Decadent Snickers Macarons

This post may contain Amazon or other affiliate links. Read my disclosure policy.

Snickers candy bar inspired macarons with everything made from scratch.

Homemade marshmallowy nougat nestled in a ring of chocolate icing, sprinkled with peanuts, and finished with a caramel drizzle. This 5 part dessert is intimidating to make, but well worth it. Luckily you can make these macarons ahead of time, in fact that’s the only way to do it!

You could cheat with the icing or caramel and buy from the store, but I recommend making them all from scratch. It’s a great flex and you learn new dessert techniques!

Snickers candy bars are one of my favorite all time candies, not the stupid tiny fun size bars, but the big candy bar OR the ice cream bar. For some reason those small versions don’t taste as good.

The Macaron Shells

Just a basic macaron recipe with cocoa powder. Dip half the cooled shells in chocolate, only the top needs the chocolate. Use a knife to make a little swoosh to get that snickers look!

The Frosting

This chocolate icing is a French style buttercream using the leftover egg yolks from making the macaron shells. The yolks add a delicious velvety texture and a rich taste. French buttercream is not as firm as American buttercream, but you can add some heft by mixing in some powdered sugar—if you want it firmer. Start with 1 tbsp and taste before adding more. I did not add any to mine, but it was very delicate and you need to handle with care until they are fully chilled.

Pipe a circle of icing on one shell of a pair, set aside for the nougat step!

The Nougat

Like making whipped egg white marshmallows, you need to make a hot syrup to slowly pour into the whipped egg whites. Traditional nougat has a strong honey flavor, you can lower the honey amount and replace with more corn syrup if you don’t want that flavor. I generally made it more traditional. You will have left overs, so maybe plan to make some nougat candy.

Grease a small circle cutter or big end of a frosting tip, cut out discs small enough for the frosting center. Sprinkle the peanuts on top of the nougat, chop the nuts if you prefer or leave them full sized.

The Caramel

Just a basic caramel syrup recipe, one that will firm up a bit after chilled, but not be hard like candy or taffy. You could get away with buying caramel syrup, but its so cheap and easy to make a quick caramel. Drizzle on top of peanuts in center. Top with other macaron shell.

Chill in the refrigerator overnight and let the Snickers macarons warm up before serving, about 15 to 20 minutes. Then take photos and brag about your greatness. Enjoy!!

Print Recipe

Snickers Macarons

Author: Katie

Ingredients

MACARON SHELLS

• 3 egg whites
• ¼ cup sugar
• 1 ⅔ cup confectioners sugar
• ¼ tsp cream of tartar
• 1 cup almond flour
• ½ tsp vanilla extract
• 2 tbsp unsweetened cocoa powder
• Milk chocolate chips for melting

NOUGAT

• 2 egg white
• 1 cup sugar
• ¾ cup honey
• ¼ cup water
• ¼ cup corn syrup
• 1 tsp vanilla extract
• ¼ tsp orange extract optional
• Non stick spray
• Chopped salted roasted peanuts

CARAMEL FILLING

• ½ cup sugar
• 1 tbsp corn syrup
• ¼ cup heavy whipping cream
• 3 tbsp butter
• 2 tbsp water
• ½ tsp vanilla extract

CHOCOLATE FROSTING

• 3 egg yolks
• ½ cup butter softened
• ⅓ cup sugar
• ½ tsp vanilla extract
• 1 tbsp water
• 3 tbsp unsweetened cocoa powder

Instructions

MACARON SHELLS

• Grind up almond flour in a dry food processor and sift through a sieve. Do not force it through the sieve.
• Sift confectioners sugar and cocoa powder into almond flour with a sieve and a whisk.
• Beat egg whites and cream of tartar on medium / high. Slowly add in granulated sugar.
• When the soft peak stage is reached add food coloring and vanilla. Mix till stiff peak stage.
• Add about ¼ the dry ingredients to the egg whites. Fold with spatula till combined.
• Then add the rest of the dry ingredients and gently macaronage (fold) till “lava” texture is reached. The batter should make ribbons that don’t break when you lift the spatula. Try making a figure 8.
• Line 2 cookie sheets with parchment, using a tiny dab of batter on each corner as glue.
• Add batter to a piping bag using a plain round tip.
• Pipe about 1 ½” circles, holding the bag perpendicular to the cookie sheet. To break off batter, make a little swirl motion on top.
• Bang sheet on counter to get rid of bubbles and to help tops get smooth.
• Let sit for 45 – 60 minutes on the counter uncovered. You should be able to touch the macarons, there will be a skin formed on top.
• Preheat the oven to 300 degrees F.
• Bake for 10 – 15 minutes. You should be able to see the “feet”.
• Let dry completely before piping in filling.

NOUGAT

• Prepare a cookie sheet with parchment paper and spray with non stick spray or butter.
• Add sugar, honey, corn syrup, and water to a pot. Cook on medium heat stirring until sugar is dissolved. Then STOP stirring.
• While sugar is cooking beat egg whites with a whisk attachment until soft peaks.
• Cook sugar mixture until soft ball stage or 240 to 245 degrees F.
• Carefully stream hot sugar mixture into egg whites while the mixer is on medium low. Aim stream for the side of bowl.
• Whip until stiff peaks, pour and shape on lined and greased pan.
• Let set 3 hours at room temperature. Store in refrigerator until ready to use.

CARAMEL FILLING

• Add sugar, corn syrup, and water to a saucepan. Turn heat to medium high and stir until sugar dissolves.
• Cook until amber in color, turn heat to low. Add cream, vanilla, and butter. Mix until smooth, store in an airtight container in the fridge until using.
• If chilled and hardened, microwave for 15 – 20 seconds to warm up syrup before use. Stir well.

CHOCOLATE FROSTING

• Make a bain marie with a saucepan filled with water and place a bowl on top. Water should be just under the bowl, not touching.
• Bring water to a boil.
• Add egg yolks, water and sugar to the bowl on top of the bain marie. Whisk until completely combined.
• Bring egg mixture up to 160 degrees F while constantly whisking.
• Pour egg yolks into a mixer, using the whisk attachment, whip until a frothy light yellow.
• Slowly add in butter 1 tbsp at a time while whipping.
• Mix in cocoa powder.
• Drizzle in vanilla extract.
• Whip until a smooth and silky texture.
• If frosting is too runny, chill in the fridge for 30 minutes.
• Store buttercream in the fridge if not using right away.

ASSEMBLY

• Make little macarons sandwiches by matching up with same sized tops and bottoms.
• Melt chocolate chips in microwave, with 30 second intervals, and dip top shells and let set.
• Pipe a chocolate frosting circle on bottom shell.
• Use the other end of a frosting tip or a small circle cutter, greased, to cut out nougat center.
• Place nougat in the middle of the frosting circle.
• Place chopped peanuts on top and drizzle with caramel. Gently press tops onto bottoms.
• Store in the fridge. Cookies taste best the next day.

Sharing is caring!