Root Beer Float Macarons Recipe with Fizzy Cream Filling

Rating: 4.67 from 3 votes

Prep Time
35 mins

Cook Time
18 mins

Resting
1 hr

Total Time
53 mins

Servings
12 macarons

Calories
192 kcal

Macaron shells

• 1 cup almond flour
• 1 1/2 cups powdered sugar
• 3 large egg whites, room temperature
• 1/4 cup granulated sugar
• pinch of salt
• 1/4 tsp cream of tartar
• 2 tsp root beer extract

Filling

• 3/4 cup white chocolate chips, melted

Shells

1. Preheat your oven to 300°F (150°C). Line a baking sheet with parchment paper. If you prefer, make a template of four rows of four circles and place the parchment over it, pencil-side down so no graphite contacts the batter.
2. Sift the almond flour and powdered sugar together. If using whole almonds, grind finely in a food processor and sift; discard or snack on any large pieces that remain.
3. In a clean mixing bowl, beat the room-temperature egg whites on high until they form soft peaks.
4. Add the granulated sugar, a pinch of salt, and the cream of tartar. Continue beating on high until stiff peaks form and the meringue is glossy.
5. Gently fold about one-third of the almond flour/powdered sugar mixture into the meringue with a spatula. Continue folding in the remaining dry ingredients in two additions.
6. When folding, aim for roughly 65–75 turns total, including when you fold in the root beer extract. Under-mixing yields puffy, cracked shells; over-mixing produces flat shells without a foot.
7. Fold in the root beer extract until evenly distributed and the batter flows slowly off the spatula in ribbons.
8. Fill a piping bag fitted with a round tip and pipe even rounds onto the prepared baking sheet.
9. Allow the piped shells to rest at room temperature until their tops are no longer tacky to the touch—this typically takes 20 minutes to 1 hour depending on humidity.
10. Bake the shells for about 18 minutes, or until they no longer stick to the parchment. Let cool completely on the sheet before removing.

Filling

1. Place the white chocolate chips in a microwave-safe bowl. Heat for 30 seconds, stir, and repeat in 15–30 second bursts as needed until smooth and fully melted. Be careful not to overheat the chocolate.
2. Transfer the melted white chocolate to a piping bag and pipe a small amount onto the center of half the shells, then sandwich with remaining shells. Allow the chocolate to set before serving.

Tips & Serving Suggestions

If the shells crack or lack feet, review your folding technique and drying time. Humidity affects drying, so allow extra time on damp days. These macarons pair beautifully with vanilla ice cream for a root beer float-style presentation. Store in an airtight container in the refrigerator for up to 3 days; bring to room temperature before serving.

Calories: 192 kcal |
Carbohydrates: 27 g |
Protein: 3 g |
Fat: 8 g |
Saturated Fat: 2 g |
Cholesterol: 2 mg |
Sodium: 24 mg |
Potassium: 62 mg |
Fiber: 1 g |
Sugar: 25 g |
Calcium: 42 mg |
Iron: 0.4 mg