Name: French licorice macarons
Prep time: 2 h
Cook time: PT-26016206.0667M
Total time: PT-26016206.0667M
Yield: 20 macarons
Cuisine: French
Ingredients: 1/4 cup of sugar; 3 egg whites; 1 cup almond flour; 1 2/3 cups of confectioners sugar; a few drops of Black food color.; 2 cups of White chocolate chips; 1/2 cup of heavy whipping cream; 2-3 teaspoons of Licorice Powder

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Who doesn’t love French Macarons? Try making french macarons with licorice ganache. A beautiful and delicate cake for dessert.

Oh, I’m in heaven. But I’m also a big licorice fan, as a true dane!

I know, I know.. you are probably afraid of trying to make these delicacies of french macarons yourself?! Especially if it’s your first time, but don’t worry, it’s not that difficult.

French macarons are so beautiful and enchanting to look at, that you conclude that they MUST be very difficult to make! – but they are not!

You just have to follow a few basic techniques. What french macarons doesn’t like is humidity. So a rainy day, can effect the outcome, since they need more time to dry up before baking.

First time I tasted french macarons was when my sister and I went to the fantastic macaron boutique Pierre Hermé in Paris, over 10 years ago – and I have been in love with them ever since!

So, why not use the National Licorice Day (April 6th) as an opportunity to show you how to make them yourself! That is also cheaper than traveling to Paris!

French macarons with licorice ganache

How to make french macarons:

When you are making french macarons you start by lining up 3-4 baking trays with Silicone Baking Mats. (you can use baking parchment – but I find silicone mats to be the best).

You can also buy a Macaron template. I just place my silicone mat over the template and use it for measuring to get them the same sizes.

In a separate bowl sift almond flour and confectioners sugar. This is an important thing to do.

Now I use my stand mixer and add the regular sugar with the egg whites, and mix on high speed until its fluffy and glossy and can hold a soft peak – it takes a few minutes.

Then I add a few drops of Black food color until you get the color you want.

Next, you gently fold (about 30 strokes) the almond -and confectioners sugar into the egg whites. Don’t worry about knocking the air out of the meringue. Is a part of the process, to make the batter more runny. Just don’t whisk it in. You still want as much air to stay in the mass as possible!

I like to test a spoonful of the batter on a baking sheet to see if it flattens immediately or holds a peak. If a peak holds, fold the batter gently a few more times and test again.

Now spoon the batter into a Pastry Bag with a plain round tip and pipe out the dough on the Silicone Baking Mat. You’ll have to form small disks about 1 1/2 inches in diameter.

When the sheet is full, firmly tap the baking sheet twice against the counter to release any air bubbles.

Let the piped cookies stand out at room temperature until they form a “hard skin” on the top and you gently can tap them without leaving marks on them. That can take from half an hour to a few hours, depending on the humidity outside.

Bake the french macarons in a preheated oven (285 degree Fahrenheit) for about 16-18 minutes.

Cool completely before you gently remove them

Pair them up two and two and they are now ready for the filling.

(The key is that the batter has to flatten like this – and then rest for 1/2-1 hour before you bake them)

Licorice Ganache:

First, in a pot you bring the whipping cream and Licorice Powder to a boil. Be careful that it doesn’t burn.

Then, in another bowl you melt the White chocolate chips in the microwave – stir every 10 second until melted.

Add the hot whipping cream gently, and over a few times, to the melted chocolate chips and stir.

Set aside to stiften in the fridge.

Use a Pastry Bag to pipe out the ganache on a macaron. Top with a matching macaron.

Use a little silver pearl dust to add the final touch.

Store the french licorice macarons in an air tight container in the refrigerator.

The macarons gets better after a few days in the fridge – if they ever last that long!! ;o)

Enjoy.

French licorice macarons

Author: Oh Happy Dane
Prep Time: 2 hours
Cook Time: 16-18 min
Total Time: 3-4 hours
Yield: 20 macarons 1x
Category: Dessert
Method: Baking
Cuisine: French

Description

Easy french licorice macarons with a delicate licorice ganache.

Enjoy!

Scale

Ingredients

1/4 cup of sugar
3 egg whites
1 cup almond flour
1 2/3 cups of confectioners sugar
a few drops of Black food color.

Licorice Ganache:

2 cups of White chocolate chips
1/2 cup of heavy whipping cream
2–3 teaspoons of Licorice Powder

Instructions

When you are making french macarons you start by lining up 3-4 baking trays with Silicone Baking Mats. (you canuse baking parchment – but I find silicone mats to be the best).
You can also buy a Macaron template. I just place my silicone mat over the template and use it for measuring to get them the same sizes.
In a separate bowl sift almond flour and confectioners sugar. This is an important thing to do.
Now I use my stand mixer and add the regular sugar with the egg whites, and mix on high speed until its fluffy and glossy and can hold a soft peak – it takes a few minutes.
Then I add a few drops of Black food color until you get the color you want.
Next, you gently fold (about 30 strokes) the almond -and confectioners sugar into the egg whites. Don’t worry about knocking the air out of the meringue. Is a part of the process, to make the batter more runny. Just don’t whisk it in. You still want as much air to stay in the mass as possible!
I like to test a spoonful of the batter on a baking sheet to see if it flattens immediately or holds a peak. If a peak holds, fold the batter gently a few more times and test again.
Now spoon the batter into a Pastry Bag with a plain round tip and pipe out the dough on the Silicone Baking Mat. You’ll have to form small disks about 1 1/2 inches in diameter.
When the sheet is full, firmly tap the baking sheet twice against the counter to release any air bubbles.
Let the piped cookies stand out at room temperature until they form a “hard skin” on the top and you gently can tap them without leaving marks on them. That can take from half an hour to a few hours, depending on the humidity outside.
Bake the french macarons in a preheated oven (285 degree Fahrenheit) for about 16-18 minutes.
Cool completely before you gently remove them
Pair them up two and two and they are now ready for the filling.
Licorice ganache:
First, in a pot you bring the whipping cream and Licorice Powderto a boil. Be careful that it doesn’t burn.
Then, in another bowl you melt the White chocolate chips in the microwave – stir every 10 second until melted.
Add the hot whipping cream gently, and over a few times, to the melted chocolate chips and stir.
Set aside to stiften in the fridge.
Use a Pastry Bag to pipe out the ganache on a macaron. Top with a matching macaron.
Use a little silver pearl dust to add the final touch.

Notes

Store the french licorice macarons in an air tight container in the refrigerator.

The macarons gets better after a few days in the fridge – if they ever last that long!! ;o)

Keywords: french macarons, french macarons with licorice ganache, licorice, ganache, licorice ganache, dessert, cake, baking,

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