Peppermint Macarons

Marianne peppermint macarons Red and white… Christmas countdown is on ♥ 41 days left and I can’t wait to travel to Finland and celebrate this special time of year with family and loved ones.

Since our trip is getting closer I can start opening some Finnish goodies I’ve been saving up such as Fazer Marianne Crush, my favourite peppermint candies with chocolate, ready crushed, and so perfect for baking!

I wanted to keep the flavour as much pepperminty as possible and only used a tiny bit of Marianne Crush hidden under the top shell to bring a bit of crunch in the soft peppermint cream cheese filling.Peppermint Macarons

Peppermint Macarons

Peppermint Macarons

Peppermint Macarons

Peppermint Macarons
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Servings Prep Time
24macaron cookies 30minutes
Cook Time
18minutes
Servings Prep Time
24macaron cookies 30minutes
Cook Time
18minutes
Peppermint Macarons
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Servings Prep Time
24macaron cookies 30minutes
Cook Time
18minutes
Servings Prep Time
24macaron cookies 30minutes
Cook Time
18minutes
Ingredients
  • Macaron shells
  • 80 grams egg whites
  • 100 grams ground almonds
  • 100 grams powdered sugar
  • 100 grams granulated sugar
  • 20 mililiters water
  • 1 teaspoon peppermint flavoring
  • 1/2 teaspoon red food colouring
  • Peppermint filling
  • 110 grams Philadelphia cream cheese softened
  • 100 grams powdered sugar
  • 1 tablespoon milk
  • 1/2 teaspoon peppermint flavoring
  • 1 tablespoon Fazer Marianne Crush crushed peppermint candies with chocolate
Servings: macaron cookies
Units:
Instructions
  1. Preheat oven to 160°C. Prepare two baking sheets with baking paper or silicone baking sheet.
  2. Divide egg whites placing 40 grams in your mixing bowl.
  3. In a bowl combine ground almonds, powdered sugar and remaining egg whites, continue mixing until fully incorporated.
  4. 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.
  5. Bring the sugar to boil and let it boil for one minute until it comes a thick syrup, then lower the whisking of egg whites to low speed and slowly pour the syrup into the foam.
  6. Add peppermint flavouring, then turn whisking on high speed and continue whisking for about 5 minutes until you get stiff and glossy peaks.
  7. prepare a piping bag placing drops of red food colouring on the sides.
  8. Combine the meringue with almond paste by gently folding using a spatula or a big spoon. Place into piping bag and pipe the macaron shells onto your baking sheet.
  9. Gently tap the baking sheet few times on the counter to break any possible air bubble in the batter.
  10. Bake in the preheated oven for 15-18 minutes, until you can lift them off the baking sheet.
  11. Prepare peppermint cream cheese frosting by mixing softened cream cheese, powdered sugar, milk1 and peppermint flavouring until incorporated to a smooth and creamy frosting.
  12. Pipe frosting on the flat side of the shells, sprinkle with Marianne crush.
  13. Top with another shell to make a sandwich

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