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Beach and Sea Turtle Macarons

Delicate, beautifully decorated French macarons shaped like sea turtles and ocean beaches, featuring a sweet vanilla buttercream filling and edible sand and surf decorations.
Print Recipe
Prep Time 1 hour
Cook Time 15 minutes
Total Time 1 hour 15 minutes
Servings: 24 macarons
Course: Dessert, Snack
Cuisine: American, French
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

Macaron Shells
  • 1.75 cups powdered sugar
  • 1 cup super-fine almond flour blanched
  • 3 large egg whites room temperature
  • 0.25 tsp cream of tartar
  • 0.25 cup granulated sugar
  • 1 dash green and blue gel food coloring
Vanilla Buttercream Filling
  • 1 cup unsalted butter softened
  • 2 cups powdered sugar
  • 1 tsp pure vanilla extract
Decorations
  • 0.5 cup graham cracker crumbs for sand
  • 0.25 cup white royal icing for waves
  • 1 dash dark green royal icing for turtle shells
  • 1 tbsp edible sugar seashells
  • 1 item black edible marker for eyes

Equipment

  • Stand Mixer
  • Piping bags
  • Fine mesh sieve
  • Baking sheets

Method
 

  1. Sift together powdered sugar and almond flour twice. Discard large pieces.
  2. Whip egg whites and cream of tartar until frothy, slowly add granulated sugar, and whip until stiff, glossy peaks form.
  3. Fold dry ingredients into meringue. Divide batter and tint half blue and half green. Fold until batter reaches lava-like consistency.
  4. Pipe blue circles for beach macarons. Pipe a green circle with attached dots for flippers and head for turtle macarons.
  5. Tap trays firmly on the counter. Let rest for 30-60 minutes until a dry skin forms.
  6. Bake at 300°F (150°C) for 14-16 minutes. Cool completely on trays.
  7. Decorate blue shells with royal icing waves, graham cracker sand, and sugar shells. Decorate green turtles with dark green shell details and eyes.
  8. Whip butter, powdered sugar, and vanilla to make buttercream. Sandwich decorated shells with plain bottom shells using the filling.

Notes

Macarons taste best when allowed to mature in the refrigerator for 24 hours before eating. Bring to room temperature before serving.