Sprinkle Donut Inspired Macarons | Donut Shaped Macarons with Donut Infused Ganache Filling

Hey internet friends! Looking for more macaron content? Check out my newly released ebooks + macaron box courses on my new website! https://www.macaronsbymaddiebrehm.com/ Want even more recipes and tutorials? Join my YouTube Membership program! Members will receive access to TWO additional recipes and tutorials every month. Membership videos will drop on THURSDAYS, and my free content will continue to be posted on Sundays. A huge thank you to everyone who has already signed up! By switching to this system, I am able to create a more sustainable platform and continue to test and share pastry videos with everyone, and I really appreciate all of your support. Did you see the first donut inspired macaron from my trip to Bogarts Donuts in Minneapolis? You can check it out here: https://www.seevid.ir/fa/w/AhWD5YgTmxo New to Royal Icing? Check out how I made the royal icing to decorate the tops of these macaron shells here: https://www.seevid.ir/fa/w/FRaFD_OVGq4 Macaron Shell | French Method Whites 100g Sugar 90g About 1/8 tsp of cream of tartar, mixed into the sugar if you want to add it Almond Powder 130g (I like to use Blue Diamond: https://amzn.to/3xGbAXG ) Powdered Sugar 130g Brown food colorant (I like to mix True Brown from the Sugar Art and Chocolate Brown from AmeriColor) -- Sift the powdered sugar and almond powder together. You can mix them in a food processor first to get an extra fine mixture, though it is not absolutely necessary. —Slowly add the sugar (and cream of tartar, if using) to the egg whites and whip to stiff peaks. If you are adding in a colorant, gel or powder, I recommend adding it in after you have added the sugar and before you have reached a stiff peak—about at 70% of the way done. However you can absolutely add it in at the beginning, while you add the dry ingredients, or as you macaronage. —Fold the dry ingredients into the meringue in several additions. Continue folding and scraping the batter against the sides of the bowl to finish the macaronage process. The standard macaron recipe calls for a “ribbon” stage, where it will look like the batter flows like a ribbon off your spatula when you lift it from the bowl. —Transfer the batter to a piping bag fitted with a circle piping tip (803-806 are the usual sizes most bakers prefer for this). Pipe onto a prepared baking tray--I prefer to pipe my macarons onto a silpat. Tap the trays to release any air bubbles and smooth the tops of the shells. —After piping the macarons, rest for 15-40 minutes depending on your location/humidity and bake (my convection oven likes one tray —placed in the middle of the oven— at 300F for 16 minutes--18 minutes). Cool and match before filling. Donut Ganache Cream #1 150g Small Cake Donut 1x Vanilla Paste 3g, optional (I usually use Nielson Massy: https://amzn.to/3ByiaAL ) Cream #2 65g Cornstarch 15g White Chocolate 100g (I usually use Callebaut: https://amzn.to/3r1OSp7 ) Butter 80g (unsalted, room temperature) Break up the donut into the first cream and leave to infuse for at least a few hours or overnight. Strain the donut pieces out or simply blend the cream and donut together. Heat the infused cream and vanilla (if using) to a scald before tempering in the second cream and cornstarch. Cook like a pastry cream then pour over the white chocolate, and blend to completely emulsify. Note: it is easier to blend everything together if you slightly melt the chocolates first before you pour the thickened cream over them! Cool until the ganache is just warmer than room temperature (usually about 15-20 minutes for this quantity), and emulsify in the butter. If you add in the butter while the ganache is hot or even too warm, it will likely split! Spread on a plastic lined pan and top with more plastic wrap before allowing it to cool to room temperature before using. Ganache Notes: If you immediately put the ganache in the fridge, it could spilt! Please let it cool at room temperature before you refrigerate it! If you are experiencing issues with this style of ganache, try the following: 1) Pull your pastry cream mixture off the heat as soon as it thickens. 2) Slightly melt your white chocolate before you pour the cream mixture onto it. 3) Make sure you are using room temperature butter and using an immersion blender to emulsify it in when the ganache is at just above room temperature! Final Notes: Check out my Amazon Influencer Storefront! https://www.amazon.com/shop/maddiebrehm I have lists of all the common ingredients and brands I use, packaging I use, tools I use etc. (Please note that I do earn a commission when items are purchased.) Thanks for watching and I'll see you next time! Maddie Filmed on my iPhone 13 and Sony a7iii Edited in iMovie Music from artlist.io Find me on Instagram! @maddiebrehm — https://www.instagram.com/maddiebrehm/ Find me on TikTok! @macaronsbymaddie — https://www.tiktok.com/@macaronsbymaddie?lang=en