French Macaron “Jelly Donuts” are a delightful twist on two beloved treats, combining the delicate crispness of macarons with the gooey sweetness of jelly-filled donuts. Each bite offers a perfect balance of textures—crunchy shells, chewy interiors, and a luscious burst of fruity filling. With just a short baking time, you can create these elegant yet playful desserts that are sure to impress. The vibrant colors and rich flavors make them as visually stunning as they are delicious, turning any occasion into a celebration.

These macarons are a joy to make and even more fun to share, offering a unique blend of sophistication and nostalgia. The smooth, velvety shells pair beautifully with the tangy, jammy center, creating a harmonious flavor profile. Whether you’re a seasoned baker or trying macarons for the first time, this recipe is approachable and rewarding. In just under an hour, you’ll have a batch of these irresistible treats ready to delight friends and family alike.

Ingredients for French Macaron “Jelly Donuts”

Ingredients for French Macaron “Jelly Donuts”
  • 55 g almond meal (aka ground almonds/ almond flour)
  • 100 g icing sugar
  • 25 g caster sugar
  • 50 g egg whites (room temperature; aging them for 24 hours at room temp improves results)
  • For the Buttercream: Use the Best Ever Vanilla Buttercream recipe
  • 2 1/2 tbsp raspberry jelly/jam (plus extra for the center of the macaron)
  • For the Donut Glaze:
    • 1 cup icing sugar
    • 1 tbsp water (more might be needed)
    • Colored sprinkles (for decoration)

Step-by-Step Instructions

  1. Prepare the meringue: Beat egg whites on low speed until soft peaks form. Gradually add caster sugar, increase speed to high, and beat until stiff peaks form and the mixture becomes shiny.
  2. Sift dry ingredients: Sift almond meal and icing sugar over the meringue. Use your fingers to work small lumps through the sieve. Discard any remaining almond bits for another recipe.
  3. Fold the mixture: Carefully fold the almond mix into the egg whites. Fold slowly until the mixture loosens and becomes smooth (about 30-40 folds). The mixture should flow like lava, and a streak should disappear after 30 seconds to a minute.
  4. Pipe the macarons: Fill a piping bag fitted with a number 5 nozzle (¼ inch thick). Pipe round bases and circles with holes in the center for the donut tops. Use the stencil provided for guidance.
  5. Dry the shells: Tap the baking sheets gently to remove air bubbles. Let the shells dry in a dry area for about an hour until the surface is no longer sticky.
  6. Bake: Preheat the oven to 300°F (adjust for your oven). Bake for 15 minutes, then cool on the tray for a few minutes before transferring to a wire rack to cool completely.
  7. Make the buttercream: Beat butter until smooth, add icing sugar, and beat on high until light and fluffy (about 4 minutes). Add raspberry jam and mix until combined. Chill in the fridge.
  8. Prepare the glaze: Mix icing sugar and water to create a smooth glaze. Add water drop by drop if too thick. Color the glaze if desired.
  9. Assemble the macarons: Drizzle glaze over the top shells and decorate with sprinkles. Pipe raspberry buttercream around the bottom shells, leaving space in the center. Add a drop of raspberry jelly in the hole.
  10. Finish: Place the top shells over the jelly bases and press gently. Enjoy within 24 hours for the best texture!

Perfecting the Macaron Shell: Tips for Success

Macarons can be tricky, but mastering the shell is key! Ensure your egg whites are at room temperature and aged for 24 hours for the best texture. When folding the almond mixture into the meringue, aim for a lava-like consistency—overmixing can ruin the structure. Let the piped shells dry for an hour until they’re no longer sticky to the touch. This step is crucial for achieving those iconic smooth, shiny tops!

Creative Glaze and Filling Variations

Switch up the flavors to make these macarons your own! Try using lemon curd or strawberry jam instead of raspberry for the buttercream. For the glaze, experiment with food coloring to create vibrant hues or add a drop of vanilla extract for extra flavor. You can even drizzle melted chocolate over the tops for a decadent twist!

Storage and Serving Suggestions

These macarons are best enjoyed fresh, so assemble them just before serving. If you need to store them, keep the shells and fillings separate in airtight containers at room temperature for up to 2 days. Once filled, they should be eaten within 24 hours. These jelly donut macarons make a delightful gift—package them in a cute box with a ribbon for a thoughtful touch!

