Mint Chocolate Macarons
Adapted from Brave Tart
Yield - 24 sandwich cookies
115 g almond flour - I used Bob’s Red Mill
230 g powdered sugar
144 g egg whites
72 g sugar
1 vanilla bean, seeded
2 g kosher salt
small squirt of green gel food coloring - I used Americolor Electric Green
- Line 3 baking sheets with parchment paper and draw 1 1/2" circles about 1” apart. Flip the parchment paper over. Set up a piping bag with a plain round tip.
- Sift together the almond flour and the powdered sugar. You’ll have to force it through the sieve. As long as you have less than 2 tablespoons of chunks, you’re ok. Just put the chunks in the sifted mixture.
- Add the egg whites, sugar, vanilla bean, and salt to the bowl of a stand mixer with a whisk attachment.
- Whisk at level 4 (KitchenAid Stand Mixer) for 3 minutes.
- Whisk at level 7 for 3 more minutes.
- Whisk at level 8 for 3 additional minutes.
- Add in the food coloring and whisk at level 10 for 1 more minute. The meringue should be very stiff and dry at this point. Remove the bowl from the mixer.
- Dump all of the dry ingredients into the meringue. With a rubber spatula, fold for 25 strokes.
- Look at the mixture, it should look chunky.
- Fold for 15-20 more strokes. STOP! Walk away, do not over mix. The mix should flow, but not be a liquid.
- Add half the mixture to your piping bag and pipe circle within each circle you drew. Repeat with the second half of the mixture.
- Take each baking sheet and individually bang it hard on the counter 3-4 times.
- Let the macarons sit on the counter for 20 minutes while you preheat the oven to 300 F.
- Bake the macarons for 18-20 minutes or until a macaron can easily peel off the parchment paper.
- Let cool before matching and filling.
Mint Chocolate Swiss Meringue Buttercream
Also adapted from Brave Tart
5 ounces egg whites
5 ounces sugar
1/4 teaspoon Kosher salt
scrapings from 1 vanilla bean
1 pound butter (4 sticks), room temperature
6.5 ounces dark chocolate, chopped
1/2 teaspoon peppermint extract
- Combine the egg whites, sugar, salt, and vanilla bean in the bowl of a stand mixer. Place the mixing bowl in a double boiler. The pot only needs to have a thin layer of simmering water.
- Whisk the egg whites frequently while they heat. Cook until the mixture is no longer gritty.
- Melt the chocolate in the microwave in 20-second intervals and stirring in between. Set aside.
- Attach the bowl to the mixer and whisk on high speed for 6-10 minutes or until the bowl is cool to the touch. The egg whites should have whipped into a stiff, shiny, meringue.
- With the mixer still going on medium speed, add in the butter 1 tablespoon at a time. The frosting may get a little loose, but just keep beating, it will all come together and get stiff.
- Pour in the cooled, melted chocolate and the peppermint extract, beat until combined.
- Add the frosting to a piping bag and pipe on half the macaron shells.
- Sandwich the cookies and place in an airtight container overnight to mature in flavor.