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80% would make again

Pancake Macarons

Fool your friends or boost your brunch game with this fun spin on the classic short stack of pancakes. Stacks of larger-than-average macarons are sandwiched together with a layer of maple buttercream, then decorated with more buttercream disguised as whipped cream and pats of butter, blueberry jam, mini chocolate chips, and maple syrup. That’s some macaron magic if you ask us!

Tasty Team
March 29, 2021
Total Time

2 hr 20 min

2 hr 20 min

Prep Time

20 minutes

20 min

Cook Time

1 hr

1 hr

Pancake Macarons
Total Time

2 hr 20 min

2 hr 20 min

Prep Time

20 minutes

20 min

Cook Time

1 hr

1 hr

Ingredients

for 8 servings

Macarons

  • 1 ¾ cups powdered sugar (190 g),
  • 1 cup almond flour (125 g), finely ground
  • 1 teaspoon kosher salt, divided
  • 3 large egg whites, room temperature
  • ¼ cup granulated sugar (50 g)
  • ½ teaspoon vanilla extract
  • 1 golden yellow gel food coloring
  • nonstick cooking spray, for greasing

Buttercream

  • ½ cup maple syrup (165 g)
  • 1 ½ sticks unsalted butter, room temperature
  • 2 ¼ cups powdered sugar (245 g)
  • 1 teaspoon vanilla extract
  • ¼ cup heavy cream (60 mL)
  • 1 drop golden yellow gel food coloring
  • 3 drops brown gel food coloring

Assembly

  • 4 teaspoons blueberry jam
  • 2 teaspoons mini chocolate chips
  • maple syrup, for topping

Special Equipment

  • 3 pipping bags, disposable
  • round piping tip, medium
  • small open star piping tip
  • 2 parchment paper squares
  • flat paintbrush, 1/4 in

Nutrition Info

  • Calories 435
  • Fat 14g
  • Carbs 73g
  • Fiber 2g
  • Sugar 67g
  • Protein 7g

Estimated values based on one serving size.

