Grinch Macarons Recipe
Each bite is a journey to Whoville, as you savor the sweet, crisp shell that gives way to a luscious, whipped red velvet ganache filling.
Grinch French Macarons with Whipped Red Velvet Ganache
Perfect for any holiday celebration, these French macarons are a must-try for anyone who loves the combination of sweet and tangy flavors.
Our Grinch Macarons are handmade with care, using only the finest ingredients to ensure the perfect texture and taste.
From the crisp exterior to the chewy interior, every bite is a celebration of the classic French macaron.
Whether you’re a seasoned baker or a newcomer to the world of macarons, our step-by-step instructions will guide you through the process of creating the perfect macaron shells and the delicious Red Velvet Ganache filling.
With a little practice and patience, you’ll be enjoying the delicious flavors of these festive treats in no time.
Each bite is a journey to Whoville, as you savor the sweet, crisp shell that gives way to a luscious, whipped red velvet ganache filling.
The combination of the Grinch’s mischievous green and the rich, velvety red velvet creates a taste sensation that is simply magical.
So, what are you waiting for? It’s time to get into the holiday spirit and whip up a batch of our Grinch French Macarons with Whipped Red Velvet Ganache!
Why You Will Love This Recipe
- Grinch French Macarons are filled with a whipped Red Velvet Ganache, making them perfect for the holiday season.
- These macarons are handmade with care using only the finest ingredients to achieve the perfect texture and taste.
- Our step-by-step instructions will guide you through the process of making the perfect macaron shells and delicious Red Velvet Ganache filling.
- Practice and patience are key to creating the perfect French macarons.
- Impress your friends and family by serving or gifting these delightful Grinch Macarons during the holiday season.
Difficulty: Easy / Intermediate
Prep time: 30 minutes
Inactive time: 30 minutes
Bake time: 10 minutes
Servings: 30 macarons
Macaron ingredients:
- Almond flour (130 g)
- Powdered sugar (130 g)
- Granulated sugar (90 g)
- Egg whites (approx. ½ c.- 100 g)
- Meringue powder (optional)
- Egg white powder (optional)
- Green food coloring
Whipped Red Velvet Ganache
- White chocolate chips
- Heavy whipping cream
- Red velvet flavoring (available online or in hobby stores)
- Green candy melts
- Red heart sprinkles
Pro Tip: If you want to add a little extra kick to your muffins, try adding a pinch of cayenne pepper to the dry mix. It will give your muffins a subtle and spicy flavor.
How to make Grinch Macarons
Preheat oven to 300°F.
Separate the egg whites from the yolks, then beat until foamy and add in meringue powder.
Mix granulated sugar in three increments, and add green food coloring.
Sift almond flour, powdered sugar, and egg white powder together and combine with a whipped mixture.
Gently fold into desired consistency – should flow nicely off the spatula in ribbons after about 20 seconds.
Place the mixture into a pastry bag with a round metal tip or a Ziploc bag with a straight cut-across tip. Pipe onto parchment paper on a baking sheet.
Pop any air bubbles with a toothpick, let the pan rest for 30+ minutes (depending on the climate), then bake for 10-11 minutes at 300°F; rotate pans if baking multiple trays.
Cool the macarons before removing them from the baking sheet; store them in an airtight container until ready to fill.
Whipped Red Velvet Ganache
Melt the white chocolate chips and heavy cream in a microwave-safe bowl for 1 minute and stir until smooth.
Added red velvet flavoring and stirred well.
Transferred ganache to a bowl of stand mixer and set aside to cool slightly.
Whipped ganache for 2-3 minutes on medium speed until fluffy.
Transfer the whipped ganache to a piping bag.
To assemble
Lay out macaron shells in pairs of similar sizes.
Pipe half of the shells with whipped ganache and sandwich with the remaining halves.
Melt green candy melts in a microwave-safe bowl and transfer to a piping bag.
Cut a small hole in the bag and drizzle over the macarons.
Sprinkle quickly with red sprinkle hearts before the candy melt sets up.
Wait 24 hours for shells to mature for the best texture.
And voila! You now have perfectly baked French macarons.
To take them to the next level, you can add different fillings and toppings to match the flavors of the holiday season.
Storage
Store in an airtight container refrigerated for about two weeks or frozen for up to three months (watch for freezer burn).
If stored in the freezer, allow it to reach room temperature before enjoying it.
Tips and Tricks:
- Carton egg whites can be substituted; however, we do recommend freshly separated eggs for better results.
- Room-temperature egg whites whip up quicker than cold egg whites.
- Meringue powder is recommended to help stabilize the egg whites while whipping – but it is optional.
- Egg white powder (available online) is recommended to help fill the gaps in the macaron shells and make them fuller.
- Once baked, always store the shells in an airtight container. It does not take long for them to dry out and lose their chewiness.
More Cookie Recipes For You
- Grinch Macarons Recipe
- Elf on the Shelf Chocolate Macarons
- Easy Cake Mix Cookie Bars
- Chocolate Chip Cookie Dough Balls
Printable Recipe Card and Nutritional Values
Grinch French Macarons
Every bite of Grinch Macarons is a journey to Whoville.Savor the sweet crisp shell filled with a luscious, whipped red velvet ganache filling.
