Tis the season to be Merry! I love me some chocolate macarons. They are piped with a delcious peppermint buttercream frosting. I added Brach’s crushed peppermint candy canes to give the already amazingly sweet frosting a little kick. This combination is to be desired and should be added to your Christmas baking list!
If you love chocolate, then you should also take a look at my ultimate chocolate chip cookies They will definitely give you the chocolate fix you have been craving!
I have been on a macaron baking marathon. These little bastards are very difficult to perfect. But when I made these chocolate macarons and had done it perfectly, I literally did a cartwheel in my kitchen!
When these came out of the oven, I was like a kid on Christmas day and felt all giddy inside. The little feet were perfect and they were the right size. So when I piped that yummy minty frosting inside, I knew I had created a masterpiece.
Like I mentioned in a previous post, we celebrated Thanksgiving with my family in Rockford. It is pretty low key since we have a smaller family, but overall the day went great. I was the one who brought the desserts (naturally of course).
My Caramel apple pie piecaken was a hit and the pecan pie bars were literally gone in 10 minutes. My littles were worn out by the end of the day and we all had to get home and sleep off the el tryptophan coma we were in.
At least I didn’t have to work the next day and was able to enjoy Black Friday shopping. Man, do you get the deals if you are brave enough to tackle to pissy crowd of people and packed parking lot of the mall.
He's Back.....Herman the Elf
The friggin reality set in today, when I realized that Herman is back!
I panicked as I woke up remembering that we forgot to put this little bastard out last night. I grabbed him out of his box quickly and shoved him in our kitchen table decoration just in time. As I was writing the note, my eldest Sam woke up. I scurried into the kitchen and pretended I was getting something to drink! Phew, close call on that one!
Herman is here for the next damn month and now the hubs and I have to get creative every night and be sure to move him. Ugghhhh……
Whatever happened to just the damn advent calendar and getting excited to open up the chocolate? This friggin elf even has accessories and a crap ton of stuff you buy for it now. Even though he has earrings, we still named him Herman. Norah asked me today why he has earrings, and I told her, “Anything goes today with genders”!
Alright, now stay tuned for Herman’s adventures this month!
Making the chocolate macarons
After many failed batches of macarons, I was super happy when this one went right. I have learned that the most important part is the macronage phase.
You start out by taking all your dry ingredients and putting them in a food processor. Turn on that bad boy on for 2 minutes. When it is done, sift the ingredients again into a large mixing bowl and then set aside. I have learned that extra sifting gets any unnecessary large clumps out.
With your kitchenaid mixer with whisk attachment, mix your room temperature eggs (you can age overnight) and granulated sugar on setting 4 for 3 minutes.. The eggs will not seem overly foamy at this point. Then turn up to setting 6 and mix for 3 minutes (soft peak stage). Then turn up to level 8 and mix for 3 minutes. Stiff peaks will be formed at this point. You will have to shake the meringue off the whisk.
Slowly add the dry ingredients in the meringue and start folding (macronage) until all the dry ingredients are combined. Your batter will be ready when you can drip a ribbon down into the bowl off the spatula and it mixes into itself within about 10-15 seconds.
Pipe batter on to the silicon macaron mats and fill only about 2/3 full. Bake at 300 degrees for 18 minutes. If the tops of the macarons lift off, then they are not ready. Bake for an additional 2-3 minutes.
Peppermint buttercream frosting
With an electric mixer, beat room temperature butter until the color is almost white in color. Add in you peppermint extract and confectioner’s sugar until well combined. Add in your milk to get your desired consistency. Lastly, fold in your crushed candy canes. Pipe on the macarons and serve!
Chocolate macaron with peppermint buttercream frosting
- Kitchenaid stand mixer with whisk attachment
- Electric mixer with beaters
- Food scale
- Measuring cups and spoons
- Home Decor
- Two baking sheets
- Silicon macaron mat
- Food processor
- wilton 16 in piping bag with 1 in round tip
- 71 g almond flour
- 117 g confectioner's sugar
- 1 tbsp unsweetened cocoa powder
- 2 large egg whites, room temperature
- 53 g granulated sugar
- 2 sticks salted butter, room temperature
- 1 tsp peppermint extract
- 5 cups confectioner's sugar
- 1-2 tbsp milk
- crushed candy canes
- Preheat oven to 300°. Line baking sheets with silicon macaron mats.
- In a large mixer bowl, combine measured almond flour, cocoa powder and confectioner's sugar. Put in food processor and grind for about 2 minutes. After it is done mixing, sift ingredients again into large mixing bowl to get rid of any large clumps. Set aside.
- With the kitchen aide mixer, start mixing on level 4 the egg whites and sugar. Do it for 3 minutes. Mixture will not seem overly foamy at this point. Turn up to level 6 and mix for another 3 minutes. Soft peaks will be forming at this point. Lastly, turn up to level 8 and mix for another 3 minutes. Stiff peaks will be formed and the merigue should stick to the whisk at this point.
- Pour dry ingredient mixture into the meringue. This is the process of macronage and super important. Fold mixture by using spatula and blend all ingredients until they are combined. Your batter will be ready when you can create a fine ribbon of batter from your spatula back into the bowl and it should disappear within itself after about 10-20 seconds or so. You don't want to over mix and your batter should not be like pancake batter.
- Pipe macaron batter onto macaron circles and fill only ⅔ full as some spreading will occur naturally in the oven when baking. Bake for 18 minutes. Baking times will vary based on everyone's oven settings, but that is what works for mine. If the tops of cookies separate from each other they are not ready. Bake for an additional 1-2 minutes.
- Let cool for about 10 minutes. They should pull right up off mat when done.
Peppermint buttercream frosting
- In a large mixing bowl blend the butter until almost white in color. Add in you peppermint extract and blend well. Add in you confectioner's sugar and milk until you get your desired consistency. Fold in your crushed peppermints.
- Then pipe on one macaron and put together like a sandwich.
- Store in airtight container in fridge for only 3 days.
- Freezer for up to 3-6 months.
Fun fact of the day!
Even though Thanksgiving has passed, I thought this was cute!
Apparently, turkey’s can blush.
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