macaron feta
When I first stumbled upon the idea of a macaron feta, I wasn’t quite sure what to expect. Macarons have always been the darling of delicate French desserts, and feta is, well, that tangy, crumbly cheese you either love or avoid entirely. But putting these two together? It’s like discovering a secret family recipe you didn’t know you had tucked away. The first time I made this, the smell alone filled my kitchen with a warm, inviting aroma that had my kids begging for seconds before the macarons even cooled. It’s one of those rare recipes that feels fancy but actually comes together so easily that it’s perfect for both lazy Sunday baking and last-minute gatherings. If you’re used to traditional macarons being all about sweet almond meringue, this twist will surprise you — with the creamy, salty-sweet bite of feta stealing the show in the best way possible.
What is Macaron Feta?
So what exactly is macaron feta? Think of it as a creative spin on the classic macaron — but instead of the usual vanilla or chocolate filling, you get this rich, savory-sweet combo packed with creamy feta cheese. The name kinda gives it away, but essentially, it’s a delicate, airy cookie shell cradling a cheesy, tangy center that cuts through the sweetness perfectly. The whole idea of blending a dessert tradition with something more savory may sound a little wild if you’ve only ever seen macarons in pastel shades lined up neatly on a plate. But this dish manages to balance those flavors without feeling like it’s trying too hard. It’s approachable but special, which is why I keep it in my back pocket for when I want to impress friends without breaking a sweat.
Why you’ll love this recipe?
Honestly, what I love most about macaron feta is how each bite dances between contrasts: the light, crisp exterior shell, the rich and crumbly feta, and that subtle hint of sweetness tying it all together. The flavor profile feels so layered but never overwhelming — it’s like your taste buds get a surprise party. Plus, if you think making macarons is some sort of magical mystery only professional bakers can solve, this recipe will change your mind. It’s straightforward with clear steps, and I promise, the payoff is worth every second. The ingredients are simple and budget-friendly too — nothing extravagant, just good-quality almond flour, cheese, and a few pantry staples. What’s fun is how versatile it is as well: serve these at brunch with friends, as an hors d’oeuvre for gatherings, or even pair a couple with your afternoon tea. It’s especially great if you usually shy away from macarons because they seem “too sweet” or “too fancy.” This one’s a lifesaver on busy nights when you want to offer something a little different without going overboard.
How do I make a Macaron Feta?
Quick Overview
Before you dive in, here’s the gist: you’re making light almond meringue shells (which are not as tricky as you’d think when you get the hang of it), and then filling them with a luscious, whipped feta mixture that’s both tangy and creamy. After a quick assembly, the whole thing is baked just right to give you a crispy exterior with a softness inside. It’s a balance of patience and fun — you’ll feel proud as those cute little macaron tops rise and develop their signature “feet.” Trust me, once you nail this method, you’ll find yourself dreaming up all sorts of other fillings to play around with.
Ingredients
For the Main Batter:
- 1 cup almond flour (make sure it’s finely ground and fresh for the best texture)
- 3 large egg whites (leftover from other recipes? Perfect for this one!)
- ¼ cup granulated sugar (helps stabilize those fluffy egg whites)
- Pinch of salt (balances the sweetness)
- Few drops of vanilla extract (optional but adds a subtle fragrant warmth)
For the Filling:
- ½ cup crumbled feta cheese (go for a good-quality block, something creamy not too crumbly)
- 2 tablespoons cream cheese (helps with smoothness)
- 1 teaspoon honey (adds a gentle sweet undertone)
- Freshly ground black pepper to taste (this little kick is the magic touch)
- Optional: a squeeze of lemon juice for brightness
For the Glaze:
- 2 tablespoons powdered sugar (sifted for smoothness)
- 1-2 teaspoons lemon juice or milk (to thin out consistency)
- Optional: A pinch of flaky sea salt sprinkled over glaze for contrast
Step-by-Step Instructions
Step 1: Preheat & Prep Pan
Start by preheating your oven to 300°F (150°C). Line two baking sheets with parchment paper or silicone mats — this prevents sticking and helps you get those perfect feet on your macarons. I always mark circles lightly on the parchment (just flip it over so ink doesn’t touch the batter) to pipe evenly sized macarons.
