Mint Chocolate Chip Macarons
Ingredients
The macarons
-
130
grams
almond flour
-
234
grams
powdered sugar
-
10
grams
chocolate cookie crumbs
-
4
large
egg whites
-
106
grams
white granulated sugar
-
a pinch
kosher salt
-
½
teaspoon
peppermint extract
-
6
drops
green food coloring
-
4
drops
blue food coloring
Swiss Meringue Buttercream
-
2
large
egg whites
-
133
grams
sugar
-
a pinch
salt
-
150
grams
unsalted butter
-
¼
teaspoon
vanilla extract
-
2.5
ounces
semi-sweet or dark chocolate, melted
-
3
tablespoons
cocoa powder
Instructions
- Preheat the oven to 350°F and line two baking sheets with parchment paper.
- Sift together almond flour, powdered sugar, and chocolate cookie crumbs into a bowl.
- In a stand mixer, whip egg whites, sugar, salt, and peppermint extract until stiff peaks form.
- Add food coloring and mix until combined.
- Fold in the sifted dry ingredients until the batter resembles lava.
- Transfer the batter to a piping bag and pipe rounds onto the baking sheets.
- Smack the baking sheets on the counter to remove air bubbles.
- Bake for 6 minutes, then reduce the temperature to 300°F and bake for another 6 minutes.
- For the buttercream, whisk egg whites, sugar, and salt over a double boiler until sugar dissolves.
- Transfer to a mixer and beat until stiff peaks form, then add butter and mix until smooth.
- Add melted chocolate, vanilla, and cocoa powder, mixing until combined.
- Pipe buttercream onto half of the macaron shells and sandwich with the other half.
Nutrition Facts (estimated)
Servings
24 macarons
Calories
157
Total fat
8g
Total carbohydrates
21g
Total protein
2g
Sodium
10mg
Cholesterol
13mg
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