Mint Chocolate Macarons

Macarons are a delicate French confection. They are two little almond meringue cookies with a smooth filling. They come in all kinds of fruit flavours with bright cookies and this one is the classic combination of Mint and Chocolate. They have a delicate crunchy exterior and squish into the smooth dark chocolate filling. Divine and simple at the same time. This recipe makes 12 perfect little macarons. I dare you to eat just one!

The recipe comes from a BC Liquor Store Magazine and is a perfect after dinner sweet.

You will need:

*a kitchen scale

• 3oz/85grams fine ground almonds
• 5 oz/142 grams icing sugar
• 3 oz/85 grams egg whites (approx. 3)
• 4 tbsp berry/fine sugar
• 1 tsp mint extract
• a few dashs green food colouring if using liquid/  or a speck of paste colour

Heat oven to 375 degrees F

Making Ganache:

Step 1: Make Ganache. In a medium saucepan let whipping cream just come to a boil. (watch it! this happens fast) pour in chopped chocolate. Let stand 3minutes then mix to incorporate. I pour into small Ziploc bags (don't over fill bag) Let chocolate thicken in fridge  for at least 1 hour. You don't want it too hard but it needs to be thick enough like a cookie filling. You can also do this in a piping bag or the small Ziploc bag works great with a small cut on one end (cut it just before piping)

Step 2: you can measure and grind almonds in a food processor or you can buy almond flour. If you don't want the brown flecks in your macarons then use almonds with no skins.

Step 3: on a large sheet of parchment paper draw 1 1/2 inch circles with an inch between them and you need 24 circles (for 12 cookie sandwiches) Flip parchment paper over - you should be able to see the circles through the paper to use as a guide for your perfect circles.

Step 4: in a medium bowl sift ground almonds and icing sugar.

Step 5: in another bowl beat egg whites and berry sugar. (or reg. sugar will work) Beat on medium speed until stiff and glossy peaks form.

Step 6: Gently fold almond sugar into egg whites in thirds. Once completely incorporated add mint extract and food colour. (I used liquid food colouring which makes a very faint green tint)

Step 7: pour into a piping bag or a ziploc with a large piping tip attached. Pipe even circles on your parchment paper. Let macarons sit for 30 minutes before baking. That is the secret to making a great macarons you need the cookie to dry before baking.

Step 8: They should no longer be sticky when you touch them. Bake for 15 minutes. Turn halfway, watch them so they don't over bake. They should not brown. Sometimes I even open the oven at the end.         The top should be crisp but not browned. 

Step 9: Let cool on tray and carefully remove with a spatula to lift off paper. They are delicate don't crush them.

Step 10: Ganache should be warmed to room temperature to allow it to be soft enough to pipe into these cookies.

 Cut a small hole in one end of bag and pipe a small circle in all 12 cookies, then ever so delicately press on  the top cookie to form the macaron.

They can stay in the fridge for a day or so, not that they will last that long! 

They are crispy and chewy and minty and chocolaty like a cookie form of an after dinner mint.