PEPPERMINT MACARONS WITH DARK CHOCOLATE FILLING

Peppermint flavoured anything is a favorite of mine during the holiday season. I have been known to binge on an entire pack of After Eight mints in one sitting. Minty treats are refreshing, cleanse the palatte, and give you amazing make-out breathe, so they should probably be eaten on the regular for good oral health. I’m sure a dentist told me that once.

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So here is my take on After Eight mints, peppermint milk chocolate macarons! On my last macaron post I used Pierre Herme’s recipe. This time I used another old tried and true recipe by Hisako Ogita. When I first started making macarons at home I bought her book, i ♥ macarons. If you are interested in learning about macarons this book is great for beginners, there are tons of pictures and step by step instructions.

If anyone if planning on going home for the holiday’s and hooking up with your high school ex then I suggest you put down the gum and shove one of these babies in your mouth instead, fresh breathe plus a sugar rush for some holiday hanky panky. It’s a win-win really.

Peppermint Macaron Shell (adapted from Hisako Ogita’s Basic Macaron Batter)

Makes about 2 dozen macarons

Ingredients
2/3 cup (85 g) ground almonds
1-1/2 cups (150 g) powdered sugar
3 large egg whites, at room temperature
5 tbsp (65 g) granulated sugar
1 tsp (5g) peppermint extract

Red food colouring

Directions

  • Preheat oven to 320°F
  • Cut a sheet of parchment paper to fit your baking sheet. Draw even spaced circles with pencil on parchment paper to guide you for size, if needed.
  • Sift the almond flour and icing sugar and set aside.
  • Beat sugar and egg whites until stiff and glossy, at the very end incorporate the peppermint extract.
  • Add the almond flour sugar mixture to the meringue and using your spatula begin mixing at first just by stirring, when the mixture seems to come together tilt the bowl on its side slightly and using your spatula, spread the mixture along the side of the bowl then scoop it onto itself from underneath. Continue this until the mixture become homogenous and no lumps are noted. You want the mixture to be between a drip and a drop. Too stiff and you will have little peaks on your macarons (or nipples, ha!), too runny and the macarons will spread out too far and look flat.
  • Reserve a tbsp of batter, place in small bowl and add food colouring to this reserved batter to make it bright red. Set aside.
  • Spoon the white batter into a piping bag fitted with a plain nozzle and pipe out onto parchment lined baking sheets.
  • Pick up a small amount of the red batter on a toothpick and place onto each piped out white macaron, stiring in a circular motion to get the abstract pattern as you go.
  • Rap the baking sheet firmly on the counter 2-3 times.
  • Allow the piped macarons to sit out at room temperature in order to develop a skin over them (this really depends on the climate you live in and type of room you are in, sometime this can take 15 min other times 30 min. You can test for a skin by placing a dry finger on the macaron, if it doesn’t stick to your finger and feels smooth and hard that’s the skin!)
  • Bake at 320°F for 14-18 minutes.
  • When they are ready remove from the oven and let cool on baking sheets.
  • Once they are cool you can fill them and let them sit in the fridge for 1-2 days to let the filling soften the shell a bit (this part really helps and allows the macarons to keep a crisp outer crust and a soft inner crust).

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Dark Chocolate Buttercream Filling

140 g (5 squares) dark chocolate

227 g (1 cup) unsalted butter

2 cups icing sugar

125 g (1/2 cup) sour cream or full fat yogurt

  • Melt chocolate over baine marie or in microwave and allow to cool to below 28°C (otherwise it will melt the butter). Set aside.
  • Cream the butter and sugar together until light and fluffy.
  • Add in the sour cream and mix until incorporated.
  • With the mixer on low slowly pour in the melted chocolate. Once all incorporated then turn mixer on high for about 30 seconds.

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Assembly

  • Pipe chocolate buttercream onto half of the shells and sandwich with the remaining shells.
  • Allow the filled macarons to sit in the fridge in an air tight container for 2 days to allow the shells to soften.

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Stuff yo face! Happy Holidays!

-SS

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