Peppermint Mocha Macarons
Mocha macarons filled with silky peppermint chocolate ganache, drizzled in melted chocolate and sprinkled with crushed peppermint pieces
Equipment
Ingredients
Mocha Macaron Shells
- 3 large egg whites
- 60 grams granulated sugar
- ¼ teaspoon cream of tartar
- ⅛ teaspoon fine sea salt
- 150 grams confectioners' sugar
- 120 grams almond flour, finely ground
- 2 tablespoons cocoa powder, Dutch
- ¾ teaspoon instant espresso or coffee
Peppermint Ganache
- ⅔ cup semi sweet chocolate, chopped or chips
- 1 tablespoon unsalted butter, room temperature
- ½ cup heavy cream
- ½ teaspoon espresso powder
- ¼ teaspoon peppermint extract
- pinch of fine sea salt
Decoration
- ¼ cup semi sweet chocolate, chopped or chips
- 2 tablespoons crushed peppermint pieces
Instructions
Mocha Macaron Shells
- Place the egg whites into the bowl of a stand mixer fitted with a whisk attachment. Let sit at room temperature for 30 minutes.3 large egg whites
- Meanwhile, in medium size bowl, sift together the sugar, cream of tartar and salt. Discard any large pieces of sugar left. Set bowl aside.60 grams granulated sugar, ¼ teaspoon cream of tartar, ⅛ teaspoon fine sea salt
- In a separate large bowl, sift together the powdered sugar, almond flour, cocoa powder and instant espresso. Process the remaining large pieces in a food processor to pulverize them, then sift. Set the bowl aside.150 grams confectioners' sugar, 120 grams almond flour, finely ground, 2 tablespoons cocoa powder, Dutch, ¾ teaspoon instant espresso or coffee
- Line half baking sheets with parchment paper, or macaron guide silicone mats. Or place macaron templates under the parchment, if using.
- Beat the egg whites on medium speed until foamy.
- Beat in the granulated sugar, cream of tartar and salt mixture.
- Whip the egg white mixture until stiff peaks form. The meringue will stand up straight when the whisk is removed. The egg white mixture will be thick and glossy.
- Remove the bowl from the stand mixer and fold in the almond flour mixture. The egg whites will deflate a bit and that is ok. The batter is ready when it "ribbons", when falls off the spatula in a steady stream. You should be able to make a "8" with the batter falling off the spatula. This means the batter is ready. You're looking for about 65-75 folds. Check for the ribboning after every 10-15 folds.
- Fill a piping bag fitted with a round tip (Wilton 1A or 2A) and pipe 1 ½" rounds on the parchment paper.
- Firmly tap the pans on the counter 2-3 times to remove air bubbles. Let the macarons sit until just slightly tacky, but no batter comes off on your fingers, about 30-45 minutes.
- Meanwhile preheat the oven to 300F. Bake the macarons for 20 minutes. Rotate the pans halfway through baking. Cool completely.
Peppermint Chocolate Ganache
- Place the chopped chocolate and butter into a medium size bowl. Set aside.⅔ cup semi sweet chocolate, chopped or chips, 1 tablespoon unsalted butter, room temperature
- In a small sauce pan over medium-low heat, combine the heavy cream, instant coffee and salt. Cook, stirring constantly, until the mixture begins to form little bubbles around the edge of the pan.½ cup heavy cream, ½ teaspoon espresso powder, pinch of fine sea salt
- Whisk in the peppermint extract.¼ teaspoon peppermint extract
- Pour the hot cream over the chocolate. Let the mixture sit for a minute to allow the chocolate to melt. Gently whisk the chocolate and cream until smooth.
- Let the ganache cool to a pipeable consistency, like peanut butter, about 45 minutes.
Macaron Assembly
- Fill a piping bag fitted with a round tip (Wilton #12) with the peppermint ganache.
- Flip half of the macaron shells over, flat side up. Pipe a mound of the filling in the centers of the flipped shells.
- Place the remaining macaron shells on top of the cookies with filling and press gently, until the filling just reaches the edges.
- Melt the ¼ cup chopped chocolate in the microwave in 30 second increments. Stir after every increment until the mixture is smooth and melted.¼ cup semi sweet chocolate, chopped or chips
- Fill a piping with the melted chocolate. Cut the tip off of the bag.
- Drizzle the macarons with melted chocolate. Sprinkle crushed peppermint over the drizzled chocolate.2 tablespoons crushed peppermint pieces
Nutrition
Calories: 107kcalCarbohydrates: 15gProtein: 2gFat: 7gSaturated Fat: 3gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gTrans Fat: 0.02gCholesterol: 7mgSodium: 21mgPotassium: 64mgFiber: 1gSugar: 6gVitamin A: 91IUVitamin C: 0.03mgCalcium: 19mgIron: 1mg
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