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Turquoise Clam Shell Macarons with Edible Pearls

Whimsical French macarons piped into clam shell shapes, dyed vibrant turquoise, filled with creamy vanilla buttercream, and holding a large edible sugar pearl.
Print Recipe
Prep Time 1 hour
Cook Time 15 minutes
Total Time 1 hour 15 minutes
Servings: 20 sandwiched macarons
Course: Dessert, Snack
Cuisine: French, Themed
Calories: 160
Ingredients Equipment Method Notes

Ingredients
  

Macaron Shells
  • 130 g super-fine almond flour
  • 130 g powdered sugar
  • 100 g egg whites room temperature, aged preferred
  • 90 g granulated sugar
  • 0.25 tsp cream of tartar optional
  • 2-3 drops turquoise gel food coloring
Filling & Assembly
  • 0.5 cup unsalted butter softened
  • 1.5 cups powdered sugar sifted
  • 1 tsp vanilla extract
  • 1-2 tbsp heavy cream
  • 20 large edible sugar pearls white or iridescent

Equipment

  • Kitchen scale
  • Stand Mixer with Whisk Attachment
  • Baking sheets
  • Piping Bags and Round Tips
  • Fine mesh sieve

Method
 

  1. Wipe down mixing bowl and whisk with vinegar. Line baking sheets with parchment.
  2. Sift almond flour and 130g powdered sugar together three times. Discard large bits.
  3. Whip egg whites and cream of tartar on medium-low until foamy. Increase speed and gradually rain in granulated sugar.
  4. Whip to stiff peaks, adding turquoise gel color during the final stages.
  5. Fold sifted dry ingredients into meringue in three batches (macaronage) until batter flows in a slow, continuous ribbon that can form a figure-eight.
  6. Transfer to piping bag with round tip. Pipe tapered oval rounds onto baking sheets to resemble clam halves.
  7. Tap trays firmly on counter to release air bubbles. Let dry for 30-60 minutes until a matte skin forms.
  8. Preheat oven to 300°F (150°C). Bake one tray at a time for 15-18 minutes. Cool completely on trays.
  9. For filling: Beat softened butter until creamy. Gradually add powdered sugar, vanilla, and cream until fluffy.
  10. Pipe buttercream onto bottom shells. Place one pearl in the center. Angle top shell over the pearl to create an open clam look.
  11. Refrigerate in airtight container for 24 hours to mature before serving.

Notes

Use a kitchen scale for precision. Ensure egg whites are free of any yolk fats. Do not use liquid food coloring.