Despite my better judgement (knowing I have a peppermint allergy), we decided to make these macarons and honestly they were worth it! I was so adamant on making these to prepare for Christmas with my sister and grandma. These cookies were supposed to impress them but then my grandma didn't come -- which honestly is her loss because these were delicious. Even my mom liked them, which is funny because she normally hates macarons! It's probably a sign that these were just macaron adjacent but it worked for me so who cares.
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I definitely think that I needed to add more liquid, probably more egg. When we made this recipe, we only had medium eggs in the house and I think that just wasn't enough to mind everything together and make it smooth like a macaron should be. We also added more dry ingredients than a normal macaron by adding coffee powder, and I'm sure that didn't help either. Next time, I'll be sure to use large eggs (and hopefully I'll have a mixer by then so I don't have to keep hand-beating the eggs).
Peppermint Mocha Macarons
These peppermint mocha macarons have the perfect ratio of chocolate and mint, with a nice fudgy ganache in the middle that keeps the cookies moist!
PREP TIME
30 minutes
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COOK TIME
15 minutes
ADDITIONAL TIME
1 hour
TOTAL TIME
1 hour 45 minutes
Ingredients
Macaron Cookie
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7/8 cup (90 g) almond flour, leveled
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3/4 cup (90 g) powdered sugar, leveled
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1/4 cup (20 g) Dutch processed cocoa powder, leveled
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1 1/2 tbsp (10 g) espresso powder, leveled
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3 large (100 g) egg whites, room temperature
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1/2 cup (100 g) granulated sugar
Ganache
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1/3 cup (80 mL) oat milk
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1 cup (140 g) dark chocolate
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1/2 tsp mint extract
Toppings
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1/4 cup (35 g) dark chocolate
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Crushed peppermint candy
Instructions
Ganache
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Heat the oat milk on the stove top at medium-low heat until simmering.
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Pour the milk over the chocolate and cover with a cloth for a few minutes.
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Slowly stir together and allow to cool in the fridge until thick enough to pipe onto macarons, approximately 20 minutes.
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Pipe onto macarons and seal with top cookie.
Toppings
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Melt the decoration chocolate and drizzle on top of finished macarons.
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Sprinkle crushed peppermint candies on top while decoration chocolate is still melted.
Macaron Cookie
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Sift together the almond flour, powdered sugar, cocoa powder, and espresso powder into a medium bowl. Set aside.
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Create a large double boiler to create a Swiss meringue. Whisk together egg whites and granulated sugar until the sugar is fully dissolved.
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Remove from heat and whip meringue until soft peaks form.
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Use a rubber spatula to fold in dry ingredients to the meringue until the batter forms ribbons.
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Pipe out 1 1/2 inch circles onto a line baking sheet with 2 inches of room in between each cookie.
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Bang the baking sheet on a hard surface a few times to remove air pockets.
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Wait 20 minutes to allow the cookies to form skin, and begin heating the oven to 300°F. Once heated and 20 minutes have passed, bake in the center of the oven for 15 minutes.