youthsweets

menu icon
go to homepage
  • Recipes
  • Meet Heather
  • Contact
  • Subscribe
subscribe
search icon
Homepage link
  • Recipes
  • Meet Heather
  • Contact
  • Subscribe
×
Home » Recipes » Macarons

Sugar Plum Macarons

Dec 12, 2022 by Heather Janak · This post may contain affiliate links ·

  • SMS
  • Email
  • Print
  • Facebook
  • Reddit
↓ Jump to Recipe

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.

purple plum colored macarons with sugared tops on white surface, one leaning on a face down macarons in center

This post may contain affiliate links. Please see my Disclosure Policy.

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.

Jump to:
  • Ingredients
  • Instructions
  • Substitutions
  • Variations
  • Equipment
  • Storage
  • Top tip
  • 📖 Recipe
  • 💬 Comments

Ingredients

This recipe uses multiple forms of plum to achieve the most plum flavor naturally possible.

ingredients overhead clockwise: plums, egg whites, lemon, freeze-dried plum, almond flour, white chocolate, heavy cream, granulated sugar, powdered sugar
  • almond flour
  • powdered sugar
  • freeze-dried plums
  • egg whites
  • red and purple food coloring (not pictured)
  • salt
  • granulated sugar
  • fresh plums
  • lemon juice
  • heavy whipping cream
  • white chocolate

See recipe card for quantities.

Instructions

Here’s how to assemble the macarons:

piping plum ganache filling on the underside of one macaron shell

Pipe ganache on the inside of one shell.

place shell on top of piped plum ganache

Place another shell on top.

brushing plum jam on the outside of a filled macaron

Brush jam on the outside of the top shell.

dipping macaron in granulated sugar

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).

Substitutions

Here are some easy ingredient swaps if you want to make these dairy-free:

Save this recipe! ✉️

We'll email this post to you, so you can come back to it later!

  • Heavy cream — use full fat coconut cream
  • White chocolate — use dairy-free white chocolate chips

Variations

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!

Equipment

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.

Storage

Store macarons in the refrigerator for 5-7 days. Macarons freeze very well. Store in an airtight container in the freezer for 3 months.

Top tip

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!

📖 Recipe

purple plum colored macarons with sugared tops on white surface, one leaning on a face down macarons in center

Sugar Plum Macarons

Heather Janak
Plum flavored macaron shells with fresh plum white chocolate ganache filling.
No ratings yet. Be the first!
Print Recipe Pin Recipe
Prep Time 30 minutes mins
Cook Time 45 minutes mins
Resting Time 1 hour hr 40 minutes mins
Total Time 2 hours hrs 55 minutes mins
Course Dessert
Cuisine French, Italian
Servings 40 macarons
Calories 94 kcal

Equipment

  • Kitchenaid mixer
  • Piping Bags
  • Piping Tips
  • Food Processor
  • Silicone baking mats
  • Large Metal Mixing Bowl
  • Large Whisk
  • Immersion Blender

Ingredients
  

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

Sugar syrup

  • 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

Garnish

  • 1 tbsp granulated sugar
Shop Ingredients on Jupiter

Instructions
 

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.

Notes

  • 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.
 

Nutrition

Calories: 94kcal
Keyword fruit macarons, macaron, macarons, plum macarons, plums, sugar plum, sugar plum macarons
Tried this recipe?Let me know how it was!

More Macarons

  • pistachio macarons with pistachio filling on a silver tray with ground pistachios nearby.
    Pistachio macarons with pistachio filling
  • blackberry macarons stacked on top of each other, side view, blackberries and flowers nearby
    Blackberry Macarons
  • overhead view of red cranberry macarons with sugared tops on white background, rosemary and sage leaves nearby, sugared cranberries surrounding
    Cranberry Macarons
  • side view of kiwi macarons where some are on their sides in a line and one in the center is facing up to show the kiwi cross section design
    Kiwi Macarons
portrait of heather janak in the kitchen

Hi, I'm Heather!

I am a baker with a passion for elevated desserts. I personally write, test and photograph every recipe you see here. Follow along as I develop easy and challenging recipes alike!

about me

In my oven recently

  • large homemade brioche cinnamon rolls on a gold pan.
    Large Homemade Brioche Cinnamon Rolls

  • Coconut Milk Sago with Pineapple and Mandarin in glass, wood spoon nearby.
    Coconut Milk Sago with Pineapple and Mandarin

  • Pecan Shortbread Squares with Marshmallow on its side to show layers.
    Pecan Shortbread Squares with Marshmallow

  • Easy Pistachio No Bake Cheesecake (Minis).
    Easy Pistachio No Bake Cheesecake (Minis)

Footer

↑ back to top

About

  • Privacy Policy
  • Disclaimer
  • Terms & Conditions

Follow me!

  • TikTok
  • Instagram
  • Pinterest
  • Facebook

Contact

  • Contact
  • Services

As an Amazon Associate I earn from qualifying purchases.

Copyright © 2025 youthsweets LLC

Rate This Recipe

Your vote:




A rating is required
A name is required
An email is required