Fresh Mint and Black Pepper Macarons

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 ❤

Bon Appétit,




12 thoughts on “Fresh Mint and Black Pepper Macarons

    • Awww you are a sweetheart!
      That lucky Bday boy, kept me as a pastry slave but its Ok, like that I keep practicing =p
      I love macarons, and I’m alway scared to fail, but this time they work great. I also recommend to work with smaller quantities, cause every time I do 60 or 70 at once, always 2 batches are ruined!
      When you want to try some macarons?

      • Hehe, he sure is! Yes I agree, sometimes it’s great to have someone to eat it all for you too, especially whilst dieting! 😉
        Well I have made one or two partly successful batches before, but I found the colour hard to get right, they always turn a yucky shade once out the oven. But my new set of gel colours arrived in the post yesterday, so I may have to give them a go very soon! 🙂

      • Yes, he’s a great help in the eating matters =P
        Do not use liquid colorant. Gel or powder are macarons best friends. I use powdered ones cause I don’t have gel. The powder ones are very concentrate so even after baking the color doesn’t fade away.
        You will see that with gel it will work perfect.
        Keep me posted if you do ones or if you need some advice.

  1. OMG these look amazing!!!!! I attempted macarons once and they didn’t not turn out so great, I didn’t get much of the little ‘legs’. Plus I had the same problem as Amy with the colour but yes with the gel colours I think that will work much better. You have inspired me once again to give maracons a go 😉
    Thanks for sharing.

    • Hi Angie =D
      Thank you for your support and lovely words. I feel very honored.
      For the little legs (collerette in french) its just a matter of temperature. Macarons are very capricious, if its too hot, humid or cold they don’t work. I let the macarons to set before baking at least 30 min, I get the little collerette with my oven at 150°C. Pipe the macarons on parchment paper over your baking tray. you can also put a second baking tray under the first, so when baking the heat will gradually rise and allow the little leg will appear. (fingers crossed)
      For the colors the gel colorant will do all the work =D

    • Thank you Cass!
      I’m a macaron amateur but I love to do them, and I’m so scare they crack or else that I’m a kitchen hostage! I just need to stay in front of the oven to check on them LOL
      Give it a try again and you won’t be disappointed 🙂

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