In the cookies of life, friends are the macarons.
The beauty of having to move from a different place every year is that it forces you to throw away items and condense your belongings. Don’t get me wrong, moving is a pain in the ass, but it helps me realize what I need and what I don’t need and what the hell I was thinking when I purchased that. Taking a break from baking and blogging, I spent 2 weeks moving from my old apartment to a new place. As a result of this madness, I have no idea where anything is but I figured it was time for me to experiment with new macaron flavors for Macarons By Jane.
The inspiration came from Green & Black’s organic chocolates that come in assorted flavors. The mint chocolate is a celebration of my own mint plants that are growing in the backyard. Unfortunately, I can’t say the same for the bright green color of the macarons in comparison that Texas is pretty much brown due the scorching temperatures.
I’m going to be honest, I haven’t been using measuring cups/spoons or a kitchen scale to make my macarons. I have just been eyeballing the almond meal and powdered sugar amounts but oddly the macarons have been coming out better as ever! The recipe below is one that I always use though.
After Dinner Mint Macarons
- 100 g Egg whites
- 90 g Almond meal
- 181 g Powdered sugar
- 3.6 Tbsp Granulated sugar
- 1 tsp Real Vanilla extract
- Food coloring, optional
- Beat egg whites until foamy and add in one tablespoon of granulated sugar one by one. Beat until stiff peaks form. Add in your choice of extracts and food coloring.
- Sift almond meal and powdered sugar together in a separate bowl.
- Fold in almond meal and powdered sugar into the stiff egg whites until you get a lava-like batter. Use a rubber spatula for this step. Note: It's important to not undermix and overmix the batter.
- Transfer batter to a piping bag with Wilton 12 round tip and pipe circles onto a Silpat. Note: If your batter is more on the runny side, leave plenty of room between the circles because the batter will spread.
- Allow a hard crust to form on the freshly piped macarons. This will take anywhere from 30 minutes to one hour depending on the humidity in your kitchen.
- Preheat oven to 300F. Bake macarons for 5 minutes on each side to ensure even baking.
- Allow macarons to cool before removing from Silpat. Store in an air-tight container up to one week.
Creamy mint ganache, perfect between two crispy macarons!
- 1 Green & Black mint chocolate bar
- 2 tbsp Heavy whipping cream
- Break chocolate bar into smaller pieces.
- Microwave the cream in a bowl for 15 seconds or until slightly bubbly. Pour over the chocolate. Allow to sit for a couple of minutes before stirring.
- Let the ganache cool before piping into the macarons.