Peppermint Macarons

Peppermint Macarons

raw material

15 macarons

Ganache filling

• 1 cup semisweet chocolate chips (175 g)
• ½ cup heavy cream (120 ml)

Macaron

• 1 ¾ cup powdered sugar (210 g)
• 1 cup ground almond flour (95 grams)
• 1 teaspoon kosher salt, divided
• 3 large egg whites, room temperature
• ¼ cup granulated sugar (50 g)
• ¼ teaspoon peppermint extract
• red gel food coloring

for decoration

• 8 lollipops, crushed

Nutritional Information

View information

• Calories 247
• Fat 13g
• Carbohydrates 30g
• Fiber 1g
• Sugar 23g
• Protein 4g

An estimate based on a serving size.

Prepare

1. Make the ganache filling: In a medium bowl, combine the chocolate chips and heavy cream. Microwave every 30 seconds, stirring in between, until melted and smooth, about 1 minute total. Let cool for at least 1 hour.
2. Make macarons: In the bowl of a food processor, combine the powdered sugar, almond meal, and ½ teaspoon salt. Process on low speed until finely ground. Sift the almond flour mixture through a fine mesh sieve into a large bowl. shelved.
3. In a separate large bowl, beat egg whites and remaining ½ teaspoon salt with an electric hand mixer until soft peaks form. Gradually add granulated sugar until fully combined. Continue beating until stiff peaks form (you should be able to turn the bowl upside down without anything falling out).
4. Add about 1/3 of the sifted almond flour mixture at a time to the beaten egg whites, then gently fold with a rubber spatula until combined. After the last addition of the almond flour, add the peppermint extract. Continue to fold slowly until the batter falls into ribbons and you can make a figure 8 while holding the spatula.
5. Place a piping or zip bag fitted with a round tip in a tall glass. Dip a skewer or toothpick in red gel food coloring and paint 2 stripes on opposite sides of the inside of the piping bag. Transfer the macaron batter to a bag.
6. Squeeze 4 small balls of batter into each corner of a rimmed baking sheet, then place a sheet of parchment paper on top, using the batter to help stick the parchment to the baking sheet.
7. Pipe macarons onto parchment paper in 2-inch (5-cm) circles, at least 1-inch (2.5 cm) apart.
8. Tap the pan 5 times on a flat surface to release any air bubbles. If there are any spots on the top of the macaron, let it rest for 5 minutes after tapping the pan, then tap the spikes with your slightly damp fingers.
9. Let the macarons sit at room temperature for 30-60 minutes, until dry to the touch.
10. Preheat oven to 300°F (150°C).
11. Bake macarons for 20 minutes, until feet are fully lifted and macarons don’t stick to parchment. Transfer macarons to a wire rack to cool completely before filling.
12. Transfer cooled ganache to a piping or ziplock bag fitted with a round tip.
13. Squeeze a piece of ganache over the macaron shell. Put another macaron shell on top to make a sandwich. Repeat with remaining macarons and ganache.
14. Roll the rim of the macaron in the crushed candy bar.
15. If desired, place macarons in an airtight container for 24 hours to “bloom” before serving, or serve immediately.
16. enjoy!

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