Peppermint Mocha Macarons
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!
Prep Time20 mins
Cook Time12 mins
Total Time1 hr 32 mins
Servings: 60 macarons
- 280 gr almond flour
- 370 gr powdered sugar
- 230 gr egg whites approx. 7 egg whites, room temperature
- 125 gr sugar
- pink food coloring
- 125 ml heavy cream 4.2 oz
- 75 gr white chocolate chopped
- 50 gr cream cheese
- peppermint extract
- 100 gr dark chocolate
- 2 tbsp heavy cream
- 1 tsp coffee
- 1 tsp coffee liqueur e.g. Tía Maria or Kahlua
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.
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. 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!
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.
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.
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.
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.
Author: Stine Mari from Ginger with Spice
Macaron recipe from Pascal Dupuy