Mint Chocolate Macaroons
Description
These mint chocolate macaroons are perfect blend of delicate chocolate shells with a minty essence to give you a refreshing flavor. It only requires four ingredients to leave a lasting charm of flavor on everyone.
Instructions
- Oil and line a large baking tray with baking parchment.
- Grind the ground almonds, icing sugar and cocoa together in a food processor to a very fine powder.
- Whisk the egg whites to stiff peaks then carefully fold in the almond mixture. Spoon the mixture into a piping bag fitted with a large plain nozzle and pipe 2 1/2 cm/ 1” rounds onto the baking tray.
- Leave them to stand for 30 minutes to form a skin.
- Preheat the oven to 170°C (150° fan)/ 325 F/ gas 3.
- Bake for 10-15 minutes or until crisp on the outside and still a bit chewy in the middle.
- Slide the greaseproof paper onto a cold work surface and leave the macaroons to cool completely.
- Beat the butter with a wooden spoon until light and fluffy then beat in the icing sugar a quarter at a time.
- Use a whisk to incorporate the milk and peppermint essence, then whisk for 2 minutes or until smooth and well whipped.
- Spoon the buttercream into a piping bag fitted with a medium plain nozzle and pipe an even round onto half of the macaroons.
- Sandwich together with the other half.
