Hibiscus Macarons

March 25, 2010
4 Ratings
  • Makes 24
Author Notes

Tangy hibiscus pairs with rich chocolate ganache in these not-too-sweet macarons. —verysmallanna

What You'll Need
  • Shells
  • 1/4 cup granulated sugar
  • 1 tablespoon dried hibiscus, plus more for sprinkling
  • 1 cup almond flour
  • 1 cup powdered sugar
  • 3 egg whites, room temperature
  • 3 drops red gel food coloring
  • Ganache
  • 1/2 cup heavy cream
  • 1/2 cup dark chocolate, chopped
  1. In a food processor or heavy-duty blender (such as a Vitamix), pulse the granulated sugar and hibiscus until the sugar is a fine powder and the hibiscus is fairly finely ground. The sugar will be slightly magenta-colored. Let the ground sugar settle for a few minutes before attempting to remove the lid.
  2. Sift together the almond flour and powdered sugar, set aside.
  3. In the bowl of a stand mixer, or with a hand mixer, whip the egg whites on medium-high until they turn to foam, then gradually add the ground hibiscus sugar. Whip on high to stiff, glossy peaks, then quickly beat in the food coloring. Fold into the almond flour mixture until completely incorporated and gooey like magma.
  4. Using a large round tip or a pastry bag with no tip, pipe the batter onto a parchment-lined baking sheet or two, with circles drawn on the underside of the parchment if you need a guide. Make sure to secure the parchment to the sheets with a dot of batter in each corner before piping the circles. The tops of the circles should flatten out on their own.
  5. In a mortar and pestle, roughly grind the remaining hibiscus and sprinkle a couple of tiny pieces on each of the piped circles. Allow to sit for an hour so that a skin can form on top of the macarons.
  6. Preheat the oven to 300, then bake for 10-12 minutes. Do not allow to get browned. Cool fully, then pop the macarons off the baking sheet and set aside.
  7. Place the cream in a small saucepan over high heat. Put the chocolate in a medium, heat-proof mixing bowl. When the cream just comes to a boil, remove from heat and immediately pour over the chocolate. Stir until the chocolate is completely melted. Let cool until thick and not runny. You can speed up the process in the refrigerator if you wish but keep the ganache safe from drips of condensation – they will cause the emulsion to break.
  8. Once the ganache is thickened, pair the macaron shells up by size. Spread one of each pair with an even, not-too-thick coating of ganache (about 1/8 to 1/4 of an inch thick) and gently press the matching shells into place. Let sit in a cool place for the ganache to set fully.
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5 Reviews

cheese1227 November 25, 2010
I received today as a gift a whole bag of Egyptian hibiscus, any suggestions besides these cookies as to what I can do with it?
Lizthechef March 25, 2010
I looked high and low for an inspiration such as yours - wow.
Kelsey B. March 25, 2010
Great use of floral flavors, these look so yummy!
NakedBeet March 25, 2010
Bought dried hibiscus flowers awhile back with the intention of something! This looks beautiful. Not very sweet? I'm in. And there's an art to macarons which I haven't explored yet, so this will be a challenge, for sure.
Aliwaks March 25, 2010
Wonderful! Hibiscus is so under used, I love this. Definitely going to make hibiscus sugar to sprinkle on fruit this summer, and once I get over my fear of piping, will make macaroons.