Bite sized miniature french macarons, filled with dark chocolate ganache and enjoyed with milk of choice. Deliciously dairy and gluten free.
For the Mini Macaron Shells
- 106 grams of almond meal
- 106 grams powdered sugar
- 41 and 45 grams of egg whites divided
- 115 grams of granulated sugar
- 79 grams of water
- dash of cream of tartar or lemon juice for stabilizing
For the Dark Chocolate Ganache (Dairy Free):
- 8 oz dairy free dark chocolate
- 1/2 cup full fat coconut milk
For the macaron cereal:
- Milk of choice
For the macarons:
- Wipe down the mixing bowl and whisk attachment with vinegar to remove any built up residue. This will ensure that the egg whites whisk up properly!
- Prep and measure all of the ingredients using a kitchen scale.
- Prep a piping bag with a round tip. I use Wilton tip 10.
- Line 2 baking sheets with silpat.
- Combine measured almond meal & powdered sugar together in a bowl. Sift one time to remove any lumps, discarding of them, then mix together to break up clumps.
- Make a well in the center of the dry mix and pour the 41 grams of measured egg whites into the center of the dry mixture. Fold together until blended and mix well until fully incorporated. The finished mix will be paste-like. Set aside.
- For the sugar syrup:
- To make the sugar syrup, heat granulated sugar and water in a pot on medium heat with a candy thermometer attached to the side. **Be careful to make sure the thermometer is not touching the bottom of the pot**.
- Once the thermometer’s temperature reaches approximately 200 degrees F, place the 45 grams of measured egg whites in the stand mixer and whisk on medium speed, to soft peaks.
- Add a drop of lemon juice or dash of cream of tartar to stabilize, THEN continue whisking.
- If the egg whites are at soft peaks before the syrup reaches 248 F, turn the mixer down to low speed to keep the egg whites moving.
- Watch the sugar syrup closely!
- As soon as the sugar syrup reaches 248 degrees F, remove from heat.
- Quickly increase mixer speed to medium and begin slowly pouring the sugar syrup down the side of your mixing bowl into the meringue until thoroughly combined.
- THEN increase the mixing speed to high and whisk sugar and meringue together until glossy and stiff peaks form and the meringue has cooled. (The meringue should keep its form.)
- Gently transfer finished meringue into the almond/powdered sugar mixture in thirds, making sure that it’s fully incorporated before adding the additional 3rd of meringue.
- Continue to fold the batter in a circular motion, going around the edges of the bowl, then once through the center. Repeat these steps until smooth and thick ribbons of batter run off the spatula.
- **Be careful not to over-mix**
- You want the batter to be slightly thick, but not so thin that it does not hold the ribbon shape. Err on the side of caution.
- Transfer batter to the prepped piping bag(s).
- Pipe 3/4 or 1inch rounds about one inch apart on the lined baking sheet.
- Be sure to hold the piping bag about 1/2 inch directly above the baking sheet when piping the rounds. Continue to pipe until you’ve filled an entire baking sheet.
- *Tap the macarons on the counter three times to release air bubbles.
- *Pop any air bubbles that might’ve come to the surface, using a scribe or even a toothpick.
- Before placing the macs in the oven, allow them to rest until a proper skin has formed on the outside of the shell. This can take anywhere from 10-15 minutes for the minis. Test by touching the piped rounds to make sure they’re dry to touch and that no batter comes off on fingers.
- Preheat oven to 300 degrees F.
- Once dry to touch, place the macarons in the middle rack of the oven.
- Feet will form halfway through the baking process.
- Bake for 8-10 minutes. Test the macarons for doneness by gently wiggling the shells on the baking sheet from side to side. When done, they will not wiggle.
- Remove from oven and allow 15-20 minutes to cool before removing the shells from the silpat/parchment paper.
- Once macarons are completely cool, gently remove from parchment paper/silpat.
- Repeat same steps to bake the remaining macaron batter.
- They’re ready to fill.
For the Ganache:
- Heat coconut milk in saucepan until simmering.
- Slowly pour simmering coconut milk into the dark chocolate until smooth and completely combined.
- Allow to cool slightly, then transfer to a piping bag to fill the macarons.
- Evenly pipe small dollops of ganache into the center of the bottom of each macaron shell. Top with second shell to create a sandwich.
- Transfer the finished macarons into the fridge and allow to mature for 24-48 hours or at least overnight for desired texture and flavor.
For the macaron cereal:
- Pour the matured macarons into a bowl and top with milk of choice.
- Serve immediately and enjoy right away!
Allow to mature in the fridge before enjoying. Try this cereal with cold milk, or a dollop of whipped topping. Keep in the fridge for 3 days in the fridge or 6 months in the freezer.
Keywords: French macarons, mini macarons, macaron cereal, macaron trends, breakfast trends, brunch, dessert, chocolate ganache, dairy free, gluten free