Happy St. Patrick’s Day!
I love mint. Particularly mint and chocolate together.
This little treat, festive for today or really any day, comes together quite quickly.
And, I love macarons. When I travel, I like to visit different macaron shops and try different styles and flavours. I’ll have another macaron recipe for you later this week that I’m also really excited about. But first – these little St. Patrick’s Day Mint Macarons.
- 1 cup icing sugar
- 1 cup almond meal (ground almonds)
- 1 pinch salt
- 3 egg whites
- 1 tablespoon egg powder (meringue powder)
- 1 tsp cream of tartar
- 1/2 cup granulated sugar
- green food colouring (optional)
- 3/4 tsp peppermint extract
- 1 cup milk chocolate
- 2/3 cup whipping cream
- In a large bowl, mix together the icing sugar, almond meal (I used Bob’s Red Mill – I really like the consistency of it!) and salt.
- In the bowl of a large mixer, add in egg whites, egg powder and cream of tartar. Run mixer on low to combine all the ingredients. Add in the granulated sugar and whip on medium high until you have a thick meringue that can hold stiff peaks. You should be able to turn over the bowl (remember how they used to show you your DQ Blizzard when it was done?) without your meringue falling out.
- Remove the bowl from the mixer and with a large spatula that you are sure is grease-free, fold in the icing sugar/ground almond mixture in three parts.
- Add in food colouring and peppermint extract and fold in gently. Do not over mix! And a note about the peppermint extract, make sure you are using extract and not oil as that will ruin your meringue.
- Pipe mixture onto a tray that has been prepped with either a silicone baking sheet or parchment. I like to pipe out one inch circles using a piping bag and a number 12 Wilton tip. Tap your tray when you are finished to knock down any tails that formed when you were piping.
- Let sit for 20 minutes.
- Set oven to preheat to 300 degrees.
- After the macarons have sat for 20 minutes, place in oven and bake 10-15 minutes. Mine usually are done around the 12 minute mark but they are temperamental. Watch to make sure they don’t brown.
- Remove and let sit for at least 20 minutes before you try to remove from your trays. They will need that time to set up.
- To prepare the ganache, make sure your chocolate is in small pieces (use a knife to break into smaller pieces if needed). Place chocolate in a medium class bowl. In a separate microwavable bowl, heat the whipping cream on high in the microwave for 1 minute, until it gets frothy.
- Pour heated whipping cream over the chocolate.
- Stir to combine.
- Let sit on the counter for several hours until it has hardened and forms a spreadable ganache.
- After everything has cooled, remove the macarons from the tray and assemble. Using a small spatula, spread a little bit of the ganache on the flat side of a macaron, finish by sandwiching with a second macaron.
- These keep for several days with just a light covering of plastic wrap.
Do you say macaroon or macaron? There are definitely differences of opinion on this! Usually if you say macaroon, you should clarify by saying French macaroon otherwise it might be misinterpreted as the coconut macaroons that are quite common (and also very delicious!).