M&Mâs Macarons
M&M's chocolate candies first appeared in 1941 and have since become a globally popular treat. This M&M's Macaron combines the sweetness and crunchy texture of M&M's with the delicate pastry of a French macaron, resulting in a truly delicious and colorful dessert. This version uses M&M's chocolate candies in the filling to provide a sweet and creamy experience.
Ingredients for this recipe
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Preparation Steps
1
Prepare the ingredients. Sift the almond flour and powdered sugar together in a bowl to remove any lumps.
2
Whip the egg whites until stiff peaks form. Gradually add the granulated sugar. The meringue should be firm and hold its shape.
3
Gently fold the almond flour and powdered sugar mixture into the meringue. Be careful not to overmix, to keep the mixture light and airy.
4
Transfer the batter to a piping bag fitted with a round tip. Pipe small, even circles onto a baking sheet lined with parchment paper.
5
Let the piped macarons rest for 30 minutes to allow a skin to form on the surface before baking.
6
Meanwhile, preheat the oven to 300°F (150°C). Bake the macarons for 12-15 minutes, then let them cool completely on the baking sheet.
7
Make the filling: Melt the white chocolate and stir in the heavy cream until smooth and creamy.
8
Chop the M&Mâs chocolate candies and fold them into the white chocolate filling.
9
Once the filling is evenly combined, refrigerate for 10-15 minutes to firm up slightly.
10
Once the macarons have cooled, spread a generous amount of the creamy filling onto the flat side of one macaron shell and top with another shell.
11
Refrigerate the assembled macarons for at least 1-2 hours to allow the flavors to meld and the filling to set.
