Peppermint French macarons
This recipe outlines the creation of delicate Peppermint French Macarons. It involves crafting almond meringue shells, piping them, allowing them to form a skin, and baking to achieve their signature 'feet'. The crisp shells are then filled with a rich, dark chocolate ganache infused with peppermint and crushed peppermint crisp, offering a sophisticated dessert with balanced flavors and textures.
Equipment
- 1 Stand Mixer Essential for achieving stiff peaks for the meringue.
- 1 Fine-mesh Sieve Crucial for sifting dry ingredients to ensure smooth macaron shells.
- 1 Piping Bag with Round Tip For uniform macaron shells.
- 2 Baking Sheets For baking macaron shells.
- 2 Silicone Baking Mats Ensures even baking and easy removal; parchment paper is an alternative.
Ingredients
Main
- 1 1/4 cup 240g pure icing (confectioners') sugar
- 1 cup 120g ground almonds
- 3 egg whites
- 2 tablespoon caster superfine sugar
- 1 teaspoon peppermint extract
- 35 gram 1 ounces peppermint crisp, chopped finely
- 1/3 cup 80ml pouring cream
- 180 gram 5½ ounces dark eating (semi-sweet) chocolate, chopped finely
Instructions
- Preheat your oven to 150°C (300°F) and line two baking sheets with silicone mats or parchment paper.
- In a food processor, pulse pure icing sugar and ground almonds until very fine. Sift this mixture into a bowl, discarding any large pieces.
- In a clean stand mixer bowl, whisk egg whites until foamy. Gradually add caster sugar, then peppermint extract, continuing to whisk until stiff, glossy peaks form.
- Gently fold the sifted dry ingredients into the meringue in three additions, using a spatula. Continue folding (macaronage) until the batter forms a slow-moving ribbon, resembling lava.
- Transfer the batter to a piping bag fitted with a round tip. Pipe uniform 3.5cm (1.5 inch) circles onto the prepared baking sheets, leaving space between them.
- Firmly tap the baking sheets on the counter a few times to release air bubbles. Let the piped macarons rest at room temperature for 30-60 minutes, or until a dry skin forms on top.
- Bake macaron shells for 12-15 minutes, rotating half-way, until they have developed 'feet' and are firm. Let cool completely on the baking sheets.
- While shells cool, prepare the filling: Gently heat pouring cream in a small saucepan until just simmering. Remove from heat and pour over finely chopped dark chocolate and peppermint crisp in a heatproof bowl. Let sit for a minute, then stir until smooth and glossy. Let cool and thicken.
- Once shells are cool, match them into pairs. Spread or pipe a generous amount of the peppermint chocolate ganache onto the flat side of one shell and sandwich with its matched pair.
- Place assembled macarons in an airtight container and refrigerate for at least 2 hours (or preferably overnight) to allow the flavors to meld and the texture to soften slightly before serving.
Notes
Precision is paramount for macarons. Ensure all equipment is meticulously clean and grease-free, especially for the meringue. For the almond flour, grind it as fine as possible with the icing sugar in a food processor, then sift thoroughly to avoid bumpy shells. Achieving the correct 'macaronage' consistency – a slow-flowing ribbon when lifted – is critical; overmixing leads to flat shells, undermixing to lumpy ones. Allow shells to dry sufficiently (forming a skin) before baking to encourage the characteristic 'feet'. An oven thermometer is highly recommended for accurate temperature control, which directly impacts the macaron's structure. For the ganache, avoid boiling the cream; just heat until simmering, then pour over the chocolate and stir until emulsified and smooth. Let the ganache set to a pipeable consistency before filling.