Chocolate Macarons With Chocolate Peppermint Ganache Recipe
Delicate chocolate macaron shells, glued together with smooth chocolate peppermint ganache.
Delicate chocolate macaron shells, glued together with smooth chocolate peppermint ganache.
- 5 tbsp granulated sugar
- 1/2 cup (120 ml) heavy cream
- pinch of cream of tartar
- 1 cup (125 gr) powdered sugar
- 1/2 cup (50 gr) fine almond flour
- 3 tbsp (25 gr) cocoa powder (i used hersheys)
- 2 large egg whites at room temperature ((60-65 grams))
- 4 oz (120 gr) semi-sweet chocolate
- 2 drops peppermint extract
- Carbohydrate 0.0620999999475037 g
- Cholesterol 1.12124999905215 mg
- Fat 0.425428124640364 g
- Fiber 0 g
- Protein 0.0446343749622683 g
- Saturated Fat 0.248119687290252 g
- Serving Size 1 1 Serving (7g)
- Sodium 1.72499999854177 mg
- Sugar 0.0620999999475037 g
- Trans Fat 0.0499171874578025 g
- Calories 4 calories
Step-by-step
- Preheat oven to 350 F (190 C).
- Line 2 baking sheets with parchment paper (alternatively use silpat for macarons).
- Sift together powdered sugar, cocoa powder and almond flour. Discard any large pieces.
- Beat egg whites and cream of tartar until they begin to foam, for 1 minute.
- Slowly add sugar, beating on medium-high speed. Beat until stiff, for 3 minutes.
- Fold in the dry ingredients in two additions, using a rubber spatula. Fold so the mixture is smooth, not runny.
- Fill a pastry bag, fitted with 1/2 inch tip (or just cut the tip of the bag and do not use a piping tip) with the batter.
- Pipe batter into 1-inch circles, spaced at least 1 inch apart. Tap baking sheets on the counter a few times, to release any air bubbles.
- Let macarons sit at room temperature for 45 minutes to 1 hour, so the tops are no longer glossy.
- Reduce oven temperature to 325 F (160 C). Bake for 12 minutes.
- Remove from the oven and let them cool on the baking sheets for at least 15 minutes, then remove and transfer to a cooling rack.
- Try to match shells with the same size, so you can glue them together with the ganache later.
- In a small saucepan, heat heavy cream until it just begins to boil and remove immediately.
- Place chocolate in a bowl and pour hot cream on top. Add peppermint extract.
- Let it sit for 1 minute, then stir with a rubber spatula. Stir continuously, until mixture gets smooth. Let it cool completely in the fridge or at room temperature, before you use it.
- Pipe ganache onto one shell, then sandwich with another.
- Macarons taste best if refrigerated for at least 1 day, before serving.
My Chocolate Peppermint Macaron Dream
Honestly, I never thought I'd be making macarons. They always seemed like one of those impossibly delicate desserts, reserved for fancy pastry chefs and Instagram-famous bakers. But a recent trip to a charming little French patisserie changed everything. The sheer artistry of those perfectly smooth, pastel-colored shells, filled with creamy ganache, was mesmerizing. I vowed right then and there to conquer the macaron. It took a few tries, a few disastrous batches (let’s just say my kitchen looked like a cocoa-powder explosion zone for a while!), but I finally cracked the code.
This recipe, for chocolate macarons with a chocolate peppermint ganache, is the result of my sweet (and slightly stressful) journey. It’s not just about the taste; it’s about the process, the precision, the quiet satisfaction of creating something beautiful from simple ingredients. And believe me, the taste is incredible – a perfect balance of rich chocolate and refreshing peppermint. Each bite is a little burst of festive flavour, perfect for holiday gatherings or just a quiet moment of self-indulgence.
The Magic of Macarons:
Macarons are notorious for their temperamental nature. The success lies in the details: the careful measuring, the gentle folding, the precise baking time. But don’t let that intimidate you! With patience and practice (and maybe a few extra batches to perfect the technique), even a home baker can achieve macaron mastery.
Beyond the Recipe:
More than just a recipe, this macaron creation represents a journey of culinary exploration and personal growth. It's about embracing challenges, learning from failures, and the sheer joy of creating something delicious and beautiful. Whether you’re a seasoned baker or a complete beginner, I encourage you to try this recipe. It’s a rewarding experience, guaranteed to impress your friends and family (and yourself!).
Tips and Tricks for Macaron Success:
- Room Temperature is Key: Ensure your egg whites are at room temperature for optimal volume.
- Aging the Egg Whites: Some bakers advocate aging the egg whites for a few hours before whipping. This can help stabilize the meringue, resulting in smoother, less likely to crack macarons.
- Gentle Folding: This is crucial to avoid deflating the meringue. Use a spatula and make sure to scrape down the sides of the bowl and lift and gently fold with a cut-and-fold motion.
- Don't Overmix: Overmixing will result in flat, spread-out macarons.
- Resting is Important: The resting period before baking allows the macarons to form a skin, resulting in pretty feet and preventing cracking.
- Proper Oven Temperature: Ensure your oven is accurate. You might need to adjust the temp up or down slightly based on your own oven’s calibration.
- Cooling Time: Letting the macarons cool completely on the baking sheets prevents them from sticking.
The Ganache: A Perfect Partner:
The chocolate peppermint ganache adds another layer of decadence to these already stunning macarons. The smooth, creamy filling complements the delicate shells beautifully. The subtle hint of peppermint adds a festive touch, making these macarons perfect for any special occasion. Don't be afraid to adjust the amount of peppermint extract to suit your preference.
Storage and Serving:
Macarons are best stored in an airtight container in the refrigerator, but try to keep them out of direct refrigerator cold because it might make the shells get hard and they can loose their texture. They’ll last for several days. Bring them to room temperature for the best flavor before serving.
From Kitchen Chaos to Culinary Confidence:
Baking, like life, is a journey filled with unexpected twists and turns. My macaron adventure taught me the value of patience, precision, and the beauty of embracing imperfections. Every crack, every slightly misshapen shell, is a testament to the process. And in the end, the taste—the sheer, unadulterated joy of a perfectly crafted chocolate peppermint macaron—makes it all worthwhile.
So, gather your ingredients, take a deep breath, and embark on your own macaron adventure. The sweet reward awaits!
