Peppermint French Macaron and Chocolate Ganache filling Recipe

To make this delightful and refreshing peppermint macarons simply add Peppermint extract along with a dash of green food coloring to your prepared meringue.  Mix in almond flour, pipe and bake as usual.

Watch this video to learn more.

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 fitted 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 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 expand to 1.75 inches when you tap the tray (they will fill the Silpat guide when flattened).
  • 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.
Chocolate Ganache Recipe:
  • 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)
Method:
  • 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).

 

 

 

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