Inspired by those thin mint choclates, I'm undecided about whether I'm eating macarons or toothpaste. Some folks love them, some hate them. I guess it all depends on how much you like mint.
A little unconventional as far as macaron flavours go, but what the heck. I like them. They're cute and pretty, and I can skip brushing my teeth afterwards.
I'll be doing the short version here, so for detailed step-by-step instructions and pictures of macaron technique, click here.
Macaron shells:
- 65g almond meal
- 80g icing sugar
- 40g caster sugar
- 50g egg whites, aged
- 3 drops green food colouring
- Green metallic sugar sprinkles
Preheat oven to 160C and prepare 3 baking trays lined with silicon sheets.
Sift almond flour and icing sugar in a bowl. Beat room temperature egg whites and caster sugar till stiff peaks form. Add dry ingredients to meringue and mix well until batter is smooth and thick. Tint the batter a pastel shade of green.
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| I love those sprinkles. |
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| Aren't those feet so pretty? |
- 85g fine-quality bittersweet chocolate (60% cacao or more), finely chopped if not using buttons
- 1/3 cup heavy cream
- 1 tablespoon unsalted butter, softened
- 1/2 teaspoon mint extract
Melt chocolate with cream and butter in a metal bowl set over a pan of lightly simmering water (bowl should not touch the water), stirring until smooth.
Remove bowl from heat and let cool a little, then add mint extract and stir well. Let stand at room temperature until cooled completely, spoon into a piping bag and chill for an hour till firm.
Pipe a dollop of ganache onto one side of each shell, the size of a Hershey's Kiss. Gently press down to sandwich the two sides together. Let sit in refrigerator overnight and warm up to room temperature before eating.
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