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pink macarons dipped in white chocolate with a pretzel on top.

Pretzel Macarons

These Pretzel Macarons are filled with an absolutely delicious Pretzel Buttercream.
Course Dessert
Cuisine American
Keyword macarons
Prep Time 2 hours
Cook Time 30 minutes
Total Time 2 hours 30 minutes
Servings 10 macarons
Calories 90 kcal
Author camila

Ingredients

1 recipe for Swiss Macarons dyed with fuchsia gel food coloring

Pretzel Buttercream

  • 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

Instructions

  1. Melt the gold chocolate chips in the microwave at 15 second intervals, stirring in between until completely melted.
  2. 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.
  3. Beat the cream cheese and butter with an electric mixer for 2 to 3 minutes until fluffy.
  4. Add the melted and cooled down chocolate and mix to combine.
  5. 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.
  6. 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

  1. To decorate the macarons, place the white chocolate in the microwave for 15 second intervals, stirring in between, until completely melted.

  2. 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.
  3. Dip half of each macaron in the melted chocolate, and top with more sprinkles and with a chocolate dipped pretzel.
  4. Let the macarons mature in the fridge overnight before serving.

Storage

  1. Store the macarons in the fridge for 5 days or in the freezer for 1 to 2 months.

Recipe 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.

Nutrition Facts
Pretzel Macarons
Amount Per Serving (1 macaron)
Calories 90
* Percent Daily Values are based on a 2000 calorie diet.