Ingredients
For the cookies:- 100 gr egg whites at room temperature (3 large eggs)
- 140 gr almond flour (1 1/2 cup)
- 90 gr granulated sugar (just under a cup)
- 130 gr powdered sugar (1 cup
- 1 tsp vanilla extract
- 1/4 tsp cream of tartar
For the ganache:- 100 gr white chocolate
- 6 gr fresh mint leaves
- 70 gr heavy whipping cream
- 2 tsp mint syrup
Directions
For the cookies:1. Sift the confectioner's sugar and almond flour into a bowl
2. Add the room temperature egg whites into a very clean mixing bowl
3. Using an electric mixer, whisk egg whites
4. Once they begin to foam, add the cream of tartar and then slowly add the granulated sugar
5. Add the food coloring here (if desired) and vanilla, then mix. Continue to beat until stiff peaks form
6. Begin gently folding in the dry ingredients gradually
7. Spoon into a piping bag with a medium round piping tip and you're ready to start piping
8. Pipe one inch full circles of batter onto a baking sheet lined with parchment paper (see video)
9. Tap the baking sheet on the counter several times to release air bubbles
10. Allow to sit for 40 minutes before placing in oven
11. Bake at 300F for 12-15 minutes, rotate tray after 7 minutes
12. Allow to cool before removing from baking sheets and adding cream
For the ganache:1. Chop the white chocolate into small pieces and put aside
2. Mince the mint leaves
3. In a saucepan boil the heavy whipping cream, then add the minced mint leaves. Turn off the stove and let it cool
4. Turn the stove on again and add the chopped chocolate into the saucepan with the cream
5. Stir with a spatula and add the mint syrup
6. Turn the stove off again and pour the cream into a bowl and refrigerate for at least 3 hours
Once the cream is ready, with the help of a piping bag, add a dollop to your cookies and sandwich them to make macarons!
Bon appétit!
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