Mint Chocolate Macarons

Ingredients

• Cookie
  • 100 g almond flour, finely ground
  • 200 g confectioners sugar
  • 3 large egg whites
  • 40 g granulated sugar
  • 1/4 tsp peppermint extract
  • 2 drops green gel paste food coloring
  • bittersweet chocolate, for grating
• Filling
  • 1/2 Cup Heavy Cream
  • 3 oz finely chopped bittersweet chocolate
  • 1 TBSP unsalted butter

Directions

1. Preheat oven to 350 degrees with rack in lower third.
2. Add confectioners sugar and almond flour to a food processor. Process until combined and fine, about 1 minute.
3. Pass almond mixture through a fine-mesh sieve.
4. Transfer solids in sieve to food processor. Grind and sift again, pressing down on clumps. Repeat until less than 2 tablespoons of solids remains in sieve.
5. Whisk egg whites and granulated sugar by hand to combine. Beat on medium speed (4 on a KitchenAid) 2 minutes. Increase speed to medium-high (6) and beat 2 minutes. Then beat on high (8) 2 minutes more.
6. The beaten egg whites will hold stiff, glossy peaks when you lift the whisk out of the bowl. Add peppermint extract and food coloring, and beat on highest speed 30 seconds.
7. Add dry ingredients all at once. Fold with a spatula from bottom of bowl upward, then press flat side of spatula firmly through middle of mixture. Repeat just until batter flows like lava, 35 to 40 complete strokes.
8. Rest a pastry bag fitted with a 3/8-inch round tip (Ateco #804) inside a glass. Transfer batter to bag; secure top. Dab some batter remaining in bowl onto corners of 2 heavy baking sheets; line with parchment.
9. Add dry ingredients all at once. Fold with a rubber spatula from bottom of bowl upward. Use the rubber spatula to scrape the sides while folding the mixture gently. Repeat just until batter flows like lava, 25 to 30 complete folds.
10. Rest a pastry bag fitted with a 3/8-inch round tip inside a pint beer glass. Fold down the sides of the bag. Transfer batter to bag. Tie off the pastry bag to close.
11. Place silicon mats on baking sheets.
12. Pipe batter into each circle on the silicon mats. Start from the outside and work inward in a circular motion.
13. Firmly tap baking sheets 5 times onto the counter top to release air bubbles.
14. Let the macarons rest and dry for 30 – 60 minutes. To see if it’s ready to be baked, lightly touch it. If the batter doesn’t stick to your finger, then it’s ready.
15. Preheat the oven to 300°F with the rack in the middle of the oven.
16. Bake the macarons for 18-20 minutes. To check the doneness, remove one macaron. If the bottom does not stick, they are done.
17. Let cool the macarons on baking sheets for at least 15 minutes, and then remove from the baking sheets onto a wire rack to cool completely.
18. Make Filling: Heat heavy cream in a saucepan until bubbles begin to form. Add bittersweet chocolate and butter; stir to combine. Let cool until thick and spreadable.
19. Bake 1 sheet at a time, rotating halfway through, until risen and just set, 13 minutes. Let cool. Pipe or spread filling on flat sides of half of cookies; top with remaining half. Wrap in plastic and refrigerate.

Nutrition

• Serving: 25
• Per Serving Nutrtion:
  • Calories: 100 Kcal
  • Carbs: 12 g
  • Fat: 5.5 g
  • Protein: 1.5
  • Sodium: 5.37 mg
  • Fiber: 0.73 g
  • Calculated by: https://my.whisk.com/