Ingredients
- 1 1/3 c. loosely packed almond flour (130 g)
- 1 cup powdered sugar (130 g)
- 1/3 cup granulated sugar (90 g)
- 3 egg whites (approx. ½ c.- 100 g)
- ½ teaspoon meringue powder (optional)
- 1 teaspoon egg white powder (optional)
- Green food coloring
Whipped Red Velvet Ganache
- 10 oz white chocolate chips
- ⅓ c heavy whipping cream
- 1 T. red velvet flavoring (available online or in hobby stores)
- ½ c green candy melts
- ¼ c red heart sprinkles
Instructions
- Preheat oven to 300 degrees.
- Separate the eggs and retain the egg whites – be sure that there is no yolk, or they will not whip up.
- Beat egg whites until foamy in the bowl of the mixer with the whisk attachment, about one minute.
- Add in the meringue powder (optional).
- Slowly add granulated sugar in three increments and mix well after every addition on medium speed.
- Once all the sugar has been combined, increase the speed to medium/high and mix for another five minutes. The mixture should have very stiff peaks balled up in the whisk attachment and pulling away from the sides of the bowl.
- Add in the green food coloring and mix just until combined.
- Combine almond flour, powdered sugar, and egg white powder (optional) together in a fine mesh strainer and gently sieve, leaving behind any larger chunks and discarding.
- Pour the sifted dry ingredients into the whipped mixture and stir only enough to incorporate.
- From here, slowly start to fold, deflating the mixture and occasionally checking for consistency.
- Take special care to scrape the bottoms and sides of the bowl to ensure no dry ingredients are hiding. To check the consistency, pull a scoop of the mixture up with your spatula and let the mixture drop back into the bowl. This is not the time to take out your aggression – treat it nicely and mix gently!
- When it’s ready, it should flow nicely off the spatula, ribboning as it falls and then re-incorporating back into the mixture within about a 20-second count.
- The mixture should be the consistency of lava. Too few turns will result in tall macarons with a “peak”. Too many turns will result in the macarons spreading outward like traditional cookies rather than upward to get the nice, ruffled edges (feet).
- Transfer the batter to a pastry bag fitted with a large round metal tip. If you do not have a tip, then just a straight cut across will do. Also, if you do not have a pastry bag, a Ziploc will also work.
- Prepare your baking pan by turning it upside down if it has a rim to it.
- Place your mat on the pan or your template with parchment paper covering it.
- Holding the bag approximately ½ inch above the template and perpendicular to the pan, using the center as a bullseye in the center and slowly squeezing the bag, keeping it in one place until the mixture reaches the inner circle of the template (provided). The mixture should settle to the outer line.
- Pipe out all the rounds until all batter has been used.
- Take the entire baking sheet with the piped rounds on it and firmly hit the sheet on the counter several times, releasing any air bubbles and settling the batter. Any stubborn air bubbles can be popped with a toothpick.
- Allow the piped rounds to rest for at least 30 minutes (that’s for our climate in the Colorado mountains. Higher humidity areas will need to increase this rest time). The tops should no longer be sticky/tacky.
- Sacrifice one shell to test by gently touching the surface. If it sticks to your finger, it’s not ready yet. Allow it to rest until you can touch it without sticking to your finger.
- Once they have rested for about 30 minutes, place the tray in the oven and bake for 10-11 minutes.
- If baking more than one tray at a time, make sure to rotate the pans halfway through the cooking time.
- Let them cool on the pan.
- When cooled, very gently remove it from the baking sheet.
- Store in an airtight container stacked on their sides until ready to fill.
Whipped Red Velvet Ganache
- In a microwave-safe bowl, melt the white chocolate chips and heavy cream. Heat for about 1 minute and stir well. Heat for an additional 15 seconds if needed and stir until smooth. Add in the red velvet flavoring and stir well.
- Transfer the ganache to the bowl of a stand mixer. Set aside to cool slightly.
- Once the bowl is no longer warm to the touch, whip the ganache for 2-3 minutes on medium speed or until the ganache looks more like frosting and is fluffy looking.
- Transfer the whipped ganache to a piping bag and set aside until ready to assemble.
To assemble
- Lay out your macaron shells and pair up similar size partners.
- Pipe one-half of the shells with the whipped ganache. Sandwich with the top half of the shells.
- Melt the green candy melts in a microwave-safe bowl, heating in 30-second increments and stirring well between each interval until smooth. Transfer the mixture to a piping bag.
- Cut a small hole in the bag of the green melts and drizzle over the macarons.
- Quickly sprinkle with the red sprinkle hearts before the candy melt sets up. Repeat with remaining macarons.
- Can be enjoyed right away, but to get the best texture, it’s best to wait 24 hours for the shells to mature and create the chewy goodness we all love!
- Store in an airtight container refrigerated for about two weeks or frozen for up to three months (watch for freezer burn). If stored in the freezer, allow it to reach room temperature before enjoying it.
Nutrition Information
Yield
30Serving Size
1Amount Per Serving Calories 137Total Fat 7gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 4gCholesterol 5mgSodium 17mgCarbohydrates 17gFiber 1gSugar 15gProtein 2g
How difficult is it to make French macarons?
French macarons can be a bit challenging to make, but with the right technique and practice, anyone can master them. Following our step-by-step instructions and tips in the “The Art of Making French Macarons” section will help you achieve beautiful macaron shells with a crispy exterior and chewy interior.
Conclusion
We hope that our step-by-step guide to making French macarons has inspired you to try your hand at these delicious treats.
Remember that you can also experiment with different fillings and flavors to make your macarons unique and personalized.
These Grinch Macarons also make for great gifts for friends and family.
Box them up in a festive container and watch the smiles on people’s faces as they take their first bite.
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