Preparation

  1. Make the macarons: In the bowl of a food processor, combine the powdered sugar, almond flour, and ½ teaspoon of salt and process on low speed, until extra-fine. Sift the almond flour mixture through a fine-mesh sieve into a large bowl.
  2. In a separate large bowl, beat the egg whites and the remaining ½ teaspoon of salt on medium-high with an electric hand mixer or in the bowl of a stand mixer fitted with the whisk attachment until soft peaks form. Gradually add the granulated sugar until fully incorporated. Continue to beat until stiff peaks form (you should be able to turn the bowl upside down without anything falling out).
  3. Add the vanilla and golden yellow gel food coloring and beat until just combined.
  4. Add about ⅓ of the sifted almond flour mixture at a time to the beaten egg whites and use a spatula to gently fold until combined. After the last addition of almond flour, continue to fold slowly until the batter falls into ribbons with jagged edges and you can make a figure 8 while holding the spatula up. Transfer the macaron batter to a piping bag fitted with a medium round (#12) tip.
  5. Grease 2 rimmed baking sheets with nonstick spray and place a piece of parchment paper over each sheet, using the spray to help adhere the parchment to the pans.
  6. Pipe the macarons onto the parchment paper in 2½-inch (6¼-cm) circles, spacing at least 1 inch (2 cm) apart. You should have 8 per pan. Tap the baking sheets on a flat surface 5 times to release any air bubbles.
  7. Let the macarons sit at room temperature for 1–2 hours, until dry to the touch.
  8. Preheat the oven to 300°F (150°C).
  9. Bake the macarons for 27–30 minutes, until the feet are well-risen and the macarons don’t stick to the parchment paper when lifted. Transfer the macarons to a wire rack to cool completely before filling.
  10. Make the buttercream: Microwave the maple syrup in a medium heat-proof glass bowl for 90 seconds on high power. Let the syrup cool for at least 20 minutes, until warm but not hot. Warning: the syrup and bowl will be very hot; use caution.
  11. In a large bowl, cream the butter with an electric hand mixer on high speed for 1 minute, until light and fluffy. Sift in the powdered sugar and beat until fully incorporated. Add the vanilla and beat to combine. Add the cream and beat to incorporate.
  12. Add the cooled maple syrup to the buttercream and beat on high speed until smooth, scraping the sides as needed. Note: If the syrup has cooled to the point of hardening, microwave in 5-second intervals until pourable.
  13. Transfer 1 tablespoon of the buttercream to a small bowl. Add the yellow gel food coloring and stir until combined. Spread the yellow buttercream in a thin, even layer, about 2½ inches square, on a piece of parchment paper. Cover with another piece of parchment paper and smooth. Transfer to the freezer until ready to assemble the macarons.
  14. Transfer ⅔ cup of the maple buttercream to a medium bowl. Add the brown gel food coloring and stir until combined.
  15. Transfer ¼ cup of the remaining uncolored maple buttercream to a piping bag fitted with a small open star (#14) tip. Transfer the remaining uncolored buttercream to a piping bag fitted with a medium round (#12) tip. Set aside.
  16. Spread about 1 teaspoon of brown buttercream onto the rounded tops of half of the macaron shells, leaving a ¼ inch border around the edges. Use a clean paintbrush to carefully (the macaron shells are fragile) clean up the edges of the buttercream.
  17. Use the maple buttercream in the piping bag fitted with the round tip to pipe a thin swirl of buttercream on the rounded tops of the remaining macaron shells, leaving at least a ½ inch border around the edges.
  18. Place a brown-painted macaron shell on top of each buttercream-frosted macaron shell.
  19. Place the macarons in an airtight container for 24 hours to “bloom,” prior to decorating, if desired.
  20. To decorate, use the maple buttercream in the piping bag fitted with the round tip to pipe about 2 teaspoons of buttercream on top of 4 macaron stacks to look like whipped cream. Use the tip of a butter knife to make a small well in the center of the buttercream. Scoop about 1 teaspoon of blueberry jam into each well. Use the tip of the knife to help the jam flow over the edges of the “whipped cream.”
  21. Remove the yellow buttercream sheet from the freezer. Peel off the top layer of parchment. Use a sharp knife to cut the buttercream into 12 squares (they will be fragile). Run a butter knife under the squares to release from the parchment and use the flat side of the knife to transfer 2 butter pats to the top of each of the remaining 4 macaron stacks (don’t use your fingers; the buttercream will soften quickly.) Use the maple buttercream in the piping bag fitted with the open star tip to pipe “whipped cream” next to the butter pats. Sprinkle each stack with ½ teaspoon mini chocolate chips. Note: If chocolate chips aren’t sticking to the macarons, apply a small dot of buttercream on the bottom of each chip.
  22. When ready to serve, transfer the macarons on a serving platter and pour maple syrup over the top.
  23. Enjoy!

Ingredients

for 8 servings

Macarons

  • 1 ¾ cups powdered sugar (190 g),
  • 1 cup almond flour (125 g), finely ground
  • 1 teaspoon kosher salt, divided
  • 3 large egg whites, room temperature
  • ¼ cup granulated sugar (50 g)
  • ½ teaspoon vanilla extract
  • 1 golden yellow gel food coloring
  • nonstick cooking spray, for greasing

Buttercream

  • ½ cup maple syrup (165 g)
  • 1 ½ sticks unsalted butter, room temperature
  • 2 ¼ cups powdered sugar (245 g)
  • 1 teaspoon vanilla extract
  • ¼ cup heavy cream (60 mL)
  • 1 drop golden yellow gel food coloring
  • 3 drops brown gel food coloring

Assembly

  • 4 teaspoons blueberry jam
  • 2 teaspoons mini chocolate chips
  • maple syrup, for topping

Special Equipment

  • 3 pipping bags, disposable
  • round piping tip, medium
  • small open star piping tip
  • 2 parchment paper squares
  • flat paintbrush, 1/4 in

Nutrition Info

  • Calories 435
  • Fat 14g
  • Carbs 73g
  • Fiber 2g
  • Sugar 67g
  • Protein 7g

Estimated values based on one serving size.

