Name: Wedding Cake Macarons
Prep time: 45 min
Cook time: 15 min
Total time: 2 h
Yield: 24
Cuisine: French
Ingredients: ½ tsp almond extract; 1 vanilla bean seeds; 1 vanilla bean seeds; 100g almond flour; 100g granulated sugar; 100g powdered sugar; 100ml heavy cream; 200g white chocolate, chopped; 75g aged egg whites; Edible pearls for garnish; White gel color (optional)

Delicate almond macaron shells sandwich velvety white chocolate ganache infused with vanilla bean and a hint of almond. Sprinkled with edible pearls, these elegant treats capture classic wedding cake flavor—sophisticated bridal shower delights ready in stages.

Why You’ll Love This Recipe

These wedding cake macarons are your bridal shower masterpiece—crisp-chewy almond shells with perfect feet embrace a luxurious white chocolate ganache that tastes exactly like vanilla-almond wedding cake buttercream. Real vanilla bean and almond extract deliver authentic depth, while the bite-size format and pearl garnish create wedding-worthy glamour without hours of decorating. Naturally gluten-free, endlessly impressive, and make-ahead friendly with stable ganache, they’re ideal for celebrations where elegance matters. Guests swoon over the sophisticated flavor and photo-perfect look, hosts adore the batch prep and room-temp stability—customize colors or sprinkles for theme magic. One tray shells, pure bridal bliss, dessert dreams delivered.

Recipe Tips and Tricks

Age Egg Whites → Room temp 24 hours better peaks.
Sift Almond → Fine no lumps smooth shells.
Macaronage Gentle → Figure-8 ribbon stage.
Bang Tray → Release air bubbles feet.
Rest Dry → Tacky skin prevents cracks.
Oven Accurate → Thermometer essential.
Ganache Chill → Pipeable consistency.
Mature Filled → 24 hours flavor meld.

Yield: 24 Servings

Wedding Cake Macarons

Almond macarons with vanilla wedding cake ganache and pearls—elegant bridal treats.

Prep Time 45 minutes

Cook Time 15 minutes

Additional Time 1 hour

Total Time 2 hours

Ingredients

½ tsp almond extract
1 vanilla bean seeds
1 vanilla bean seeds
100g almond flour
100g granulated sugar
100g powdered sugar
100ml heavy cream
200g white chocolate, chopped
75g aged egg whites
Edible pearls for garnish
White gel color (optional)

Instructions

Prep Station → Age egg whites overnight; sift almond flour and powdered sugar twice—smooth shells await.
Meringue Base → Beat egg whites medium; gradually add granulated sugar—stiff glossy peaks with vanilla seeds.
Macaronage Magic → Fold sifted dry into meringue ⅓ at a time—deflate gently to lava ribbon.
Color Tint → Add white gel if desired—fold until uniform elegant hue.
Pipe Perfect → Transfer to bag with round tip; pipe 1½-inch rounds on parchment—space evenly.
Rest Dry → Tap trays firmly; rest 30-60 minutes until tacky skin forms—no stick finger.
Preheat Oven → Set to 300°F accurate—bake one tray 15 minutes until feet rise shells set.
Ganache Silk → Heat cream with vanilla; pour over white chocolate—stir smooth, add almond extract.
Fill Mature → Cool ganache pipeable; pair shells, sandwich generous—refrigerate 24 hours meld.
Pearl Glam → Garnish tops with edible pearls—arrange on tiered stand for bridal wow.

Notes

Aged egg whites = reliable feet.
Rest until tacky—no cracks guaranteed.
Mature filled 24 hours best flavor.
High-quality white chocolate smooth ganache.

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 109Total Fat 5gSaturated Fat 2gUnsaturated Fat 3gCholesterol 3mgSodium 13mgCarbohydrates 14gFiber 1gSugar 13gProtein 2g

The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.