Hand Painted Green Peppermint Macarons
This is a great addition to the Chocolate Stout cupcakes that I made for St. Patricks day. Macarons are a delicate cookie made from almonds and whipped egg whites. They are one of my favorite types of desserts and can be created in so many difference flavor profiles!
Here are some recipes that you may like filling these macarons with:
Whiskey Chocolate Ganache
Cream cheese frosting
White Chocolate Buttercream frosting
Green Peppermint Macarons
Place the ground almonds and confectioners' sugar in a food processor and process for 15 seconds. Sift the mixture into a bowl. Line a cookie sheet with your silicone mat or use parchment paper.
Place the egg whites in a large bowl and whip until holding soft peaks. Gradually beat in the superfine sugar to make a firm, glossy meringue. Beat in the peppermint extract and enough green food coloring for your desired color.
Using a spatula, fold in the almond mixture into the meringue one-third at a time. When all the dry ingredients are thoroughly in corporate, continue to cut and fold the mixture until it forms a shiny batter with a thick, ribbon like consistency.
Pour the batter into a pastry bag fitted with a 1/2 inch tip. Pipe 32-36 small circles onto the prepared baking sheet or the silicone mat. Tap the baking sheets firmly onto a work surface to remove air bubbles. Let stand at room temperature for 30 minutes. This helps the meringue form a crust that will keep it's shape when baked and give it it's pretty legs. Preheat oven to 325 F./160 C.
Bake in the preheated oven for 10-15 minutes. Cool for 10 minutes and carefully peel the macarons off the parchment or silicon mat, let cool completely before filling.