Hello friends! Today I am showing you how to make these delicious Pretzel Macarons. They are filled with an amazing Pretzel Buttercream made with gold chocolate, but if you don’t have gold chocolate, no problem, I offer many substitutions so you can make this delicious Pretzel Buttercream to fill your macarons.
I am not posting the full recipe for the shells below, but you can find my complete Swiss Meringue Macaron recipe here. I dyed this batter with fuchsia gel food coloring by Americolor. And I also piped the larger shells using a 3 inch template, which you can download below.
If you are interested in more macaron templates, click here. I have over 20 templates available for download for free.
To make the Pretzel Buttercream to fill these Pretzel Macarons, I have used also melted gold chocolate from Callebaut.
Gold chocolate is essentially the same as caramelized white chocolate. If you were to bake chopped white chocolate in a 215ºF oven, stirring occasionally for about 1 hour, it would become caramelized. I explain how to do that in this Caramelized White Chocolate Macarons post.
Gold chocolate has a rich caramel taste, with toffee notes, it’s absolutely delicious, probably my favorite type of chocolate.
So here are some options in case you can’t find or don’t want to use gold chocolate.
You can use white chocolate instead, it won’t provide the same deep caramel taste to the frosting, which compliments the pretzels so well, but it will work as a fine substitute.
Another great way to substitute the gold chocolate is to use caramel sauce or dulce de leche instead, just use the same amount (1/4 cup).
Using caramel sauce might make the frosting a bit thinner, so you may have to add a bit more powdered sugar if necessary.
If you want to learn more about macarons, visit Macaron School, a place where I share all of my macaron tips, tricks, troubleshooting guides, the science behind macarons, and much more!
And I also have well over 100 other macaron flavors and ideas here on the blog, just visit my Macaron Recipes category.
1 recipe for Swiss Macarons dyed with fuchsia gel food coloring
- 1/4 cup gold chocolate chips 42 grams
- 1/4 cup cream cheese softened 56 grams
- 2 tbsp unsalted butter softened 28 grams
- 1/3 cup powdered pretzels
- 1 cup powdered sugar 125 grams
- 2 to 4 tbsp milk only if necessary
To decorate the macarons
- 20 mini pretzels
- 1/4 cup sprinkles
- 1 cup white chocolate chopped 170 grams
- Melt the gold chocolate chips in the microwave at 15 second intervals, stirring in between until completely melted.
- Set it aside to cool down for about 10 minutes. If you don’t want to use gold chocolate, you can use white chocolate instead, or use caramel sauce, or even dulce de leche. Or you could just leave it out altogether. This will only affect the amount of powdered sugar and milk to be added to the frosting slightly.
- Beat the cream cheese and butter with an electric mixer for 2 to 3 minutes until fluffy.
- Add the melted and cooled down chocolate and mix to combine.
- Add the powdered pretzels and powdered sugar to the bowl and mix on low until incorporated, then raise the speed to medium high and beat for another minute or so until creamy and fluffy. If necessary add milk or water at this point, only if the frosting is too stiff. On the other hand, if the frosting is runny, add a bit more powdered sugar. The final frosting consistency should be smooth and creamy.
- Place the frosting in a piping bag fitted with the tip of choice, I used a 6B. Pipe the frosting on each bottom macaron shell and top with another shell.
- To decorate the macarons, place the white chocolate in the microwave for 15 second intervals, stirring in between, until completely melted.
- Dip half of each pretzel in the chocolate, place on a baking sheet lined with parchment paper. While the chocolate is still wet, place sprinkles on top.
- Dip half of each macaron in the melted chocolate, and top with more sprinkles and with a chocolate dipped pretzel.
- Let the macarons mature in the fridge overnight before serving.
- Store the macarons in the fridge for 5 days or in the freezer for 1 to 2 months.