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!