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Macarons with White Chocolate-Mint Ganache – A wonderful little meringue cookie you can decorate for any occasion or leave plain for a special treat!
The calendar says its spring, but the temperature went down to 26 last night. Â I think we all need (and want) a little sunshine so fingers crossed for better weather! Â 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.
As 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.
Combine granulated sugar in a small saucepan with a small amount of water. Â Bring the mixture to a boil and keep cooking until it reached 239 degrees. Â 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. Â This is a lot like making homemade marshmallows. Â Beat until stiff peaks form then fold in half the almond flour mixture. Â Once combined, gently fold in the remaining half of the almond flour.
I took a series of photos to help show you the evolution of the batter consistency. Â Continue to gently fold the mixture until it is smooth and drizzles off the spatula back into the bowl. Â The batter should blend back into itself after a few minutes, if it does not, fold it a few more times. Â You are basically thinning the batter without completely deflating the meringue.
Before 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.
I 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 🙂
Pipe 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! Â I don’t use Royal Icing very often and it’s been years since I decorated Easter Eggs. Â 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
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:
- ¼ cup plus 2 tablespoons heavy whipping cream
- 8 ounces white chocolate, finely chopped
- â…› 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°. Once the syrup reaches 225°, 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°. You want the meringue to be at soft peak stage so if it reaches that stage before the syrup reaches 239°, turn the mixer down to low. When the syrup reaches 239° 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°.
- 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
- 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
Nutrition
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
All That I'm Eating says
These sound delicious and what lovely decoration you’ve added, love that they are egg shaped!
Tricia Buice says
Thank you and hope you will come back again soon 🙂
Monique says
These are BEAUTIFUL!
I love them..well done!
Tricia Buice says
Thanks so much Monique!
Daniela says
Your macarons look so elegant and delicate, Tricia.
Perfect for ( and not only) an Easter celebration.
I think they will grace my Table this Year,even I’m not sure if mine will turn out that beautiful:)
Tricia Buice says
Good luck Daniela – be sure to make them on a sunny day – meringues don’t like lots of humidity. Happy Easter~!
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.
Tricia Buice says
Thank you John – glad you’re having better weather – we are too – thank goodness!
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!
Tricia Buice says
I am enjoying the weather Betty – and happy Easter to you and your family!
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!
Tricia Buice says
Thanks Susan – sometimes I just get an itch to make them again. Maybe I’m afraid I’ll forget and never be able to make them again!~ Happy Easter
Kitchen Belleicious says
okay now that could NOT be any cuter! Seriously, that must have taken you forever (if you are like me). I Love love these so much and the mint ganache is the perfect addition to make them extra special
Tricia Buice says
Thanks so much Jessica! It went faster than you would think – don’t look too close – lots of splotches!
Becky Green says
These cookies are BEAUTIFUL, Tricia!!!! They remind you of your childhood, without having even had them before! 😉
Tricia Buice says
Thanks Becky – I love the light spring colors!
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!
Tricia Buice says
Wendy you are sooo sweet! Thank you for the kind words and for the info about natural food colorants! We don’t have a Fresh Market but I do have Amazon! Thanks again – this is wonderful!
Abbe @ This is How I Cook says
Oh my Tricia. I must say you are the perfect grandma. Who wouldn’t love a bunch of these in their Easter basket? Personally, I would never think of attempting these, though I do admire those who do. You win the blue ribbon today!
Tricia Buice says
Yeah! I’ve always wanted to win something! Thank you so much. Have a wonderful week.
Angie@Angie's Recipes says
You called the decoration less than perfect? wow..you have a high standard!! I think they are the PRETTIEST macarons I have ever seen! Well done, Tricia.
Tricia Buice says
Thank you Angie – one or two turned out okay – haha!
michael says
Oh wow Tricia, they are so beautiful and look delicious!! Is there anything you can’t make? They are so perfect and so beautiful!! The perfect cookie 🙂
Tricia Buice says
You should see all the failed recipes over the years. I guess I should document those – but where’s the fun in that? Thank you so much – have a blessed Easter!
michael says
Believe me I understand about failed recipes!! 🙂 Happy Easter to you and your family! Have fun!
Chris Scheuer says
These are too pretty for words! And I would describe your decorating as beautiful! What a fabulous Easter treat! Bravo to you Tricia, I’m too chicken (or maybe it’s lazy) to attempt macarons. Happy Easter!!
Tricia Buice says
Thanks so much Chris. Hope you’ll try them one day – I doubt they’re any harder than one of your beautiful cakes! Happy Easter
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
Tricia Buice says
You are so sweet Tanna! I love baking and thought these would give us a glimpse of spring – I’m ready!
Kelsey @ Snacking Squirrel says
stunning. oh how soon easter is approaching. these would be a crowd pleaser for sure if served at a party or high tea. They are phenomenal!
Tricia Buice says
Thanks Kelsey – time is flying by! I can’t believe March is gone. Hope you have a wonderful week and Happy Easter~!
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!
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!
cheri says
Hi Tricia, oh these are almost too pretty to eat. They are so beautiful and elegant. Did know know that there is a French and Italian version. Happy Easter!
Tricia Buice says
Thanks Cheri! Hope you’re having lovely weather and happy Easter to you and your family!
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!!!)
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!
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… : )
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!~