French French Macarons Recipes

Recipe Box: Pink Peppercorn Macarons + Grapefruit Ganache

{ Pink Peppercorn Macarons Filled With White Chocolate Grapefruit Ganache }

For my macaron recipe, skip to the bottom!



{ Pink Peppercorns | Fresh Zested Grapefruit | Grapefruit Juice | Dry Sugar Mixture | Grapefruit Infused White Chocolate | Grapefruit Ganache }




{ The finished product}


Pink Peppercorn Macarons With White Chocolate Grapefruit Ganache
There are three different methods of creating a meringue for the shells. For this recipe, we will be doing the Italian meringue, because it is the strongest of the three methods and creates the most stable and consistent structure for shells.

For the shells…

Electric Mixer
Large Mixing Bowl
Candy Thermomenter
Pastry Bag
Silicone Mat (I use this)
Baking Pan

4 aged egg whites (I aged them for the full five days)
1 1/4 packed cups of almond flour (sifted and baked at 200 degrees F for 30 minutes)
3/4 cup of confectioner’s sugar
1/2 tsp cream of tartar
3/4 cup granulated sugar
4 drops of light pink food coloring
Pink peppercorn

Place the almond flour, and confectioner’s sugar in the bowl of a food processor and pulse four times for three seconds each to combine. Sift with a fine mesh strainer to get rid of uneven clumps and pour onto a sheet of waxed paper.
In the bowl of an electric mixer, begin to whisk the aged egg whites and cream of tartar on medium speed until soft peaks begin to form (about 3-5 minutes).
Reduce the speed to low if the egg whites are at soft peaks before your syrup is ready.
While the egg whites are whipping, heat the granulated sugar and 1/4 cup of water in a saucepan over medium-high heat.
Stir to evenly dissolve the sugar.
Place a candy thermometer into the pan and cook until the sugar reaches 235 degrees F. Add food coloring at 230 degrees F.
When the syrup reaches 235 degrees F, steadily pour the syrup down the side of the mixer bowl with the mixer running at medium speed.
Continue whisking until stiff peaks form and the meringue looks glossy (about 4 minutes).
DO NOT overwhip the meringe or the feet of the macarons will not form correctly. Turn the bowl upside down to check that you have reached the right state–the meringue should not slip in the bowl. (See fifth photo above)
Place the sifted dry ingredients in a large mixing bowl and push them toward the sides to form a well in the center of the bowl.
Spoon the meringue into the center with a spatula and stir from the center in a circular motion, being careful not to over mix or deflate the meringue.
Spoon batter into a pastry bag (fill half way) and twist the bag to close.
Pipe the meringue on to a silicone mat or parchment lined baking sheet into quarter-sized circles about 2 inches apart.
Slam the baking pan on to a table or hard surface to eliminate excess air from the batter (to prevent cracking)
Bake at 200 degrees F for 15 minutes to dry out shells.
Increase the oven temperature to 350 and bake for 8 more minutes (until the foot and edge look firm and come off the parchment paper).
Cool for about 1 hour before handling the shells.

For the filling…

Food Processor
Large Mixing Bowl

14 oz white chocolate chips
1 cup heavy cream
1 1/2 tsp finely grated grapefruit zest
1 tbsp unsalted butter
1/4 cup grapefruit juice
1/2 tsp vanilla extract

Pour chocolate into food processor and pulse until chopped into small pieces.
Bring the cream and grapefruit zest to a bowl in a saucepan.
Remove from heat and let the mixture infuse for 10 minutes.
Strain out the zest and bring it back to a boil.
Pour the mixture over the chocolate in the food processor.
Wait a minutes for the chocolate to melt, then pulse until the mixture is smooth.
Add the butter and pulse until it is completely smooth.
With the food processor running, add in the grapefruit juice and vanilla extract.
Pour ganache into a bowl and pop it into the refrigerator for about 30 minutes.

Recipe adapted from Les Petits Macarons

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