After Dinner Macarons

Thinking ahead to the big day, after dinner mints are a bit a tradition aren’t they – in the UK at least. Usually these are a toothpaste like minty fondant surrounded by a thin layer of dark chocolate – or milk depending on which variety you opt for.

I decided to have a bash at making French macarons again recently and wondered what festive flavour I could concoct. I decided upon chocolate and peppermint with peppermint extract in the macarons themselves and a chocolate spread as the filling.

Now, if you have read my attempts at making French macarons before, they are my nemesis and they don’t always turn out like I had hoped. This occasion was no exception and it took a couple of goes. As I am still getting used to my oven even after all these months, it took a bit of experimenting to get the right temperature and setting.

I succeeded in the end however and had lovely minty meringuey cookies which I could spread some chocolate between, giving a beautiful, delicate chocolate mint macaron cookie. I used a shop bought chocolate spread, any would do, but the darker the chocolate the more complimentary to the mint.

These really would be the perfect way to round off a meal and a great alternative to regular after dinner mints.

After Eight you say? Non, Apres Huit!

After Dinner Macaron

Chocolate mint flavoured macarons

Cuisine:	Petit Four	Category:	Macaron	Yields:	20-25 macaron
Prep Time:	30 Mins	Cook Time:	13 Mins	Total Time:	43 Mins

Ingredients

• 70 grams ground almonds
• 115 grams icing sugar
• 2 large egg whites, room temperature
• 50 grams granulated sugar
• 1 teaspoon peppermint extract
• 1/2 teaspoon vanilla extract
• mint green food colouring paste
• 50 grams chocolate spread

 

Instructions

1. Preheat the oven to 180C (160C fan) and place the oven shelf to the lowest part of the oven.
2. In a food processor, pulse together the ground almonds and icing sugar until fine.
3. Sieve the almond/flour mix until only clumps are left.
4. Blitz these remaining clumps again and repeat the process.
5. In the bowl of a food mixer beat the egg whites and granulated sugar. The eggs will become thick and glossy.
6. Add the extracts and green colouring (go easy, not too much). Stir these through
7. Gently fold the almond mix into the egg white mix, trying to keep as much air as possible in the egg whites.
8. Transfer to a piping bag and pipe onto a baking tray lined with baking paper. The rounds should be just under an inch in diameter.
9. Smack the baking tray off the worktop to get rid of any air bubbles.
10. Let the macarons sit for at least 30 minutes until they are dry to the touch.
11. Place into the oven and bake for 13 minutes approximately.
12. Allow to cool completely.
13. Pipe or spread on some chocolate filling onto the underside of one macaron and sandwich with another.