Chocolate Macarons With Chocolate Peppermint Ganache Recipe

The Best Chocolate Macarons With Chocolate Peppermint Ganache Recipe – delicate chocolate macaron shells, glued together with smooth chocolate peppermint ganache.

Are you excited about these chocolate macarons? How was your Thanksgiving?

There is probably no need to remind you that Christmas is around the corner.

Every year, around this time I get obsessed with holiday cookie baking. But this year is different.

I don’t have a lot of cookie recipes coming. I’ve made some cakes.

I’ll definitely make these brownie cookies and meringue Christmas trees.

But no new cookie recipes. Please forgive me!

Homemade Chocolate Macarons

I’ve made these Chocolate Macarons With Chocolate Peppermint Ganache a few times and they turned perfect every single time.

The rich chocolate favor and smooth peppermint ganache, make them perfect for the holidays.

As you know I’m in the French macaron lover’s camp! But what I enjoy even more, than eating them – is making them.

I’ve shared some tips and tricks on making French macarons at home in this post.

Ingredients needed to make chocolate macarons :

For the macaron batter:

powdered sugar

almond flour

cocoa powder

cream of tartar

egg whites

granulated sugar

For the chocolate peppermint ganache:

semi-sweet chocolate

heavy cream

peppermint extract

How to make chocolate macarons (French Method)?

FOR THE CHOCOLATE MACARONS: Preheat oven to 350 F (190 C). Line 2 baking sheets with parchment paper (alternatively use silpat for macarons). Sift together powdered sugar, cocoa powder and almond flour. Discard any large pieces. Beat egg whites and cream of tartar until they begin to foam, for 1 minute. Slowly add sugar, beating on medium-high speed. Beat until stiff, for 3 minutes. Fold in the dry ingredients in two additions, using a rubber spatula. Fold so the mixture is smooth, not runny. Fill a pastry bag, fitted with 1/2 inch tip (or just cut the tip of the bag and do not use a piping tip) with the batter. Pipe batter into 1-inch circles, spaced at least 1 inch apart. Tap baking sheets on the counter a few times, to release any air bubbles. Let macarons sit at room temperature for 45 minutes to 1 hour, so the tops are no longer glossy. Reduce oven temperature to 325 F (160 C). Bake for 12 minutes. Remove from the oven and let them cool on the baking sheets for at least 15 minutes, then remove and transfer to a cooling rack. Try to match shells with the same size, so you can glue them together with the ganache later.

FOR THE GANACHE: In a small saucepan, heat heavy cream until it just begins to boil and remove immediately. Place chocolate in a bowl and pour hot cream on top. Add peppermint extract. Let it sit for 1 minute, then stir with a rubber spatula. Stir continuously, until mixture gets smooth. Let it cool completely in the fridge or at room temperature, before you use it. Pipe ganache onto one shell, then sandwich with another. Macarons taste best if refrigerated for at least 1 day, before serving.

Using cream of tartar in french macarons meringue

I used to think that cream of tartar added to the egg whites in the process of whipping them really helps with a stable meringue.

With all of my successes and failures learning how to make French macarons, I’ve realized that I can make good macarons without cream of tartar. If you have it at your pantry, please use it. But if you don’t, no need to stress out, the macarons will turn out good.

What I’ve found out is that proper whipping of the egg whites, where they are not too stiff, but still stiff to hold the batter and proper macaronage, where the batter is smooth, not too thick and not runny are the most important steps when baking macarons at home.

Tips to make the perfect French Macarons at home:

The truth is that macarons aren’t difficult to make, but you need practice and some luck! Humidity, overmixing or undermixing the batter can be a problem. But I’m still very excited watching these bake and form feet! And then sandwich them together and look at how gorgeous they are! This chocolate macarons recipe is not your typical one. I’ve tried numerous recipes to make macarons with chocolate flavor, like Laduree’s All Recipes and many youtube recipes. I had no luck. Adding cocoa powder to the macaron batter, could easily break the final product, due to acidity. macarons will crack while baking. This is why, alter all my testings, I’ve realized that 3 tablespoons of cocoa powder to the amount of other ingredients works well.

Chocolate French Macarons oven baking temperature:

With this particular recipe, I’ve came to the conclusion that macarons need to be baked at 325F for 12 minutes, where you’ve preheated the oven to 350 F initially. This way macaron shells rise properly and not crack.

I use a gas oven, so please adjust the temperature correctly, if you use an electric oven and if it has a convection setting.

What to use chocolate French macarons for?

Most of my friends are obsessed with French macarons as well!

That’s why this holiday season I’m putting together French macaron gift baskets (cookies by me!) for some close friends and family!

Hope you enjoy these!

And if you don’t have the patience and desire to try the recipe, feel free to check my cookie gallery out and try some of the other cookie recipes.

Servings : 25 Chocolate Macarons With Chocolate Peppermint Ganache Recipe Prep Time: 15 mins Cook Time: 12 mins Total Time: 1 hr 45 mins Chocolate Macarons With Chocolate Peppermint Ganache Recipe – delicate chocolate macaron shells, glued together with smooth chocolate peppermint ganache. Print 5 from 7 votes Leave a Review » Ingredients FOR THE CHOCOLATE MACARONS: 1 cup (125 gr) powdered sugar

1/2 cup (50 gr) fine almond flour

3 tbsp (25 gr) cocoa powder (I used Hersheys)

2 large egg whites at room temperature — (60-65 grams)

pinch of cream of tartar

5 tbsp granulated sugar FOR THE PEPPERMINT CHOCOLATE GANACHE: 4 oz (120 gr) semi-sweet chocolate

1/2 cup (120 ml) heavy cream

2 drops peppermint extract Instructions FOR THE CHOCOLATE MACARONS: Preheat oven to 350 F (190 C). Line 2 baking sheets with parchment paper (alternatively use silpat for macarons). Sift together powdered sugar, cocoa powder and almond flour. Discard any large pieces. Beat egg whites and cream of tartar until they begin to foam, for 1 minute. Slowly add sugar, beating on medium-high speed. Beat until stiff, for 3 minutes. Fold in the dry ingredients in two additions, using a rubber spatula. Fold so the mixture is smooth, not runny. Fill a pastry bag, fitted with 1/2 inch tip (or just cut the tip of the bag and do not use a piping tip) with the batter. Pipe batter into 1-inch circles, spaced at least 1 inch apart. Tap baking sheets on the counter a few times, to release any air bubbles. Let macarons sit at room temperature for 45 minutes to 1 hour, so the tops are no longer glossy. Reduce oven temperature to 325 F (160 C). Bake for 12 minutes. Remove from the oven and let them cool on the baking sheets for at least 15 minutes, then remove and transfer to a cooling rack. Try to match shells with the same size, so you can glue them together with the ganache later. FOR THE GANACHE: In a small saucepan, heat heavy cream until it just begins to boil and remove immediately. Place chocolate in a bowl and pour hot cream on top. Add peppermint extract. Let it sit for 1 minute, then stir with a rubber spatula. Stir continuously, until mixture gets smooth. Let it cool completely in the fridge or at room temperature, before you use it. Pipe ganache onto one shell, then sandwich with another. Macarons taste best if refrigerated for at least 1 day, before serving. Recipe Notes Macarons taste best if refrigerated for at least 1 day, before serving. Course: cookies, Dessert Cuisine: French Nutrition Information Calories: 86, Fat: 4g, Saturated Fat: 2g, Cholesterol: 6mg, Sodium: 6mg, Potassium: 43mg, Carbohydrates: 10g, Sugar: 8g, Protein: 1g, Vitamin A: 70%, Calcium: 11%, Iron: 0.5%

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