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French Black Macarons with White Chocolate Orange Ganache Recipe
French Black Macarons with White Chocolate Orange Ganache Recipe

French Black Macarons with White Chocolate Orange Ganache Recipe

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A recipe for Halloween macarons that's more vamp than camp! Making your own macarons doesn't have to be a terrifying through - a little time, a little patience and the right ingredients are all you need. We went for a gothic look with a deep black, easily achieved with food coloring, but you can adjust the recipe to create the color you want, like ghoulishly purple or monster green? The filling is white chocolate tinted with orange coloring, but you can fill it with pumpkin jam, orange preserves, or pretty much anything you want.

Prep Time:
Cook Time:
Total Time:
Yield: 30 macarons

French Black Macarons with White Chocolate Orange Ganache Recipe Instructions

Ingredients

Italian Meringue

  • 1 cup white sugar
  • 3 oz. water
  • 3 medium egg whites

Dark Macaron Batter

  • 8.5 oz. Icing sugar
  • 8.5 oz. Almond flour
  • 2 ½ tbsp dark cacao powder
  • 3 egg whites from medium eggs
  • 2 to 3 tsp black food coloring

Orange White Chocolate Ganache

  • 12 oz. white chocolate, chopped
  • ¾ cup whipping cream
  • ½ tsp to 1 tsp. orange food coloring

Directions

Italian Meringue

  1. Place the sugar and water into a small saucepan over medium-high heat and let it boil until it turns into a syrup. It's ready when it reaches 240 F in a candy thermometer. If you don't have a candy thermometer, you can test that the syrup is ready using a glass of water. After 5 minutes boiling drop a small bit of syrup in the water; it it beads into a ball it's ready, if it dissolves, keep boiling.
  2. Meanwhile, whisk the egg whites and cream of tartar to stiff peaks using a stand mixed with whisk attachment. Keep whisking and and slowly pour the syrup, and continue whisking until you get a stiff meringue. Put it in a pastry bag fitted with a piping round nozzle.

Macaron Batter

  1. Preheat oven to low.
  2. Sift together icing sugar, almond flour and cocoa.
  3. Add the egg yolks, mix with a wooden spatula, and add the Italian meringue, one third at a time, folding in fully and then adding the next batch.
  4. Add the food coloring, adjusting color to your liking, and mix carefully.
  5. Put it in a piping bag with a plain round nozzle and pipe in 1 ½ inch rounds on a silicone mat or a baking sheet lined with parchment paper, about 1 inch apart. Give the sheet a good rap against a hard surface (counter will do) to get rid of any large bubbles.
  6. Bake at 285 F for 10-11 minutes.
  7. Remove from the oven and let cool, then remove and fill with white chocolate ganache. They can be kept in an airtight container for 10 days.

White Chocolate Orange Ganache

  1. Heat the cream until just boiling, then pour over the chocolate, stirring until completely melted.
  2. Cover with foil and let it cool. Once cold, whisk for 1 minute using a metal whisker and then add the food coloring, adjusting the color to your liking. Start with a little amount first.
  3. Reserve in the fridge for 15 minutes. Remove, whisk, and place back in the fridge for another 14 minutes. Repeat as needed until the ganache is thick enough to assemble the macaron.

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