Mint- Chocolate Macarons

Mint- Chocolate Macaroons

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These are not your normal everyday cookies. These are macaroons flavored with the perfect combination of mint and chocolate. Take a bite out of this sweet treat.

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Time needed

20 min preparation + 120 min cooking

Serving Size / Yield

15 servings

Ingredients

  • ½ a cup of confectioners' sugar
  • ½ cup of almond flour
  • 1 large egg white, stored at room temperature
  • 1/4 cup granulated sugar
  • 1/4 teaspoon mint extract
  • 2 drops leaf-green gel-paste food coloring
  • Bittersweet chocolate, for grating
  • 1/4 cup heavy cream
  • 1 1/2 ounces finely chopped bittersweet chocolate
  • 1/2 tablespoon unsalted butter

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Directions

Preheat the oven to 350 degrees.
Place the almond flour and confectioners sugar in a food processor until as fine as possible.
In a bowl, add eggs, mint, food coloring and granulated sugar and whisk by hand to mix everything well. The beaten egg whites will hold stiff, glossy peaks when you lift the whisk out of the bowl. Beat the mixture until everything is combined well.
Next, add the dry ingredients all at once. Fold the batter with a spatula from the bottom of the bowl upward, then press the flat side of spatula firmly through the middle of the mixture. Repeat the step just until the batter flows like lava, 35 to 40 complete strokes.
Then rest a pastry bag fitted with a 3/8-inch round tip inside a glass. Transfer the batter to the bag and the secure top. Dab some batter remaining in the bowl onto the corners of the 2 heavy baking sheets and line the baking sheets with parchment paper.
With piping tip 1/2 inch above sheet, pipe the batter into a 3/4-inch round, then swirl the tip off to one side. Repeat the spacing rounds 1 inch apart. Tap the sheets firmly against the counter 2 or 3 times to release air bubbles.
Finely grate bittersweet chocolate over half of unbaked rounds.
For the filling, heat the heavy cream in a saucepan until bubbles begin to form. Add the chocolate and butter and stir until everything is combined. Let it cool until it becomes thick and spreadable.
Finally, bake 1 sheet at a time, rotating halfway through, until risen and just set, 13 minutes. Let it cool. Spread the filling on the flat sides of half of the macaroons and top it with the remaining half. Wrap them in plastic and refrigerate.


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