Silly season is approaching so I thought it would be the perfect time to share this recipe for Christmas pudding chocolate flavoured macarons. I made these several times last year for various Christmas get togethers and they are always a hit. They look super festive and cute and taste delicious!!
Watch my video tutorial on how to make these macarons
This recipe yields approximately 50-60 macaron shells / 25-30 macarons depending on how big you pipe them.
Macaron shell ingredients
- 150 grams almond flour
- 145 grams icing sugar
- 5 grams cocoa powder
- 110 grams egg whites divided in half
- 150 grams granulated sugar
- 35 grams water
- brown gel food colouring
Macaron shell method
- Sift almond flour, icing sugar and cocoa powder together into a bowl.
- Add half of the egg whites (55 grams) and fold together with the dry ingredients until it forms a stiff paste.
- Combine granulated sugar and water in a small saucepan and stir until combined
- Heat on a medium heat until it reaches the soft ball stage (115 degrees Celsius / 240 degrees Fahrenheit) on a candy thermometer.
- As the sugar syrup approaches soft ball stage, start to whisk the remaining egg whites on high speed in a glass or metal bowl (a standing mixer is makes this easier but from experience it is possible to do with a hand mixer. You just have to be extra coordinated, patient and be prepared for a sore hand).
- When the sugar syrup is done, immediately remove from the heat and very gradually pour it into the egg whites whilst they are whisking on high speed. Pour the syrup against the inner wall of the bowl, not directly onto the egg whites.
- Continue to beat until the mixture has completely cooled and stiff peaks have formed.
- Mix in brown food gel food colouring with the meringue.
- Add the meringue mixture to the almond paste in 2-3 portions, folding it together with a spatula after each addition to combine.
- The macaron batter is ready when it forms a ribbon when dropped from the spatula.
- Transfer batter into a piping bag, cut approximately 1cm off the tip, hold at a 90 degree angle and pipe onto a baking tray lined with baking paper.
- Tap the bottom of the baking tray with the palm of your hand to even out the surface and bring any air bubbles to the surface.
- Leave the piped macarons out at room temperature for about 20-30 minutes (depending on room humidity). They are ready for the oven when you touch them gently with your finger and no residual batter is left on your skin.
- Pop them in the oven and bake at around 150 degrees Celsius / 300 degrees Fahrenheit for about 20 minutes. Time and temperature will vary slightly for every oven.
- Allow shells to cool on a wire rack before matching up into pairs and filling with ganache
- Refrigerate overnight before serving. The macaron shells soak up the moisture from the ganache and get all delicious and gooey in the middle.
Chocolate ganache ingredients
- 150 grams dark chocolate chopped
- 185ml cream
- 20 grams butter
Chocolate ganache method
- Heat cream in a double boiler until very warm
- Pour over chocolate ensuring all of the chocolate is covered
- Leave to stand for 2 minutes
- Stir through butter until everything is melted and combined
- Pop into the fridge for several hours until completely chilled
- Once chilled, whip with a whisk until it reaches a thick mousse like consistency with stiff peaks.
- Transfer into a piping bag, cut a 1cm hole off the top and fill your macaron shells.
- white chocolate, chopped
- red sugar pearls
- green powder food colouring (or blue and yellow to mix your own)
- Melt a small amount of white chocolate in a microwave in 30 second bursts. You only want to work with a small amount at a time (enough to decorate 5-10 macarons) as it will cool down and harden quickly.
- Pour into a paper cone made out of parchment paper. Click here to see how to make a paper cone. Alternatively use a plastic piping bag but it may be too hot to handle.
- Cut a tiny hole at the end of the cone and pipe a blobby drippy shape over the top third of the macaron shell.
- Use a toothpick or scribe tool to even out the chocolate and define the edges.
- Before the chocolate dries, carefully position 3 red sugar pearls on top.
- Colour a small amount of melted white chocolate green and use a toothpick to draw on the leaves.