Turmeric Latte Macarons

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Turmeric Latte Macarons were inspired by the trendy drink also known as a golden latte or golden milk. In this recipe, we’re filling macaron shells with a swirl of turmeric latte and malted milk buttercream. It’s a delicious and unique flavor combination of warm, cozy spices.

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Macaron March Kickoff

Ever since I took a macaron class in 2019, I’ve been working on perfecting these incredibly technical cookies. This goal led me to start Macaron March in 2020. Every year I post macaron recipes, tips, and tricks all month long. 

Come and join me on my macaron obsession, uh I mean, journey. You can check out all of my macaron recipes and you’ll even find resources in my free library (available to subscribers only). This Macaron March might just be my favorite one yet!

Moving Made Me Scared

For years I have fought these cookies and my biggest struggles have been lopsided macarons. There are so many factors that can cause this and I have tried every fix out there. And then I moved. New house, new oven, new climate. 

I was terrified to make macarons again because these factors can have a huge impact on your macs. These turmeric latte macarons were my first try here, so I kept the shells simple. And, y’all, I ended up with a perfect batch.

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Your Oven Matters

Not a single lopsided mac! What’s my secret? My oven. At our last place, I suspected that the oven was lopsided. My pumpkin pie always came out sloped. 

Obviously, I’m not suggesting that you move to a new house if you’ve tried every fix out there for lopsided macarons. No, what I am saying is whip out your level and see if that’s the problem. Place the level on one of the racks in your oven. If it is indeed not level, you should be able to adjust it. 

If this totally random macaron hack helps you, please let me know that I’m not the only one who dealt with this!

Turmeric Latte Macarons

But let’s get down to it. Turmeric latte macarons were a hit at the gun range. Yep, I brought these golden gems to my first trip to a gun range with friends. We had a blast and I got to shoot some dirt.

You could totes add a dash of turmeric powder to the shells for more flavor and a bit of natural color. I wanted to do this, but as I said, I wanted to keep this batch simple to see if I still had the macaron touch.

Related Reading: 9 Basic Tools You Need to Make Macarons

Top Tips for Macarons

• Pulse your dry ingredients in a food processor and sift out any large chunks.  
• Whip your meringue to stiff peaks.  It’s best to whip at a medium speed for longer.  Keep an eye on it!
• Fold/ macaronage just until the batter flows like lava.  It is best to slightly under mix if you are in doubt.
• If you don’t have a macaron template yet, grab a free one from the Resource Library so that you pipe evenly sized shells.
• Use a toothpick to smooth any nipples and remove any air bubbles on your piped macarons.
• Bake one pan at a time and adjust the temperature and baking time if necessary.

Turmeric Latte Buttercream

I love making turmeric lattes at home, so I took a few of my fave recipes as inspiration for my spice blend. While I used turmeric, cardamom, ginger, and cinnamon, you can absolutely tweak these to suit your own tastes.

To be honest, I almost added a pinch of black pepper as well. Ya see, turmeric needs a little assistance to be absorbed by our bodies. Typically black pepper or fats are added to turmeric lattes for this reason. I figured the butter would do the trick, but if you’re open to a bigger kick, please add some pepper and let me know how it tastes!

Malted Milk Buttercream (Not Gluten Free)

I know I could probably leave these macarons with the turmeric latte buttercream and call it a day, but I’m extra so I went the extra mile. To get the “milk” flavor, I dissolved some malted milk in a few drops of hot water and mixed that into half of the buttercream. 

By doing this, I made these macarons not gluten free. If you want, you can omit the malted milk and add a small dash of vanilla instead. I guarantee the macarons will still taste divine and now they’ll be gluten free again.

Related Reading: All About Meringue

Golden Touch

Since turmeric lattes are also known as golden lattes, I just had to throw in some edible gold leaf. Gold leaf won’t stick to a plain macaron shell, so I used a drizzle of white chocolate as my glue. 

If your white chocolate sets up too much before you add the gold leaf, don’t sweat it. Brush the area you want to add the gold with a tiny bit of water or clear alcohol. Use a small paintbrush to carefully place the gold leaf onto the macs.

Reactions

I’m sure this will shock you, but I’ve already got a reputation as “The Baker” in the few months we’ve lived in our new state. Apparently sending Josh into work with treats almost every week will do that. But these turmeric latte macarons were the first time anyone here got to try my macs.