Step 2: Mix Dry Ingredients
Whisk the almond flour and powdered sugar together in a bowl to break up any lumps. This little step makes the difference between a smooth shell and a bumpy one. It’s tempting to skip sifting, but trust me on this — your macarons will thank you!
Step 3: Mix Wet Ingredients
Whip the egg whites with a pinch of salt until foamy, then gradually add granulated sugar while continuing to beat until glossy stiff peaks form. This glossy cloud is key — if the peaks droop, your macarons might not rise as well. Add vanilla extract last if you’re using it and beat for a few seconds to mix in.
Step 4: Combine
Gently fold your dry mix into the egg whites in batches. Here’s the trick: fold just enough to make a thick lava-like batter. If you overmix, it’ll runny and won’t hold its shape. When you lift your spatula, the batter should flow slowly and smooth back into the bowl within about 10 seconds.
Step 5: Prepare Filling
While the batter rests, mix the crumbled feta with cream cheese, honey, and a touch of black pepper until smooth and creamy. You can adjust the sweetness or add lemon to brighten it up. I love this filling because it’s tangy with just the right touch of sweet — it balances those airy shells perfectly.
Step 6: Layer & Swirl
Pipe small rounds of batter onto your lined trays and give the tray a gentle tap on the counter to smooth out air bubbles — this helps prevent cracking. Let them sit out for 30-40 minutes to form a thin “skin.” This drying step is crucial so the glaze and filling don’t soak into the shells.
Step 7: Bake
Bake in the preheated oven for about 15-18 minutes, rotating the pan halfway through for even baking. You’ll know they’re done when the shells are firm and they peel away easily from the parchment. If they stick, bake a bit longer but watch carefully.
Step 8: Cool & Glaze
Cool your shells completely on a wire rack. Then, mix your glaze to a pourable consistency and drizzle lightly over the top of half the shells. I like to sprinkle a tiny pinch of flaky sea salt on the glaze while still wet — it adds that unexpected pop of flavor.
Step 9: Slice & Serve
Spoon or pipe the whipped feta filling onto the unglazed shells, then sandwich with the glazed halves. Press gently to join without cracking. These are best served at room temperature so the filling is soft and creamy. When you bite into them, the crunch then melt moment is just sublime.
What to Serve It With
For Breakfast: Pair your macaron feta with a fresh cup of black coffee or a creamy latte — the bitter coffee notes complement the salty-sweet bites beautifully. I sometimes serve it alongside fresh fruit and a handful of nuts for a balanced start to the day.
For Brunch: These little morsels look amazing plated next to smoked salmon or a fresh herb salad. A glass of sparkling wine or a citrusy mimosa really lifts the whole experience—this combo almost feels like an edible celebration.
As Dessert: After dinner, try serving macarons with herbal tea, like chamomile or mint, to cleanse the palate. If you want a bit of extra indulgence, a drizzle of honey or balsamic reduction on the side adds a new flavor dimension.
For Cozy Snacks: On chilly evenings, these macarons make a cozy treat with a warm mug of spiced chai or hot chocolate. My kids actually ask for seconds—there’s something about that melt-in-your-mouth texture paired with the lacy sweet-salty notes that feels like a warm hug.
Serving macaron feta has become one of those little family rituals, especially during holiday brunches or weekend gatherings with friends. It’s that unexpected twist that everyone remembers and asks for again, making it a charming staple in my recipe collection.
Top Tips for Perfecting Your Macaron Feta
Zucchini Prep: Oh wait—this one doesn’t have zucchini! But if you ever add some to your version, make sure to squeeze out all moisture. For this recipe, focus on almond flour being super fresh and powdery.
Mixing Advice: Folding the batter correctly is everything. If you’re new to macarons, it can be tempting to overfold, so always use the “lava” test: the batter should flow slowly off your spatula, thick but smooth. Undermixed batter can be lumpy, and overmixed batter will flatten out.
Swirl Customization: If you want to add color, food coloring can be mixed into the batter before piping. I like to swirl in a little beet powder or matcha for natural hues—you can create pretty marbled effects that are stunning on a serving plate.
Ingredient Swaps: For a dairy-free take on the filling, try blending vegan cream cheese with crumbled firm tofu and a touch of nutritional yeast to mimic feta’s tang. It changes the texture but keeps the spirit of this recipe alive. Almond milk can be added to your glaze for creaminess instead of lemon juice.
