Blue Macarons with Chocolate Ganache
These delightful blue macaron shells filled with silky chocolate ganache and crushed Cadbury mini eggs are a playful and festive treat perfect for any occasion.
Ingredients
For the Macaron Shells
- 112 grams egg whites (room temperature) Whipped to higher volume when at room temperature
- 140 grams super fine almond flour Double-sifted to keep shells smooth
- 140 grams confectioners’ sugar Double-sifted to keep shells smooth
- ½ teaspoon cream of tartar
- 126 grams granulated sugar Gradually added to meringue
- 2 drops light blue gel food coloring To achieve desired color
- ½ teaspoon cool water
- 1 drop brown gel food coloring For speckling
For the Chocolate Ganache Filling
- ½ cup semi sweet chocolate morsels Melted with cream
- 2 tablespoons unsalted butter (softened, cut into 1 tablespoon pieces)
- 6 tablespoons heavy cream Heated until steaming
- 1 cup Cadbury milk chocolate mini eggs (finely pulsed in a food processor) For texture
- 1 teaspoon vanilla extract
- ¼ teaspoon fine sea salt Enhances flavor
Instructions
Preparation
- Separate the egg whites from yolks and let the whites sit at room temperature.
- Using a kitchen scale, weigh the almond flour and confectioners’ sugar and double-sift them into a large bowl.
- Clean your equipment by wiping the stand-mixer bowl and whisk attachment with a paper towel dampened with white vinegar.
- Print two macaron templates and slip them under parchment on a light-colored sheet pan.
Making the Meringue
- In the mixer, whip the egg whites and cream of tartar on medium-low until foamy (about 3 minutes).
- Gradually add granulated sugar in three additions, beating for 45 seconds after each until incorporated.
- Increase whisk speed to medium-high and whip for about 10–11 minutes until stiff, glossy peaks form.
- Add the light blue gel food coloring at the soft-peak stage.
Macaronnage
- Gently fold the double-sifted almond flour and confectioners’ sugar mixture into the meringue until no dry streaks remain.
- Stop folding when the batter is smooth and shiny and runs off the spatula like lava.
Piping and Baking
- Pipe 1.5-inch circles onto prepared baking sheets.
- Tap the baking sheets on the counter to remove air bubbles and let the shells dry for 60-90 minutes until a skin forms.
- Preheat the oven to 300°F (150°C) and bake shells for 19–23 minutes.
- Let shells cool completely.
Making the Ganache
- In a heatproof bowl, combine semi-sweet chocolate morsels and softened butter.
- Heat heavy cream until steaming and pour over the chocolate. Let sit for 3 minutes and stir until smooth.
- Stir in pulsed Cadbury mini eggs, vanilla extract, and fine sea salt.
- Chill ganache for 30 minutes to 1 hour until firm and pipeable.
Assembly
- Pipe ganache onto one macaron shell and gently sandwich with another shell.
- Store assembled macarons in an airtight container in the fridge overnight before serving.
Notes
Store assembled macarons in an airtight container for up to 7 days. Bring to room temperature before serving.