Macarons with Fresh Mint and White Chocolate
Macaron shells filled with a fresh mint and white chocolate ganache.
Ingredients
| 1 cup (100 g) | almond flour | |
| 3/4 cup (100 g) | powdered sugar | |
| 2 | egg whites from large eggs (about 70 g) | |
| 1/4 tsp | 1.3 ml | cream of tartar (in Bulgaria substituted with a little baking powder mixed with a little citric acid) |
| 1/4 cup (50 g) | crystal sugar | |
| 1/2 tsp | 2.5 ml | vanilla extract purée |
| 1/4 tsp | 1.3 ml | mint extract purée |
| — | green gel food coloring | |
| 3/4 cup (130 g) | white chocolate chips (filling) | |
| 1/3 cup | 80 ml | cooking cream (filling; mascarpone can also be tried) |
| 1/4 tsp | 1.3 ml | mint extract purée (filling) |
Instructions
- While the macarons cool, make the mint and white chocolate ganache. Warm the cream to a light simmer (not boiling). Pour the hot cream over the white chocolate pieces and let it sit for 2 minutes. Then stir with a spatula to a uniform mixture.
- Transfer the mixture to a mixing bowl, add the mint extract and whip for a few minutes until it thickens.
- Fill the mixture into a piping bag and fill the macarons.