Description
Deliciously sweet and colorful, these Blue Macarons with Chocolate Ganache are a delightful treat that combines a crisp shell with a rich, flavorful filling.
Ingredients
Scale
- 112 grams egg whites (room temperature)
- 140 grams super fine almond flour, double-sifted
- 140 grams confectioners’ sugar, double-sifted
- ½ teaspoon cream of tartar
- 126 grams granulated sugar
- 2 drops light blue gel food coloring
- ½ teaspoon cool water
- 1 drop brown gel food coloring
- ½ cup semi-sweet chocolate morsels
- 2 tablespoons unsalted butter (softened)
- 6 tablespoons heavy cream (heated until steaming)
- 1 cup Cadbury milk chocolate mini eggs (finely pulsed)
- 1 teaspoon vanilla extract
- ¼ teaspoon fine sea salt
Instructions
- Separate the egg whites from yolks and let the whites sit at room temperature.
- Weigh the almond flour and confectioners’ sugar and double-sift them into a bowl.
- Wipe the stand-mixer bowl and whisk attachment with a paper towel dampened with white vinegar.
- Print macaron templates and slip them under parchment on a light-colored sheet pan.
- In the mixer, whip the egg whites and cream of tartar until foamy (about 3 minutes).
- Gradually add granulated sugar in three additions, beating for 45 seconds after each.
- Increase speed to medium-high and whip for about 10–11 minutes until stiff peaks form.
- Add the light blue gel food coloring at the soft-peak stage.
- Gently fold the almond flour and confectioners’ sugar into the meringue until no dry streaks remain.
- Pipe 1.5-inch circles onto prepared baking sheets and let dry for 60-90 minutes.
- Preheat the oven to 300°F (150°C) and bake shells for 19–23 minutes.
- Let shells cool completely.
- Combine semi-sweet chocolate morsels and softened butter in a heatproof bowl.
- Heat heavy cream until steaming and pour over chocolate; let sit for 3 minutes and stir until smooth.
- Stir in pulsed Cadbury mini eggs, vanilla extract, and fine sea salt.
- Chill ganache for 30 minutes to 1 hour until firm and pipeable.
- Pipe ganache onto one shell and sandwich with another.
- Store assembled macarons in an airtight container in the fridge overnight before serving.
Notes
- Ensure egg whites are at room temperature for better volume.
- Double-sifting almond flour and confectioners’ sugar helps achieve smooth shells.
- Allow the shells to dry completely before baking to prevent cracking.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 macaron
- Calories: 120
- Sugar: 10g
- Sodium: 20mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 10mg