Mint Hot Chocolate Macarons
Ingredients:
- 1 cup almond flour
- 1 cup powdered sugar
- 2 large egg whites, room temperature
- 1/4 cup granulated sugar
- 2 tablespoons unsweetened cocoa powder
- 1/4 teaspoon mint extract
- 1/2 cup semi-sweet chocolate chips
- 1/4 cup heavy cream
- 1/4 teaspoon peppermint extract
- 1/4 teaspoon green food coloring optional
- Crushed candy canes for garnish optional
Instructions:
Preheat your oven to 300F 150C and line a baking sheet with parchment paper
In a food processor, combine almond flour, powdered sugar, and cocoa powder
Process until finely ground and well-mixed
Sift the mixture into a large bowl to remove any lumps
In a separate bowl, beat the egg whites until foamy
Gradually add granulated sugar while continuing to beat
Beat until stiff peaks form
Gently fold the almond flour mixture into the egg whites using a spatula
Add mint extract and green food coloring if desired
Mix until the batter is smooth and shiny
Transfer the macaron batter into a piping bag fitted with a round tip
Pipe small rounds onto the prepared baking sheet, leaving space between each macaron
Tap the baking sheet on the counter to release any air bubbles
Let the macarons sit at room temperature for about 20-30 minutes, or until they develop a skin on the surface
Bake in the preheated oven for 15-18 minutes, or until the macarons have firm shells and have formed feet
While the macarons cool, prepare the ganache filling
Heat the heavy cream in a microwave-safe bowl until it begins to simmer
Pour it over the semi-sweet chocolate chips and let it sit for a minute
Stir until smooth
Add peppermint extract
Once the macarons have cooled, match them up into pairs of similar size
Pipe or spoon a small amount of ganache onto one macaron shell and sandwich it with another
Repeat with all macarons
If desired, sprinkle crushed candy canes on the edges of the macaron filling for decoration
Let the macarons set in the refrigerator for at least 24 hours for the flavors to meld together
Enjoy
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