Mint Marshmallow Macarons 4th of July

Mint Marshmallow Macarons 4th of July

Happy 4th of July * Happy Independence Day USA!

My hand was not quite stable piping the lines – sure you can make this into a prettier flag but tasty it is for sure 🙂

Flavor-wise turquoise or light green would be very suitable colouring and you could use a drop of color in the marshmallow filling too and change the look of these macarons completely!

The gooey marshmallow filling is my new favorite macaron filling, it’s not the easiest to work with (easily sticking and messy) but the texture is great in between the soft and chewy macaron shells.Mint Marshmallow Macarons 4th of July

Mint Marshmallow Macarons
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Macarons with mint marshmallow filling coloured and decorated for 4th of July. Happy Independence day United States of America!
Servings Prep Time
46macaron cookies 2hours
Cook Time
16minutes
Servings Prep Time
46macaron cookies 2hours
Cook Time
16minutes
Mint Marshmallow Macarons
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Macarons with mint marshmallow filling coloured and decorated for 4th of July. Happy Independence day United States of America!
Servings Prep Time
46macaron cookies 2hours
Cook Time
16minutes
Servings Prep Time
46macaron cookies 2hours
Cook Time
16minutes
Ingredients
  • Macaron shells
  • 110 grams egg whites divided
  • 138 grams powdered sugar
  • 138 grams ground almonds
  • 138 grams sugar
  • 35 mililiters water
  • 1 teaspoon red food coloring
  • 1 teaspoon blue food coloring
  • Marshmallow Filling
  • 170 grams sugar
  • 9 grams pure gelatin powder
  • 115 mililiters water divided
  • 100 mililiters light corn syrup
  • 1/4 teaspoon salt
  • 1/5 teaspoon mint flavoring
  • 1/4 teaspoon vanilla extract
  • 2 tablespoons powdered sugar
  • Decorations
  • 100 grams white chocolate melted
  • white star shaped sugar sprinkles
Servings: macaron cookies
Units:
Instructions
  1. Preheat oven to 160°C. Prepare 2 baking sheets with baking paper or silicone baking sheet.
  2. Divide egg whites placing 55 grams in mixing bowl.
  3. Place the granulated sugar and water in a small sauce pan and put it on the stove on medium heat, at the same time start whisking the egg whites in your mixing bowl on medium high speed.
  4. Bring the sugar to boil and let it boil for one minute until it comes a thick syrup, then slowly pour the syrup into the egg foam continuing to whisk on medium high speed.
  5. In a bowl combine ground almonds, powdered sugar and remaining egg whites, continue mixing until fully incorporated, then divide into two bowls or plates and dye in blue and red.
  6. Stop whisking the meringue when it forms stiff and glossy peaks, then combine with almond paste by gently folding using a spatula or a big spoon.
  7. Place into piping bag and pipe the macaron shells onto your baking sheet.
  8. Gently tap the baking sheet few times on the counter to break any possible air bubble in the batter. Bake in preheated oven for 16-18 minutes until you can lift them off the baking sheet.
  9. Allow the macarons shells to cool and place on a parchment paper for decorating.
  10. Place melted white chocolate in a piping bag with a small round piping tip and pipe over red shells as long strings making a few lines on each, then gently separate them and leave to dry.
  11. Pipe small dots on blue shells and add white star sprinkles on them. Leave to dry while preparing filling.
Mint Marshmallow Filling
  1. Measure all ingredients, dividing water into 60 ml cold and 55 ml in room temperature. You will also need a heavy bottom sauce pan, square/rectangular baking pan, sifter, spatula, a mixing bowl and a flat beater.
  2. Pour cold water into a mixing bowl and sprinkle gelatine powder on top and leave to absorb.
  3. Place water, sugar, corn syrup and salt in saucepan and bring to boil over medium high temperature. Once it starts to boil let it boil for 2 minutes.
  4. Start mixing mixing the gelatin on low speed and slowly pour the boiling sugar syrup in.
  5. Gradually increase the mixing speed to high and beat for approximately 10 minutes until thick, white and glossy. Add mint flavouring and vanilla and continue beating for a minute.
  6. Place in a piping bag and pipe onto flat side of a macaron shell.
  7. Dust with powdered sugar.
  8. Place another shell on top to make a sandwich. Refrigerate for 24 hours and serve in room temperature.

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