Mint Chocolate Macarons

T'was the day before Christmas and all through the house, 

All the kitchen appliances were stirring, while lounging away was my spouse.  

Many cookies and cakes I've baked with much care, 

In hopes that the test tasters would send "Mmmm's" through the air.  

The baking ingredients were nestled all snug on their shelves, 

Wishing they'd be made into treats for Santa's elves.

And when I first saw the peppermint extract at the store, 

I've been wondering and thinking what recipe to use it for.  

When there from the fridge came an inspired and clear vision, 

I joyously jumped for my very good decision.         

Away to the cupboards I flew like a flash,

Tore open the doors and rifled through the stash.

At once from the kitchen there arose such a clatter,

While I prepped all my gadgets to make the green batter.

The sun on the horizon was starting to glisten,

While the early birds chirping made me pause for a listen. 

Then back to the kitchen I hurriedly went,

To start on the macarons with the peppermint scent.

More rapid than a hummingbird's wings goes a flutter,

I snatched all that I needed, reserving the cold butter.

It was just the right time for the mixing to commence,

As I couldn't let MAC sit much longer in suspense.

Now sugar! Now egg whites! Now powder and flour! 

On sifter! On mixer! On oven with gas power!

Then onto the parchment the circles were piped,

While to my computer I went to get this typed.

And when the polka dot shells were all ready to go,

Into the oven they went, and I patiently watched them grow.

After a few minutes they all developed little feet,

"Woo Hoo," I thought, "that is so cool and so neat!"

The second they were done I allowed them to cool,

As MAC looked longingly and then started to drool.

Then chocolate and shells were sandwiched to each other

and into MAC's mouth went one, then another!

I hope you like this recipe, which I think is just right.

Merry Christmas to all, and to all a good bite!

Mint Chocolate Macarons
Yields 30 macarons

For the shells:
75 g egg whites at room temperature
100 g almond flour
120 g confectioner's sugar
60 g granulated sugar
green gel food coloring

1. Preheat oven to 325 F degrees.  Fit a piping bag with a #12 tip and set it aside.  Line two baking sheets with parchment paper.

2. Sift together almond flour and confectioner's sugar and set aside.  You may grind any large pieces in a food processor and sift it back into the mixture.

3. In bowl of a stand mixer, combine egg whites and granulated sugar.  Stir on medium-low until foamy, about 3 minutes.  Increase the speed to medium (7 on KitchenAid) and beat until soft peaks, about 3 minutes.  Increase the speed to medium-high (8) until stiff peaks, about 3 minutes.  Stop the mixer and add gel coloring for your desired color.  Mix on high (10) for 1 minute to incorporate the color evenly.

4.  Remove the bowl from the stand mixer.  Add in all of the dry almond flour mixture into the meringue.  Fold the dry mixture in with a spatula.  Smooth the batter up the sides of the bowl and scrape the bottom.  The goal is to get out some of the air, but be careful not to over mix the batter too thin.  The consistency of the batter should be smooth and thick, but still flowing.  A ribbon drawn across the batter should disappear in 25 seconds.

5.  Spoon the batter into the piping bag.  Evenly pipe 1 1/2 inch circles 1 inch apart onto the baking sheets.  Tap the baking sheets on the counter to allow any air bubbles to rise out of the piped batter.

6.  Allow the batter to dry undisturbed for 30 minutes or until it won't stick to your finger.

7. Bake one tray at a time on the middle rack for 2 minutes.  Prop open the oven door with a wooden spoon and bake for another 10-12 minutes.  Turn the tray around at the halfway mark for even baking.  The top of the shells will be firm to the touch when they are done.

8. Remove the tray from the oven and allow to cool completely.

For the mint chocolate ganache filling:
5 oz. (145g) bittersweet chocolate
135 ml heavy cream
2 tablespoons unsalted butter
1 1/2 teaspoons peppermint extract

1. Using a knife, finely chop the chocolate on a cutting board and place in a large bowl.  In a saucepan, bring the cream to a boil.  Pour the hot cream in 3 parts over the chopped chocolate, mixing with a wooden spatula between each addition until the chocolate is melted and mixture is homogenous.

2.  Cut the butter into small pieces and stir into the ganache until very smooth.  Add the peppermint extract and stir into the chocolate.  Cover the ganache with plastic wrap, so that the plastic is in contact with the ganache.  Allow the ganache to cool at room temperature and then refrigerate for 1 hour until it has a thick, creamy consistency.

3. Transfer the ganache to a piping bag with a plain tip.  Pipe a coin of ganache onto the underside of a macaron shell and gently press another shell on top. Repeat for the other macaron shells.  Macarons get better with age, up to 7 days in the fridge in an airtight container.  Bring to room temperature before enjoying.