Grinch French Macarons with Whipped Red Velvet Ganache
Okay so macarons aren't necessarily for the faint of heart but these Grinch Macarons with Whipped Red Velvet Ganache are so worth it. And just like with most things, once you get the hang of them, they really are quite easy to make. They just take a little more work than typical cookies the first time you try them (at least in my experience). The sweet crisp shell filled with a luscious whipped red velvet ganache filling creates a taste sensation that is simply magical. And with the traditional Grinchy colors, this is a treat that is festive and fun as well.
Equipment
- Kitchen scale
- Sifter
- Spatula
- Electric mixer with whisk attachment
- Mixing bowl
- Cookie sheet
- Parchment or Silicone sheet with macaron template
- Pastry bag (or a Ziploc bag)
- Large round metal tip
Ingredients
Macaron ingredients:
- 130 grams almond flour approx. 1 1/3 c. loosely packed
- 130 grams powdered sugar approx. 1 c.
- 90 grams granulated sugar approx. 1/3 c.
- 100 grams egg whites approx. ½ c. – about 3 large eggs worth
- ½ tsp meringue powder optional
- 1 tsp egg white powder optional
- Green food coloring
Whipped Red Velvet Ganache Ingredients:
- 10 oz white chocolate chips
- ⅓ cup heavy whipping cream
- 1 tbsp red velvet flavoring available online or in hobby stores
- ½ cup green candy melts
- ¼ cup red heart sprinkles
Instructions
Macarons Instructions:
- Preheat oven to 300 degrees.
- Separate the eggs and retain the egg whites – be sure that there is no yolk, or they will not whip up. Beat egg whites until foamy in the bowl of the mixer with the whisk attachment, about one minute. Add in the meringue powder (optional).
- Slowly add granulated sugar in three increments and mix well after every addition on medium speed. Once all the sugar has been combined, increase the speed to medium / high and mix for another five minutes. Mixture should be very stiff peaks and balled up in the whisk attachment and pulling away from the sides of the bowl.
- Add in the green food coloring and mix just until combined.
- Combine almond flour, powdered sugar, and egg white powder (optional) together in a fine mesh strainer and gently sieve, leaving behind any larger chunks and discarding.
- Pour the sifted dry ingredients into the whipped mixture and stir only enough to incorporate. From here, slowly start to fold, deflating the mixture and occasionally checking for consistency. Take special care to scrape the bottoms and sides of the bowl to ensure no dry ingredients are hiding. To check the consistency, pull a scoop of the mixture up with your spatula and let the mixture drop back into the bowl. This is not the time to take out your aggression – treat it nicely and mix gently!
- When it’s ready, it should flow nicely off the spatula, ribboning as it falls and then re-incorporating back into the mixture within about a 20 second count. The mixture should be the consistency of lava. Too few turns will result in tall macarons with a “peak”. Too many turns will result in the macarons spreading outward like traditional cookies rather than upward to get the nice, ruffled edges (feet).
- Transfer batter to a pastry bag fitted with a large round metal tip. If you do not have a tip, then just a straight cut across will do. Also, if you do not have a pastry bag, a Ziploc will also work.
- Prepare your baking pan by turning it upside down if it has a rim to it. Place your mat on the pan or your template with parchment paper covering it.
- Holding the bag approximately ½ inch above the template and perpendicular to the pan, using the center as a bullseye in the center and slowly squeeze the bag, keeping it in one place until the mixture reaches the inner circle of the template (provided). The mixture should settle to the outer line. Pipe out all the rounds until all batter has been used.
- Take the entire baking sheet with the piped rounds on it and firmly hit the sheet on the counter several times, releasing any air bubbles and settling the batter. Any stubborn air bubbles can be popped with a toothpick.
- Allow the piped rounds to rest for at least 30 minutes (Higher humidity areas will need to increase this rest time). The tops should no longer be sticky/tacky. Sacrifice one shell to test by gently touching the surface. If it sticks to your finger, it’s not ready yet. Allow it to rest until you can touch it without sticking to your finger.
- Once they have rested for about 30 minutes, place the tray in the oven and bake for 10-11 minutes. If baking more than one tray at a time, make sure to rotate the pans halfway through the cooking time. Let them cool on the pan. When cooled, very gently remove from baking sheet. Store in an airtight container stacked on their sides until ready to fill.
Whipped Red Velvet Ganache Instructions:
- In a microwave safe bowl, melt the white chocolate chips and heavy cream. Heat for about 1 minute and stir well. Heat for an additional 15 seconds if needed and stir until smooth. Add in the red velvet flavoring and stir well.
- Transfer the ganache to the bowl of a stand mixer. Set aside to cool slightly.
- Once the bowl is no longer warm to the touch, whip the ganache for 2-3 minutes on medium speed or until the ganache looks more like frosting and is fluffy looking. Transfer the whipped ganache to a piping bag and set aside until ready to assemble.
- To assemble - lay out your macaron shells and pair up similar size partners. Pipe one half of the shells with the whipped ganache. Sandwich with the top half of the shells.
- Melt the green candy melts in a microwave safe bowl, heating in 30 second increments and stirring well between each interval until smooth. Transfer the mixture to a piping bag.
- Cut a small hole in the bag of the green melts and drizzle over the macarons. Quickly sprinkle with the red sprinkle hearts before the candy melt sets up. Repeat with remaining macarons.
- Can be enjoyed right away, but to get the best texture, it’s best to wait 24 hours for the shells to mature and create the chewy goodness we all love!
- Store in an airtight container refrigerated for about two weeks or frozen for up to three months (watch for freezer burn). If stored in the freezer, allow it to reach room temperature before enjoying.
Notes
- Carton egg whites can be substituted; however, we do recommend freshly separated eggs for better results.
- Room temperature egg whites whip up quicker than cold egg whites.
- Meringue powder is recommended to help stabilize the egg whites while whipping – but it is optional.
- Egg white powder (available online) is recommended to help fill the gaps in the macaron shells and make them fuller.
- Once baked, always store the shells in an airtight container. It does not take long for them to dry out and lose their chewiness.
- Room temperature egg whites whip up quicker than cold egg whites.
- Meringue powder is recommended to help stabilize the egg whites while whipping – but it is optional.
- Egg white powder (available online) is recommended to help fill the gaps in the macaron shells and make them fuller.
- Once baked, always store the shells in an airtight container. It does not take long for them to dry out and lose their chewiness.
Nutrition
Calories: 129kcalCarbohydrates: 16gProtein: 2gFat: 7gSaturated Fat: 3gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 1gCholesterol: 5mgSodium: 20mgPotassium: 38mgFiber: 0.5gSugar: 15gVitamin A: 42IUVitamin C: 0.1mgCalcium: 30mgIron: 0.2mg
Tried this recipe?Let us know how it was!