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Macarons with White Chocolate-Mint Ganache

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A bowl of simply decorated Easter Egg Macarons

Macarons with White Chocolate-Mint Ganache – A wonderful little meringue cookie you can decorate for any occasion or leave plain for a special treat!

 

Check out our fun little how-to video!

 

The calendar says its spring, but the temperature went down to 26 last night.  I think we all need (and want) a little sunshine so fingers crossed for better weather!  There is nothing I can do about the weather or the temperature but I can share some spring colored Macarons with White Chocolate Mint Ganache with my favorite virtual friends! It has been a long, long time since I’ve made these fun little egg white cookies, I wasn’t sure I still remembered.

 

Easter Macarons CollageAs mentioned in previous posts I’ve tried two different methods for making macarons.  The first, a French method, was my favorite until I tried the Italian method.  For some reason this one is much easier for me.  The batter does not deflate as quickly and seems sturdy.  First combine the almond flour and confectioners’ sugar in a large bowl and add half of the egg whites.  Fold together to form a paste and set aside.

 

Easter Macarons Collage 2Combine granulated sugar in a small saucepan with a small amount of water.  Bring the mixture to a boil and keep cooking until it reached 239 degrees.  Beat the remaining egg whites in the bowl of a stand mixer and once soft peaks form, slowly drizzle the hot sugar mixture into the bowl with the mixer running.  This is a lot like making homemade marshmallows.  Beat until stiff peaks form then fold in half the almond flour mixture.  Once combined, gently fold in the remaining half of the almond flour.

 

Easter Macarons Collage 3I took a series of photos to help show you the evolution of the batter consistency.   Continue to gently fold the mixture until it is smooth and drizzles off the spatula back into the bowl.  The batter should blend back into itself after a few minutes, if it does not, fold it a few more times.  You are basically thinning the batter without completely deflating the meringue.

Easter Macarons-20Before starting the cookies,  I prepared 3 pieces of parchment paper with a small egg shaped cookie cutter (2.5″ x 1.5″) traced as a template.  You can make any shape but since I’ll be matching two pieces together with icing in the middle, it helps to have cookies that are the same size.

 

Easter Macarons-10I divided the batter into three bowls and added gel food color.  I’m not a big fan of artificial food color, but it’s Easter and green, yellow and blue cookies are mandatory 🙂

 

Easter Egg Macarons with White Chocolate-Mint Ganache ~ from www.savingdessert.comPipe the batter onto the prepared parchment and allow them to rest for 30 – 60 minutes. During this resting period the cookies form a shell which is essential if you want them to have “feet”.  Bake for about 18 minutes then cool completely before filling.  I made a super easy white chocolate ganache with mint extract for the filling.

 

Please ignore my “less than perfect” attempt at decorating!  I don’t use Royal Icing very often and it’s been years since I decorated Easter Eggs.  But I had such a lovely time playing in the kitchen.

 

I sprinkled a little sanding sugar on the sides where the icing meets the edge of the cookie for a little extra bling and sparkle.

 

Macarons are best after they have aged for 24-48 hours.  Bring to room temperature for at least an hour before serving! Enjoy 🙂

 

 

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Kitchen Essentials for making macarons:

Macarons require accurate measuring of all the ingredients, and for this recipe the syrup must reach 239F to work perfectly. It’s not hard to do, but would be difficult without the proper tools. You’ll find many ways to use these kitchen essentials once you have them available. Click on the photos for more information.

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Macarons with White Chocolate-Mint Ganache

Prep Time: 1 hr
Cook Time: 18 mins
Total Time: 1 hr 18 mins
Yield: 30 filled cookies
Course: Cookies, Dessert
Author: Tricia
PRINT RECIPE
A wonderful little meringue cookie filled with minty white chocolate ganache. Decorate for any occasion or leave plain for a special treat!

