Turkey Macarons
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Thanksgiving is around the corner, and I wanted to make special Macarons for this holiday. These Turkey Macarons are made with chocolate macaron shells and filled with dark chocolate ganache. To make it even more fun, I decorated these macarons with the royal icing.
Why You’ll Love This Recipe
- These Turkey Macarons are fun to make and perfect for Thanksgiving Dinner. Check also Pumpkin or Apple Pie Macarons.
- Macarons are great “make ahead” desserts that can be frozen for a few months. Try also Cheesecake or Pumpkin Mousse.
- Shaped Macarons are not just cookies; they are personal desserts. Try also Snowman or Gingerbread Man Macarons.
How to make this recipe
Step One. Prepare Dark Chocolate Ganache. In a small saucepan, add heavy cream and glucose syrup. Over medium heat, bring mixture to boil, but do not boil. Add the hot cream mixture to the dark chocolate and let it sit for a few minutes. Add salt and emulsify with the immersion blender. Transfer the ganache into a flat container and cover it with the plastic wrap “to contact.” Refrigerate the ganache. Before filling the macaron shell, check for piping consistency by pressing with the fingers.
Step Two. Download and print the template.
Step Three. Bake Chocolate Macaron Shells. In the mixing bowl, sift together almond flour, powdered sugar, and cocoa powder. Set aside. In the mixing bowl of a stand mixer, add room-temperature egg whites and start whisking at a low speed. Start adding sugar one tablespoon at a time. 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.” Place the template under the baking mat. Pipe 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 275oF (134oC) -300oF (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 decorate Turkey Macarons
Fill macarons with the ganache, place in the air tight container and refregirate for 12-24 hours. After that decorate macarons with the Royal Icing. In the mixing bowl, sift powdered sugar and meringue powder. Add warm water and beat on low speed for a few minutes. Check the consistency of the icing. If the icing is too stiff, add more water. If the icing is too thin, add powdered sugar. Add gel food coloring and mix well. Transfer colored icing into a pipping bag with Wilton 352 pipping tip and decorate macarons.
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Expert Tips
- Royal Icing can be replaced with American Buttercream, just keep in mind that buttercream can get soft very fast at room temperature.
- I would recommend to mature macarons in the fridge first and then decorate with the Royal Icing.
- Use the template to pipe macaron shells. This will ensure that all cookies are the same size.
Recipe FAQs
Yes, these Turkey Macarons are glute free.
Store Turkey Macarons in an air-tight container for 2-3 days.
Yes, freeze macarons in an airtight container for up to 6 months.
More Recipes You’ll Love
If you make these Turkey Macarons, please tag me on social media and make sure to leave a rating down below. I would love to see your creations.
Recipe
Turkey Macarons
Equipment
- 1 stand mixer or electric hand mixer
- 1 saucepan
- 1 immersion blender
- 1 spatula
Ingredients
Chocolate Macaron Shells
- 125 gr almond flour (1 cup)
- 125 gr powdered sugar (1 cup)
- 15 gr cocoa powder (2 Tbsp)
- 100 gr egg whites room temperature (from 3 large eggs)
- 100 gr white granulated sugar (1/2 cup)
Dark Chocolate Ganache
- 200 gr Dark Chocolate
- 200 ml heavy cream
- 15 gr glucose syrup
- 28 gr butter
- 2 gr salt
Royal Icing
- 125 gr powdered sugar
- 17 gr meringue powder
- 30 gr warm water
- 1 gr orange gel food coloring
- 1 gr red gel food coloring
- 1 gr yellow gel food coloring
- 1 gr brown gel food coloring
Instructions
How to make Chocolate Macaron Shells
- Download and print the template.
- In the mixing bowl, sift together almond flour, powdered sugar, and cocoa powder. Set aside.
- In the mixing bowl of a stand mixer, add room-temperature egg whites and start whisking at a low speed. Start adding sugar one tablespoon at a time. 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.”
- Transfer macaronage into a pastry bag with a round tip.
- Place the template under the baking mat. Pipe 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 275oF (134oC) -300oF (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 make Dark Chocolate Ganache
- In a small saucepan, add heavy cream and glucose syrup. Over medium heat, bring mixture to boil, but do not boil.
- Add the hot cream mixture to the dark chocolate and let it sit for a few minutes.
- Add salt and emulsify with the immersion blender.
- Transfer the ganache into a flat container and cover it with the plastic wrap "to contact."
- Refrigerate the ganache. Before filling the macaron shell, check for piping consistency by pressing with the fingers.
- When you are ready to fill the macarons, transfer the ganache into a piping bag with a round tip and fill the macarons.
How to make Royal Icing
- In the mixing bowl, sift powdered sugar and meringue powder.
- Add warm water and beat on low speed for a few minutes. Check the consistency of the icing. If the icing is too stiff, add more water. If the icing is too thin, add powdered sugar.
- Add gel food coloring and mix well. Transfer colored icing into a pipping bag.