Makes about 60 shells (30 assembled macarons)
90 g egg whites (from approx. 3 large eggs), preferably aged at least overnight and brought to room temperature
110 g almond flour (almonds ground to a powder)
200 g confectioner’s sugar
2 tbsp caster sugar
several drops peppermint essence (I used Dr. Oetker’s peppermint aroma)
ca. 1 ml mint green food coloring gel
- In a blender or food processor, grind the almond flour together with the confectioner’s sugar; set aside. (You don’t actually have to do this, but I do it to break down whatever big lumps are still present in the almond flour)
- In a large bowl, beat the egg whites using an electric mixer, starting at medium speed. When the mixture starts becoming frothy and opaque, turn the setting to high speed. Gradually add the caster sugar, beating continuously, until the mixture forms a meringue (becomes glossy and forms soft peaks). Add the flavor essences and gel food coloring, then continue beating until the color becomes homogenous.
- Sift the almond flour mixture over the meringue. Using a spatula, carefully fold them together until the resulting batter is uniform in color and has the consistency of flowing lava (this should take about 30-40 folds). Tap the sides of the bowl several times during folding to get rid of excess air in the batter (this could cause the macarons to crack during baking).
- Spoon the batter into a piping bag fitted with a plain 1-cm (diameter) nozzle. Pipe out 3-cm (diameter) circles, each about 2.5 cm apart, onto non-stick baking paper placed on a baking tray. Rap the baking tray on the counter/table to get rid of excess air that could either crack the macarons or make them hollow.
- Leave the piped out batter in a cool, dry place to set. They are ready for baking when the surface is completely dry and not sticky when touched.
- Bake in a pre-heated oven at 150°C-160°C for 12-14 minutes, taking care not to let the exposed surface turn brown. When finished, slide the baking paper (with the macarons) out from the baking tray and onto the countertop/kitchen table to stop further cooking. Leave them to cool for a few minutes before attempting to remove from the sheets. The ideal macaron should just slide off the baking paper (or pop easily out if using a silpat); the bottoms should be dry, but still a bit soft at the center.
Makes enough filling for about 30-40 macarons
250 ml heavy/pouring cream
225 g semi-sweet chocolate, grated or chopped into small pieces
75 g white chocolate, grated or chopped into small pieces
5 ml peppermint essence (or according to taste)
50 g unsalted butter, cut into small cubes
- Pour the cream into a saucepan, then bring to a boil.
- Pour the hot mint-cream mixture over the chocolates. Let stand for a minute to allow the chocolates to melt.
- Whisk the mixture until well-blended. Stir in the peppermint essence. Set aside to cool a bit.
- When the mixture is about 40°C in temperature, stir in the butter a little at a time. Continue stirring until the mixture is glossy.
- Spoon the ganache into a piping bag with a 1 cm nozzle and set aside in the refrigerator until set.
Assembling the macarons
- Place half of the macaron shells foot-side facing up on a flat surface.
- Pipe a small amount of the filling onto these shells (just enough to cover an area that is approximately 3 mm short of the edges).
- Top with the remaining shells.