Chocolate and Mint Macarons

Minty Macarons

Shells
2 egg whites, room temp
20g granulated sugar
130g powdered sugar
75g almond meal
green food color (gel)

Place an unlined shiny baking sheet (to prevent browning) onto your oven's top rack and preheat the oven to 300F.

Prepare a piping bag with a round tip. I like to put mine in a glass so I can simply pour in the macaronage/batter and begin piping as quickly as possible.

Beat the egg whites into a foam, and gradually add the granulated sugar. Add the food color with a toothpick; dipping it into the gel and scraping the pigment onto the beaters. Continue beating until the meringue no longer slides when you tip the bowl, being very careful not to overbeat. Sift the powdered sugar and almond meal over the meringue and fold to combine, being sure to get out quite a bit of the air. Continue mixing just until ribbons settle indistinguishably into the macaronage. Pour into your piping bag and pipe small rounds onto sheets of parchment paper.

Bake 15-20 minutes on a baking sheet below the one already in the oven.

Minty Chocolate Ganache

1/4 cup heavy cream
4 oz dark chocolate, in chips or shaved/chopped into small pieces
1/2 tsp peppermint extract

Place the chocolate in a large, heatproof bowl. Heat the cream until steaming, then pour over chocolate. Allow to sit for 5 minutes, add extract, then whisk gently to combine.
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