Santa’s Macaroon

Florian Poirot

Florian Poirot

9th February 2016
Florian Poirot

Santa’s Macaroon

Santa’s Macaroon
Recipes for 80 macaroons
All weights are in Grams


  • Macaroon dough
  • Meringue:
  • 110 egg white
  • 300 sugar
  • 100 water
  • 110 egg white
  • 310 almond powder
  • 290 icing sugar
  • 0.5 Orange colour
  • For chocolate macaroon:
  • Use 350g sugar for the meringue (instead of 300) and
  • Add 80g Manjari paste in the dough.
  • Dark Chocolate and spices ganache
  • 400 whipping cream
  • 6g cinnamon stick
  • 2 cloves
  • 2 star anise
  • 1 vanilla pod
  • 3 ginger powder
  • 2 cardamom powder
  • 320 Nyangbo chocolate (Valrhona)
  • 80 unsalted butter


Macaroon dough

Make an Italian meringue with sugar syrup (cooked to 118C) and 110g egg white.

Make a dough with almond powder, icing sugar and the second part of egg white.

Add the meringue and mix well.

Pipe onto silicone paper, dust with cinnamon and bake 14min at 160C

Dark Chocolate and spices ganache

Bring the cream and the spices to the boil. Leave to infuse 10 minutes.

Sieve onto the chocolate and blend together.

Add the butter at 35c and place in the fridge for 2h.

Pipe in between half orange, half chocolate macaroon.

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