Mojito Macarons
This post may contain affiliate links.
These Mojito Macarons are so refreshing and light. They have notes of mint, lime, and very balanced sweetness. White chocolate ganache filled with lime gel in the middle of macarons gives an unforgettable taste. If you like Mojito drinks, you will love these macarons.
Table of Contents
Why You’ll Love This Recipe
- These macarons are gluten free cookies. Try also Pavlova or Meringue Cookies.
- Macarons taste delicious. Check also Chocolate Strawebrry Macarons and Lemon Cheesecake Macarons.
- Ganache is smooth and has an amazing texture. Check Laduree Ganache or Milk Chocolate Basic Ganache.
Ingredients
- Sugar: White granulated sugar and powdered sugar.
- Flour: Almond flour.
- Egg Whites: Use room temperature egg whites. I do not age them.
- Chocolate: White chocolate 32%-34%. I used Valrhona Opalys
- Cream: Heavy cream, do not substitute with milk or half and half.
- Glucose Syrup: Can be replaced with inverted sugar or honey.
- Mint: Use fresh mint.
- Lime: Lime juice and zest.
- Rum: White rum. I used Bacardi rum.
- Butter: Unsalted butter.
How to Make This Recipe
- Make macaron shells. I used a Basic French Meringue recipe.
- Make a Mojito ganache.
- Make Lime Gel.
- Assemble macarons and let them “mature” in the fridge.
- Decorate macarons.
In a small saucepan, bring to a simmer heavy cream, glucose syrup, and a few leaves of fresh mint. Do not boil! Cover the saucepan with a small plate and let it sit for a few minutes. Semi-melt white chocolate in the microwave or over a double boiler. Pour the hot mixture over the chocolate. Mix with a spatula. Add lime zest, lime juice, and white rum. Mix again with the spatula. Add unsalted butter at room temperature. Emulsify the mixture with an immersion blender. The ganache should be smooth and shiny. If you end up with big pieces of the mint, just take them out. Once the ganache has emulsified, transfer it to a flat glass container and cover it with plastic wrap “to contact”. Let the ganache set for 4-6 hours in the refrigerator.
Tip from Marina: Lime juice should be at room temperature. You can also warm up the juice in the microwave before adding it to the ganache. Do not use lime straight from the refrigerator.
My Latest Video
How to Make Lime Gel
In a small bowl or cup, mix granulated sugar with pectin NH. In the small saucepan, add lime juice and lime zest. Over medium heat, warm up the juice to 30 °C- 40 °C (86-104oF). Add mixed granulated sugar with pectin. Mix with a whisk and let it boil. Turn off the heat and remove the saucepan. Transfer the gel into a piping bag and let it cool on the countertop. Once the gel has cooled to room temperature, refrigerate it for a few hours or overnight before using.
Expert Tips
- Use good quality white chocolate like Valrhona, Cocoa Barry, or Callebaut.
- Wash the limes and dry them with a paper towel before using.
- Limes should be at room temperature when used in the ganache. You can also warm up juice.
- Do not use too soft butter. This may cause the ganache to separate.
How to Assemble
Make pairs with macaron shells. Place the Mojito Ganache into a pastry bag with a round tip. Pipe ganache on the bottom shell. Pipe lime gel in the middle of the mojito ganache. Top macarons with another shell. Be gentle!
Place assembled macarons into an airtight container and refrigerate for 12 hours overnight to mature. After the macarons have matured in the refrigerator, you can decorate macarons. I mixed a few drops of vodka with green gel food coloring and brushed the top of the shells.
If you make these Mojito Macarons, please tag me on social media and leave a rating below. I would love to see your creations!
Recipe
Mojito Macarons
Equipment
- 1 stand mixer or electric hand mixer
- 1 emulsify blender
- 1 saucepan
- 1 digital kitchen scale
Ingredients
Mojito Ganache
- 226 gr white chocolate 32%-34% (Valrhrona Opalys)
- 90 gr heavy cream
- 15 gr glucose syrup
- 5 gr fresh mint
- 50 gr lime juice
- 5 gr lime zest
- 30 white rum (Bacardi rum)
- 30 gr unsalted butter room temperature
Lime gel
- 100 gr lime juice
- 5 gr lime zest (from one lime)
- 30 gr white granulated sugar
- 3 gr pectin NH
Macaron Shells
- 125 gr almond flour (1 cup)
- 150 gr powdered sugar (1 1/4 cup)
- 100 gr egg whites room temperature (from 3 large eggs)
- 100 gr white granulated sugar (1/2 cup)
- 1 gr green food coloring
Instructions
How to Make Mojito Ganache
- In a small saucepan, bring to simmer heavy cream, glucose syrup, and a few leaves of fresh mint. Do not boil!
- Cover the saucepan with a small plate and let it infuse for a few minutes.
- Semi-melt white chocolate in the microwave or over a double boiler.
- Pour the hot mixture over the chocolate. Mix with a spatula.
- Add lime zest, lime juice, and white rum. Mix again with the spatula.
- Add unsalted butter at room temperature. Emulsify the mixture with a hand blender.
- Transfer the ganache to a flat glass container and cover it with plastic wrap “to contact.”
- Let the ganache set for 4-6 hours in the refrigerator.
How to Make Lime Gel
- In a small bowl or cup, mix granulate sugar with pectin NH.
- In the small saucepan, add lime juice and lime zest.
- Over medium heat, warm up the juice to 30oC-40oC (86-104oF).
- Add mixed granulated sugar with pectin. Mix with a whisk and let it boil.
- Turn off the heat and remove the saucepan.
- Transfer the gel into a pipping bag and let it cool on the countertop. Once the gel is cooled to room temperature, refrigerate it for a few hours or overnight before using.
How to Assemble Mojito Macarons
- Make pairs with macaron shells.
- Place Mojito Ganache into a pipping bag with a round tip.
- Pipe ganache on the bottom shell.
- Cut the tip of the pipping bag with lime gel and pipe gel in the middle of the mojito ganache.
- Top macaron with another shell.
- Place assembled macarons into an airtight container and refrigerate for 12 hours or overnight to mature.
- After macarons mature in the refrigerator, you can decorate macarons.
- Mix a few drops of vodka with green gel food coloring and brush on the top of the shells.
How to Make Macaron Shells
- In the mixing bowl, sift together almond flour and powdered sugar. Set aside.
- In the mixing bowl of a stand mixer add room-temperature egg whites and start whisking on low speed. Start adding sugar one tablespoon at a time. Add green food coloring. Increase speed to medium-high and whip until glossy and medium peaks. This will take 10-15 minutes.
- Add dry ingredients into the meringue and start folding the butter. The batter is ready when you can make a figure 8 with a spatula or it flows “like lava”.
- Pipe macaron shells on the baking mat.
- Transfer macaronage into a pastry bag with a round pipping tip.
- Top the baking sheet pan with pipped macaron shells a few times. Let shells rest on the countertop until no batter sticks to your finger when you touch it.
- Bake macaron shells in the preheated oven to 275o F (134o C) -300o F (150oC) for 12-14 minutes. Oven temperature and baking time may vary, depending on your oven.
- Remove baked macaron shells from the oven and let it cool on the baking mat with a baking sheet pan. When shells are cooled completely, remove them from the baking mat and pair them with similar sizes.
If we do not have pectin, is there a substitute or should we just omit it?
Thank you.
Pectin NH in this recipe can be replaced with agar.
I’m so excited to try this recipe! Sounds delicious! Would you be able to let me know how to adjust the ganache recipe if I want to omit the rum? Thank you so much!
Rum can be replaced with heavy cream.