Peppermint French Macaron and Chocolate Genache Filling Recipe

Peppermint French Macaron and Chocolate Genache Filling Recipe

Peppermint French Macaron and Chocolate Ganache filling Recipe

To make this delightful and refreshing peppermint macarons add Peppermint extract along with a dash of green food coloring to the macaron mix, add water, mix, pipe and bake as instructed.

Ingredients:
Chocolate Ganache Ingredients:
  • Dark chocolate  – 5 oz. (150g)
  • Heavy cream    – 1/2 cup (110ml)
  • Light corn syrup or honey  – 2 Tablespoon (30ml)
  • Unsalted butter, cubed and at room temp – 2 Tablespoon (30g)
Directions:
  • Watch related video here
  • Prepare three baking trays lined with Silicon Mat (we don’t recommend parchment paper).
  • Set oven to 280 ºF for convection bake settings or to 300 ºF for conventional bake.
  • Add green food coloring and 1/4 cup (2 oz) warm water (122 ºF) to macaron mix.  Mix at low speed for 1 minute, then medium speed for 3 minutes.  If using electric hand mixer, whip the mixture in a deep bowl for 3.5 minutes using the slowest settings.
  • Place a round pastry tip in a disposable pastry bag, cut the tip. Place it in a tall plastic jar or a glass, and fold over the edge. Pour batter into the pastry bag.
  • Using guides on your silicon mat, pipe the batter in 1 – 1.25 inch circles. Tap each tray on a hard surface a few times to remove any air bubbles and flatten cookie surface.  Cookies will expand to 1.75 inches when you tap the tray (they will fill the silicon mat guide when flattened).
  •  If oven is set to “bake”,  let cookies rest for at least 15 minutes or until the surface is dry to touch.  Bake for 15 minutes.
  • If using “convection bake” settings, there is no need to dry the batter as the hot air movement created by the convection fan dries the surface very quickly before batter starts to rise.  Bake for 20 minutes.
  • While shells are baking,  whip up the buttercream:
    • Add 1/4 cup (2 oz) hot water (160 ºF- same temp as when making tea or coffee) to the mix.
    • Whisk at high speed for 3-4 minutes until meringue is stiff.
    • Add brown food coloring, cocoa, and or chocolate flavoring (optional).
    • Gradually whip in 1.25 sticks of soft unsalted butter.  Avoid using cold butter.  Whip until the mixture is silky and smooth.
  • Remove trays from oven.  Let shells cool down completely before removing them from trays.
  • Garnish with buttercream and assemble.  Again, make sure shells are cool.

Flavoring note:  Some bakers prefer coloring the shells and simply flavor the buttercream only.  Feel free to experiment.  Chocolate and lavender or chocolate and mint are great combinations.  

Ganache preparation:
  • Melt chocolate over a water-bath and warm up heavy cream with corn syrup.
  • Combine both mixtures and stir until completely smooth.
  • Add the cubed butter and continue stirring until smooth.
  • Chill ganache for 15-20 minutes in a refrigerator until ganache texture is similar to buttercream.
  • Fill the macarons with ganache.  Refrigerate for a day before serving.

Ganache can also be mixed with buttercream (2 parts buttercream to 1 part ganache).

 

 

 

Lavender Flavored French Macaron Recipe

Lavender Flavored French Macaron Recipe

Lavender Flavored French Macaron Recipe:

This distinctly unique Lavender flavored French Macaron recipe will sure be a hit with those with a savory palette.  To make it, add a dash of purple or violet food coloring along with lavender flavoring to the mix, add water, mix and pipe and bake as usual.  May substitute crushed dry edible lavender for lavender extract or use both if you prefer a more pronounced flavor.

Ingredients:
Directions:
  • Watch related video here
  • Prepare three baking trays lined with Silicon Mat (we don’t recommend parchment paper).
  • Set oven to 280 ºF for convection bake settings or to 300 ºF for conventional bake.
  • Add cocoa powder and 2 oz warm water (122 ºF) to Macaron mix.  Mix at low speed for 1 minute, then medium speed for 3 minutes.  If using electric hand mixer, whip the mixture in a deep bowl for 3.5 minutes using the slowest settings.
  • Place a round pastry tip in a disposable pastry bag, cut the tip. Place it in a tall plastic jar or a glass, and fold over the edge. Pour batter into the pastry bag.
  • Using guides on your silicon mat, pipe the batter in 1 – 1.25 inch circles. Tap each tray on a hard surface a few times to remove any air bubbles and flatten cookie surface.  Cookies will expand to 1.75 inches when you tap the tray (they will fill the silicon mat guide when flattened).
  •  If oven is set to “bake”,  let cookies rest for at least 15 minutes or until the surface is dry to touch.  Bake for 15 minutes.
  • If using “convection bake” settings, there is no need to dry the batter as the hot air movement created by the convection fan dries the surface very quickly before batter starts to rise.  Bake for 20 minutes.
  • While shells are baking,  whip up the buttercream:
    • Add 2 oz hot water (160 ºF- same temp as when making tea or coffee) to the mix.
    • Whisk at high speed for 3-4 minutes until meringue is stiff.
    • Add lavender extract and purple coloring.
    • Gradually whip in 1.25 sticks of soft unsalted butter.  Avoid using cold butter.  Whip until the mixture is silky and smooth.
  • Remove trays from oven.  Let shells cool down completely before removing them from trays.
  • Garnish with buttercream and assemble.  Again, make sure shells are cool.

