made some with white chocolate ganache and some with semisweet
chocolate ganache. In my opinion the semisweet were way better. The
white chocolate made the photos for being more photogenic and not being
consumed as rapidly.
1 1/4 cups plus 1 teaspoon confectioners' sugar
1 cup (4 ounces) finely ground sliced, blanched almonds
6 tablespoons fresh egg whites (from about 3 extra-large eggs)
Pinch of salt
1/4 cup granulated sugar
1/2 teaspoon peppermint extract
To make the macarons: Preheat the oven to 350 degrees. In a
medium bowl, whisk together confectioners' sugar and ground almonds. In
the bowl of an electric mixer fitted with the whisk attachment, whip egg
whites with salt on medium speed until foamy. Increase speed to high
and gradually add granulated sugar. Continue to whip until stiff glossy
peaks form. With a rubber spatula, gently fold in the confectioners'
sugar mixture and extract until completely incorporated.
Line baking sheets with parchment paper; set aside. Fit a pastry
bag with a 3/8-inch #4 round tip, and fill with batter. Pipe 1-inch
disks onto prepared baking sheets, leaving 2 inches between cookies. The
batter will spread a little. Let stand at room temperature until dry,
and a soft skin forms on the tops of the macarons and the shiny surface
turns dull, about 15 minutes.
Bake, with the door of the oven slightly ajar, until the surface
of the macarons is completely dry, about 15 minutes. Remove baking
sheet to a wire rack and let the macarons cool completely on the baking
sheet. Gently peel off the parchment. Their tops are easily crushed, so
take care when removing the macarons from the parchment. Use immediately
or store in an airtight container, refrigerated for up to 2 days or
frozen for up to 1 month.
9 ounces semisweet or bittersweet chocolate, chopped
1/2 cup heavy cream
Melt chocolate and cream together in the bowl of a
double boiler, stirring to combine. Cool slightly. Pour in a pastry bag
and snip off end. Fill macarons and sandwich together.