Chocolate Mint Macarons

It’s that time again! Time to make more macarons! This time Meaghan and I decided to go in a minty-chocolately direction. One of these chocolate mint macarons is a delightful way to finish off a meal or even eat as a snack with coffee, tea or a glass of milk. We used the exact same recipe as the Coffee Chocolate Macarons, but added cocoa powder and mint extract instead of coffee granules.

It’s ok if there are still some granules left in the sieve. You can re-pulse them in the food processor. Don’t be afraid to rock your food processor so the powder doesn’t get stuck to the bottom.

Chocolate mint macaronsMedium stiff peaks is what we’re looking for.

image

image

Time to “macaroner”. Scarping the batter against the side of the bowl until it’s shiny.

image

image

These bad boys sat about an hour before baking. I’m interested to see if it makes a difference if they sat and got happy for 2 hours. I will make sure to try that next time!

image

I have to practice making perfect circles for these macarons, but the slightly misshapen ones are always the ones I try and eat first!

image

image

I added a full tablespoon of extract to the chocolate ganache, more as an oppsie, but it came out delicious! Very reminiscent of the Laura Secord Chocolate Mint Bars or an After Eight.

image

image

image

Peeling them off the parchment is my favorite part of this whole macaron making ordeal. It’s moment of truth!

image

I always make sure to pair them up so they have partners the same size and roughly the same shape.

image

image

image

Doing one by one might be best as the ganache stiffens a little which when you push the two cookies together, could make them concave and eventually crumble.

image

image

image

image

Chocolate Mint Macarons

PREP TIME: 1-1.5 HOURS     COOK TIME: 25 MINUTES     COOL TIME: 1 HOUR

INGREDIENTS:

Macarons Cookies

0.110kg Almond meal/flour

0.225kg powdered/icing sugar

2 tbsp cocoa powder

0.120kg egg whites

0.050kg regular sugar

pinch of cream of tartar

Chocolate Ganache

1 cup whipping cream

12 oz chocolate, I use dark but semi-sweet would work as well

1 tsp to 1 tbsp peppermint/mint extract

DIRECTIONS:

In a food processor, grind together the almond flour, icing sugar and cocoa powder until fine.

Using a metal sieve, sift almond mixture into a medium bowl. If there are still a lot of bits that will not go through the sieve, you can re-grind in the food processor.

In another medium bowl, whisk egg whites by hand as not to over whip into medium peaks. Add cream of tartar and sugar a little bit at a time. Whisking until medium to stiff peaks form on the whisk when lifted.

Using a rubber spatula, gently fold in the almond mixture. Once folded, scrape the batter against the side of the bowl until shiny. This is called “macaroner“. You will know when to stop when you lift the spatula and the ribbons of batter hold their shape when they fall onto each other for 15-20 seconds.

Place batter into a piping bag with a big round tip (#12). On parchment or silpat lined baking sheets, pipe out 1 inch circles and tap the baking sheet on the counter to release any air bubbles from the batter. Let rest for minimum of an hour up to 3 hours in the summer, and 30 mins to 1 hour in the winter. This is due to the humidity in the air. You can test the rounds to know when they are ready when there is a crust when you gently touch them.

Heat the oven to 250 degrees F. Once heated, bake for 15-18 minutes.

**My suggestion is to create a tester batch as we adjusted the temperature a little bit for the second baking sheet to 330 degrees F and they came out perfect. It depends on the humidity and elevation of your city.**

Once baked, let them rest on the baking sheet on a cooling rack until completely cool. They will peel away easily from the parchment.

While cookies cool, add the chocolate chips/chunks into a medium heatproof bowl.  In a small sauce pan, heat up 1 cup of cream until just boiling. Do not scald the cream. Once cream has just come to a boil, pour over the chocolate and stir until all chocolate has melted. Add peppermint extract up to 1 tbsp based on preference. I added 1 tbsp and they came out tasting like after eights. The longer you allow it to cool, the harder the ganache will be. Place in the fridge to cool until pliable.

Once cookies are fully cooled, release them from the parchment and place in pairs.

Take the chocolate ganache out of the fridge and with the back of a spoon, whip the ganache until it can be spooned easily and it can hold its texture. Add the chocolate ganache to a piping bag with the same #12 tip.

Pipe ganache on one shell and place another on top creating a macaron cookie!

They can stay for up to a week in an air tight container on the counter.

Chocolate Mint Macarons

Advertisements

5 thoughts on “Chocolate Mint Macarons

  1. Pingback: Hazelnut Meringues with Chocolate Chip Mascarpone | Bake and Be Merry

  2. Pingback: Salted Caramel Macarons | Bake and Be Merry

  3. Pingback: Vanilla Macarons | Bake and Be Merry

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s