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Circus Animal Cookie Macarons with White Chocolate Ganache Recipe

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://victoriablair.com/circus-animal-cookie-macarons-with-white-chocolate-ganache-recipe/