Peeps Macarons

Peeps Macarons | The Blonde Buckeye

I think you can make anything ‘Peeps’. Fill it with marshmallow and coat it with sugar, and Ithink you’ve got a Peep. That’s what I did with my Easter Macarons, or Peeps Macarons. They’re pink, they’re marshmallowy, they’re sugary, what more could you want on a day like Easter?

Peeps Macarons | The Blonde Buckeye

Peeps and macarons were kind of just made for each other. And they’re pretty to look at, which never hurts. One thing I hate about macarons though, is the batter will always be a vibrant, gorgeous color. Then after they bake it always dulls them down a bit. I tried my best for NEON pink, but I think it’s close enough. The sugar helps (doesn’t it always…).

Peeps Macarons | The Blonde BuckeyePeeps Macarons | The Blonde BuckeyePeeps Macarons | The Blonde Buckeye

Peeps Macarons
  • 110 grams Blanched Slivered Almonds (or almond meal)
  • 200 grams Powdered Sugar
  • 90 grams Egg Whites (at room temperature)
  • 30 grams Granulated Sugar
  • Neon Pink Coloring Gel or Powder
  • 4 Tablespoons Unsalted Butter, softened
  • 4 oz Marshmallow Fluff
  • 2 cups Powdered Sugar (plus more if needed)
  • 1 Tablespoon Whole Milk or Heavy Cream
  • 1 teaspoon clear Vanilla Extract
  • Neon Pink Colored Sanding Sugar
  2. Line 2 baking sheets with parchment paper or silicone baking mats (double up sheets if needed).
  3. Process almonds and powdered sugar in a food processor until blended into a fine powder. Sift mixture into a large mixing bowl & set aside.
  4. Combine egg whites & granulated sugar into the bowl of an electric mixer, fitted with the whisk attachment. Whip egg whites & sugar until stiff peaks, adding the food coloring during about the last minute of beating the egg whites. (My perfect time is 2 minutes on speed 4, then 2 minutes on speed 6, & then another 2 minutes on speed 8 - they should stay put if you hold the bowl upside-down).
  5. Add the dry mixture into the egg whites.
  6. Using a spatula, smash dry ingredient into the egg white, flattening mixture (use about 5-10 quick strokes to release the air). Then fold mixture onto itself until it becomes shiny again (another 30-40 strokes). When you lift up the spatula, there should be solid, thick ribbons that run off (this whole macaronage process should take no more than about 50 strokes).
  7. Transfer the batter to a large piping bag (I like to use a #12 round icing tip, but it's optional).
  8. Using circle guides or freehand, pipe about 1¼" circles onto the prepared baking sheets (they will spread to about 1½"), keeping them at least 1-2" apart to allow for spreading. Do this same method for the second baking sheet.
  9. Holding each end of the baking sheet, give it a good slam on the counter. Rotate the pan & give it another few slams to release any air bubbles that remain. Let the macs sit out for 20-30 minutes before baking to form a dry shell on the tops to prevent cracking.
  10. Preheat the oven to 315 degrees F.
  11. Bake each sheet, one at a time, for about 16 minutes (depending on size), rotating the pan once halfway through. Once they're ready, carefully test one by attempting to lift it off the baking sheet. If the top half starts to come off from the feet, it could use a few more minutes.
  12. Remove the sheet from the oven & place it on a cooling rack, allowing the cookies to cool before removing them. Once they are cooled, match up macarons in pairs that are about the same size, one face down & one up.
  14. Beat the butter and fluff on medium-high speed for 2 minutes with an electric mixer, fitted with the paddle attachment, until soft & fluffy. Add the powdered sugar, ½ cup at a time until combined (carefully incorporate). Add the vanilla and milk. Continue to beat on medium for another 1-2 minutes (Add up to a ½ cup more sugar if too thin or a little more milk if too thick). Place some of the sanding sugar in a small bowl.
  15. Pipe or spread the frosting on the cookie that's facing up. Sandwich the halves together, pushing the filling to the edges. Then roll the edges in the sanding sugar to coat.




  1. These are amazing! I love the color, the sugar coated edges, the fact you made peeps macarons…so cool!

  2. Hi, your macarons look so cool. I tired for the first time. I tapped the tray down but bubbles appeared on surface and became like a moon. Help!

    • I usually don’t have THAT many bubbles but if I see them, I just pop them with a toothpick before the tops set 🙂

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