Wednesday, August 12

Minty Macs - {Chocolate and Mint Macarons}


I think mint is a great flavor. It may not be extremely versatile, and I know quite a few people who don't care for it at all, but it's got a refreshing zing that's all its own.

Needless to say, I love it.


And because I love it, I'm proud of my little flowerpot in the kitchen window. Lime green and outfitted with wire-like, twisting green stalks of mint, the tall pot houses the only plant I've successfully grown on my own. Which isn't impressive, of course, and I'm very fortunate that my dad knows how to operate his garden, but it's a small achievement for me. Even if it's [quite apparently] ridiculously easy to grow!

I bet these macs would have been even more fabulous if fresh mint had been steeped in the cream that went into the mint ganache, but I didn't have the heart to strip my poor plant of so many leaves. A wuss move I justified by considering myself to be in a bit of a hurry. And really, I was - I had scheduled a night at the drive-in with a friend. So, in place of the fragrant severed limbs of my poor defenseless little plant, I used up the last of my mint extract.


I seem to go through it quickly.

Minty Macarons

Shells
2 egg whites, room temp
20g granulated sugar
130g powdered sugar
75g almond meal
green food color (gel)

Place an unlined shiny baking sheet (to prevent browning) onto your oven's top rack and preheat the oven to 300F.

Prepare a piping bag with a round tip. I like to put mine in a glass so I can simply pour in the macaronage/batter and begin piping as quickly as possible.

Beat the egg whites into a foam, and gradually add the granulated sugar. Add the food color with a toothpick; dipping it into the gel and scraping the pigment onto the beaters. Continue beating until the meringue no longer slides when you tip the bowl, being very careful not to overbeat. Sift the powdered sugar and almond meal over the meringue and fold to combine, being sure to get out quite a bit of the air. Continue mixing just until ribbons settle indistinguishably into the macaronage. Pour into your piping bag and pipe small rounds onto sheets of parchment paper.

Bake 15-20 minutes on a baking sheet below the one already in the oven.

Minty Chocolate Ganache
Printable Recipe

1/4 cup heavy cream
4 oz dark chocolate, in chips or shaved/chopped into small pieces
1/2 tsp peppermint extract

Place the chocolate in a large, heatproof bowl. Heat the cream until steaming, then pour over chocolate. Allow to sit for 5 minutes, add extract, then whisk gently to combine.

20 comments:

  1. They're beautiful! What gorgeous photos too! I love chocolate and mint any day.

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  2. These sound wonderful! I haven't thought about making mint chocolate ganache. Your pictures are wonderful!

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  3. Oh drool, choc mint macarons! I have to say your photos are immensely beautiful and you've just given me another beautiful blog to drool over :)

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  4. Absolutely gorgeous! I'm so glad I stumbled across your blog, it's just wonderful. And I'm not just saying that because my name is Caitlin too :)

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  5. I think you forgot to list how much mint extract was used in your ingredients, plus however you got the green color for the shells. They really do look amazing.

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  6. Thanks so much for all the compliments, everyone! I'm glad you like the photos!

    And thanks a ton, anonymous reader, for pointing out my oversights in the recipe! I was too busy halving the ganache recipe to remember that I put the mint in it in the first place ;P

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  7. Love those macarons. You've got courage to try those. They look fantastic.

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  8. These looks amazing!
    I love macarons, but have yet to try to make them myself!

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  9. hey, i'm a lucky one and have had one of these delicious Minty Macs yummy!!!. Love you...Nina

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  10. Macaroons are yums! :D But I'm not a fan of mint though. Tastes like toothpaste. Duh, but yeah :(

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  11. What do you mean by "on a baking sheet below the one already in the oven" ? I want to make these tomorrow and I wanna get it right!
    :D

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  12. @hungryorange: It's not necessary that you do it, but placing a baking sheet on the rack over the one you bake the macarons on will help prevent browning/discoloration. Just place one in before you preheat the oven :)

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  13. I ended at the kitchen table crying for 10 minutes when I tried making these, no joke. It made me realize that I was not ready for fancy French pastries. But they tasted wonderful :D

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  14. Aww, sorry Hanna! That happens to me with mac sometimes, too. I'm glad you liked the taste in spite of it all, though!

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  16. I tried making macarons last week and they completely flopped. When I folded in the almond meal and icing sugar it got all grainy/lumpy then I made the mistake of mixing it further which resulted in a clumpy mess... when I cooked them (because I refused to give up) they were sticky, transparent, flat, and disgusting.

    Would you suggest putting the almond meal in a food processor to make it very fine?

    Confused in Canada

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  17. Hey Kendra! Sorry you had trouble. If you are worried about lumps like that, processing the almond meal should help, and so will sifting.

    Good luck!

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  18. Hmm, I'm gonna bake them tomorrow, so hopefully there won't be any complications! I'll remember to sift the icing sugar and to process the almond meal.

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  19. I'm making these for Mother's Day for my mother and grandmother to take home with them. :)

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Thanks so much for reading! I would love to hear your thoughts!

If you have any questions, please feel free to email them to me at kaitlin@whisk-kid.com.

Have a great day!