Christmas in Versailles: Chocolate Candy Cane Macarons

Nine years ago I fell in love with the Palace of Versailles from the comfort of my World History textbooks. I envisioned wandering the Hall of Mirrors, cascading down the grand outdoor stair cases leading to the various perfectly manicured gardens, and most importantly I envisioned a diet comprised solely of delicate French macarons.

Four years  and 5 months ago, I finally stepped foot into my history book dreams; I was at the Palace of Versailles! Every single step was overwhelming and glorious. The palace was large that I could have ever imaged, the gold was shiny-er that any printed book could portray, and the gardens were pristine oasis with stories hidden in each petal.

And the French macarons, Laduree Versailles, that is when I knew honestly and truly, I would forever be head over heels in love with Versailles.

With Christmas right around the corner here is to dreaming of Christmas in Versailles.


  • 2 cups powdered sugar
  • 1 cup almond meal
  • 3 tablespoons cocoa powder
  • 3 large egg whites
  • Pinch cream of tartar
  • 3 tablespoons granulated sugar

Chocolate Ganache Filling

  • 1/4 cup whipping cream
  • 1 1/4 cups semi-sweet chocolate chips

Candy Cane Topping

  • 4 peppermint candy canes, crushed

Preparing the Macarons

  1. Preheat oven to 375 degrees. Spray macaron pan with non-stick spray, such as PAM Baking Spray.
  2. Sift almond flour, icing sugar, cocoa together. Set aside.
  3. Whisk egg whites with a hand mixer until foamy.  Add cream of tartar and beat until soft peaks form.  Reduce speed and gradually add extra fine sugar.  Increase speed and beat until stiff peaks form.
  4. Slowly fold mixtures together. The batter will be very stiff and sticky, but continue to fold the mixture until is loosens.
  5. Transfer mixture to a piping bag. Pipe into macaron pan.
  6.  Once filled, tap the macaron pan a couple of times against your counter to release any air pockets.
  7. Decrease temperature to 325 just before placing the baking sheet in the oven.  Bake for five minutes and rotate pan for another 5 minutes.
  8. Let cool completely.

Filling the Macarons

  1. In a sauce pan, bring whipping cream to a boil.
  2. Pour over chocolate chips and stir until all melted.
  3. Set mixture aside until it has solidified and is spreadable.
  4. Gently spread a small amount of ganache on one macaroon and place another on top. Key is to be very gentle, these are extremely fragile.
  5. Pipe a dollop of ganache on to the top of the macaron and sprinkle crushed candy canes.




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