Thinking ahead to the big day, after dinner mints are a bit a tradition aren’t they – in the UK at least. Usually these are a toothpaste like minty fondant surrounded by a thin layer of dark chocolate – or milk depending on which variety you opt for.
I decided to have a bash at making French macarons again recently and wondered what festive flavor I could concoct. I decided upon chocolate and peppermint with peppermint extract in the macarons themselves and a chocolate spread as the filling.
Now, if you have read my attempts at making French macarons before, they are my nemesis and they don’t always turn out like I had hoped. This occasion was no exception and it took a couple of goes. As I am still getting used to my oven even after all these months, it took a bit of experimenting to get the right temperature and setting.
I succeeded in the end however and had lovely minty meringuey cookies which I could spread some chocolate between, giving a beautiful, delicate chocolate mint macaron cookie. I used a shop bought chocolate spread, any would do, but the darker the chocolate the more complimentary to the mint.
These really would be the perfect way to round off a meal and a great alternative to regular after dinner mints.
After Eight you say? Non, Apres Huit!
After Dinner Macaron
Cuisine:Petit FourCategory:MacaronYields:20-25 macaron
Prep Time:30 MinsCook Time:13 MinsTotal Time:43 Mins
Ingredients
- 70 grams ground almonds
- 115 grams icing sugar
- 2 large egg whites, room temperature
- 50 grams granulated sugar
- 1 teaspoon peppermint extract
- 1/2 teaspoon vanilla extract
- mint green food colouring paste
- 50 grams chocolate spread
- Preheat the oven to 180C (160C fan) and place the oven shelf to the lowest part of the oven.
- In a food processor, pulse together the ground almonds and icing sugar until fine.
- Sieve the almond/flour mix until only clumps are left.
- Blitz these remaining clumps again and repeat the process.
- In the bowl of a food mixer beat the egg whites and granulated sugar. The eggs will become thick and glossy.
- Add the extracts and green colouring (go easy, not too much). Stir these through
- Gently fold the almond mix into the egg white mix, trying to keep as much air as possible in the egg whites.
- Transfer to a piping bag and pipe onto a baking tray lined with baking paper. The rounds should be just under an inch in diameter.
- Smack the baking tray off the worktop to get rid of any air bubbles.
- Let the macarons sit for at least 30 minutes until they are dry to the touch.
- Place into the oven and bake for 13 minutes approximately.
- Allow to cool completely.
- Pipe or spread on some chocolate filling onto the underside of one macaron and sandwich with another.