• Ariane Guimbeau

After Dinner Choc Mint Macarons

Updated: Sep 23, 2021


For the almond mix: 150 g almond meal

150 g icing sugar

110 g egg whites split into two 55 g portions (approx 4 large eggs)

40 ml water

Green food gel colouring

For the ganache:

150 g white couverture chocolate

100 ml thickened full fat cream

1/2 tsp peppermint oil or to taste

For the finish:

250 g dark chocolate

Crystallised mint leaves to garnish (optional)*


Preheat oven to 140C fan-forced.

For the almond mix:

Pulse icing sugar and almond meal until you get a fine powder. Sift and dispose of any crumbs. Transfer to a bowl and add 55 g of egg whites into the mixture and mix vigorously.

Add food colouring. Cover with cling wrap and set aside while you make your Italian meringue.

For the syrup and the meringue:

Put caster sugar and water in a saucepan and heat until 110C (eventually we want it to get to 118C).

When the sugar syrup reaches 110C, start whisking the remaining 55g egg whites in your beater.

Meanwhile check the sugar syrup temperature. When it reaches 118C,remove it from the heat and start pouring it into the whipped meringue while it’s still beating. Be careful not to get the syrup on the whisk; pour it down the side of the bowl gently. When all the syrup is in, continue beating until the mixture gets to room temperature, approx. 5-10 minutes. The meringue should be smooth, silky and floppy.

Next, add 1/3 of the meringue into the almond mixture. Mix vigorously. Then add another 1/3 of the meringue into the batter and fold in gently so as not to beat the air out of the meringue. Add final 1/3 of the meringue and continue to fold gently. You will know when the mixture is ready when it ribbons nicely back into the mixture. Have patience as this can take some time.

Pour the macaron mixture into a large piping bag and pipe onto baking sheets leaving one inch between each biscuit. Tap the trays on the bench, remove any bubbles that surface by popping them with a toothpick. Bake two trays at a time on the lower shelves of your pre-heated oven wedged open slightly with a wooden spoon. Bake for 17 minutes. Slide sheets off tray when baked and allow to cool completely.

For the ganache:

Heat the cream until hot and pour over chocolate. Let it sit for a couple of minutes before mixing with a spatula until all the chocolate has melted. Once mixed, place in fridge to set. Once set, whisk until smooth. Transfer to a piping bag and pipe over macarons.

For the finish:

Place your dark chocolate in a microwave safe jug. Heat on high for one minute. Stir the chocolate until completely melted. Zap for a few more seconds if lumps of chocolate remain. Dip your macarons halfway into the chocolate and place on a baking paper lined tray. (If you are going to garnish with mint leaves, I would recommend that you crystallise* them first and then place them gently on the macaron before the chocolate sets.) Allow your macarons to rest in the fridge for 24 hours before eating (if you can). Enjoy.

TIP: Click here to learn how to crystallise mint leaves.

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