Super Bowl Macaron Hack

I have a fun little hack for all my macaron lovers out there. Let’s add some jazz and make macarons perfect for the Super Bowl. All I’ve done here is, whip up a batch of Royal Icing and grabbed a few fun sprinkles!

Huckleberry Collective
Huckleberry Collective
Huckleberry Collective
Huckleberry Collective

Super Bowl Macarons


Super Bowl Macarons
  • Chocolate and Variety Macarons 
  • 16 Oz. of Powdered Sugar
  • 3 Egg Whites 
  • 1/2 Cup of Room Temperature Water 
  • Zip Lock or Piping Bags 
  • Sprinkles 


Super Bowl Macarons
  1. Remove Macarons from packaging, or if you're wanting to attempt making them yourself, I've linked it here! Place on a cutting board or clean flat surface. 
  2. Begin making Royal Icing by combining Powdered Sugar, Water and Egg Whites. 
  3. Mix Ingredients on high until there are no lumps, and icing is thick. 
  4. Separate the Icing, half into a piping bag, and half into a dipping bowl. 
  5. Next you will cut a tiny hole at the tip of your piping bag and begin decorating the chocolate Macarons to resemble a football. Set all chocolate football Macarons on flat surface to dry. 
  6. Next you will begin decorating your sprinkle options. Pour your selected sprinkles into a separate small mixing bowl. Dip the face of your Macaron into the Icing Bowl and slightly rotate to let excess icing settle (this will help from caking on too many sprinkles, and having a chunky look).
  7. After dipping in icing, you will lightly dip in the sprinkle bowl- making sure all face space is covered. Set aside with chocolate Macarons. 
  8. Refrigerate for one hour, then serve!
Created using The Recipes Generator


When I get together with my friend Reagan of Reabakes, we always bake something fun and delicious. This time, we decided to give macarons a whirl. Before I go any further, let me tell you that macarons are not for the faint of heart.  You will want to do these on a warm, sunny day. They are finicky, and can mess up easily, but are most definitely worth the time and effort. 

Huckleberry Collective
Huckleberry Collective
Huckleberry Collective


  • Confectioners' sugar (close to 2 cups or 200g)
  • Almond Flour (close to 1 cup or 100g)
  • Room temperature egg whites (should be about 120g, around 3 large egg whites- you will need to let these sit overnight before starting the recipe)
  • 1/8 teaspoon salt
  • Sifted granulated sugar (40g or 3 Tablespoons)
  • Food Coloring
  • Filling (we did butter cream frosting and strawberry jam)
  • Sifter
  • Kitchen scale (you will measure your flour and sugar to confirm)
  • Piping bag with a 1/2 inch tip


  1. Preheat the oven to 325 degrees using the convection setting. Line your baking sheets with silicone mats (our baking sheets were perforated).
  2. Begin measuring the confectioners sugar and almond flour (sift almond flour before combining with sugar). Transfer to a bowl and combine with a whisk, set aside.
  3. Sift granulated sugar into a small bowl.
  4. In a completely dry and grease-free bowl, beat the egg whites and salt together on medium speed for 1 minute. Switch to high speed and beat until stiff peaks form (watch to not overbeat). Take a rubber spatula and gently fold in the sifted granulated sugar, a little at a time.
  5. Next you will slowly beat in your food coloring for (a little goes a long way, about half a drop for pastel) whatever color you’d like.
  6. Take another rubber spatula and fold in the confectioners' sugar and almond flour mixture until totally combined. Be careful when combining, this is a delicate process and your mixture should be smooth and glossy.
  7. Sit batter aside for 10-20 minutes.  Prepare pastry bag and when ready, fill the piping bag with the macaron batter. You will begin piping small rounds (1 1/4-inch circles) onto your baking sheets. Firmly tap the baking sheets a few times against the counter to release any air bubbles.
  8. Let the rounds sit on the pan for at least 45 minutes before baking. Air will help them set-up and form a dry shell.
  9. Once the oven is preheated, bake the macarons for 10 minutes. You will do them one baking sheet at a time. Halfway through (5 minutes) you will rotate the pan turning the front to the back to ensure both sides are evenly baked. Bake the first batch until the cookies are shiny and rise 1/8 inch to form a "foot," about 20 minutes. Repeat for next pans. Transfer to a rack to cool completely. Peel the cookies off the mats.
  10. With either buttercream or jelly (we did both, you can make whatever filling you’d like) and sandwich two shells together to form your macaron. Enjoy!