I recently found an easy recipe for frosting using the Jell-O frostings– This recipe works well on pretty much everything… especially macarons. By now, it shouldn’t come as a surprise to you that I love macarons. I’m always looking for different ways to dress ‘em up and play around. I’ve experimented with topping the macarons before baking and non-perils and sprinkles hold up reallyyyy well in the oven.


Green Apple Macarons


For the macarons:

65g water
250g sugar
90g egg whites, room temperature
250g almond flour (also known as almond meal)
250g icing sugar
90g egg whites, room temperature

For the Jell-O Frosting:

– 3 ounce pkg. of Jell-O, green-apple flavored.
– 2/3 cup granulated sugar
– 1 egg white
– 1 tsp. vanilla


1. Gently and slowly stir together the water and 250g sugar until combined.  Using a pastry brush, brush water along the sides of the saucepan to deter crystals from forming around the sides of the pot.

2. In a saucepan over medium heat, bring sugar and water to a boil. Allow to cook, without stirring at all, until it reaches the soft ball stage, or the sugar registers 115’c on a candy thermometer.
(Test for the soft ball stage by dipping a spoon into a glass of ice cold water, then dip into the centre of the sugar and water mixture, and then quickly back into the water. Feel with your fingers to see if you can form into a soft, gummy ball. You will reach this stage after the string stage, in which the sugar mixture will feel stringy between your fingertips.)

3. In the bowl of an electric mixer (make sure the bowl is spotless!), beat 90g of egg whites at moderate speed. Once the egg whites begin to look like a bubble bath– increase the speed to high and very slowly begin pouring in the sugar syrup, holding the saucepan higher than the mixing bowl so that it pours out in a thin, continuous stream. Beat until the bowl is almost cool to the touch (its likely to retain a bit of warmth) and the egg whites form stiff, shining, upstanding peaks. You want to be able to turn the bowl upside down without the egg whites falling out.*

4. While the macarons are still “wet”, top with sprinkles.

5. Make filling while the macarons are cooling down:

Place the ingredients in a large mixing bowl– this works best with a stand mixer, but hand mixers can be used as long as you use a heat resistant bowl.  Turn mixer on high and then slowly stream 1/2 cup boiling water over ingredients.  Whip on high for five minutes- occasionally scraping down the bowl. (you can find more detailed instructions on ‘Coleen’s Recipes‘). I added a little bit more green food coloring to the frosting, to make the green pop.

6. Fill your macarons using the flavoured filling. Eat and Enjoy!


MadalinePaulMadalina Paul is the blogger behind Duhlicious, a food blog dedicated to creating and sharing unique and original recipes for great tasting food and featuring tutorials, food news, and culinary adventures.