Ingredients
Method
1.Grease oven trays; line with baking paper.
2.Blend or process icing sugar and ground almonds until fine. Sift mixture; discard any coarse pieces in sifter.
3.Beat 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.
4.Spoon 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.
5.Preheat oven to 150°C/300°F.
6.Bake macarons about 20 minutes. Cool on trays.
7.Meanwhile, 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.
8.Spread macarons with filling. Sprinkle half the macarons with peppermint crisp; top with remaining macarons.
Do not be tempted to remove the macarons from the oven tray before they have cooled completely or they will stick.
Note
