Saturday, March 20, 2010
Chocolate Mint Macarons
Certainly not my prettiest macarons to date, but they were still tasty. I used un-aged egg whites this time, and maybe because of that the batter was runnier than usual. (I also used unpeeled almonds due to extreme laziness but I don't think that affected the texture - just the appearance.) Hence, the macarons turned out bigger and flatter. I should have adjusted the oven time, but as it was, I over-baked them slightly. And the feet - well, they are just big and ugly.
However, even ugly macarons taste good. Especially when they're filled with mint-chocolate ganache. Super simple by the way - chop 200 g of dark chocolate, mix with 100 ml of boiling cream and a few drops of peppermint extract. Stir until smooth and wait for it to cool and thicken before filling the macs.
For a lot prettier macarons, check out this round-up over at MacTweets!
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De var väl inte fula, jag tycker de var fina och ser goda ut!
They might not be up to your usual macaron-standard, but at least they have the smooth surface which I can never seem to achieve.
These seem so delicious I think you just might have convinced me to make my 2nd ever batch of macarons. I didn't like them when I made them the 1st time, but Chocolate Mint-anything has my mouth watering!
However, can I substitute the almonds for some other nut, or something else completely as I am not a big fan of ground almonds/nuts....
Thanks for sharing!
Angelica - sorry, I don't know of a good substitute. I've tried substituting half the almonds with pistachios and that worked well. I've tried coconut too and that didn't work at all.
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