Salted Pretzel Macarons
Prep time: 
Cook time: 
Total time: 
Yield: about 20 to 30 filled macarons, depending on how large or small you pipe them.
Prep time does not include overnight drying of tant pour tant
Macaron shell directions adpated from Tartelette.
Macaron Shells
  • 1 cup(110 grams) icing sugar
  • ¾ cup (84 grams) almond meal
  • 2 tablespoons (10 grams) pretzel powder (method follows)
  • 2 large(70 grams) egg whites
  • 3 tablespoons (37 grams) granulated sugar
  • Pretzel salt or coarse salt
  • Warm Brown, Egg Yolk Yellow and Gold Americolor gel pastes
Salted Pretzel Powder
  • About 2 handfuls of lightly salted pretzel bites, or thin sticks, or twists or about 2 long pretzel rods; size and shape doesn't matter.
White Chocolate-Mustard Ganache (optional)
  • ½ cup heavy cream
  • 2 teaspoons to 1 tablespoon mustard powder (taste after 2 teaspoons)
  • ¾ cup chopped white chooclate
  • Yellow gel paste..optional
Make the Pretzel Powder
  1. In a food processor, grind the pretzels as fine as you can. Now this is the important part, you need to sift the powder because small bits of the golden shell do not break down to a fine powder. Continue to do this until all brown shell bits are removed.
Make the Pretzel Macaron Shells
  1. Place the powdered sugar, pretzel powder, and almond meal in a food processor and give it a good whirl until ground and uniform. Add in the gel food colors and pulse until you reach a golden pretzel color you're satisfied with, BUT LIGHTER. It will darken as it sits. I used about 3-4 drops each of brown and yellow, plus 1 drop of gold, for 2 egg white macarons.
  2. Let the tant pour tant dry overnight, or spread on a cookie sheet and let dry in a turned off oven for a few hours.
  3. In a stand mixer fitted with the whisk attachment, whip the egg whites to a foam, gradually add the sugar until you obtain a glossy meringue. Do not over beat your meringue or it will be too dry.
  4. Add the tant pour tant (almond meal, sugar, pretzel powder amalgamation) to the beaten egg whites and sugar. Give it a quick fold to break some of the air and then fold the mass carefully until you obtain a batter that falls back on itself after counting to 10. Give quick strokes at first to break the mass and slow down. The whole process should not take more than 50 strokes. Test a small amount on a plate: if the tops flattens on its own you are good to go. If there is a small beak, give the batter a couple of turns until you obtain a batter that falls back on itself after counting to 10.
  5. Fill a pastry bag fitted with a plain tip (Ateco #807 or #809) with the batter and pipe small rounds (1.5 inches in diameter) onto parchment paper or silicone mats lined baking sheets. Lightly sprinkle every other piped round with pretzel or coarse salt. You want half the shells to be plain and half topped with coarse salt. Don't mess up like I did and top them all with salt!
  6. Preheat the oven to 300 F. Let the macarons sit out for 30 minutes to an hour to harden their shells a bit (this is how you get good feet).
  7. Bake the macarons for 15 to 20 minutes, depending on their size. Let cool. If you have trouble removing the shells, pour a couple of drops of water under the parchment paper while the sheet is still a bit warm and the macarons will lift up more easily due to the moisture. Don’t let them sit there too long or they will become soggy. Once baked, and if you are not using them right away, store them in an airtight container out of the fridge for a couple of days or in the freezer.
Make the optional White Chocolate-Mustard Ganache
  1. Boil the cream and the mustard powder in a saucepan and pour over the chocolate in a bowl. Let it sit for a minute and stir until the chocolate is completely melted. Add 1 or two drops yellow gel paste color and stir until uniform and a yellow mustard color. Add more if needed. Let ganache sit in the refrigerator overnight and whip the next day until a thick cream is formed. You don't have to whip it, you can just stir and pipe it on as is, a more truffle like consistency.
Assemble Pretzel Macarons
  1. For each macaron you need one salted shell, and one plain shell. Place one plain shell inside up and pipe with filling of your choice, Top with a salted shell. Repeat until you have used up all the shells. And that's it! Enjpy!
Recipe by parsley sage sweet at