Almond Apricot Macarons

Contributing to the almond dessert trend, with a new recipe for Almond Apricot Macarons. These macarons are inspired by the ever so beautiful almond cakes, tarts and croissants that are currently getting a lot of attention. In addition to the sliced almond topping on the shells, they’re filled with this luscious Almond Inspiration ganache and tart apricot preserves. A nutty, sweet and fruity trio of flavors that come together effortlessly to create the most delicious bite! They’re also naturally gluten free and dairy free and will be a wonderful macaron flavor option for spring summer 2025.

this recipe

Almond Apricot Macarons

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Almond apricot macarons, with almond flavored ganache and apricot preserves. Topped with sliced almonds and a dusting of confectioners sugar for a sweet finishing touch. A dairy free and gluten free dessert.

Almond Apricot flavor pairing and taste

Almond and apricot is a complimentary pairing that tastes delicious in just about any dessert/pastry. Commonly seen in tarts and cakes, the natural nuttiness of almonds, with the lightly sweet and tart fruity flavor of apricot is a match made in heaven. I recently discovered that almond and apricot are both from the stone fruit family, which explains the reason that they compliment each other so well. Add in the macarons which are made with almond flour and topped with sliced almonds and you have a trio of dessert components that were simply meant to be! You’ll love the texture that the sliced almonds add to the macarons, only enhancing the tasting experience.

Almond Apricot Macaron Components

There are 4 components that make up these almond apricot macarons.

1. Italian Macaron shells.

1. Sliced almonds.

1. Almond Inspiration Chocolate: Chocolate wafers from Valrhona infused with almonds and dairy free.

1. Apricot Preserves. Quality preserves from Bon Maman or equivalent.

Below is a list of ingredients you’ll need to make these peach macarons at home.

Almond Apricot Macaron Supplies/Ingredients

Macaron Shells

• Egg whites, cream of tartar, quality fine ground almond flour, powdered sugar, granulated sugar, water, brown gel food coloring, silicone mat or parchment, a piping bag fitted with size 12 round tip, baking sheets.

Almonds

• Preferably sliced for topping the macaron shells

   Quality Apricot Preserves

• Store-bought or homemade.

Almond Chocolate Ganache

• If you do not have Valrhona Almond Inspiration on hand, you can make your own almond ganache with quality white chocolate infused with almond extract. (See recipe)

How to make Almond Apricot Macarons

These macarons are moderate on the baking level. The most complicated part is in making the macaron shells. I personally ran into a hiccup by adding too many sliced almonds to the tops of the shells just after they were piped rather than waiting until they had rested and formed a skin. The weight of the almonds caused the macarons to crack (as you can see in the photos) while baking, eliminating the feet. As a result, I highly recommend waiting until the shells have rested for at least 10 minutes before topping with almonds, being careful not to add too many.

1. To make the macaron shells, follow the recipe provided. You can also check out my step by step Italian macaron baking tips here.
2. Once the batter has formed pipe the macarons into circles on the silpat mat. 

1. Let the piped batter rest for about 10 minutes before topping with sliced almonds. Also be sure not to add too many almonds to the batter, as they will weigh down the shells and interfere with the baking process.

1. Rest for an additional 5-10 minutes and then bake.

1. You can prepare the ganache while baking.
2. Pour Almond Inspiration chocolate (or white chocolate into a heat proof dish. Then heat milk on stove until simmering.

1. Remove milk from stove and whisk slowly into the Almond inspiration chocolate.

1. Use an emulsion blender to smooth the ganache. Set aside to set for about 30 minutes. 
2. Transfer set almond ganache to a piping bag.

The macarons are ready to assemble!

Assembling the macarons

Assembling the macarons is simple! First, match up the macaron shells, then place one shell on its back with the feet side up. Pipe the almond ganache on the outside edge of the macaron, leaving a space in the middle for the apricot preserves.

Fill the open space with the apricot preserves. Top with second macaron shell to create a sandwich.

Repeat steps for all macarons, then transfer to the fridge to mature. Dust with powdered sugar upon serving.

Almond Apricot Macarons

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• Author: Posh Little Designs
• Prep Time: 45
• Cook Time: 30
• Total Time: 1 hour 15 minutes
• Yield: 20+ 1x
• Category: Baking
• Method: Almond Apricot Macarons
• Cuisine: Dessert
• Diet: Gluten Free

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Description

Almond apricot macarons, with almond flavored ganache and apricot preserves. Topped with sliced almonds and a dusting of confectioners sugar for a sweet finishing touch. Dairy free and Gluten Free.

 

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Ingredients

Units USM Scale 1x2x3x

Almond Apricot Macarons

• 106 grams of almond flour
• 106 grams powdered sugar
• 41 grams of egg whites
• 45 grams of egg whites
• 115 grams of granulated sugar
• 79 grams of water
• dash of cream of tartar or lemon juice for stabilizing
• Brown gel food coloring
• Sliced Almonds
• Powdered sugar for dusting

Almond Inspiration Ganache:

• 8 oz Valrhona Almond Inspiration wafers ;
• 1/2 cup almond milk
• 1 tbsp plant based butter
• If you don't have Valrhona wafers on hand, you can use 8 oz of chopped quality white chocolate, 1/8 tsp almond extract, 1/2 cup almond milk + 1 tbsp butter to create almond flavored ganache.

