Turkey Macarons

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These Turkey Macarons are made with chocolate macaron shells, filled with dark chocolate ganache, and decorated with royal icing.

Prep Time45

Cook Time40

stabilizing ganache2

Total Time3 25

Course: Dessert

Cuisine: French

Diet: Gluten Free

Servings: macarons

Calories: 218kcal

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 to 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 275°F (134 °C) -300°F (150^oC) 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.

In a small saucepan, add heavy cream and glucose syrup. Over medium heat, bring the mixture to a 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.

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.

Measure all ingredients using a digital kitchen scale.

Use the template to pipe macaron shells. This will ensure that all cookies are the same size.