Go Back
–+ servings
Merry

Peeps Macarons with Marshmallow Filling

These Golden Almond Macarons with Homemade Marshmallow Fluff are a perfect balance of crisp, chewy, and creamy textures. The delicate almond macaron shells are filled with a light, airy marshmallow fluff, creating a treat that melts in your mouth. Whether for a special occasion or an afternoon indulgence, these elegant pastries are sure to impress!
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 20 balls
Course: Dessert
Cuisine: French
Ingredients Method Notes

Ingredients
  

For the Macarons:
  • 125 g almond flour 1 cup
  • 150 g powdered sugar 1 ¼ cup
  • 100 g white granulated sugar ½ cup
  • 100 g egg whites room temperature (from 3 large eggs)
  • 1 g yellow food coloring
  • 30 g white granulated sugar for texture
For the Homemade Marshmallow Fluff:
  • 150 g white granulated sugar ⅔ cup
  • 250 g glucose syrup or corn syrup ¾ cup
  • 80 g water ⅓ cup
  • 100 g egg whites room temperature (from 3 large eggs)
  • 5 g cream of tartar 1 tsp
  • 5 g vanilla extract 1 tsp

Method
 

  1. Prepare the Macaron Shells – Sift together the almond flour and powdered sugar. Whip egg whites until foamy, then gradually add granulated sugar, continuing to whip until stiff peaks form. Gently fold in the almond flour mixture and yellow food coloring. Pipe circles onto a parchment-lined baking sheet and let them rest for 30-40 minutes.
  2. Bake the Macarons – Preheat oven to 300°F (150°C) and bake for 12-15 minutes until they form smooth, shiny tops with signature "feet." Let them cool completely.
  3. Make the Marshmallow Fluff – In a saucepan, heat granulated sugar, glucose syrup, and water to 240°F (115°C). In a mixing bowl, whip egg whites and cream of tartar until soft peaks form. Slowly drizzle in the hot sugar syrup while whipping, then add vanilla extract and continue mixing until thick and glossy.
  4. Assemble the Macarons – Pipe a generous amount of marshmallow fluff onto one macaron shell and gently sandwich it with another.
  5. Let Them Rest – Refrigerate the macarons for 24 hours before serving to allow flavors to meld and achieve the perfect chewy texture.

Notes

  • Let the piped macarons rest before baking to ensure they develop their signature "feet."
  • Use a kitchen thermometer to ensure the marshmallow fluff reaches the correct temperature.
  • Store macarons in an airtight container in the refrigerator for up to 5 days.

Tried this recipe?

Let us know how it was!