Preserves:

• Store-bought Apricot Preserves, such as Bon Maman or equivalent.

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Instructions

Almond Apricot Macarons

1. Wipe down the mixing bowl and whisk attachment with vinegar to remove any built up residue. This will ensure that the egg whites whisk up properly.
2. Prep and measure all of the ingredients using a kitchen scale.
3. Prep a piping bag with a round tip. Wilton tip 12.
4. Line 2 baking sheets with silpat (or parchment).
5. Combine measured almond flour and powdered sugar together in a bowl. Sift one time to remove any lumps, discarding of them, then mix together to break up clumps.
6. Make a well in the center of the dry mix and pour the 41 grams of measured egg whites and gel coloring into the center of the dry mixture. Fold together until blended. The finished mix will be paste-like. Set aside.
7. For the sugar syrup:
8. To make the sugar syrup, heat granulated sugar and water in a pot on medium heat with a candy thermometer attached to the side. **Be careful to make sure the thermometer is not touching the bottom of the pot**.
9. Once the thermometer’s temperature reaches approximately 200 degrees F, place the 45 grams of measured egg whites in the stand mixer and whisk on medium speed, to soft peaks.
10. Add a drop of lemon juice or dash of cream of tartar to stabilize, THEN continue whisking.
11. If the egg whites are at soft peaks before the syrup reaches 248 F, turn the mixer down to low speed to keep the egg whites moving.
12. Watch the sugar syrup closely.
13. As soon as the sugar syrup reaches 248 degrees F, remove from heat.
14. Quickly increase mixer speed to medium and begin slowly pouring the sugar syrup down the side of your mixing bowl into the meringue until thoroughly combined.
15. THEN increase the mixing speed to high and whisk sugar and meringue together until glossy and stiff peaks form and the meringue has cooled. (The meringue should keep its form.)
16. Gently transfer finished meringue into the almond/powdered sugar mixture in thirds, making sure that it’s fully incorporated before adding the additional 3rd of meringue.
17. Start the macaronage process by folding the batter in a circular motion, going around the edges of the bowl, then once through the center. Repeat these steps until smooth and thick ribbons of batter run off the spatula.
18. **Be careful not to over-mix**
19. You want the batter to be slightly thick, but not so thin that it does not hold the ribbon shape. Err on the side of caution.
20. Transfer batter to the prepped piping bag(s).
21. Pipe 1 1/2 inch circle shapes about one inch apart on the lined baking sheet.
22. Be sure to hold the piping bag about 1/2 inch directly above the baking sheet when piping the rounds holding the bag steadily. Continue to pipe until you’ve filled an entire baking sheet.
23. *Tap the macarons on the counter three times to release air bubbles.
24. *Pop any air bubbles that might’ve come to the surface, using a scribe or even a toothpick.
25. Before placing the macarons in the oven, let them to rest for 10 minutes.
26. Then gently top the piped batter with almond slices **be careful not to add too many sliced almonds as this will weigh down the shells and they’ll crack in the oven.
27. Rest an additional 5-10 minutes until a proper skin has formed on the outside of the shells. Test by touching the piped rounds to make sure they’re dry to touch and that no batter comes off on fingers.
28. Preheat oven to 315 degrees F.
29. Once dry to touch, place the macarons in the middle rack of the oven.
30. Feet will form halfway through the baking process.
31. Bake for 12-14 minutes.
32. Remove from oven and let cool for 15-20 minutes to cool before removing the shells from the silpat/parchment paper.
33. Once macarons are completely cool, gently remove from parchment paper/silpat.
34. Repeat the same steps to bake the remaining macaron batter.

Almond Inspiration Ganache:

1. Pour Almond Inspiration wafers into a bowl (or chopped white chocolate)
2. Heat the almond milk in a saucepan just before simmering.
3. Remove milk from heat and pour over the almond wafers, whisking constantly until the chocolate is melted and combined.
4. Add a tablespoon of butter then continue whisking until the butter melts into the ganache.
5. Use an emulsion blender to smooth the almond ganache.
6. Let cool at room temp, then transfer to piping bag.

Assembly:

1. First, match up the shells into pairs, then place the bottom shell on its back, feet side up.
2. Pipe a round of almond ganache along the outside edge of the bottom macaron shell.
3. Then spoon the apricot preserves into the open center.
4. Top with the second macaron shell, feet side down.
5. Repeat steps for all remaining macarons.
6. Transfer to the fridge immediately, for at least 2 hours to mature or up to 24.
7. Enjoy 10-15 minutes after removing from fridge, once macarons are at room temp.
8. Lightly dust the matured macarons with powdered sugar upon serving.
9. Enjoy!

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Notes

Storage:

The macarons will keep for 2-3 days in the fridge. Or frozen for up to 3 months.

These almond apricot macarons are a lovely weekend baking project and will pair deliciously with a hot cup of tea or coffee.

They are also a wonderful treat option for upcoming spring and summer gatherings, from bridal and baby showers, to birthday parties and tea parties. 

Find all the ingredients and supplies to make a batch here.

And if you enjoyed today’s almond apricot macarons be sure to comment below and share! 

This post titled Almond Apricot Macarons was seen first on Posh Little Designs. All Rights Reserved. 2025.