These whimsical French macarons are the perfect holiday treat.
They look like starlight mints with their red and white shells sandwiching a white chocolate peppermint filling.
A French macaron is a delicate cookie sandwich filled with a flavored cream.
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They have a delicate chewy texture.
What is a French Macaron?
The cookies of a macaron are made with blanched almond meal and a meringue.
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The meringue expands in the oven, making the cookie rise!
French macarons are different frommacaroons, which is a shredded coconut cookie sometimes dipped in chocolate.
The variations are endless!
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you could also use a different flavored extracts like lemon, almond, or cherry instead of peppermint.
Allow them to freeze completely for about one hour.
Transfer them into an airtight container.
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Use a sheet of parchment paper in between each stacked layer.
The filled macarons can be frozen for up to one month.
As soon as it comes up to a gentle boil, remove it from the heat.
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This should take about 5 minutes.
In a medium heatproof bowl, add the chocolate chips.
Carefully pour the hot cream over the chocolate and allow it to sit for 1 minute.
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Whisk it until fully combined and smooth.
Add the peppermint extract and stir to combine.
Set it aside at room temperature while you make the macaron shells.
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Do not put it in the fridge because it will harden!
Discard any large pieces of almond meal.
A glass or metal bowl would work!
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Add the cream of tartar first and continue whisking for 3 minutes.
Then, with the mixer running, sprinkle in the sugar slowly, 1 tablespoon at a time.
When all the sugar has been added, increase to medium speed and continue whisking for about 5 minutes.
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The egg whites will have increased in volume, become white, and look thick.
I use a Kitchen Aid mixer on speed 4 for this step.
Stop the mixer, lift the whisk from the egg whites, and turn the whisk upside down.
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If the peak curls or falls over then continue whisking the meringue, about 1 to 2 minutes.
Add one third of the dry ingredients into the meringue.
Using a rubber spatula, gently fold them together.
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Repeat with the remaining dry ingredients, one third of it at a time until fully combined.
Do this 5 or 6 times.
It should stream down like honey.
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Draw a figure 8 with it over the batter.
with asilicone baking mator parchment paper.
Place the pastry bag into a tall cup with the pastry tip touching the bottom of the cup.
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Cuff the excess bag over the edge of the cup.
Use a rubber spatula to gently scrape the batter into the piping bag.
Pipe 1- to 1 1/2-inch circles 2 inches apart from each other on the prepared baking sheets.
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You will get 30 to 32 circles, which will yield 15 or 16 macarons.
Firmly grasp the sides of the baking sheet and tap it hard against your counter.
Tiny air bubbles may come up to the surface of the shells and pop.
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you’re able to use the sharp pointy end of a toothpick to pop them, if desired.
Rotate the baking sheet as needed to tap all sides evenly.
Allow the shells to rest for 30 to 40 minutes.
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It may take up to 1 hour if your home is humid.
Set the oven rack in the center of the oven.
Preheat the oven to 300
Bake the shells, one baking sheet at a time, for 13 minutes.
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The top of the shell should not move from the feet where it touches the pan.
If it moves slightly, bake it for 1 minute more.
Place the baking sheet on a wire cooling rack.
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Allow the shells to cool completely before removing them from the mat.
Do not try and lift them up using a spatula or other tool, especially if they are sticking.
If they are completely cool, the shells should come off easily.
Match up similar-sized shells in pairs and set them aside on your counter.
Each pair will be filled with the white chocolate ganache.
Fit a small piping bag with a round #12 Wilton tip.
Using a rubber spatula, scrape the peppermint ganache into the pastry bag.
Pipe a little less than a tablespoon-sized dollop of ganache onto one of the paired shells.
Sandwich the pair together.
Repeat with all other macarons.
This step is called maturing.