Preparation

  1. Make the macarons: In the bowl of a food processor, combine the powdered sugar, almond flour, and ½ teaspoon of salt and process on low speed, until extra-fine. Sift the almond flour mixture through a fine-mesh sieve into a large bowl.
  2. In a separate large bowl, beat the egg whites and the remaining ½ teaspoon of salt on medium-high with an electric hand mixer or in the bowl of a stand mixer fitted with the whisk attachment until soft peaks form. Gradually add the granulated sugar until fully incorporated. Continue to beat until stiff peaks form (you should be able to turn the bowl upside down without anything falling out).
  3. Add the vanilla and golden yellow gel food coloring and beat until just combined.
  4. Add about ⅓ of the sifted almond flour mixture at a time to the beaten egg whites and use a spatula to gently fold until combined. After the last addition of almond flour, continue to fold slowly until the batter falls into ribbons with jagged edges and you can make a figure 8 while holding the spatula up. Transfer the macaron batter to a piping bag fitted with a medium round (#12) tip.
  5. Grease 2 rimmed baking sheets with nonstick spray and place a piece of parchment paper over each sheet, using the spray to help adhere the parchment to the pans.
  6. Pipe the macarons onto the parchment paper in 2½-inch (6¼-cm) circles, spacing at least 1 inch (2 cm) apart. You should have 8 per pan. Tap the baking sheets on a flat surface 5 times to release any air bubbles.
  7. Let the macarons sit at room temperature for 1–2 hours, until dry to the touch.
  8. Preheat the oven to 300°F (150°C).
  9. Bake the macarons for 27–30 minutes, until the feet are well-risen and the macarons don’t stick to the parchment paper when lifted. Transfer the macarons to a wire rack to cool completely before filling.
  10. Make the buttercream: Microwave the maple syrup in a medium heat-proof glass bowl for 90 seconds on high power. Let the syrup cool for at least 20 minutes, until warm but not hot. Warning: the syrup and bowl will be very hot; use caution.
  11. In a large bowl, cream the butter with an electric hand mixer on high speed for 1 minute, until light and fluffy. Sift in the powdered sugar and beat until fully incorporated. Add the vanilla and beat to combine. Add the cream and beat to incorporate.
  12. Add the cooled maple syrup to the buttercream and beat on high speed until smooth, scraping the sides as needed. Note: If the syrup has cooled to the point of hardening, microwave in 5-second intervals until pourable.
  13. Transfer 1 tablespoon of the buttercream to a small bowl. Add the yellow gel food coloring and stir until combined. Spread the yellow buttercream in a thin, even layer, about 2½ inches square, on a piece of parchment paper. Cover with another piece of parchment paper and smooth. Transfer to the freezer until ready to assemble the macarons.
  14. Transfer ⅔ cup of the maple buttercream to a medium bowl. Add the brown gel food coloring and stir until combined.
  15. Transfer ¼ cup of the remaining uncolored maple buttercream to a piping bag fitted with a small open star (#14) tip. Transfer the remaining uncolored buttercream to a piping bag fitted with a medium round (#12) tip. Set aside.
  16. Spread about 1 teaspoon of brown buttercream onto the rounded tops of half of the macaron shells, leaving a ¼ inch border around the edges. Use a clean paintbrush to carefully (the macaron shells are fragile) clean up the edges of the buttercream.
  17. Use the maple buttercream in the piping bag fitted with the round tip to pipe a thin swirl of buttercream on the rounded tops of the remaining macaron shells, leaving at least a ½ inch border around the edges.
  18. Place a brown-painted macaron shell on top of each buttercream-frosted macaron shell.
  19. Place the macarons in an airtight container for 24 hours to “bloom,” prior to decorating, if desired.
  20. To decorate, use the maple buttercream in the piping bag fitted with the round tip to pipe about 2 teaspoons of buttercream on top of 4 macaron stacks to look like whipped cream. Use the tip of a butter knife to make a small well in the center of the buttercream. Scoop about 1 teaspoon of blueberry jam into each well. Use the tip of the knife to help the jam flow over the edges of the “whipped cream.”
  21. Remove the yellow buttercream sheet from the freezer. Peel off the top layer of parchment. Use a sharp knife to cut the buttercream into 12 squares (they will be fragile). Run a butter knife under the squares to release from the parchment and use the flat side of the knife to transfer 2 butter pats to the top of each of the remaining 4 macaron stacks (don’t use your fingers; the buttercream will soften quickly.) Use the maple buttercream in the piping bag fitted with the open star tip to pipe “whipped cream” next to the butter pats. Sprinkle each stack with ½ teaspoon mini chocolate chips. Note: If chocolate chips aren’t sticking to the macarons, apply a small dot of buttercream on the bottom of each chip.
  22. When ready to serve, transfer the macarons on a serving platter and pour maple syrup over the top.
  23. Enjoy!
Pancake Macarons

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