Choc-Mint Candy Cane Macarons

I do love the combination of chocolate and peppermint. Bittersweet dark chocolate with a cool minty kick made these macarons quite the tasty ones. They were somewhat a tribute to the humble candy cane, which is definitely one of my favourite Christmas treats. I realllly wanted to make these macarons into a candy cane shape, but it didn’t work for me this time 😦 I overcooked the shells for one, and piped them all the same way – which was fine until I needed to sandwich them together…silly! I think I will try it again though, now that I know what not to do. I’d love to try some gingerbread men shapes as well, but knowing my luck they would turn out like lumpy pancake men. Yum!

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This recipe is Adriano Zumbo’s, and was published a couple of years ago in the Herald Sun. You will definitely need kitchen scales to make macarons.

  • 135g almond meal
  • 135g icing sugar
  • 125g caster sugar
  • 45g egg whites
  • 50g egg whites
  • 40g water
  • Wilton’s colouring gel, Red (I used ‘Rojo Intenso’)

Preheat oven to 170c (160c fan forced). Spray four oven trays with cooking oil spray baround the edges, and line with baking paper and set aside. Place almond meal and icing sugar in a large bowl, and sift together 3 times. Set aside, along with the 45g egg whites. Put 50g egg whites in a separate bowl. Heat caster sugar and water in a small saucepan, over a low-medium heat, until the sugar completely dissolves (if it slightly burns my tongue, it’s done!). If you do not want to burn your tongue, Zumbo suggests investing in a candy thermometer and heating the syrup until it reaches 118 degrees C (244 degrees F). If the syrup becomes thick and powdery in appearance, you will need to start again. This is because the sugar has been heated too much, too quickly, and instead of dissolving, it has cooked.

Begin beating the 50g egg whites with one hand, and with the other, stream the hot sugar syrup down the side of the bowl to create an italian meringue. Beat until stiff peaks form, the meringue should be thick and very glossy. If you want to add flavouring/colouring, now’s your moment. So add the cocoa now. Just lightly beat them into the meringue. Pour meringue into the almond meal, icing sugar and 45g egg whites mixture and mix roughly to combine. When combined, fold mixture together (one single stroke) until there are no air bubbles left. Make a spread across the top of the mixture, and it should disappear in about 20 seconds. With a skewer or a cake tester, spread 3 or 4 lines of the colouring along the sides of the bag. Spoon mixture into the piping bag fitted with a round nozzle. (If you don’t have a piping bag set, most supermarkets sell plastic ones, they are Multix brand, in an orange box and contain 5 piping bags with a few different nozzles, plus they’re only about $3. You should be able to find them in the baking aisle). Lock the bag by spinning the top around 4 times. Pipe 3-4cm rounds on the oven trays prepared earlier. Tap the bottom of the trays on the kitchen bench and let them sit for about half an hour, or until mixture is dry to the touch.

This is how it's done!

Place in oven and bake for 8 minutes. Turn tray around in the oven and bake for another 7 minutes. To test, pull a macaron off the baking paper. If it is stuck, keep cooking and checking regularly. Cool on trays for 5 minutes, then peel off and place on a wire rack. The mixture should make about 12 -15 large macarons, and about 25 smaller macarons. Macarons keep really well (about 5 days in the fridge) and some say that the longer they are refrigerated, the more the flavour is likely to develop. Macarons taste best when they are stored in the fridge, then brought down to room temperature to eat.


Choc-Mint Ganache:

  • 100g good quality dark chocolate (I use Green and Black’s 70%)
  • 1/2 thickened cream
  • 1/2 tsp natural peppermint extract (available from most supermarkets)

Place chocolate and cream in a small saucepan over medium heat. Stir with metal spoon until melted. Stir in the peppermint extract. Pour into bowl and let cool. Refrigerate until firm enough to pipe or until when you need to use. If you are leaving the ganache in the fridge overnight, it may need 10 seconds in the microwave to be pliable enough to pipe.

Candy cane goodness...

To assemble, match up likely macaron pairs. Spoon ganache into a piping bag fitted with a round nozzle, and pipe small rounds of ganache onto a shell, then sandwich with another. Yum!

Deliciously Christmassy!

I hope everyone is enjoying the Christmas season so far, I cannot believe how quickly it has come! I think the best part of this time of the year is definitely the food, surprise, surprise! Although, it’s a scary reminder of how much I have to cook and bake before next Tuesday – luckily most of my shopping is done!

Happy Baking 🙂 X


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