Peppermint Hot Cocoa Macarons

Minty ganache and fluffy marshmallow makes for a wintry combination piped into crisp chocolate shells.

Peppermint Hot Cocoa Macarons

Ingredients

• 7 oz powdered sugar
• 4 oz almond flour
• 2 tbsp cocoa powder
• 4 large egg whites, room temperature 
• 1/8 tsp cream of tartar
• 3 1/2 oz granulated sugar

For the filling

• 1/2 cup heavy cream
• 5 1/2 oz semi-sweet chocolate
• peppermint extract
• 1/2 tbsp butter, softened 
• marshmallow fluff

For the macaron shell...

Preheat oven to 300F. Fit insulated baking sheet with parchment paper. Using a pen, trace circles the size of a quarter, about a half inch apart on the parchment.

Sift together the powdered sugar, flour, and cocoa in a large bowl. Discard any course meal, and set aside.

In the bowl of a stand mixer fitted with the whisk attachment, whip the egg whites and cream of tartar until foamy. Gradually add the granulated sugar. Continue to whip until the whites form stiff glossy peaks. Test by removing the whisk from the bowl, and flip so that the whisk is pointed up. If the meringue at the tip of the whisk continues to point up rather than flop over, it's ready. Otherwise, continue to whip.

Add one third of the flour mixture to the egg whites and fold by hand with a spatula. Add the remaining flour mixture and fold until incorporated. Repeat until the batter becomes shiny and reaches the consistency of slow moving lava. To test the batter, hold your spatula perpendicular to the bowl and allow the batter to fall away. If the batter falls away in clumps, it's not yet ready. If the batter falls back into itself making a smooth, glossy surface, then it's ready. 

Transfer the batter to a pastry bag fitted with a 1/2 inch round tip. Pipe a small dollop of the batter onto the corner of each of the parchment sheets to secure it to the baking pans. Using both hands,
pipe the batter by placing the tip 1/2 inch above the parchment directly perpendicular to the pan - directly in the center of the first stenciled circle. Once the circle is filled, stop squeezing and make a quick upward and sideways motion to detach the batter and repeat with the remaining circles. 

Raise the baking sheet about 2 feet above the counter top. Allow the baking sheet to fall. Repeat about 10 times. This will smooth out any imperfections on the top of the macarons, as well as eliminate any air in the shells. 

Allow the macarons to stand at room temperature for 35 minutes until a firm skin forms on the macarons. 

Bake the macarons for 15 minutes rotating the pan half way through. Carefully remove the parchment from the pan and slide onto a wire cooling rack. Allow to cool completely, and then gently remove from the parchment using a thin offset spatula.

To prepare the ganache...

Bring the cream to a boil in a small sauce pan. Remove from the heat. Add the chocolate and whisk until smooth. Add just a few drops of the peppermint extract. Add more extract to taste. Whisk in the butter. Pour into a piping bag and allow to cool completely.

To prepare the macarons...

Spoon the marshmallow fluff into a piping bag. Pipe a small dollop of the fluff onto the bottom of one shell and ganache on another. Gently sandwich the two together. Allow to set in the fridge for at least 30 minutes. Dust with extra cocoa powdered if desired.

Makes 35 sandwich cookies

Notes from the Chef

-Peppermint extract can taste very medicinal, use sparingly!

-Skip the ganache and sub nutella for an equally delightful spin