Peppermint Mocha Macarons

 

Peppermint Mocha Macarons

 

JUMP TO RECIPE

 

Christmas is all about peppermint. I saw some pink macarons the other day and it made me think of making peppermint macarons for Christmas! These macarons are crunchy on the outside with a gooey, yummy inside with a peppermint and mocha center.

 

If you are not into the mocha part, just omit it. No problem. I just wanted something tart and bitter next to the super sweet white chocolate peppermint filling. To my palate, it works wonders, it was so delicious.

 

I actually thought I didn’t really care for macarons until I tried these Peppermint Mocha Macarons. And this really made me want to try a million other varieties! It’s my semi-first time making it, and it turned out pretty good. I only wish I could maintain the pink color a little better.

 

However, the taste is really spot on and super Christmassy!

 

Peppermint Mocha Macarons

Peppermint Mocha Macarons

 

Macarons can be a little tricky to get right. You have to be pretty accurate and really go all in on the sifting part. I have also heard that the best result comes from egg whites that has been in room temperature for 3 days! I don’t really know why, but mine were out for 2-3 days and they were good, so I’m thinking I’ll do the same next time too.

 

Macarons

 

As I know one has to be very accurate with the cookie part of the macaron, I decided to try one of Norway’s best pastry chefs’ recipe. His name is Pascal Dupuy, and you can find the Norwegian recipe here (oh, and by the way, he is also French).

 

Peppermint Mocha Macarons

 

Begin with getting your egg whites to room temperature for a few days. It should be 230 gr of egg white, and that is approximately 7 egg whites, but I would suggest getting your scale up for this. Also, use a glass or metallic bowl, because the meringue cannot mix with fat, and there’s often a greasy layer on plastic bowls.

 

Next, mix almond flour and powdered sugar. Run it through a sieve – extremely important – and then I have read somewhere that you should do that three times. I read it afterwards of course, but I’ll try next time. I do believe anyhow, that my macarons were decently un-grainy, if you could say it like that. But at least once, that you absolutely have to do.

 

Whip the egg whites (in a glass or metallic bowl), gradually add the sugar, until you get a gooey meringue. Mix in food coloring of choice, in this case, pink. Add in a little more than you would like your macarons to be, because the color fades a little during baking.

 

Peppermint Mocha Macarons

 

Mix the egg white mixture with the flour mixture using a spatula. Try not to beat all the air out of the meringue. The batter should be runny and shiny, but not overly runny. If you make a rose out of the batter, the rose should sink into the batter after a few seconds.

 

Prepare a piping bag with a round tip. Add the batter. I would also recommend to draw equal circles on a parchment paper so that the macarons will be approximately equal in size. You could also get one of these instead. This does also depend on how hard you press the piping bag, but after a few tries, I’m sure you’ll do fine. Turn the parchment paper upside down on a baking tray so that you won’t get ink on your macarons, pipe onto each circle. You should keep the tip still and just pipe in a still motion until it fits the circle.

 

Take the tray and carefully drop it onto the tabletop to release any air bubbles. You should do this a couple of times. Let the macarons rest for 1 hour before baking. This will give them a film that will make a crunchy top and forces the macarons to rise up instead of out during baking and will give the macaron its ‘feet’.

 

Bake in the fan oven at 160-175C (320-347F) for 12-16 minutes. Mine were more on the lower side of this scale, at 160C (320F) for 12 minutes. They were done, but still got a little browning. Also, to keep from browning too much, add a baking tray to the top of the oven, while the macarons are baking on a lower rack. I would like the pink to be more pink, and I will try to lower the temperature further, and add more food coloring next time. Just try! The taste was divine!

 

Peppermint Mocha Macarons

 

To make these Peppermint Mocha Macarons into Peppermint Mocha Macarons we need to get our fillings sorted:

 

Peppermint White Chocolate Cream Cheese Filling

 

That’s a handful of a title. But it pretty much sums up why this filling is so great. And it is crazy simple. Just heat the heavy cream in a medium sauce pan, and add the cream cheese and white chocolate, add in peppermint extract. Once it’s smooth, get it into a piping bag with a round tip and place in the refrigerator until completely cold. This will get messy if you don’t place your piping bag into a tall glass or a bowl, and making sure the tip is facing up so the filling won’t spill out.

 

This takes a while, I figured. So I would suggest making the filling either before even making the macarons, or while they are resting. The macarons can rest (finished baking) on the counter for a while, but if you’re like me, you would want to try them ASAP. The macarons should nevertheless rest for 20 minutes before filling them.

 

Peppermint Mocha Macarons

 

Dark Chocolate Mocha Filling

 

So this step is optional, but I think it’s a pretty tasty option. Melt the dark chocolate with 1 tsp coffee and 1 tsp of coffee liqueur and a little cream. Once smooth, add in a piping bag with a round tip, preferably a little smaller tip than the two former. This should also cool, but will take shorter time in the fridge than the peppermint filling. This should be taken out of the fridge a little sooner, to make it manageable.

