When you think of Brazilian macarons, a chewy, colorful almond cookie with a creamy filling that’s become a street food favorite in Brazil. Also known as macarão brasileiro, it’s not the same as the delicate French version you find in Paris patisseries. While French macarons are crisp on the outside and soft inside, Brazilian macarons are denser, sweeter, and often filled with condensed milk or doce de leite—making them more like a bite-sized dessert cake than a dainty pastry. They’re sold in markets, bakeries, and even by street vendors, wrapped in colorful paper, and eaten straight out of hand.
What makes Brazilian macarons stand out? It’s the filling. Instead of buttercream or ganache, many use doce de leite, a thick, caramelized milk spread popular across Latin America, or even guava paste, a sweet, jammy fruit spread often paired with cheese in Brazil. The shell itself uses less egg white and more sugar, giving it a chewier, less airy texture. You won’t find the same precision in piping or the same delicate foot as French macarons—Brazilian versions are rustic, bold, and made for joy, not Instagram.
These treats connect to bigger trends you’ll see in the posts below. People are experimenting with macaron flavors beyond vanilla and chocolate—think passion fruit, cashew, and even coconut. You’ll find guides on how to make them without professional equipment, how to fix cracked shells, and why some recipes use cornstarch instead of almond flour. There’s also a growing interest in adapting French techniques for local tastes, which is exactly what happened with Brazilian macarons. They’re not a mistake—they’re an evolution.
If you’ve ever tried a French macaron and thought it was too fancy, too dry, or too expensive, Brazilian macarons might be your sweet spot. They’re easier to make at home, use ingredients you already have, and taste like celebration in every bite. Below, you’ll find real recipes, troubleshooting tips, and flavor ideas from people who’ve made them—some for the first time, others for decades. No fancy tools needed. Just sugar, almonds, and a little courage.
Macarons are now a beloved treat in Brazil, with local bakers adapting the French classic using native flavors like dulce de leche, guava, and açaí. They’re sold everywhere - from luxury patisseries to street markets.