Cheeseburger Macarons!

Cheeseburger…macarons? Say what?

I love foods that look like other foods. (Case in point: These white chocolate, lemon, and apricot bon bons that look just like deviled eggs. Or, my “macaron cake” from the celebration cakes workshop at at Le Cordon Bleu London!)

These cheeseburger macarons feature a milk chocolate burger, buttercream lettuce, and fondant fixings, all piled high atop a sesame seed macaron “bun!”

Making Cheeseburger Macarons

This recipe features a standard Italian macaron shell, sprinkled generously with sesame seeds. The “burger” is a traditional milk chocolate ganache made with heavy cream and Callebaut milk chocolate. The cheese and tomato slices? They’re fondant (tinted with my favorite gel food colors). And, finally, I made the “lettuce” using vanilla buttercream, piped with a star tip.

I love how these macarons turned out. Plus I’m sliiiightly in love with my new gingham check tea towels, which provide the perfect “picnic blanket” backdrop for my cheeseburger macs.

If you want to learn more about the macaron-making process, there are plenty of fantastic books on the topic. These include:

Les Petit Macarons by Kathryn Gordon
Macaron School by Camila Hurst
French Macarons for Beginners by Natalie Wong
Macarons by Pierre Hermé

If you’re in London, Le Cordon Bleu also offers a hands-on macaron making course.

To see more of my macaron creations, please feel free to follow me on social media. And if you make any Baste Cut Fold-inspired macarons, be sure to tag me @bastecutfold or use the hashtag #bastecutfold on Instagram. I always love to see what you’re making!