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After-dinner mint macarons
After-dinner mint macarons
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Irresistible mint chocolate macarons, perfect for an exquisite afternoon treat!
Ingredients:
  • 125.00 gm almond meal (ground almonds)
  • 225.00 gm pure icing sugar
  • 4 eggwhites
  • 53.75 gm caster sugar
  • 20.00 gm cocoa powder, sifted
  • 90g dark chocolate, chopped
  • 40.40 gm thickened cream
  • 1/2 tsp peppermint essence
Instructions:
  • Grease 3 large baking trays and line them with baking paper. In a bowl, sift together almond meal, cocoa, and icing sugar.
  • With an electric mixer, whisk egg whites in a bowl until they form soft peaks. Gradually add sugar while beating until dissolved. Mix until just combined. Gently fold in half of the almond mixture until just combined, then fold in the rest until fully combined and glossy (mixture may break down slightly).
  • Transfer the mixture into a sturdy sealable bag. Cut off a corner of the bag to make a small hole. Squeeze out rounds of the mixture onto baking trays lined with parchment paper, ensuring they are 3cm apart. Gently tap the trays on the counter to get rid of any air bubbles. Let them sit undisturbed for 1 hour.
  • Preheat the oven to 130°C (110°C fan-forced). Bake the macarons on one tray at a time for 18 to 20 minutes until the tops are firm. Allow them to cool on the trays before carefully transferring them to a wire rack.
  • Prepare the filling by combining chocolate and cream in a microwave-safe bowl. Heat in the microwave on high for 1 minute until the chocolate melts. Stir with a metal spoon, then mix in the peppermint essence. Chill in the refrigerator for 10 minutes until the mixture thickens to a spreadable consistency.
  • Spread a generous dollop of filling over half of the macarons and top them with the remaining macarons to create irresistible sandwich cookies. Allow the filling to set before serving and enjoy the delightful treat.

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