 

Peppermint Mocha Macarons

Assemble

 

We got our macarons, our peppermint filling and our mocha filling, and it’s time to assemble! Take two similar sized macarons, and pipe a tiny bit of mocha filling onto the center of one of them. Take your peppermint filling and pipe around the mocha filling. Press the other macaron on top of the filling to spread it evenly in the macaron.

 

Ta-da!

 

You’ve got yourself Christmas in a French macaron! These Peppermint Mocha Macarons are so delicious, I’m contemplating if it’s too soon to make another batch…

 

Bon Appétit!

 

Peppermint Mocha Macarons

 

Other Christmas treats:

 

Check out this index for all the Christmas food on my site.

 

I would love to hear your input on these Peppermint Mocha Macarons, either in the comment section below or tag me @thegingerwithspice on Instagram. And don’t forget to Pin it for later!

 

 

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Print Recipe
Peppermint Mocha Macarons Yum
Peppermint Mocha Macarons for all the peppermint lovers this Christmas! The crunchy, gooey macaron is a perfect match with the peppermint white chocolate filling and the dark chocolate coffee filling. Bon Appétit!
Peppermint Mocha Macarons
Prep Time 20 minutes
Cook Time 12 minutes
Passive Time 1 hour
Servings
macarons
Ingredients
French Macarons
Peppermint Filling
Mocha Filling
Prep Time 20 minutes
Cook Time 12 minutes
Passive Time 1 hour
Servings
macarons
Ingredients
French Macarons
Peppermint Filling
Mocha Filling
Peppermint Mocha Macarons
Instructions
French Macarons
  1. Begin with getting your egg whites to room temperature for a few days. It should be 230 gr of egg white, and that is approximately 7 egg whites, but I would suggest getting your scale up for this. Also, use a glass or metallic bowl, because the meringue cannot mix with fat, and there's often a greasy layer on plastic bowls.
  2. Next, mix almond flour and powdered sugar. Run it through a sieve - extremely important - and then I have read somewhere that you should do that three times. I read it afterwards of course, but I'll try next time. I do believe anyhow, that my macarons were decently un-grainy, if you could say it like that. But at least once, that you absolutely have to do.
  3. Whip the egg whites (in a glass or metallic bowl), gradually add the sugar, until you get a gooey meringue. Mix in food coloring of choice, in this case, pink. Add in a little more than you would like your macarons to be, because the color fades a little during baking.
  4. Mix the egg white mixture with the flour mixture using a spatula. Try not to beat all the air out of the meringue. The batter should be runny and shiny, but not overly runny. If you make a rose out of the batter, the rose should sink into the batter after a few seconds.
  5. Prepare a piping bag with a round tip. Add the batter. I would also recommend to draw equal circles on a parchment paper so that the macarons will be approximately equal in size. You could also get one of these instead. This does also depend on how hard you press the piping bag, but after a few tries, I'm sure you'll do fine. Turn the parchment paper upside down on a baking tray so that you won't get ink on your macarons, pipe onto each circle. You should keep the tip still and just pipe in a still motion until it fits the circle.
  6. Take the tray and carefully drop it onto the tabletop to release any air bubbles. You should do this a couple of times. Let the macarons rest for 1 hour before baking. This will give them a film that will make a crunchy top and forces the macarons to rise up instead of out during baking and will give the macaron its 'feet'.
  7. Bake in the fan oven at 160-175C (320-347F) for 12-16 minutes. Mine were more on the lower side of this scale, at 160C (320F) for 12 minutes. They were done, but still got a little browning. I would like the pink to be more pink, and I will try to lower the temperature further, and add more food coloring next time. Just try!
Peppermint Filling
  1. That's a handful of a name. But it pretty much sums up why this filling is so great. And it is crazy simple. Just heat the heavy cream in a medium sauce pan, and add the cream cheese and white chocolate, add in peppermint extract. Once it's smooth, get it into a piping bag with a round tip and place in the refrigerator until completely cold. This will get messy if you don't place your piping bag into a tall glass or a bowl, and making sure the tip is facing up so the filling won't spill out. 
  2. This takes a while, I figured. So I would suggest making the filling either before even making the macarons, or while they are resting. The macarons can rest (finished baking) on the counter for a while, but if you're like me, you would want to try them ASAP. The macarons should nevertheless rest for 20 minutes before filling them. 
Mocha Filling
  1. So this step is optional, but I think it's a pretty tasty option. Melt the dark chocolate with 1 tsp coffee and 1 tsp of coffee liqueur and a little cream. Once smooth, add in a piping bag with a round tip, preferably a little smaller tip than the two former. This should also cool, but will take shorter time in the fridge than the peppermint filling. This should be taken out of the fridge a little sooner, to make it manageable. 
Assemble
  1. We got our macarons, our peppermint filling and our mocha filling, and it's time to assemble! Take two similar sized macarons, and pipe a tiny bit of mocha filling onto the center of one of them. Take your peppermint filling and pipe around the mocha filling. Press the other macaron on top of the filling to spread it evenly in the macaron. 
Recipe Notes

Author: Stine Mari from Ginger with Spice

Macaron recipe from Pascal Dupuy

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