After trying the mojito macarons and the lime macarons, here are the mint macarons. My sister-in-law asked me for them a few weeks ago and they went down very well 🙂 They’re incredibly fresh, perfect for this scorching week!
Ingredients & Method
3 components · Full recipe
Shells
Ingredients
- 2 × 52g (1.8 oz) egg whites
- 150g (5.3 oz) icing sugar
- 150g (5.3 oz) ground almonds
- 50g (1.8 oz) water
- 150g (5.3 oz) caster sugar
- green powder food colouring
Method
1
Blend the icing sugar and ground almonds together, then sift.
2
Cook the water and caster sugar to 118°C / 244°F. Add the green food colouring to the syrup, then pour it in a thin stream over 52g (1.8 oz) of egg whites whisked to stiff peaks.
3
Fold the remaining 52g (1.8 oz) of egg whites into the almond and icing sugar mixture until combined.
4
Fold the Italian meringue into the almond mixture and macaronage until the batter falls in a smooth, shiny ribbon.
5
Pipe the shells onto a baking sheet lined with parchment paper.
6
Bake at 120°C / 250°F for 22 minutes. Leave to cool completely before removing from the paper.
Step by step
Not quite comfortable with macaron shells yet? I’ve put together two full step-by-step picture guides to help you get it right every time:
Mint Whipped Ganache
Ingredients
- 50g (1.8 oz) white couverture chocolate
- 50g (1.8 oz) cream
- 1 tsp neutral honey (e.g. acacia honey)
- 50g (1.8 oz) cold cream
- approx. 15 fresh mint leaves
- a little mint extract
Method
1
Break the white chocolate into pieces and place in a bowl.
2
Bring the cream to the boil with the mint leaves and leave to infuse for 10 minutes.
3
Strain the infused cream, pressing the leaves to extract maximum flavour. Weigh the cream and top up with cold cream to reach 100g (3.5 oz) total.
4
Add the honey to the cream and reheat until just boiling, then pour in thirds over the chocolate, emulsifying between each addition.
5
Add the cold cream and a little mint extract. Mix well.
6
Cover with cling film pressed directly onto the surface and refrigerate for several hours, ideally overnight.
7
When ready to use, whip the ganache with a hand mixer until it holds its shape.
Assembly
Ingredients
- None
Method
1
Whip the ganache with a hand mixer until it holds its shape.
2
Sort the shells by size, pairing them up.
3
Pipe the ganache onto the flat side of one shell and sandwich together with its matching shell.
4
Refrigerate for 24 to 48 hours before serving – this resting time is essential for the best texture.
Gallery