Baking Tips: Each oven is its own beast—don’t be discouraged if it takes a couple tries to get the timing and temperature just right. Start with a lower rack to avoid browning and rotate pans halfway for even heat. Feel your macarons after baking: they should peel cleanly, and the “feet” (those little ruffled edges) should be intact.
Glaze Variations: The glaze can be swapped for a thin layer of cream cheese frosting or even a balsamic glaze for a sharper contrast. Adding sea salt on top before it sets is one of those small tricks I swear by to elevate every bite. You’ll notice how it intensifies the sweet and feta balance.
I’ve learned these tips the hard way after making tons of batches (some more successful than others). What always keeps me going back is how rewarding that perfect macaron feta feels when it comes out right—delicate, creamy, unexpected, and utterly addictive.
Storing and Reheating Tips
Room Temperature: Macaron feta keeps beautifully at room temperature for up to 24 hours if covered loosely with a clean kitchen towel or in an airtight container. I usually recommend eating them fresh as the crispness is part of their charm.
Refrigerator Storage: If you need to store longer, pop them into an airtight container and refrigerate for up to three days. Just remember—cold can slightly stiffen the filling, so take them out about 20 minutes before serving to bring them back to room temp.
Freezer Instructions: Macarons freeze well if wrapped tightly in plastic wrap and then placed in a freezer bag or container for up to one month. To thaw, leave them overnight in the fridge then bring to room temperature before serving.
Glaze Timing Advice: I like to add the glaze after the macarons have cooled completely but before sandwiching the filling. If storing more than a day, glaze just before serving to keep the tops shiny and fresh-looking, especially if you’re refrigerating.
This little routine has saved me a couple of times when hosting parties—making macarons ahead without worrying about sogginess or flavor fading. Plus, leftovers (if you have any!) keep surprisingly well as a snack.
Frequently Asked Questions
Final Thoughts
Macaron feta might just surprise you like it did me the first time I tried it. It’s a little bit fancy, a little bit cozy, and packed with complex flavors that feel special yet totally doable. I love that it combines the beauty of a dessert with the charm of something savory—plus, it’s endlessly fun to make and share. If you’re a fan of experimenting in the kitchen or want to wow your friends with a fun twist on a classic, this recipe is a winner every time. Don’t hesitate to play around with the filling or glazes once you get the basic technique down. I’m already dreaming up my next batch as I write this! Drop me a comment to let me know how yours turns out, share tips, or just say hi—I’m always here for macaron chat. Happy baking!
Easy Baked Macaron Feta Delight
Ingredients
Main Ingredients
- 16 oz elbow macaroni about 1 box
- 1 tbsp butter for greasing baking dish
- 1 tbsp butter
- 8 oz feta cheese crumbled
- 5 large eggs
- 24 fl oz milk
- to taste salt and pepper
- 1 tsp dried Italian seasoning
- 0.5 tsp garlic powder
- 0.5 tsp chili powder
- 0.5 tsp sweet paprika
- 2 tbsp butter for breadcrumb topping
- 2 cups panko crumbs or plain breadcrumbs
- to taste parmesan cheese freshly grated, for topping
- to taste fresh parsley chopped, for garnish
Instructions
Preparation Steps
- Preheat oven to 400°F.
- Cook macaroni in salted boiling water according to package directions, then drain.
- Generously butter a 13x9 inch baking dish.
- Place cooked macaroni in the baking dish and toss with 1 tablespoon butter.
- Mix in crumbled feta cheese evenly.
- In a bowl, whisk together eggs, milk, salt, pepper, Italian seasoning, garlic powder, chili powder, and sweet paprika.
- Pour the egg mixture over the macaroni. It should come about three-quarters of the way up, not covering completely.
- Melt remaining butter in a frying pan over medium heat.
- Add panko crumbs to the pan and cook, stirring frequently, until golden brown.
- Remove breadcrumb topping from heat and sprinkle evenly over the macaroni mixture.
- Bake for 35 minutes or until custard is set and edges are browned.
- Let the dish cool for 5 minutes before serving.
- Top with freshly grated parmesan cheese and chopped parsley. Serve warm.
