bit of vinegar to ensure they are oil-free and dry to ensure your eggs whip up into a meringue with no issues.
Lastly, if you make these Peach Macarons be sure to leave a comment or give this recipe a rating. I love to see when people make my recipes, so please tag me @youthsweets on Instagram if you post!
Peach macaron shells
- 150 g almond flour (1 ½ cup)
- 150 g powdered sugar (1 ¼ cup)
- 4 g freeze-dried peaches (4-5 tsp) finely ground
- 110 g egg whites divided
- pink orange food coloring
- pinch salt
- 150 g granulated sugar (¾ cup)
- 2 ½ tablespoon water (38ml)
White chocolate peach ganache filling
- 150 g peaches (5 oz) diced
- 30 g sugar (2 tbsp)
- 1 teaspoon lemon juice
- 80 g whipping cream (⅓ cup)
- 230 g white chocolate (8 oz) chips or finely chopped bar
- 4 g freeze-dried peaches (4-5 tsp) finely ground
Prepare the white chocolate peach ganache filling
- Combine diced peaches, sugar and lemon juice in a small saucepan and bring to a boil while stirring constantly. Simmer for about 5 minutes or until thickened. Remove from heat. Puree. Add finely ground freeze-dried peaches and puree again until smooth.
- Place the cooled peach jam, cream and chocolate in a heatproof bowl. Melt, stirring constantly, over a bain-marie. Add a few drops of pink food coloring. Puree again until smooth. Transfer to a small bowl, let cool completely and refrigerate before using.
Prepare the macaron shells
- Line baking sheets with parchment paper or silicone baking mats. Fit a piping bag with a plain round tip.
- Combine powdered sugar, almond flour and freeze-dried peaches in a food processor. Pulse until combined. Sift into a large bowl, discarding any large bits.
- In a small bowl, place 55g egg whites and a few drops of pink orange food coloring. Beat together until well combined. Pour the whites over the dry ingredients and mix until it is like a thick paste.
- Place the other 55g egg whites and salt the bowl of a stand mixer fitted with a whisk attachment. Set aside until you prepare the sugar syrup.
- In a small saucepan, combine the 150g sugar with the 2 ½ tablespoon water and place on medium heat. When it reaches 230°F start whipping the egg whites. When the syrup reaches 244°F, remove from heat and pour into the whipped egg whites while mixing continuously, in a small, slow stream. Continue beating until the bowl has cooled slightly, and glossy stiff peaks have formed.
- Add the whipped whites over the almond mixture and using a silicone spatula gently fold in until combined and smooth. Work the batter until it flows in very thick ribbons when the spatula is lifted. It is done when it passes the figure 8 check.
- Transfer the mixture to the piping bag.
- Pipe the batter on the parchment-lined baking sheets in 1-inch circles, evenly spaced one-inch apart.
- Bang the baking sheet a few times firmly on your counter top to flatten the macarons and remove air bubbles. Remaining air bubbles can be popped with a wet toothpick or metal cake tester.
- Let the macarons dry at room temperature 30-40 minutes, or until skins have formed and they are dry to the touch. Preheat the oven to 300°F.
- Bake for 20-24 minutes. Macarons are done when their tops no longer wiggle on their feet. Remove from the oven and let cool before removing from the baking sheet.
- Pipe filling between two shells and repeat until each macarons has been sandwiched together with an accompanying shell.
- Refrigerate for at at least one day before serving. Serve macarons at room temperature.
- Macarons freeze well and can be made ahead of time.
- I like to use a spice grinder to blitz my freeze-dried fruit. A food processor will also work.
- Don’t make macarons on a rainy, humid day. The shells will not dry as fast (or at all in some cases).
- Wipe your mixing bowls and utensils with a bit of vinegar to ensure they are oil-free and dry to ensure your eggs whip up into a meringue with no issues.