These Pretzel Macarons are filled with an absolutely delicious Pretzel Buttercream.
Course Dessert
Cuisine American
Keyword macarons
Prep Time 2 hourshours
Cook Time 30 minutesminutes
Total Time 2 hourshours30 minutesminutes
Servings 10macarons
Calories 90kcal
Author Camila Hurst
Ingredients
1 recipe for Swiss Macarons dyed with fuchsia gel food coloring
Pretzel Buttercream
1/4cupgold chocolate chips42 grams
1/4cupcream cheese softened56 grams
2tbspunsalted butter softened28 grams
1/3cuppowdered pretzels
1cuppowdered sugar125 grams
2 to 4tbspmilkonly if necessary
To decorate the macarons
20mini pretzels
1/4cupsprinkles
1cupwhite chocolate chopped170 grams
Instructions
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.
Decorate
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.
Storage
Store the macarons in the fridge for 5 days or in the freezer for 1 to 2 months.
Notes
Macarons: The macarons measured 3 inches in diameter. There's a template on the post above available for download.Macaron recipe: Click here to see the full Swiss Meringue Macaron Recipe.