Description
Chewy chocolate macaron shells filled with whipped peppermint ganache and dunked in melted chocolate then sprinkled with crushed peppermint candies.
Ingredients
Scale
For the Macaron Shells
- 212 g Almond Meal
- 212 g Powdered Sugar
- 30 g Dark Cocoa Powder
- 175 g Egg Whites (separated into 85 g & 90 g)
- 235 g granulated sugar (plus a pinch)
- 158 g water
For the Whipped Chocolate Peppermint Ganache
- 60 g Bittersweet Chocolate (60-70%)
- 60 g Heavy Cream
- 1/2 tsp Peppermint Extract
1/2 C Semisweet or Bittersweet Chocolate to melt for dipping cookies
1/4 C Crushed Peppermint Candies
Instructions
For the Macaron Shells
- In a large bowl, combine the almond flour, cocoa powder, and powdered sugar. Whisk to combine.
- Make a well in the center of the mixture, and add 85 g egg whites. Fold together until combined. Mixture will be thick and paste-like. Set aside.
- In a medium sauce pan over medium heat, combine granulated sugar and water. Stir to combine. Monitor the temperature with a candy thermometer.
- Meanwhile, in the bowl of a stand mixer with the whisk attachment, add 90 g of egg whites and a pinch of sugar.
- When the sugar syrup reaches 200 degrees, start whipping the egg whites on medium speed until soft peaks form.
- When sugar syrup reaches 248 degrees, remove from heat.
- With mixer on medium, slowly pour the sugar syrup down the side of the bowl into the egg whites.
- Once incorporated, turn the mixer up to high and whip until stiff peaks form.
- Add the egg whites to the almond flour mixture, 1/3 at a time. Fold to combine between each addition.
- When all the egg whites are incorporated into the almond flour, continue to fold until the batter reaches a ribbon like texture. It should fall off the spatula in a continuous ribbon, with little to no breaking.
- Prepare two baking sheets with parchment paper or silicone mats.
- Pipe the batter into circles. Then rap the baking sheet on the counter to remove air bubbles.
- Let the batter rest on the counter for at least 30 minutes before baking.
- Preheat the oven to 295 degrees.
- Bake the macarons for 18 minutes, or until the cookies are mostly firm, but with a little give when you press on the shell.
- Let cool completely, then fill with chocolate buttercream.
For the Whipped Chocolate Peppermint Ganache
- Heat the heavy cream in the microwave for 1 minute.
- Add the chocolate to the hot cream and let sit for 1 minute.
- Stir until chocolate is melted and mixture is smooth.
- Stir in peppermint extract.
- Let sit on counter until ganache is room temperature, then whip with a hand mixer until it becomes a buttercream-like texture, about 3 minutes.
- Pipe onto macaron shells.
- Dip macarons into melted chocolate and sprinkle with crushed peppermint candies.