Monday, December 10, 2012

((handmade monday)) Mint + Dark Chocolate Macaron Recipe



This past weekend, I hosted a Christmas cookie exchange party. I took this opportunity as the perfect time to bake more macarons, of course. Peppermint is one of my favorite seasonal (and all the time!) flavors, so I decided to make mint macarons. Here's the recipe! 


for the shells:
1.5 cups of confectioners' sugar
2/3 cup of ground almonds
(I use almond "meal" by the scoop from Whole Foods)
3 egg whites from large eggs
a pinch of salt
3 tablespoons of superfine sugar
(mine is in a carton that says "baker's sugar")
Wilton gel food coloring

Beforehand Prep:
1. Place parchment paper or silicone mats onto baking sheets.
2. Complete steps 1 & 2 for filling.

1. Place the almond flour and confectioner's sugar in the food processor and mix for at least 30 seconds. 
2. Pour the egg whites in a mixing bowl, add salt, and mix with a handheld mixer
until they hold a stiff peak. Don't over do it! When you're getting close, just mix for 5 seconds and re-check. (Trust me that the handheld works better for macarons than your stand kitchen aid mixer) 
3. Continue to mix  at medium speed while adding the super-fine sugar a teaspoon at a time. 
Make sure that it's getting blended before adding the next teaspoon. Keep mixing until the mixture is glossy and thick. Again, don't over mix!
4. Dip a toothpick into Wilton gel food coloring ("kelly green") and put into mixture. Gently fold with a spatula to distribute. 
4. Dump in the ground sugar & almond mixture into the side of the bowl holding the whipped egg whites. Fold in, gently, using a large metal spoon. 
5. Continue to mix until fully incorporated and somewhat smooth.
6. Fill your piping bag (with a large tip in place) with the mixture and pipe in circles onto parchment paper or silicone mats.
7. Lift baking sheets above 3 inches above the counter and drop evenly. This will burst any air bubbles. At this point, you'll want to add any toppings (cocoa powder, sprinkles, candy cane bits, for example) to the shells. Remember, you'll only need to do that for half of them. 
8. Let rest for at least 30 minutes, up to an hour to dry. 
9. Preheat the oven to 310° F
10. Place macarons, one sheet at a time, into the oven for about 8-10 minutes and let cool thoroughly before removing from baking sheet. 


for the filling:
5-6 oz of dark chocolate, chopped
1/2 cup of water
3 tablespoons superfine sugar
1 oz. package of mint leaves

1. Place sugar, water, and mint leaves in a saucepan. Bring to a boil, stirring, so that the sugar dissolves. Simmer for a few minutes.
2. Let sit for an hour, while baking shells.
3. Place chocolate in a small, metal bowl.
3. Bring syrup mixture to boil again. Strain on top of metal bowl/chocolate, pushing down with a spoon to get all the liquid out of the mint leaves. 
4. Stir until melted and let sit to cool a bit. 

finishing up:
1. Match shells together, size wise. 
2. Spread or pipe a little bit of filling onto half of the shells & top with matching shells.
3. Let sit for an hour before serving. I like to keep mine in the refrigerator until ready to serve.
4. Enjoy! 


Mmmm. Now, I'm craving a bowl of mint chocolate chip ice cream. 

love.

18 comments:

  1. thses look so perfect for a winter treat!! I have never made macaroons before, definitely on my list to try!

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  2. I have been afraid of macarons since I learned to bake. They are just so fussy! :)
    Worth the try though, and this looks like the perfect recipe to learn. Thanks Lady!!

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  3. These are so pretty they don't even look real! You have quite the macaron talent!

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  4. Oh they sound delicious! I'm sipping on some peppermint coffee myself! Definitely puts me in the mood for the holidays!

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  5. These look like perfection! I must try!
    ~Karen
    http://fashionboardconfessional.blogspot.com

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  6. These are adorable. They sound amazing too! I'll have to try it out. I've been loving the chocolate mint combo lately!

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  7. That both looks and sounds delicious.
    Seriously, you should have seen my face when I was reading the title of this post and then when I looked at the photos... I actually drooled a little. So thank you for that! :D

    I tried making macarons once... They failed, I think they are SO hard to make.

    love, Saar

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    Replies
    1. i've failed so many times too! i probably have a 50% success rate, which makes the successful batches that much sweeter!

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  8. Yumm they look & sound amazing! I have a confession though.... I have yet to ever try these! I need too!

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  9. I've always wanted to try making these! I've only had them once - I bought a sampler at Laduree's shop in Versailles!

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  10. mmm. I love mint too! I've never tried macarons because it seemed like they would be hard to do gluten free... but these are!! Awesome :)

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  11. Thanks! I made lots of macarons today and they came out splendidly, though I did kill the first batch. Your advice helped a ton!

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  12. Help! I am trying to learn how to make macarons and I must be doing something wrong. My batter is always too runny. I've read several trouble shooting guides but I really feel like I'm doing everything right...though I must not be. My egg whites were the perfect texture today, thick, glossy, with stiff peaks. What else might be the problem?

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    Replies
    1. you might not be adding enough almond meal?

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  13. Pinned! http://pinterest.com/pin/195906652512736998/

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  14. can you guys help me out, i must have missed it but i can not seem to find the amount of flour needed for the shell

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    Replies
    1. There isn't any flour in the shell, just the almond meal/almond flour :) happy baking!

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