White Rabbit Candies were one of my childhood favorites – they were chewy like caramels and tasted like sweetened condensed milk. I also love the beautiful graphic and packaging design – it’s so iconic! Sometime around 15+ years ago, these became hard as rock – they’re no longer soft and chewy – does anyone know what happened? Did they change the formula? Every few years I forget that that these became tooth-breakers and this last Luna New Year / Tết I was feeling nostalgic and grabbed two bags of White Rabbit Candy. I was quickly reminded how eating one of these could literally cost you thousands of dollars because they could pull out a crown 😮 so I was stuck with a bunch of white rabbit candies and I wanted to figure out how to use them in a baked treat. I made a ganache-like filling with them, and it worked out perfectly! You get the delicious flavor of the White Rabbit Candy in a beautiful macaron form (and no risk of pulling out a filling or crown!).
I use the Swiss meringue method for these macarons, with a few unconventional steps – you can read more about these techniques in my original Swiss Method Macaron Recipe here – or if you already have a macaron recipe that works for you, just jump to step #7 where I show you how to make White Rabbit Candy Ganache.
Here is a 40-macaron template that will fit on a standard baking sheet – print out two copies and tape them together. Each macaron is 1.5 inches in diameter
If you want to replicate my macaron design, place the top macaron shells on some parchment paper, melt Red and White Candy Melts (you can find this at Michaels, JoAnn or HobbyLobby), place them into piping bags and snip a tiny hole, drizzle the candy melts on the macarons and once it’s set, top the the filled macarons.
Cute gift-giving idea, intergrate the candy wrappers into the macaron boxes.