Peppermint Macarons

Peppermint Macarons

Makes: 8

Preparation Time: 15 minutes and 1 hour standing time for aeration

Cooking Time: 15 minutes



Shells

60 grams of fine almond meal
1 cup of icing sugar
3 eggs whites at room temperature
1/4 cup of caster sugar
4 drops peppermint extract
Green food colouring (10 drops for pale green)

White Chocolate Ganache

1/2 cup heavy cream
100 g white chocolate finely chopped (good quality)
1 teaspoon of pure butter (lurpak)
1 bar of peppermint crisp



Line a baking tray with baking paper.  Draw some circles with a egg cup as per picture below.

 In a food processor add the almond meal and the icing sugar and mix until fine and aerated.  Place aside.

 In a stainless steel bowl place the egg whites and beat on high speed of an electric beater until foamy.  Then add slowly the caster sugar, peppermint extract and the green food colouring. Beat until stiff meringue.

Using a large spoon blend in the almond/icing sugar mixture and scoop it in an upwards motion until combined and smooth.   Then you will need to get a piping bag and fill with the batter.  Pipe the macarons onto the circled baking paper.  They will need to sit for an hour to aerate and form a crust so that they have a smooth top.  Mine are a little rough as my almond meal was a little coarse. 

Bake for approx 13 minutes on 150 celsius fan forced.  I open the door at six minutes to let a little air in to stop them from browning.  Allow them to cool before removing them from the paper.

Preparing the white chocolate ganache:

Place the cream in a saucepan and heat.  Add the white chocolate pieces and bring to the boil.  Make sure to keep whisking this mixture so it does not burn.  Once smooth add the butter. Then turn the heat off and place the ganache into a small bowl to cool down.  I then place this into fridge to cool completely.

Chop up the peppermint crisp on a wooden board with a very sharp knife.

When the ganache is cold add a little of the peppermint crisp and blend and then top a macaron with some and mould together with another.  Sprinkle a little peppermint crisp on the top and refrigerate quickly as they may start to melt. 

Best eaten within two days.