Recipe

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!

Jun 30, 2009 2:00pm
  • 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
  • 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.

Notes

Do not be tempted to remove the macarons from the oven tray before they have cooled completely or they will stick.

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