 

 

 

Pistachio Flavored French Macaron Recipe

Pistachio Flavored French Macaron Recipe

Pistachio Flavored French Macaron Recipe

To make Pistachio Flavored French Macaron Recipe, Simply add a drop of green food coloring and pistachio flavoring when adding almond mix to the prepared meringue.  Alternatively, substitute 4 tablespoons of the Almond Mix with pistachio flour and add green food coloring.  May use both pistachio flour and flavoring for richer flavor.

View the following video guide for further information.

Ingredients:
Directions:
  • Prepare three baking trays lined with Silpat or parchment paper.
  • Place the meringue mix (small pouch) in a grease free bowl of a stand mixer with whisk attachment.
  • Add 3 oz. of room temperature water and whip on high speed for approximately 5-6 minutes or until meringue is firm (NOT stiff).  Measure water precisely using a measuring cup or kitchen scale.
  • Check meringue firmness at around 5 minutes.  Whip longer if needed.
  • Sift almond mixture to remove clumps.
  • Add all at once to the meringue along with extract and food coloring.
  • Mix on low speed using paddle attachment for 20 seconds.  Use a timer.
  • Use a flat spatula to make sure all the meringue at the bottom and the sides of the bowl is fully incorporated.
  • The batter should form a lava-like consistency and come off the paddle very slowly.
  • Place a round pastry tip in a disposable pastry bag. Cut the tip.  Place it in a tall plastic jar or a glass, and fold over the edge. Pour batter into the pastry bag.
  • Pipe the batter in 1 – 1.25 inch circles. Tap each tray on a hard surface a few times to remove any air bubbles and flatten cookie surface.  Cookies will flatten to 1.75 inches when you tap the tray (they will fill the Silpat guide).
  • Preheat oven – set to bake at 300 ºF.
  • Let cookies rest for at least 20 minutes to allow the surface to be dry to the touch. This will prevent cookies from cracking while baking.
  • Bake at 300 ºF for 15 minutes.  Make sure your oven has reached 300 ºF before baking.
  • Let cookies cool down completely before removing them from trays.
  • Garnish with buttercream and assemble.
  • Note that smaller cookies will need less time to dry and bake.  Conversely, larger cookies will require a little longer to dry and bake.
Pistachio flavored buttercream:

Make the buttercream mix following this recipe.  Add green food coloring and pistachio extract to the buttercream. May also add pistachio flour.   Vanilla or strawberry buttercream filling will also go well with pistachio macarons.

 

 

Blackberry Flavored French Macaron Recipe

Blackberry Flavored French Macaron Recipe

Blackberry Flavored French Macaron Recipe

To make Blackberry French Macaron Recipe, simply add a dash black food coloring and 1-2 drops of  Blackberry extract to the meringue.  Mix in almond meal.  Pipe and bake as usual.  Prepare yourself for an exceptional taste.

Detailed directions for Blackberry French Macaron Recipe:

Ingredients: 

A box of Angel Bake French Macaron Mix

Blackberry Extract-1-2 drops

Black Food Coloring– A dash

Set the oven on 300 Fahrenheit.  Prepare 3 baking trays lined with Silpat or parchment paper.
Place the meringue mix( small pouch) in a grease free bowl of a stand mixer.

Add 3 oz. of room temperature water and whip on high speed for approximately 5-6 minutes or until meringue is firm (NOT stiff).  Check meringue firmness at around 5 minutes.
Sift Almond mixture to remove clumps.  Add all at once to the meringue along with Blackberry extract and Black Food Coloring.
Mix on low speed using paddle attachment for 20 second.  Use a large flat spatula and fold by hand if you don’t have paddle attachment. The batter should form a lava like consistency and come off the spatula very slowly.
Place a Round Pastry Tip in disposable Pastry Bag, cut the tip. Place it in a tall plastic jar or a glass, fold over the edge. Pour the bather into the piping bag.
Pipe the batter in 1-1 1/4  inch circles.

