Mint Macaroons
Equipment
- Food Processor
- Strainer
- Pastry Bag
- Baking Sheets
- Natural Food Coloring
- Parchment Paper
Ingredients
- 3/4 Cup Ground Almonds if bought ground, grind it a little more
- 1 Cup Confectioners' Sugar
- 2 Extra Large Egg Whites
- 1/4 Cup Superfine Sugar
- 1 tsp Wintergreen Extract
Filling
- 4 Tbsp Butter softened
- 2 oz Semi-Sweet Baking Chocolate melted and cooled for 15 minutes
- 1/2 Cup Confectioners' Sugar
Instructions
- Process the ground almonds and confectioner's sugar in a food processor for one minute. Sift the mixture into a bowl.
- Place the egg whites in a large bowl and whip until holding soft peaks. Gradually beat in the superfine sugar to make a firm, glossy meringue. Beat in the wintergreen extract and enough green food coloring to give a bright color.
- Fold the almond mixture into the meringue one-third at a time. When all the dry ingredients are thoroughly incorporated, continue to cut and fold the mixture until it forms a shiny batter with a thick, ribbonlike consistency.
- Pour the batter into a pastry bag fitted with a 1/2-inch plain tip. Pipe 32 small circles onto the baking sheets lined with parchment paper. Firmly tap the baking sheets to remove air bubbles. Let stand at room temperature for 30 minutes. Preheat the oven to 325 degrees Fahrenheit.
- Bake in the preheated oven for about 12 minutes. Cool for 10 minutes. Carefully peel the macaroons off the parchment paper and let cool until firm.
- For the filling, mix sugar and butter and beat until smooth, Then fold in the melted chocolate.
- Spread on one macaroon half and put the other half on top. A little bit of filling goes a long way!
Notes
Sources: Macaroons: 30 Recipes for Perfect Bite-Size Treats. Love Food. Paragon Books, 2011.