Time-Saving Tips for Busy Bakers

To streamline the process, prepare your almond flour and icing sugar mixture the night before and store it in an airtight container. Use a piping bag with a coupler to easily switch between nozzles for piping the shells and filling. If you’re short on time, skip the stencil and pipe freehand—just aim for consistent sizes for even baking.

Essential Equipment for Macaron Mastery

Invest in a kitchen scale to measure ingredients accurately—macarons are all about precision! A silicone baking mat or parchment paper is a must for easy removal of the shells. A sturdy piping bag and a number 5 nozzle (¼ inch) will help you achieve the perfect shape. Don’t forget a wire rack for cooling the shells evenly!

French Macaron “Jelly Donuts” Recipe

French Macaron “Jelly Donuts”

Shaziya
French Macaron “Jelly Donuts” are a delightful twist on two beloved treats, combining the delicate crispness of macarons with the gooey sweetness of jelly-filled donuts. Each bite offers a perfect balance of textures—crunchy shells, chewy interiors, and a luscious burst of fruity filling.
Servings 0

Ingredients
  

Macaron Shells

  • 55 g almond meal (aka ground almonds/ almond flour)
  • 100 g icing sugar
  • 25 g caster sugar
  • 50 g egg whites just make sure they are room temperature (I age mine by cracking leaving the whites out at room temp for 24 hours, it is much better for macaron making)

Buttercream

  • Best Ever Vanilla Buttercream use my Best Ever Vanilla Buttercream recipe
  • 2 1/2 tbsp raspberry jelly/jam
  • Extra jam for the center of the macaron

Donut Glaze

  • 1 cup icing sugar
  • 1 tablespoon water (more might be needed)
  • An array of colored sprinkles

Instructions
 

  • Beat egg whites on low speed in a medium mixing bowl until it reaches soft peaks. Turn the mixer on high speed, gradually add caster sugar and beat until it reaches stiff peaks and becomes shiny.
  • Sift the almond flour and icing sugar over the meringue. Work the small lumps through the sieve with your fingers. Set aside the almonds that don’t pass through for another recipe.
  • IMPORTANT TECHNIQUE: Fold the almond mix carefully into the egg whites. Slowly fold the mixture until it loosens a little and becomes smooth. This takes around 30-40 mixes. Take care not to overmix, the mixture should flow like lava and a streak of mixture spread over the surface of the rest of the mixture should disappear after 30 seconds to a minute. It takes practice to get this technique right.
  • Fill a piping bag with the macaron mix fitted with a number 5 nozzle (around ¼ inch thick ). Slowly pipe a round macaron for the base and a circle with a hole in the center for the top of the donut macaron.
  • Place your stencil (link above) on a thick bottomed baking tray. Lay parchment paper over it. Remember that the mix spreads once piped so leave room for it to spreed. Continue with the whole sheet unitl the mix is gone. Gently tap your baking sheets on your bench top to remove any extra bubbles from your piped shells.
  • Leave shells on in a dry area to dry for about an hour, so that when you press the surface it is dry and not sticky.
  • Preheat your oven to 300 degrees F (temperature varies depending on your oven).
  • Bake for 15 minutes, depending on the size of your shells. Remove from the oven and cool on the tray for a few minutes, then gently remove from the sheet and place on a wire rack to cool completely. If they do not remove easily from the tray that means they need more baking.
  • For the jelly buttercream, beat butter until smooth in a medium mixing bowl with an electric mixer and then add icing sugar and beat on high until light and fluffy, around 4 minutes. Add raspberry jam and beat until combined, you can adjust to taste. When smooth, scoop into a piping bag and chill in the fridge.
  • To make the donut glaze mix together the icing sugar and water to make a smooth, glaze. If too thick, add a drop of water at a time to get desired consistency. Color your glaze if desired to make colorful donut varieties.
  • Assembling the macarons: Drizzle your glaze over the top part of the donut macaron and decorate with sprinkles. As the glaze sets, pipe the raspberry buttercream around the bottom shell of the macaron leaving space in the center. Add a drop of raspberry jelly in the hole to make a jelly center.
  • Place the top of the donut macaron ontop of the jelly base and press gently.
  • Once assembled with filling, eat within 24 hours. These macarons make fantastic gifts! 🙂

Notes

* Note: It is important that this recipe is measured in grams to get the exact quantities.
Keyword dessert recipe, filled macaron, French pastry, jelly donut, macaron
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