These crisp, chewy light green Mint Macarons are filled with a rich, dark mint ganache. Just one of these treats makes for a delicious and satisfying treat.
I love trying new baking and cooking techniques. Macarons have always been on my “to make list”, but I have to admit that I found macarons intimidating. And honestly, I still sort of do.
Let me clarify my intimidation regarding macarons. The techniques necessary to get consistent resulted are based on feel and judgment. The only way to develop those two particular traits is through practice.
That brings me to my other main source of intimidation with macarons. They are expensive to make. They shells are made with ground almonds and egg whites. Two expensive ingredients. So if the macarons don’t work out, it’s an expensive mess up. And I really don’t like waste!
After conquering those fears, I finally took the plunge. First I tried the French method with very poor results. Thankfully my kids loved them even though they had no feet and many of them cracked. They are the entire batch, so no waste there (thankfully).
The second time around I used the Italian method. Yes – it requires an extra step of making a sugar syrup. But the results were so much more consistent. These Mint Macarons are the result of my first go with the Italian method for making macarons.
Are my Mint Macarons perfect? Nope, but they came out crack-less with feet! That’s a huge triumph for me. HUGE!
These Mint Macarons are crisp on the outside with a chewy, moist interiors. The Mint Macarons are filled with the mint ganache that gives them a richness and depth of flavor that’s out of this world! The dark chocolate ganache also helps balance the sweetness in the macaron shells.
I have to admit that I’m already planning my week to make another batch of macarons. Which ones should I make, orange chocolate or lemon cream? Let me know in the comments below! And check out next week’s post. I use these Mint Macarons to make a completely show-stopping, decadent dessert. It’s out of this world, and perfect for a sophisticated St. Patrick’s Day treat.
- For the Macaron Shells:
- 212 grams almond meal
- 212 grams of confectioners' sugar
- 82 grams and 90 grams egg whites, divided
- 236 grams granulated sugar, plus a pinch
- 158 grams of water
- For the Mint Ganache:
- 1 cup heavy cream
- 2 tbs light corn syrup
- 11 ounces bittersweet chocolate chopped
- 1 tbs unsalted butter at room temperature
- 1 tsp pure peppermint extract
- For the Macaron Shells:
- Preheat the oven to 350 degrees.
- Line 3 sheet pans with parchment paper. Trace 1½ inch circles using a cookie cutter or any other round object, on one side of the parchment paper using a pencil. Then flip over the parchment paper (so that the unmarked circles are face down).
- Whisk the almond meal with the confectioners' sugar.
- Then sift the almond meal and confectioners' sugar. Continue to sift until there is only about 1 tbs or two of larger clumps left.
- Make a well in the center of the almond meal and confectioners' sugar. Pour 82 grams of the egg whites in the center.
- Mix until just combined and a thick paste forms. Set aside.
- Combined the water and granulated sugar in a small sauce pan.
- Clip a candy thermometer to the side of the sauce pan.
- Heat the sugar mixture over medium heat until it reaches about 200 degrees F.
- Once the sugar syrup reaches 200 degrees F, place the 90 grams of egg whites in the bowl of a sanding mixer.
- Add a pinch of granulated sugar.
- Using a whisk attachment, whip on medium-low speed.
- Continue to whip until soft peaks form.
- Once the sugar syrup reaches 248 degrees F, the egg whites should be at the soft peak stage.
- Increase the mixer to medium, slowly pour the sugar syrup down the side of the mixer bowl.
- Increase the mixer to medium-high and whip until stiff, glossy peaks form.
- Add a few drops of gel or powder food color to the mixture. Whip until the color is completely incorporated.
- Add ⅓ of the whipped egg whites to the almond flour mixture. Fold until just combined.
- Continue to add the whipped eggs to the almond flour mixture a little at a time until the mixture is smooth, and the batter runs in thick ribbons off of the spatula. (I didn't add all of the whipped egg whites to the almond mixture. I usually have a little left.)
- Add the batter to a pastry bag fitted with a large round tip (I used a #10 tip).
- Pipe the batter onto the parchment lined pans. (If the batter is just right, there will be little peaks left after piping, and those peaks will flatten out. If it's too thick, the batter will be lumpy, and if it's too runny, the batter will not hold it's shape.)
- Place the piped macarons in the oven, and immediately turn the oven temperature down to 225 degrees F.
- Bake for 9 to 12 minutes, until the tops are smooth and feet form.
- Allow the shells to cool on the pan for about 5 minutes.
- Then remove from parchment, and allow to cool completely before filling. (Before placing another pan of macarons into the oven, preheat the oven to 350 degrees F again.)
- For the Mint Ganache Filling:
- Place the cream and corn syrup in a heavy bottomed sauce pan. Heat over medium-low until the cream simmers.
- Pour the cream mixture over the chopped chocolate.
- Cover with an air-tight lid for about 7 to 10 minutes.
- Mix until a smooth, glossy mixture forms.
- Add the butter and mint extract. Mix until just combined.
- Allow the ganache to cool until thick.
- Place the thickened ganache into a piping bag fitted a large, round tip.
- Fill ½ of the macaron shells with the ganache, and sandwich together.
- Sift cocoa powder over the top of the macarons.
- Place the macarons in an airtight container and refrigerate.
This recipe is from Thomas Keller's cookbook Bouchon Bakery.
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