Circus Animal Cookie Macarons with White Chocolate Ganache Recipe

Introduction

These Circus Animal Cookie Macarons combine the delicate texture of classic French macarons with the nostalgic crunch of Circus Animal cookies. Vibrant and fun, they make a delightful treat that’s as colorful as it is delicious.

Ingredients

• 112 grams egg whites
• 140 grams super fine almond flour
• 140 grams confectioners’ sugar
• 1/2 teaspoon cream of tartar
• 126 grams granulated sugar
• 10 – 15 drops hot pink gel food coloring
• Rainbow nonpareil sprinkles (optional, for garnish)
• 1 1/4 cups white chocolate morsels
• 3 tablespoons unsalted butter (softened, cut into 1 tablespoon pieces)
• 1/3 cup heavy cream
• 1/2 cup Circus Animal cookies (finely pulsed)
• 1 1/2 teaspoon vanilla extract
• 1/4 teaspoon fine sea salt

Instructions

1. Step 1: Separate egg whites from yolks and allow egg whites to come to room temperature.
2. Step 2: Measure almond flour and confectioners’ sugar using a kitchen scale, then double-sift them together into a large mixing bowl.
3. Step 3: Wipe the mixer bowl and whisk attachment with white vinegar to remove oils.
4. Step 4: Prepare a piping bag fitted with a ½ inch round tip by folding part of the bag inside the tip to prevent leaks, then place it inside a tall glass and fold the top edges over the glass rim for easy filling.
5. Step 5: In a stand mixer bowl, combine room temperature egg whites and cream of tartar. Whip on medium-low until very foamy, about 3 minutes. Gradually add granulated sugar in thirds, mixing about 45 seconds after each addition.
6. Step 6: Increase mixer speed to medium-high and whip until stiff peaks form, about 10–11 minutes. Add hot pink gel food coloring at the soft peak stage and continue whipping. To test stiffness, lift the whisk—peaks should stand straight without curling.
7. Step 7: Fold the sifted almond flour and confectioners’ sugar into the meringue with a silicone spatula until fully incorporated and no dry bits remain.
8. Step 8: Macaronage: gently fold and spread batter along the bowl sides until it reaches a smooth, glossy, flowing consistency that falls like lava and the ribbon disappears in 10–15 seconds.
9. Step 9: Transfer batter to the piping bag. Pipe 1.5-inch circles vertically, releasing pressure and twisting wrist to finish each shell without lifting the tip.
10. Step 10: Tap the baking sheet on the counter to release air bubbles. Pop remaining bubbles with a toothpick. Optionally sprinkle with rainbow nonpareils. Let macaron shells dry at room temperature for 60+ minutes until a thin skin forms; drying time varies with humidity.
11. Step 11: Preheat oven to 300°F (150°C) with an oven thermometer on the center rack. Bake macarons one sheet at a time on the center rack for 19–23 minutes. Test doneness by gently touching the edges; they should feel firm with feet set. Cool completely on a wire rack.
12. Step 12: For the ganache, place white chocolate morsels and butter in a heat-safe bowl. Heat heavy cream until steaming but not boiling (1–2 minutes). Pour cream over chocolate and let sit for 3 minutes without stirring.
13. Step 13: Add finely pulsed Circus Animal cookies, vanilla extract, and sea salt. Whisk until smooth. If needed, gently reheat at 50% power in 15–30 second intervals until fully blended.
14. Step 14: Transfer ganache to a shallow container, press plastic wrap onto the surface, and chill 1–2 hours until firm enough to pipe.
15. Step 15: Pair macaron shells by size. Pipe ganache onto one shell and sandwich with the matching shell.
16. Step 16: Mature assembled macarons overnight in an airtight container in the refrigerator to soften and deepen flavor.
17. Step 17: Store macarons in an airtight container in the fridge for up to 7 days. Bring to room temperature before serving.

Tips & Variations

• Use a kitchen scale for precise measurements to ensure perfect macarons every time.
• If you don’t have gel food coloring, powdered food coloring can be substituted for vibrant color without thinning the batter.
• Adjust drying time based on humidity; macarons need a dry skin before baking to develop feet properly.
• To intensify the Circus Animal flavor, pulse a bit more cookie crumbs into the ganache but avoid making it too gritty.

Storage

Store the finished macarons in an airtight container in the refrigerator for up to 7 days. Allow them to come to room temperature before serving for the best texture and flavor. For longer storage, macarons can be frozen in an airtight container for up to one month; thaw in the fridge overnight before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make macarons without a stand mixer?

Yes, you can whip the egg whites by hand using a whisk, but it will take significantly longer and require more effort to reach stiff peaks.

Why are my macarons cracking or not forming feet?

This usually happens if the batter is overmixed or undermixed, or if the shells aren’t dried long enough before baking. Ensure proper macaronage and drying time for smooth shells with characteristic feet.

