Mint French Macarons
Refreshing mint French macarons with minty white chocolate ganache filling are perfect to welcome the spring!
Happy Spring, everyone!
Do you feel like it’s spring? I don’t really feel it yet with a few inches of snow on the ground. It’s a different story in my kitchen though. It’s all about pastel colors here and I’m loving it.
Can you guess what I’ve been up to? Yep, French macarons. Today I’m going to share with you a new flavor I developed recently. Mint macarons with minty white chocolate ganache filling just seemed perfect for spring.
Now, I know what you’re thinking. It’s too complicated, too difficult, too time-consuming, etc, etc… Although I agree with some of that, let me tell you it’s all about technique. Once you master the folding technique and know exactly when to stop folding, making macarons will be easy and exciting. My favorite moment is to watch the macarons growing the feet. Ah, it’s totally happy dance moment for me! Besides, it’s way cheaper to make them yourself than spending $2 for a macaron. Not saying it’s not worth it, but you know what I mean, right? 🙂
Below are the detailed step-by-step photo instructions for perfect mint French macarons.
I posted a few pictures above to show you how just couple of folding changes the consistency of the batter. This step is so crucial, so please make sure to test often to ensure not to over mix the batter.
While macarons are drying, prepare the minty white chocolate ganache.
Voila! Perfect little delights to brighten up your day!
Stay tuned for my next new flavor. Lemon macarons are coming soon.
Mint French Macarons with Minty White Chocolate Ganache Filling
Yield: about 30 filled macarons
- 1 cup (100gr) almond flour
- 3/4 cup (100gr) powdered sugar
- 2 large egg whites (about 70gr)
- ¼ teaspoon cream of tartar
- ¼ cup (50gr) sugar
- ½ teaspoon pure vanilla extract
- ¼ teaspoon pure mint extract
- Green gel food coloring
- ¾ cup (130gr) white chocolate chips
- 1/3 cup heavy cream
- ¼ teaspoon pure mint extract
- Line 2 baking sheets with parchment paper.
- Sift together almond flour and powdered sugar twice.
- In a clean mixing bowl with whisk attachment, whip the egg whites until foamy. Add cream of tartar and continue to mix on medium speed. Start adding sugar one teaspoon at a time. Gradually increase the speed to medium high and beat until hard peaks form. Add vanilla and mint extracts and green food coloring. Beat for a minute or two on medium speed.
- Sift the almond flour mixture over the beaten egg whites once again.
- Very gently fold the mixture, running the spatula clockwise from the bottom, up around the sides and cut the batter in half. The batter will look very thick at first, but it will get thinner as you fold. Be careful not to over mix it though. Every so often test the batter to see if it reached the right consistency. To test the batter, drop a small amount of the batter and count to ten. If the edges of the ribbon are dissolved within ten seconds, then the batter is ready. I repeat, do NOT mix again. If you still see edges, fold the batter couple more times and test again. I posted a few pictures above to show you how just couple of folding changes the consistency of the batter. This step is so crucial, so please make sure to test often to ensure not to over mix the batter.
- Transfer the batter into a pastry bag with a round tip.
- Pipe out 1.5-inch rounds about an inch apart on prepared baking sheets.
- Tap the baking sheets firmly on the counter a few times to get rid of any air bubbles. If you don’t release the air bubbles, they will expand during baking and crack the beautiful macarons shells. And who wants cracked macarons, right?
- Let the macarons rest and dry for 15-30 minutes. On a humid day, it might take an hour or so. To see if it’s ready to be baked, lightly touch it. If the batter doesn’t stick to your finger, then it’s ready. Preheat the oven to 300°F (150°C).
- Bake the macarons for 18-20 minutes. To check the doneness, remove one macaron. If the bottom does not stick, they are done.
- Transfer to wire rack to cool for 15 minutes, and then remove from the baking sheets.
- While macarons are drying, prepare the minty white chocolate ganache. Bring the heavy cream to a simmer, not boil. Pour the hot cream over the white chocolate chips and let stand for 2 minutes. Then mix until smooth with a rubber spatula.
- Transfer the mixture to a mixing bowl with whisk attachment, add mint extract and beat it for a few minutes until it thickens.
- Transfer the ganache into a pastry bag, and fill the macarons.
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