One of the first reactions I got was, “These taste like golden milk!”. Although I make a lot of macarons, I actually don’t end up eating that many. And that’s because I love giving them to people and seeing their reactions! 

Enjoy!

Turmeric latte macarons are sweet, spicy, and oh so decadent. I hope you get a chance to give this macaron recipe a go. You will impress your friends and family with your amazing macarons. If you don’t want to miss a single second of Macaron March, make sure to subscribe and check out the Resource Library!

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Turmeric Latte Macarons

Fill Swiss meringue macaron shells with a swirl of turmeric latte buttercream for a deliciously spiced treat.

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Course Dessert

Cuisine American, French

Keyword almond, Cookies, Fall, Frosting, Macarons

Prep Time 1 hour hour

Cook Time 40 minutes minutes

Resting Time 15 minutes minutes

Total Time 1 hour hour 55 minutes minutes

Servings 18 macarons

Calories 123kcal

Author Colleen

Ingredients

Macaron Shells

• 100 g powdered sugar
• 100 g almond flour
• 95 g egg whites room temperature (about 3 eggs)
• 95 g sugar
• 1/4 tsp egg white powder optional
• 3 drops orange gel color
• 3 drops yellow gel color

Turmeric Latte Buttercream

• 4 oz unsalted butter softened
• 8 oz powdered sugar sifted
• Pinch of salt
• 1 Tbsp milk
• 1/4 tsp turmeric
• 1/8 tsp cardamom
• 1/8 tsp ginger
• 1/8 tsp cinnamon
• 1 drop orange gel color
• 1 drop yellow gel color
• 1 tsp malted milk powder

Toppings

• 1 oz white chocolate melted
• edible gold leaf

Instructions

• Macaron Shells
• Prepare 2 baking sheets with silicone mats, teflon, or templates and parchment paper. Fit a piping bag with a round piping tip. Set aside. Preheat oven to 285°F.
• Pulse the almond flour and powdered sugar in a food processor and sift into a bowl. Discard any large chunks. Whisk the dry ingredients and set aside.
• In a clean stand mixer bowl, add egg whites, sugar, and egg white powder (if using). Whisk to combine and place bowl over a double boiler. Heat, whisking regularly, until the sugar dissolves, about 60- 90 seconds. Remove the bowl from the double boiler and carefully dry off the bottom.
• Place the bowl in the stand mixer and whisk on a medium speed (KitchenAid 4) until you almost have stiff peaks, 7- 10 minutes. Add your gel colors. Beat until you have stiff peaks, another 3- 5 minutes.
• Add the dry ingredients to the bowl and begin folding the ingredients together. Once everything is combined, continue folding until the batter flows slowly like lava.
• Pipe macaron shells onto prepared baking sheets. Let the macarons dry until you can lightly brush the tops with your finger (15 mins for me). Bake for 20- 22 minutes, rotating halfway through. Gently poke shell, if it is firm, remove from the oven to cool. If they wiggle, add another minute or two.
• Let the macaron shells cool on the sheet for 10 minutes before transferring them to a cooling rack.
• Turmeric Latte Buttercream
• Beat butter with a hand mixer until soft and fluffy, about 5 minutes. Add the powdered sugar in 2- 3 additions, beating to combine between each.
• Add pinch of salt and a tablespoon of milk. Beat on low to combine, then on medium for 1- 2 minutes. Add more milk a bit at a time until you have the right consistency.
• Divide the buttercream in two equal portions. Combine the malted milk powder with a few drops of warm water and stir to dissolve. Add this mixture to one portion of buttercream and beat to combine.
• Add the spices (turmeric through cinnamon) and gel colors to the remaining portion and beat until well combined.
• Assemble
• Pair up the macaron shells. Fill a piping bag with both flavors of buttercream (one on each side, or gently swirl them together). Pipe a swirl of buttercream onto one macaron shell and top with the other.
• Drizzle the finished macarons with melted chocolate and top with edible gold leaf.
• Place in an air tight container in the fridge overnight to let them mature. Remove 30 minutes before serving.

Notes

• I was able to pipe 36 shells, which made 18 macarons. You could have a few more or a few less depending on how large you pipe your shells.
• The malted milk powder is NOT gluten free. Omit and use 1/4 tsp of vanilla to make the recipe gluten free.

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