Mojito Macarons
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 unforgettable taste. If you like Mojito drink, you will love these macarons.
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How to make Mojito macarons
- Make macaron shells. Check recipes with instructions here.
- Make Mojito ganache
- Make Lime Gel
- Assemble macarons
- Decorate
Ingredients for Mojito ganache
- white chocolate 32%-34%. I used Valrhona Opalys
- heavy cream
- glucose syrup
- fresh mint
- lime juice
- lime zest
- white rum. I used Bacardi rum.
- unsalted butter
How to make Mojito ganache
In a small saucepan, bring to simmer heavy cream, glucose syrup and few leaves of fresh mint. Do not boil! Cover saucepan with small plate and let it set for a few minutes.
Semi melt white chocolate in the microwave or over double boiler.
Pour the hot mixture over the chocolate. Mix with spatula. Add lime zest, lime juice and white rum. Mix again with spatula. Add unsalted butter room temperature. Emulsify mixture with hand blender. Ganache should be smooth and shiny. If you end up with big pieces of the mint, just take them out.
Tip from Marina: lime juice should be room temperature. You can also warm up juice in microwave before adding to the ganache. Do not use lime straight from the refrigerator.
Once the ganache has emulsified, transfer to a flat glass container and cover with plastic wrap “to contact”. Let ganache set for 4-6 hours in the refrigerator.
How to make Lime Gel
In the 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 juice to 30oC-40oC (86-104oF).
Add mixed granulated sugar with pectin. Mix with whisk and let it boil. Turn off the heat and remove the saucepan. Transfer gel into pipping bag and let it cool on the countertop. Once gel cooled to room temperature, refrigerate it for a few hours or overnight before using.
Tips to make Mojito macarons
- Use good quality white chocolate like Valrhona, Cocoa Barry or Callebaut.
- Wash limes and dry them with paper towel before using.
- Limes should be room temperature when using in the ganache. You can also warm up juice.
- Do not use too soft butter. This may cause ganache to separate.
How to assemble Mojito macarons
Make pairs with macaron shells. Place Mojito Ganache into pipping bag with round tip.
Pipe ganache on the bottom shell. Pipe lime gel in the middle of mojito ganache. Top macaron with another shell. Be gentle!
Place assembled macarons into airtight container and refrigerate for 12 hours of overnight to mature. After macarons 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 the social media and make sure to leave a rating down below. I would love to see your creations! Check also other recipes:
- Strawberry Champagne macarons
- Red Wine macarons
- Banana macarons
- Fraisier cake
- Lemon Cheesecake macarons
- Honey cake Medovilk
Mojito Macarons
Equipment
- 1 emulsify blender
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 granulate sugar
- 3 gr pectin NH
Instructions
How to make Mojito ganache
- In a small saucepan, bring to simmer heavy cream, glucose syrup and few leaves of fresh mint. Do not boil!
- Cover saucepan with small plate and let it infuse for a few minutes.
- Semi melt white chocolate in the microwave or over double boiler.
- Pour the hot mixture over the chocolate. Mix with spatula.
- Add lime zest, lime juice and white rum. Mix again with spatula.
- Add unsalted butter room temperature. Emulsify mixture with hand blender.
- Transfer ganache to a flat glass container and cover with plastic wrap “to contact”.
- Let ganache set for 4-6 hours in the refrigerator.
How to make Lime Gel
- In the 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 juice to 30oC-40oC (86-104oF).
- Add mixed granulated sugar with pectin. Mix with whisk and let it boil.
- Turn off the heat and remove the saucepan.
- Transfer gel into pipping bag and let it cool on the countertop. Once gel 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 pipping bag with round tip.
- Pipe ganache on the bottom shell.
- Cut tip of the pipping bag with lime gel and pipe gel in the middle of mojito ganache.
- Top macaron with another shell.
- Place assembled macarons into airtight container and refrigerate for 12 hours or overnight to mature.
- After macarons matured in the refrigerator, you can decorate macarons.
- Mixed a few drops of vodka with green gel food coloring and brush on the top of the shells.
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.
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.