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

  1. 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.
  2. 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.
  3. Add the egg whites, sugar, vanilla bean, and salt to the bowl of a stand mixer with a whisk attachment.
  4. Whisk at level 4 (KitchenAid Stand Mixer) for 3 minutes.
  5. Whisk at level 7 for 3 more minutes.
  6. Whisk at level 8 for 3 additional minutes.
  7. 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.
  8. Dump all of the dry ingredients into the meringue.  With a rubber spatula, fold for 25 strokes.
  9. Look at the mixture, it should look chunky.
  10. Fold for 15-20 more strokes.  STOP!  Walk away, do not over mix.  The mix should flow, but not be a liquid.
  11. Add half the mixture to your piping bag and pipe circle within each circle you drew.  Repeat with the second half of the mixture.
  12. Take each baking sheet and individually bang it hard on the counter 3-4 times.
  13. Let the macarons sit on the counter for 20 minutes while you preheat the oven to 300 F.
  14. Bake the macarons for 18-20 minutes or until a macaron can easily peel off the parchment paper.
  15. 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

  1. 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.
  2. Whisk the egg whites frequently while they heat.  Cook until the mixture is no longer gritty.
  3. Melt the chocolate in the microwave in 20-second intervals and stirring in between.  Set aside.
  4. 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.
  5. 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.
  6. Pour in the cooled, melted chocolate and the peppermint extract, beat until combined.
  7. Add the frosting to a piping bag and pipe on half the macaron shells.
  8. Sandwich the cookies and place in an airtight container overnight to mature in flavor.