Easy french licorice macarons with a delicate licorice ganache.
- 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
- 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.
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,