Good Morning everyone!
Today is a very special day.. It’s the Hubs BDay ❤ and for some reason every year at his bday I’m travelling, but this time I really wanted to be here with him so, I managed myself to move my trip to Venezuela ! yeah
So, I’ve been like crazy baking, everything he wants for his Bday week. I did 2 cakes, profiteroles, lasagnas and more. I’m so tired but very happy to do it.
One of his request was mint macarons, so having a new mint plant I said: Why not! I really needed to lower the quantities cause I’m still on a diet!! =(
Finally I did 15 macarons. He waited the 24 h of maturation and then ran to the fridge.
The taste was perfect. Minty, spicy and chewy.
For the macaron you will need:
Makes 15 macarons
- 40 g almond flour
- 77 g powdered sugar /sucre glace
- 48 g egg whites
- 25 g sugar
- 1 tsp vanilla extract
- a pinch of green Colorant
- 1g tsp salt
Preheat the oven to 150°and have ready a large pastry bag, 8mm tip.
Prepare your sheet pans lined with parchment paper. You have to bake one tray at a time.
In your food processor, process the almonds, then sift it with the powdered sugar until well mixed.
Take out the mixture and pass through the sieve, if there is some big bits, pass them back to the food processor and run the machine again. set aside.
In a stand mixer, or like me in bowl with my hand mixer, whisk the egg whites until stiff. After incorporate little by little the sugar. Mix in medium speed for 3 minutes or so.
Increase the speed to medium-high) and whip another for a few minutes, and then with the highest speed, beat 3 minutes more.
Turn the mixer off and add in any extracts/flavor/color and whip on the highest speed to evenly distribute the color/flavor).
I added the vanilla extract and some green colorant.
Now,you should have a stiff, dry meringue. If the meringue has not become stiff enough to clump inside the whisk, continue beating for another minute, or until it does so.
Now incorporate dry ingredients little by little and fold them in with a rubber spatula. Use both a folding motion allows to deflate the meringue against the side of the bowl. The mixture will still have a quite lumpy and stiff texture, but with few strokes more you will see the right texture. Be careful to not Undermix or Overmix the batter.The right consistency is lava-like or when u lift the spatula the batter drops like a ribbon.
Pour the batter into a piping bag and start pipping your macarons on your parchment paper. The batter will continue to spread just a bit and then set.
After piping your macarons, hold the sheet pan and hit it hard 2 times against your counter. This will break any large air bubbles that might cause your macarons to crack.
Let the macarons dry for 30 minutes before baking, this will allow the macarons form its top crust.
Bake for 16 minutes, or until you can peel the parchment paper away from a macaron.
When macarons ready let them cool thoroughly on the pans, before peeling them off from the sheet.
For the fresh mint and black pepper ganache you will need:
- 50g of heavy cream
- 50g of white couverture or white chocolate
- 4 gr of fresh mint leaves chopped (very thin)
- 15g of almond flour
- 3 g of black pepper
In a small saucepan bring the cream to a boil and then remove from the heat.
Add in the mint leaves and let infuse for 10 minutes. Add the black pepper and let set. Do not put a cover on the saucepan.
In the microwave, melt the white chocolate and incorporate in (3 times) to the mint pepper cream.
Stir well with a spatula. Add the almond flour and mix.
Place the cream in the fridge and let it chill until thick.
Fill a pastry bag with the fresh mint and black pepper ganache and pipe some into half of the shells, then sandwich them with their naked halves.
The Macarons will get better with age, so store them in the fridge for 24h! If you can resist of course.
Before consuming pull them out from the fridge a few hours before and enjoy!
This macarons are perfect for the tea time. They are refreshing and the same time the black pepper bring some spicy side. Love it ❤