In honor of National Burger Day today, I wanted to name this post “DIY mini macaron cheeseburgers and fries… and milkshakes… and sprinkles”!
But Google said that was too long, so just consider the mini milkshake and sprinkles an added bonus from me to you.
Technically I would never have known it was National Burger Day if it wasn’t for Kelly. (Thanks for having my back Kel!). But the point is is that I’m not one to pass up a good #glossaryofmacs opportunity anyways, now am I?!
Also, can we have an open honest discussion about how freaking tricky making mini sugar cookie french fries can be?! I mean, holy baked goods!
It took me three tries to get something that didn’t look like giant, deflated fingers next to these mini cheeseburgers. But I think I figured out the secret!…
Ingredients Needed To Make DIY Mini Macaron Cheeseburgers and Fries
- We used birthday cake macarons with sprinkles for the bun. But your flavor preference is fine!
- Dark chocolate HannahMax cookie chips for the “patty”
- Red cookie icing for the “ketchup”
- Mint green fondant for the “lettuce”
- Yellow Shape-n-amaze decorating dough for the “cheese”
- Frozen sugar cookie squares
- Knife
- Square cookie cutter (or you can just use a knife for this too!)
- Mini rolling pin
How To Make DIY Mini Macaron Cheeseburgers
To make the “cheese”, roll out the Shape-N-Amaze (or you can use yellow fondant for this too).
Next, cut it into shape with a mini square cookie cutter.
Then, set aside to firm up a bit.
For the “lettuce”, make a small ball of mint green fondant. Start to spread it out with your fingers and also, spreading it thin around the edges.
This will make the fondant start to curl and crease randomly, which will appear like pieces of real lettuce.
Once you have all of your pieces, assemble them with “ketchup” aka red cookie icing.
Place the layers together. I got pretty generous along the cheese layer so it would peek through to look like real sauce on a cheeseburger. A macaron cheeseburger, that is.
How To Make The DIY Cookie Fries
To make the french fries, use a non-serrated knife to cut single tiny slivers from the semi frozen sugar cookie squares.
The slivers should only be about about a 1/4 of an inch thick on all sizes, and about an inch long. You want to cut them this small because they expand and rise a bit as they’re baked.
It’s important that the dough be semi frozen. Otherwise, the fries lose their shape too easily once they’re baked.
Place them about an inch apart on a baking sheet. However, only bake them for about 4-5 minutes instead of the usual package bake time.
Of course, no mini cheeseburger and fries is complete without a mini milkshake! And we needed a little pop of pink to this shindig so I went with classic strawberry!
Wouldn’t these be a really cute dessert for July 4th or as mini favor baskets for summer pool parties and BBQ’s? I have about a million ideas for serving these little guys!
Just in case you make your own, be sure to tag #mysugarandcloth to share your rendition of the projects from the blog so we can follow along, plus you can see more DIY macaron projects right here!
photos by Jared Smith
