Peppermint French macarons
Macarons can be challenging to make, but the results are worth it. Weigh your ingredients very carefully and sift the almond meal thoroughly, and these peppermint French macarons will be très bon!
- 1 hr cooking
- Makes 16 Item
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Ingredients
Peppermint French macarons
- 1 1/4 cup (240g) pure icing (confectioners') sugar
- 1 cup (120g) ground almonds
- 3 egg whites
- 2 tablespoon caster (superfine) sugar
- 1 teaspoon peppermint extract
- 35 gram (1 ounces) peppermint crisp, chopped finely
- 1/3 cup (80ml) pouring cream
- 180 gram (5½ ounces) dark eating (semi-sweet) chocolate, chopped finely
Method
Peppermint French macarons
- 1Grease oven trays; line with baking paper.
- 2Blend or process icing sugar and ground almonds until fine. Sift mixture; discard any coarse pieces in sifter.
- 3Beat egg whites in small bowl with electric mixer until soft peaks form. Add caster sugar and a little food colouring, beat until sugar dissolves; transfer mixture to large bowl. Fold in sifted icing sugar, ground almonds and extract, in two batches.
- 4Spoon mixture into piping bag fitted with 1cm (½-inch) plain tube. Pipe 4cm (1½-inch) rounds, about 2.5cm (1 inch) apart, on trays. Tap trays on bench so macarons spread slightly; stand about 30 minutes or until macarons feel dry to touch.
- 5Preheat oven to 150°C/300°F.
- 6Bake macarons about 20 minutes. Cool on trays.
- 7Meanwhile, for dark chocolate filling, bring cream to the boil in small saucepan. Remove from heat; add chocolate, stir until smooth. Stand at room temperature until spreadable.
- 8Spread macarons with filling. Sprinkle half the macarons with peppermint crisp; top with remaining macarons.
Notes
Do not be tempted to remove the macarons from the oven tray before they have cooled completely or they will stick.
