Peppermint French Macarons

A french macaron is a sweet meringue-based confection made with egg white, icing sugar, granulated sugar and almond flour or almond meal. Years ago when everyone was raving about macarons, i wasn’t a fan of them at all. All the ones that i tried were not up my taste alley, i just didn’t find anything special in them because all the ones i tried either were way too sweet or they were hard or fell out of your hands upon your first bite. However, because of all the stories i heard of how difficult they are to make, i wanted to try for myself and see what is so difficult about making them. It was not until i began baking them myself when i really fell in love with them.

I have baked up batches and batches of these cookies trying different recipes and different flavors, i must say that no matter how many other recipes i tried, none satisfied me as much as this recipe did. It’s just perfect and almost turns out all the time.

I don’t consider myself a macaron professional but throughout my journey of baking macarons, i did learn a thing or two on how to succeed which i will share with you here.  First things first, besides the recipe, you need to learn the technique of making them. Don’t get scared away, it’s not that difficult.

Tips for the best Macarons:

• Use a scale- these cookie shells are very picky so you need to be very precise.
• Egg whites must be room temperature.
• Use powdered sugar WITH CORNSTARCH
• Use super fine granulated sugar, if yours is more course, pulse it in a food processor for a few seconds.
• Add sugar to the egg whites gradually, no more then a tablespoon at a time.
• Begin to add sugar to the egg whites AFTER you start seeing tracks from the whisk.
• Sift the almond meal & powdered sugar TWICE or use a food processor if you have one.
• Combine egg whites with dry ingredients in 3 parts, adding everything at once may increase the risk of having clumps and over mixing the batter.
• Make sure parchment paper lays flat on the baking sheet. Or use a silicone mat.
• Allow the macaron shells to dry on the baking sheets until the shells form a thin skin. ( shouldn’t stick to your finger if you touch it)
• Rotate the baking sheet half way through baking to help all shells evenly bake.
• Refrigerate in a airtight container overnight before consuming.

Ingredients:

100g Almond Meal (very fine)

170g Confectioner’s Sugar (with cornstarch)

100g aged egg whites (room temp) (about 3 large eggs)

35g granulated sugar (super fine)

Step 1: Measure out all of the ingredients

Measure out 100g of Almond Flour and 170g of confectioners sugar and sift through a fine sieve discarding the remaining almond pieces that are left in the sieve.

Whisk the almond flour and confectioners sugar together to combine.

Step 2: Whip the egg whites

Add the egg whites into a stand mixer and begin whisking on medium speed until you begin to see tracks from the whisk. Then begin to add the sugar 1 tablespoon at a time.

After you’ve added all of the sugar, bring up the speed to high and whip the egg whites just until stiff peaks form. The peak needs to stand right up without drooping.

Step 3: The Macaronage

Transfer the egg whites to a bigger bowl and sift in the dry ingredients in 3 parts fully incorporating with a spatula EACH time.

A macaronage is a french term that means the action of mixing the batter a certain way. Be delicate, and mix it continuously around the bowl and cut through the middle until you get the texture of a ribbon-like flow.

You know you need to stop mixing when your batter flows down from your spatula like a ribbon and the ribbon disappears in the bowl after about 10 seconds.

Step 4: Pipe

Transfer the batter into a piping bag using a round tip and pipe quarter size circles 1/2″-1″ apart and tap the baking sheet firmly against the counter to release any air bubbles.

Leave them out on the counter to rest and form a skin on the outer shell that is dry to the touch. (about 30-40 min)

Step 5: Baking

Bake at 325F for 16-18 minutes.

The baking time and temperature will all depend on your oven and the size of a baking sheet that you are using. (It may help to use an extra oven thermometer to be sure)

My baking sheet is extra large that fits exactly one portion on it, i bake mine at 325F for about 18min rotating half way through.

