Mint Choc Chip is a strong contender for my favourite traditional ice cream flavour. Macarons are a strong contender for my favourite biscuit, so together, so much mmmm.
The macaron shell is made from the basic ingredients with green food colouring, the buttercream has peppermint extract added to it, studded with dark chocolate chips, sandwiched together, and dusted with cocoa powder.
To get the perfect smooth shell, I use almond flour from Holland and Barrett as opposed to ground almonds as I find its finer and gets a better finish.
Mint Chocolate Chip Macarons
(makes 15 biscuits)
(for the shells)
- 90g egg whites
- 50g caster sugar
- 200g icing sugar
- 110g almond flour
- green food colouring
(for the filling)
- 50g butter
- 100g icing sugar
- 1 tsp peppermint extract
- handful of dark chocolate chips
- cocoa powder to dust
- Begin by whisking the egg whites till light and frothy, add in the caster sugar a spoon at a time until stiff peaks, add in the food colouring and whisk again.
- In another bowl sift the almonds and icing sugar, multiple times discarding any lumps.
- Fold the almond mix into the whisked egg whites, gently, until there are no more lumps and the mixture is of a pipe-able consistency.
- Using a template, pipe onto baking paper lined baking trays. Tap the trays several times to release any air bubbles, leave to rest for 30 minutes.
- Preheat the oven to 150oC and once a skin has formed bake for 12 minutes. Leave to cool.
- Meanwhile make the buttercream by creaming the butter and sugar together with the peppermint extract.
- Pipe onto half the shells, topping with several chocolate chips and then with the other macaron shells. Finishing with a dusting of cocoa powder.
Fill a box, give to a friend and enjoy!