French licorice macarons

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


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.

Licorice Ganache:

  • 2 cups of White chocolate chips
  • 1/2 cup of heavy whipping cream
  • 23 teaspoons of Licorice Powder


  1. 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).
  2. 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.
  3. In a separate bowl sift almond flour and confectioners sugar. This is an important thing to do. 
  4. 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.
  5. Then I add a few drops of Black food color until you get the color you want.
  6. 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! 
  7. 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.
  8. 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.
  9. When the sheet is full, firmly tap the baking sheet twice against the counter to release any air bubbles.
  10. 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.
  11. Bake the french macarons in a preheated oven (285 degree Fahrenheit) for about 16-18 minutes.
  12. Cool completely before you gently remove them
  13. Pair them up two and two and they are now ready for the filling.
  14. Licorice ganache:
  15. First, in a pot you bring the whipping cream and Licorice Powderto a boil. Be careful that it doesn’t burn.
  16. Then, in another bowl you melt the White chocolate chips in the microwave – stir every 10 second until melted.
  17. Add the hot whipping cream gently, and over a few times, to the melted chocolate chips and stir.
  18. Set aside to stiften in the fridge.
  19. Use a Pastry Bag to pipe out the ganache on a macaron. Top with a matching macaron.
  20. 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,