Go Back
+ servings
Chocolate-Macarons-With-Chocolate-Peppermint-Ganache-Recipe
Print Recipe
5 from 7 votes

Chocolate Macarons With Chocolate Peppermint Ganache Recipe

Chocolate Macarons With Chocolate Peppermint Ganache Recipe – delicate chocolate macaron shells, glued together with smooth chocolate peppermint ganache.
Prep Time15 minutes
Cook Time12 minutes
Total Time1 hour 45 minutes
Course: cookies, Dessert
Cuisine: French
Servings: 25

Ingredients

FOR THE CHOCOLATE MACARONS:

  • 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)
  • pinch of cream of tartar
  • 5 tbsp granulated sugar

FOR THE PEPPERMINT CHOCOLATE GANACHE:

  • 4 oz (120 gr) semi-sweet chocolate
  • 1/2 cup (120 ml) heavy cream
  • 2 drops peppermint extract

Instructions

FOR THE CHOCOLATE MACARONS:

  • 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.

FOR THE GANACHE:

  • 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.

Notes

Macarons taste best if refrigerated for at least 1 day, before serving.

Nutrition

Calories: 86kcal | Carbohydrates: 10g | Protein: 1g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 6mg | Sodium: 6mg | Potassium: 43mg | Sugar: 8g | Vitamin A: 70IU | Calcium: 11mg | Iron: 0.5mg