These Sugar Plum Macarons have plum-flavored sugared shells and a plum white chocolate ganache filling. These achieve the plum flavor with freeze-dried and fresh plum.
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These macarons are inspired the traditional sugar plums you hear about during the holiday season! Holiday macarons make the perfect gift. These were included in gift boxes that I made for Bob’s Red Mill, featuring their almond flour.
This Sugar Plum Macarons recipe is the same recipe I use for all my fruit-based macarons. I have made Peach Macarons, Pear Macarons, Mango Macarons, Strawberry Macarons, Lemon Macarons and Caramel Apple Macarons using this Italian meringue-based macaron recipe.
This recipe uses multiple forms of plum to achieve the most plum flavor naturally possible.
- almond flour
- powdered sugar
- freeze-dried plums
- egg whites
- red and purple food coloring (not pictured)
- granulated sugar
- fresh plums
- lemon juice
- heavy whipping cream
- white chocolate
See recipe card for quantities.
Here’s how to assemble the macarons:
Pipe ganache on the inside of one shell.
Place another shell on top.
Brush jam on the outside of the top shell.
Dip in granulated sugar to coat.
Good to know: Don’t make macarons on a rainy, humid day. The shells will not dry as fast (or at all in some cases).
Here are some easy ingredient swaps if you want to make these dairy-free:
Here’s how to customize these macarons to your liking:
- Easier filling — use plum jam to fill these
- No freeze-dried plum — omit the freeze-dried plum and consider using extract instead
- No plum jam — use another fruit jam to stick the sugar to the shells
- No food coloring — omit the food coloring for a more natural look, the color will just be less vibrant
Do you have any other variation suggestions? Let me know in the comments!
Using a stand mixer makes whipping the meringue SO much easier, but it can also be accomplished with hand beaters.
I like to bake my macarons on silicone baking mats with guiding circles. My favorite are these AmazonBasics brand mats. You’ll also need piping bags and piping tips to pipe the macaron shells and the filling.
An immersion blender makes smoothing the filling easier, but you could also use a traditional blender or food processor.
Store macarons in the refrigerator for 5-7 days. Macarons freeze very well. Store in an airtight container in the freezer for 3 months.
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 Sugar Plum 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!
Sugar Plum Macarons
Plum macaron shells
- 150 g almond flour (1 ½ cup)
- 150 g powdered sugar (1 ¼ cup)
- 4 g freeze-dried plums (4-5 tsp) finely ground
- 110 g egg whites divided
- purple and red food coloring
- pinch salt
- 150 g granulated sugar (¾ cup)
- 2 ½ tablespoon water (38ml)
White chocolate plum ganache filling
- 150 g plums (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 plums (4-5 tsp) finely ground
- 1 tbsp granulated sugar
Prepare the white chocolate plum ganache filling
- Combine diced plums, 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 plums and puree again until smooth. Reserve 1 tablespoon of the plum jam for later.
- Place the cooled plum jam, cream and chocolate in a heatproof bowl. Melt, stirring constantly, over a bain-marie. Add a few drops of red and purple 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 plums 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 red and purple 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.
- Brush plum jam on the top of a macaron. Dip in granulated sugar.
- 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.