Step7: Filling

You can use any filling you can come up with , but keep in mind the filling should not overwhelm the overall construction of the macaron by being over stuffed or under stuffed. Pipe the filling until it reaches close to the edge of the shell but leave some room for it to expand once you assemble the macaron. The filling should not run past the the outer rim of the shell. Too much filling and it will be hard to eat it without the filling squishing out, making for one messy treat.

Chocolate Nutella Ganache:

1. Place finely chopped chocolate into a heat-proof glass or metal bowl.
2. Heat cream on the stove-top until just simmering. (Once you see little simmers around the edges) turn off the heat and immediately pour the warm cream over the chocolate.
3. Add nutella, let it sit for a few minutes before stirring.
4. Stir until smooth and let the ganache cool completely so that it will be pipe-able. (about 2-3hours) (Can put it in the fridge or make the day before and leave it on the counter overnight)

Crush peppermint candy and dip the sides into the candy after assembling.

5 from 1 vote

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Peppermint French Macarons

Author Alena's Home Cooking

Ingredients

• 100 g Almond Flour (very fine)
• 170 g Confectioner's sugar (with cornstarch)
• 100 g aged egg whites (about 3 large eggs)
• 35 g granulated sugar (Super fine)

Chocolate Nutella Ganache

• 1/2 cup dark chocolate
• 1/2 cup Heavy cream
• 1-2 tbsp Nutella

Instructions

1. Step 1: Measure out all of the ingredients

   Measure out 100g of Almond Flour and 170g of confectioners sugar and sift through a fine sieve discarding the remaining almond pieces that are left in the sieve.

   Whisk the almond flour and confectioners sugar together to combine.

   Step 2: Whip the egg whites

   Add the egg whites into a stand mixer and begin whisking on medium speed until you begin to see tracks from the whisk. Then begin to add the sugar 1 tablespoon at a time.

   After you've added all of the sugar, bring up the speed to high and whip the egg whites just until stiff peaks form. The peak needs to stand right up without drooping.

   Step 3: The Macaronage

   Transfer the egg whites to a bigger bowl and sift in the dry ingredients in 3 parts fully incorporating with a spatula EACH time.

   A macaronage is a french term that means the action of mixing the batter a certain way. Be delicate, and mix it continuously around the bowl and cut through the middle until you get the texture of a ribbon-like flow.

   You know you need to stop mixing when your batter flows down from your spatula like a ribbon and the ribbon disappears in the bowl after about 10 seconds.

   Step 4: Pipe

   Transfer the batter into a piping bag using a round tip and pipe quarter size circles 1/2"-1" apart and tap the baking sheet firmly against the counter to release any air bubbles.

   Leave them out on the counter to rest and form a skin on the outer shell that is dry to the touch. (about 30-40 min)

   Step 5: Baking

   Bake at 325F for about 16-18 minutes.

   The baking time and temperature will all depend on your oven and the size of a baking sheet that you are using. (It may help to use an extra oven thermometer to be sure)

   My baking sheet is extra large that fits exactly one portion on it, i bake mine at 325F for about 18min rotating half way through.

   Step7: Filling

   You can use any filling you can come up with , but keep in mind the filling should not overwhelm the overall construction of the macaron by being over stuffed or under stuffed. Pipe the filling until it reaches close to the edge of the shell but leave some room for it to expand once you assemble the macaron. The filling should not run past the the outer rim of the shell. Too much filling and it will be hard to eat it without the filling squishing out, making for one messy treat.

   Chocolate Nutella Ganache:

   1/2cup dark chocolate

   1/2cup heavy whipping cream

   1-2 tablespoons of nutella.

   Place finely chopped chocolate or chocolate chips into a heat-proof glass or metal bowl.

   Heat cream on the stove-top until just simmering. (Once you see little simmers around the edges) turn off the heat and immediately pour the warm cream over the chocolate.

   Add nutella, let it sit for a few minutes before stirring.

   Stir until smooth and let the ganache cool completely so that it will be pipe-able. (about 2-3hours) (Can put it in the fridge or make the day before and leave it on the counter overnight)

   Crush peppermint candy and dip the sides into the candy after assembling.

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