Peach Macarons
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These Peach Macarons are made with white chocolate ganache and peach confit in the center, decorated with fresh mint and luster dust. I also have a YouTube video on how to Shaped Macarons and a free printable template below.
Why You’ll Love This Recipe
- Delicious macarons with peach confit in the center.
- Macarons are gluten-free cookies, like my Meringue Cookies.
- The recipe is great for beginner or advanced bakers.
- Printable template included in the post. Check also Pear or Snowman Macarons.
Ingredients Note
- Flour: Almond flour. Make sure you are using almond flour and not almond meal.
- Sugar: White granulated sugar and powdered sugar were used in this recipe.
- Egg: Egg whites at room temperature.
- Chocolate: White Chocolate. Use good quality chocolate.
- Heavy cream: Do not substitute with milk or half and half.
- Peach Puree: Use homemade or store-bought.
- Pectin NH: Do not substitute with gelatine.
How to Make This Recipe
- Bake macaron shells. To make these macaron shells I used a French meringue recipe. You can use your favorite recipe. I also have an online video lesson on how to make macaron shells using the No Rest method.
- Make white chocolate ganache and peach confit. This is filing and should be made before shells. White chocolate ganache requires time to stabilize, and peach confit needs time to cool off. It can be made a day ahead before assembling macarons.
- Assemble and decorate macarons. Fill macaron shells with ganache and confit. Decor is optional, and I recommend doing it after maturing macarons and before serving.
My Latest Video
How to Make Peach Puree
Place peaches into the bowl with boiling water. Use a spoon; do not drop peaches into water! Wait about 1 minute. Using a spoon, remove peaches from hot water and place into an ice bath (another bowl with cold water and ice). Use a knife and remove the skin from the peaches. Cut the peaches into small chunks and place them into a small saucepan. Cook over low heat for 10 -15 minutes. Pour the cooked peaches into a food processor and puree until smooth. Pour the peach puree through a fine mesh strainer; this will help to remove any big pieces and puree the same texture. Refrigerate puree until use.
Expert Tips
- Use good-quality chocolate like Valrhona or Callebaut.
- Measure all ingredients using a digital kitchen scale. Important, do not skip this step.
- Use water-based food coloring. The gel food coloring will also work.
- Fresh mint can be replaced with leaves made from chocolate.
Recipe FAQs
How to store macaron?
Store Peach macarons in an air-tight container for 2-3 days in the fridge.
Can I freeze macarons?
Freeze Peach Macarons in an air-tight container for up to 6 months.
Why are my macarons cracked?
This happens if macaron shells do not rest enough before baking.
Why are my macarons hollow?
There are many reasons for that. The most common are unstable meringue, incorrect folding technique, or wrong oven temperature.
More Recipes You’ll Love
If you make these Peach Macarons, please tag me on social media and make sure to leave a rating down below. I would love to see your creations!
Recipe
Peach Macarons
These Peach Macarons made with white chocolate ganache and peach confit in the center.
Equipment
- 1 stand mixer or electric hand mixer
- 1 Food processor
- 1 small sauce pan
- 1 immersion blender
Ingredients
Peach Confit
- 150 gr peach puree
- 40 gr white granulated sugar
- 5 gr pectin NH
- 1 pinch of citric acid
White Chocolate Ganache
- 240 gr white chocolate
- 80 ml heavy whipping cream 1/3 cup
- 15 gr unsalted butter
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)
Instructions
How to Make Peach Confit
- In the small bowl or cup mix white granulated sugar and pectin NH.
- In the small saucepan over medium heat warm up peach puree.
- Gradually add the pectin and sugar mixture to peach puree, whisking constantly.
- Bring everything to boil, whisking constantly.
- Remove from the heat and add pinch of citric acid. Mix well with the whisk.
- Transfer confit to bowl, cover with plastic wrap and refrigerate for 1-2 hours.
How to Make White Chocolate Ganache
- Semi melt chocolate in the microwave or using double boiler method.
- In the small saucepan over medium heat bring to simmer heavy whipping cream.
- Pour hot cream over melted chocolate in 3 additions, mixing with the spatula all the time. Move spatula fast and pressing down.
- Emulsify mixture with hand blender.
- Add unsalted butter and emulsify again.
- Transfer ganache into flat container and cover plastic wrap "to contact".
- Refrigerate ganache for 6-8 hours.
How to Make Macaron Shells
- Download, print the template, and place it under the baking mat.
- 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 red or pink food coloring. Increase speed to medium-high and whip until glossy and medium peaks. This will take 10-15 minutes.
- Add dry ingredients and start folding the butter. When macaronage drips down from the spatula “like lava”, transfer it into a pastry bag with a round tip.
- Pipe peach shaped macaron shells on the baking mat.
- 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.
How to Assemble Peach Macarons
- When you have macaron shells, peach confit, and white chocolate ready, you can assemble peach macarons.
- Transfer white chocolate ganache into a pippin bag with a round pipping tip.
- Place peach confit into a pipping bag.
- Pipe ganache on the flat side of the macaron shell, then pipe peach confit into the center of the ganache.
- Sandwich the macaron with another macaron shell and press lightly. Make sure there is no ganache coming out for the sides.
- Decorate peach macarons with fresh mint and luster dust before serving .
- Place filled macarons in air tight container and refrigerate for 12 hours.
Notes
Do not substitute pectin NH with corn starch or other ingredients.
Citric acid important ingredient.
Macarons need to mature in the fridge for 12-24 hours before you can enjoy them.
Decorate macarons with fresh mint right before serving.
Nutrition
Serving: 1macaronCalories: 121kcalCarbohydrates: 16gProtein: 2gFat: 6gSaturated Fat: 3gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 1gTrans Fat: 0.02gCholesterol: 6mgSodium: 15mgPotassium: 37mgFiber: 1gSugar: 15gVitamin A: 71IUVitamin C: 0.3mgCalcium: 27mgIron: 0.2mg
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