Tap each tray on a hard surface a few times to remove any air bubbles and flatten the surface.

Let cookies rest for at least 20 minutes for surface to completely dry out. This will prevent cookies from cracking while baking.

Bake at 300 Fahrenheit for 15 minutes. Let the cookies cool down completely before garnishing with buttercream.

To make Blackberry Buttercream, Add a dash of Blackberry extract and Black Food coloring to basic buttercream. you can certainly add blackberry jam or preserve to your buttercream instead.

 

 

Blackberry French Macaron batter made with the Angel Bake French Macaron Mix.

Take a look at our video instruction for further information

 

Lemon Flavored French Macaron Recipe

Lemon Flavored French Macaron Recipe

Lemon Flavored French Macaron Recipe

To make lemon flavored French Macaron Recipe, add 1/4 teaspoon lemon extract and a drop of yellow food coloring to Meringue prior to adding in the Almond Mix. Prepare batter and bake per instructions.  Use a similar approach for lemon flavored buttercream.  Remember, when it comes to food coloring and flavoring, a little goes a long way.

 

Detailed directions for Pistachio Flavored French Macaron Recipe

Ingredients:

A Box of Angel Bake French Macaron Mix

Lemon Extract – 2 drops

Yellow Food Coloring  – a pinch

Set the oven on 300 Fahrenheit.  Prepare 3 baking trays lined with Silpat or parchment paper.
Place the meringue mix( small pouch) in a grease free bowl of a stand mixer.

Add 3 oz. of room temperature water and whip on high speed for approximately 5-6 minutes or until meringue is firm (NOT stiff).  Check meringue firmness at around 5 minutes.
Sift Almond mixture to remove clumps.  Add all at once to the meringue along with Lemon extract and yellow food coloring.
Mix on low speed using paddle attachment for 20 second.  Use a large flat spatula and fold by hand if you don’t have paddle attachment. The batter should form a lava like consistency and come off the spatula very slowly.
Place a Round Pastry Tip in disposable Pastry Bag, cut the tip. Place it in a tall plastic jar or a glass, fold over the edge. Pour the bather into the pastry bag.
Pipe the batter in 1-1 1/4  inch circles. Tap each tray on a hard surface a few times to remove any air bubbles and flatten the surface.

Let cookies rest for at least 20 minutes for surface to completely dry out. This will prevent cookies from cracking while baking.
Bake at 300 Fahrenheit for 15 minutes.
Let cookies cool down completely before garnishing with buttercream.

Take a look at our video instruction for further information.
Lemon Macaron is perfect with Vanilla Buttercream filling, Lemon buttercream and also, Blackberry buttercream.

Lemon flavored buttercream:
Make the buttercream following this recipe.  Add yellow food coloring Lemon flavoring and or some lavender powder.  Whip buttercream for 10-15 seconds.

 

Traditional Swiss Buttercream Macaron Filling Recipe

Traditional Swiss Buttercream Macaron Filling Recipe

 

This traditional Swiss buttercream filling recipe is vanilla flavored and cream in color.  It goes great with our French Macaron shells.  You can make half as much by dividing ingredients in half.  Buttercream can be refrigerated for several weeks or kept frozen for months.

 

Ingredients:

1 cup Egg white (from 6 eggs), 180 grams
1 lb Room temperature butter
½ cup Granulated Sugar
1 TSP Vanilla extract or paste

Directions:

Whisk egg whites and sugar over simmering water bath until the mixture reaches 110 F or is hot to touch. To avoid cooking the egg whites, keep stove temperature on medium and whisk briskly until batter is fluffy and reaches 110 degrees.

Using a stand mixer, whisk the mixture on high speed for 10 minutes until the egg white batter is fluffy and has cooled down.

Reduce speed to medium, add vanilla and ½ stick of butter at a time until all of the butter has been incorporated.

Change whisk to paddle and beat on high speed until cream is smooth and silky.

Once the buttercream is prepared, you can vary the color flavor profile by adding food coloring & food flavor of your choice.  Some combinations to experiment with include: Rose extract & Red food coloring; Lavender extract and purple food coloring; Lemon extract and yellow food coloring; Pumpkin spice and orange food coloring; coco powder and chocolate extract.  You can also mix in jams, curds, ganache, pistachio or hazelnut flour.

 

As you can see the traditional approach is complex, messy and tiresome.  Alternatively, you can just use our Swill Buttercream mix and focus on your preparation.  Please review this post to lean more.