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tin of macarons with chocolate drizzle and crushed peppermint

peppermint mocha macarons

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  • Author: Brittney
  • Total Time: 1 hour 15 minutes
  • Yield: 28
    • Prep Time: 1 hour
    • Cook Time: 15 minutes
    • Cuisine: french

Ingredients

chocolate macarons

  • 120 grams super-fine almond flour
  • 120 grams powdered sugar
  • 15 grams unsweetened cocoa powder
  • 100 grams egg whites, room temperature
  • 100 grams granulated sugar
  • ½ teaspoon vanilla extract
  • ⅛ teaspoon kosher salt

mocha buttercream

  • ½ cup (115 grams) unsalted butter, softened
  • 2 cups (240 grams) powdered sugar
  • ½ cup (60 grams) unsweetened cocoa powder
  • 2 teaspoons instant espresso
  • 1 teaspoon vanilla extract
  • 5–6 tablespoons strong brewed coffee
  • kosher salt to taste

chocolate peppermint garnish

  • melted chocolate*
  • crushed candy canes (or other peppermint candy)

Instructions

  1. Mix together the almond flour, powdered sugar and cocoa powder. Sift the mixture twice, discarding any larger pieces, and set aside.
  2. Beat the egg whites with a pinch of salt until frothy and white.
  3. Begin adding the granulated sugar gradually and keep beating until stiff peaks form. This can take anywhere from 5-10 minutes.
  4. Beat in the vanilla extract.
  5. Gently fold the dry ingredients into the meringue. Start with ⅓ of the almond mixture and then gradually add the rest until all of the mixture is fully incorporated. You’ll know the batter is the right consistency when it can stream from the spatula into a figure-eight without breaking.
  6. Line several baking sheets with parchment paper. Use a piping bag fitted with a medium-sized round tip to pipe the macarons into 1.5 inch (4 cm) rounds, leaving about 1 inch (2.5 cm) between each macaron.
  7. Tap the baking sheet against the counter several times to eliminate any air bubbles.
  8. Let the macarons rest at room temperature for 40 minutes or until dry to the touch. This step is very important so don’t skip it!
  9. Preheat the oven to 300 F (150 C) and bake the macarons for 15-17 minutes. To test for doneness, touch the top of a macaron and try to move it back and forth slightly. If it doesn’t wiggle, it’s ready!
  10. Let the macarons rest for 15 minutes on the pan and then transfer to a wire rack to cool completely.
  11. Use a spoon or piping bag to drizzle melted chocolate over half of the macaron shells. Top with crushed candy canes.
  12. To make the filling, beat the butter until light and fluffy. Mix in the powdered sugar, cocoa powder, instant espresso, vanilla extract and a pinch of salt and continue beating until coarse crumbs form. Add the brewed coffee one tablespoon at a time until you reach your desired consistency. I used five tablespoons for these macarons.
  13. Pipe the buttercream filling onto the undecorated macaron shells and top with decorated macarons.

Notes

Melted chocolate: To make the chocolate garnish, heat chopped chocolate in the microwave in 20 second increments. Stir after every 20 seconds until the mixture is smooth.

Peppermint: Crushed candy canes are the sole contributor to the peppermint flavor in these macarons. While I experimented with using peppermint extract, I found that a few crushed candy canes is more than enough to get the perfect peppermint mocha flavor! If you want more peppermint flavor, you can add 1/4 teaspoon peppermint extract to the buttercream.

Find it online: https://whiskedawaykitchen.com/peppermint-mocha-macarons/