Circus Animal Cookie Macarons with White Chocolate Ganache Recipe

Print Recipe

★★★★★

4.8 from 112 reviews

These Circus Animal Cookie Macarons are a delightful twist on classic macarons, featuring vibrant pink shells and a creamy white chocolate ganache with crushed Circus Animal cookies for added texture and flavor. Perfectly crisp on the outside with a smooth, flavorful filling, these macarons are a fun and fancy treat that combines the elegance of French pastry with nostalgic cookie crunch.

• Author: Victoria
• Prep Time: 40 minutes
• Cook Time: 20 minutes
• Total Time: 12 hours (including resting and chilling times)
• Yield: Approximately 24 macarons (12 filled sandwiches) 1x
• Category: Dessert
• Method: Baking
• Cuisine: French

Ingredients

Scale 1x2x3x

Macaron Shells

• 112 grams egg whites
• 140 grams super fine almond flour
• 140 grams confectioners’ sugar
• ½ teaspoon cream of tartar
• 126 grams granulated sugar
• 10 – 15 drops hot pink gel food coloring
• Rainbow nonpareil sprinkles (optional, for garnish)

Circus Animal Ganache

• 1¼ cups white chocolate morsels
• 3 tablespoons unsalted butter (softened, cut into 1 tablespoon (14 grams) pieces)
• ⅓ cup heavy cream
• ½ cup Circus Animal cookies (finely pulsed in a food processor)
• 1½ teaspoons vanilla extract
• ¼ teaspoon fine sea salt

Instructions

1. Prepare egg whites and dry ingredients: Separate egg whites from yolks and bring to room temperature. Double-sift almond flour and confectioners’ sugar together into a large bowl.
2. Clean mixing equipment: Wipe down the mixer bowl and whisk with white vinegar on a paper towel to remove any oils that could affect the meringue.
3. Set up piping bag: Fit a ½ inch (1.3 cm) round tip into a piping bag, secure it inside a tall glass, and fold the top over the glass edge for easy filling.
4. Make meringue: Whip egg whites with cream of tartar on medium-low speed until foamy (~3 minutes). Gradually add granulated sugar in thirds, beating 45 seconds between additions. Increase speed to medium-high and whip until stiff, glossy peaks form (10-11 minutes), adding hot pink food coloring at soft peak stage.
5. Fold dry ingredients into meringue: Gently fold almond flour and confectioners’ sugar mixture into the meringue using a silicone spatula until fully incorporated, ensuring no dry spots remain.
6. Macaronage: Carefully fold and spread the batter along the bowl sides to achieve a smooth, shiny, flowing texture. The batter should drop in ribbons that disappear within 10-15 seconds. Avoid overmixing.
7. Pipe shells: Transfer batter to piping bag and pipe 1.5 inch (3.8 cm) circles onto parchment-lined sheet pans prepared with a macaron template underneath.
8. Remove air bubbles and add sprinkles: Tap pan on counter to release bubbles, pop remaining bubbles with a toothpick, and optionally sprinkle tops with rainbow nonpareils while batter is wet.
9. Dry shells: Allow shells to sit at room temperature for 60+ minutes (up to 90+ minutes in humid environments) until a dry skin forms and tops can be touched without damage.
10. Preheat and bake: Preheat oven to 300°F (150°C) using an oven thermometer placed inside. Bake macarons one sheet at a time on the center rack for 19-23 minutes. Test doneness by touching the edge – if it wiggles or feels wet, bake longer.
11. Cool shells: Remove from oven and cool on wire racks completely.
12. Make ganache: Place white chocolate morsels and butter in a heat-safe bowl. Heat heavy cream until steaming (1-2 minutes in microwave), pour over chocolate, and let sit 3 minutes without stirring.
13. Incorporate ingredients into ganache: Add finely pulsed Circus Animal cookies, vanilla extract, and sea salt; whisk until smooth. If needed, gently reheat at 50% power in microwave for 15-30 seconds and stir to reach proper consistency.
14. Chill ganache: Transfer ganache to a shallow container, press plastic wrap directly on surface to prevent skin formation, and refrigerate for 1-2 hours until firm enough to pipe.
15. Assemble macarons: Pair shells by size and pipe ganache onto one shell, then sandwich with matching shell.
16. Mature macarons: Store assembled macarons in an airtight container in the refrigerator overnight to allow flavors to deepen and shells to soften slightly.
17. Storage and serving: Keep macarons refrigerated up to 7 days. Bring to room temperature before serving for best flavor and texture.

Notes

• Allow egg whites to reach room temperature for better volume when whipping.
• Ensure all equipment is grease-free to achieve proper meringue.
• Resting/drying time for macaron shells depends on humidity; be patient for a dry skin formation to prevent cracking during baking.
• Baking times may vary by oven; use an oven thermometer for accuracy and check shell firmness before removing.
• Do not overmix batter during macaronage, as this affects shell texture and rise.
• Press plastic wrap directly on the ganache surface to avoid a skin forming.
• Macarons taste best after aging overnight in the fridge.

Keywords: Circus Animal cookies, macarons, French dessert, white chocolate ganache, colorful macarons, rainbow sprinkles, almond flour sweets, pink macarons