Ingredients

For the macaron batter:

  • 150 grams almond meal, sifted twice, weighed after sifting
  • 150 grams powdered sugar, sifted
  • 55 grams egg whites, aged overnight or for several hours (not refrigerated)

For the meringue:

  • 150 grams granulated sugar
  • 37-38 grams water
  • 55 grams egg whites, aged overnight (not refrigerated)

For the ganache filling:

  • 1/4 cup plus 2 tablespoons heavy whipping cream
  • 8 ounces white chocolate, finely chopped
  • 1/8 teaspoon pure peppermint extract

Optional extras:

  • White sanding sugar
  • Royal icing for decorating
  • Gel food color, if desired

Instructions

  • Prepare 3 sheets of parchment paper to fit your rim-less baking sheet. To ensure consistent sized cookies, trace a cookie cutter on the parchment paper as a template then turn it over before pipping. Prepare a pasty bag fitted with a large round tip. Set aside.
  • In a large mixing bowl sift together the almond meal and powdered sugar. Make a well in the center and add 55 grams of egg whites. Fold the mixture with a spatula until it becomes a thick, paste-like batter.
  • Place the remaining 55 grams of egg whites in the large mixing bowl of a stand mixer fitted with the whisk attachment. Set aside.
  • In a small saucepan combine the granulated sugar and water over medium heat. Stir until the sugar is dissolved. Attach a candy thermometer to the pan and heat to 225 degrees. Once the syrup reaches 225 degrees, turn on the stand mixer and beat the egg whites on high.
  • Continue to beat the whites while cooking the syrup until it reaches 239 degrees. You want the meringue to be at soft peak stage so if it reaches that stage before the syrup reaches 239 degrees, turn the mixer down to low. When the syrup reaches 239 degrees remove it from the heat and slowly pour it into the egg whites while the mixer is running on low. Try to stream the syrup directly into the whites close to the side of the bowl so it won’t cool too quickly.
  • Once all the syrup has been added, whip on high for a minute then reduce the speed to low and continue beating until the bowl has cooled slightly and glossy stiff peaks have formed.
  • Add about half the batter into the meringue, gently folding until combined and smooth.
  • Gradually add the remaining batter, and food color if using, and fold until the batter is smooth. To test the consistency, pick up the spatula and if the batter ribbons back into the bowl, it is ready. It should be like lava blending back into itself after about a minute.
  • Preheat oven to 300 degrees.
  • Fill pastry bags with the macaron batter. Pipe the batter into the desired shape.
  • Once the first sheet is filled, rap the pan on the counter top a few times to rupture any air bubbles trapped in the cookie. Rotate the pan and rap again. If using a rim-less baking sheet you can now slide the parchment paper filled with cookies onto the counter side to allow a shell to form. If you don't have a rim-less baking sheet you will need two more cookie pans. To harden the outer shell it will take about 20-30 sitting out at room temperature. Pipe another sheet of cookies and repeat until the batter is gone.
  • Bake for about 16-18 minutes for until you can lift the cookie off the parchment coming away clean. If the top separate from the bottom, they are not ready. Watch them carefully because you don't want them to brown, just cook until set.
  • Remove the entire sheet of parchment paper with cookies intact to a wire rack to cool. Once completely cool, remove the macarons from the parchment and fill with the ganache.
  • To prepare the ganache bring the whipping cream to a boil in a small saucepan over medium heat. Remove from the heat and add the chopped white chocolate. Set aside for about 5 minutes, then stir until all the chocolate is melted. Add the peppermint extract and stir to combine. Allow the ganache to cool until it reaches a spreadable consistency. You can refrigerate the mixture but not too long as it will harden and become un-spreadable. If this happens, leave the ganache at room temperature stirring until you are able to spread and ice the cookies

Recipe Notes

Special equipment you will need:
  • A scale (preferably digital) with grams
  • Candy thermometer
  • Stand mixer is best/easiest
  • Sifter/sieve
  • Parchment paper
  • Piping bag
  • Food color optional
  • Cookie cutter for template
Shell recipe adapted from The Baker Chick
White chocolate ganache adapted from Food.com

I decorated the egg shaped macarons with a plain white royal icing using 1/3 of  THIS recipe.  Please don’t let all these steps scare you off.  If you read the directions over a few times you’ll see how quickly it all comes together.  This was a fun project but next year I hope I’ll have some help from my grandson.  Maybe we’ll just decorate eggs or sugar cookies – but anyway I think there is an Easter egg hunt in my future!  Have a wonderful week and thanks so much for stopping by!~

