Sweet Potato Macarons

Familiar flavors of a southern favorite tucked inside this classic French cookie.

Macarons are absolutely my favorite cookie, but I found myself intimidated by the process of baking them myself. I decided to become a real chef patissier and put my own spin on these magically chewy treats!

I love walking into a bakery and seeing the array of macaron flavors, but one I’ve never come across is sweet potato pie. So here they are- an ode to my desperate cravings and boredom.


  • Bake your sweet potatoes a day ahead. The macaron- making will need your undivided attention.
  • You’ll need a piping bag fitted with a 1/2 inch tip. I actually got mine from the Dollar Tree. I’m new to piping and just followed my heart.
  • Once your shells are in the oven, watch them obsessively. They should be light in color with defined feet.
  • See the photo below for the consistency to look for before piping.




  • 3/4 cup almond flour
  • 3/4 cup powdered sugar
  • 2 large egg whites (room temp)
  • 1/4 cup granulated sugar
  • 3/4 tsp vanilla extract


  • 2 cups sweet potato cooked, mashed
  • 3/4 cup unsalted butter
  • 1/2 cup granulated sugar
  • 2 tsp cinnamon
  1. Preheat oven to 325. Sift almond flour and powdered sugar together through a fine sieve and into a medium bowl. Set aside.
  2. Beat egg whites with a hand/ stand mixer on medium speed until soft peaks form, then add granulated sugar and vanilla. Continue to beat until peaks are stiff and shiny.
  3. Gently fold in dry ingredients until mixture is smooth (see photo above) and slightly runny. Overfolding will result in flat, cracked shells.
  4. Transfer mixture to a piping bag.  Pipe 1 or 1 1/2″ rounds on parchment lined baking sheets one inch apart. Let piped macarons stand uncovered for 20 minutes to form a skin.
  5. Bake for 9-12 minutes or until shells have risen and are set. Let cool on rack for 10 minutes.
  6. Combine all filling ingredients and cream with a hand mixer until mixture is fluffy. Spread generously on shells and sandwich.


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