Mint Chocolate Macarons

🧂 Ingredients

• 110 grams almond flour
• 200 grams confectioners sugar
• 100 grams egg whites

  (at room temperature)
• ¼ teaspoon cream of tartar
• 60 grams sugar
• ¼ teaspoon peppermint extract
• green gel food coloring

  (optional)
• 1⅓ cup dark chocolate

  (chopped candy bar, melting wafers, or chocolate chips, plus more for topping)
• ½ cup heavy cream
• 1 teaspoon peppermint extract

Instructions

• 1 Into a microwave-safe bowl, add 1⅓ cup dark chocolate and ½ cup heavy cream.
  Microwave for 1 minute.
• 2 Remove from the microwave and let the bowl sit undisturbed for 5 minutes.
• 3 Add 1 teaspoon peppermint extract and use a spoon to stir until fully combined.
• 4 Place the bowl into the fridge to chill and firm up while you make the macarons.
• 5 Prepare your baking sheets with either parchment paper or a silicone baking mat,
  and fit a piping bag with a Wilton 12 tip or cut off the tip.
• 6 Add 110 grams almond flour and 200 grams confectioners sugar to the bowl of your
  food processor. Pulse a few times until you have a fine flour mixture.
• 7 Sift the mixture into a medium-large mixing bowl and set it aside.
• 8 Add your 100 grams egg whites to the bowl of your stand mixer and beat using the
  whisk attachment at medium speed until foamy.
• 9 Add ¼ teaspoon cream of tartar and continue mixing until you reach soft peaks.
• 10 Very slowly add 60 grams sugar while continuing to mix until all of the sugar
  has been incorporated.
• 11 Stop the mixer and add ¼ teaspoon peppermint extract and green gel food
  coloring.
• 12 Continue mixing on medium-high speed until the meringue is glossy, starts
  bunching up inside the whisk, and has stiff peaks.
• 13 Add ⅓ of your meringue to the bowl with the flour and use a silicone spatula to
  slowly fold the mixture until combined.
• 14 Repeat this process two more times with the remaining meringue.
• 15 Once all the meringue has been added, slowly continue folding the batter until
  it moves similarly to lava and falls off the spatula in ribbons.
• 16 Transfer the batter to your piping bag and pipe the macarons by holding your bag
  at a 90° angle and squeezing until the batter fills the inner circle of your
  template (if using one).
• 17 Lift the baking sheet about 5-8 inches off of the counter and then drop it 5
  times to help raise and pop any air bubbles.
• 18 Use a toothpick to pop and remaining air bubbles you might see.
• 19 Leave the macarons to rest for 30-60 minutes, or until they have formed a skin
  and are no longer sticky to the touch.
• 20 Meanwhile, preheat your oven to 300°F (150°C/Gas Mark 2).
• 21 Once the macarons are done resting, bake them for 15-18 minutes, rotating the
  tray halfway through until they no longer move on their feet when nudged.
• 22 Remove the tray from the oven and let the macarons cool completely before
  removing them. If baked long enough, they should easily release from the baking
  sheet without sticking.
• 23 Match up your shells based on size and then add a chocolate drizzle to the top
  if desired.
• 24 Pipe a swirl of chocolate ganache onto the bottom shell and press them together
  to form a sandwich.
• 25 Place your macarons into the fridge to bloom for 24 hours before letting them
  come up to room temperature and serving them.

Nutrition Info