Tricia

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41 Comments

  4. John@Kitchen Riffs says

    It’s been alternating between cold and warm here. Today we’re in a warm phase — in the 70s!! — so life is good. But life would be even better if I had one of these terrific looking macarons in front of me. Or better yet, a plateful. These look seriously amazing — thanks.

    reply to this comment >

  5. Betty says

    Your Easter eggs are so pretty! I love the springy colors, and the decorations are perfect no matter what you say about them! Anyone would be very lucky to find these in their Easter basket. 🙂
    Some day I might even be brave enough to try making macarons using your very thorough instructions. Hope you’re enjoying the warm weather we’ve been having- Happy Easter!

    reply to this comment >

  6. Susan says

    Wow! What a beautiful idea for Easter, Tricia! It’s been a few years since I’ve made macarons too and I remember how happy I was when I saw ‘feet’ 🙂 I do have to try your Italian method. Since our family is not getting together until the weekend after Easter I still may have time to try these 🙂 Thank you for the step-by-step!

    reply to this comment >

  9. Wendy says

    Ignore your decorating?! I am in love with it! These are so lovely, Tricia! The egg shapes, the pastel colors, and the beautiful finishing touches are holiday special! I have never tackled macarons. Though I use the excuse that I am allergic to almonds as my reason for avoiding them, the truth is the delicate process scares me. 🙂 Your explanation and process photos are so clear that I feel I could attempt this. Thank you. I know that stopping to take photos is a dangerous business. You never know what will solidify or collapse in the photo shoot pause! 🙂 I have a thought about the food coloring. Though they are not good for everything (no bright colors), the India Tree natural food colorants are quite nice for pastel yellow, green, and blue. You could have your colors with out the chemicals if needed. I recently saw them sold at Fresh Market (if you have one), but I got some from Amazon. I hope you have a joyous Easter!

    reply to this comment >

  14. tanna says

    Tricia, they look PERFECT to me!! Oh, they are so beautiful… and even though it is gloomy and gray outside here today, I feel spring looking at these wonderful creations! GORGEOUS and happy! Thank you for the recipe and the eye candy!! blessings ~ tanna

    reply to this comment >

  16. 2 Sisters Recipes says

    These are so gorgeous and just in time for our holy week- Easter! You are so talented and have the patience of an angel to decorate these so beautifully (we could never make these macarons as pretty as you) and elegant to serve on Easter – they’re perfect! Have a wonderful Easter Tricia!

    reply to this comment >

    • Tricia Buice says

      Thanks so much! Yes you can make macarons! They really are much easier than people think. Read the directions 3 or 4 times and have all your tools and supplies ready. I’ve got the bug again so I am sure you’ll see anything recipe soon – haha Happy Easter to you both!

      reply to this comment >

  18. Monica says

    Oh Tricia, these are so pretty! You are something…the decorating looks sensational and your work is just so clean, precise, and well, just beautiful! : ) These are my kind of Easter eggs! Trying the Italian method of making macarons is on my list and I’ll have to give it a go if you actually think it’s easier. Mine won’t look nearly as pretty as yours but that’s ok as long as you keep sharing your creations with us. Have a great week. (PS – white choco mint ganache…yum!!!)

    reply to this comment >

    • Tricia Buice says

      I can’t wait to see yours when you make them! I think trying both methods may be a good idea – everybody has their own preference. I’ve just had better luck, less stress, with the Italian method. Hope you and your family have a wonderful Easter!

      reply to this comment >

      • Monica says

        Tricia – I was just coming back here to ask you about the egg whites. I’d forgotten you had these awesome pictures of your meringue here! I can see yours is very smooth and billowy. I had the problem with my whites breaking some and the meringue looking a little too lumpy (tasted fine, luckily). I will try to time it better next time and I may just need to work with more volume. You are an inspiration! These look so insanely perfect. Sigh… : )

        reply to this comment >

        • Tricia Buice says

          You are too sweet Monica. Your macarons are beautiful and you did a fantastic job! I’ve had the bug to make them again myself but have to wait for the humidity to wane a little. I’m always afraid they won’t come out okay if its really humid. Anyway – I’ve made the Italian method twice – I made heart shaped macarons for Valentines day – those were fun too! Have a great week and thanks so much!~

          reply to this comment >

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