The fabulous Chef Colette is back in the Amoretti Test Kitchen with Chef Barbara for another day of macaron baking! Of course, we're using our ultra-fine Blanched Almond Flour. Just a few drops of Peppermint Extract is all it takes for invigorating peppermint flavor in both the macaron shells (water-soluble to preserve our egg white foam) and our creamy ganache filling (oil-soluble to prevent our chocolate from seizing). We're using our favorite French Meringue Technique (from pg 15 of Chef Colette's book) for these minty green shells. Makes 30-35 macarons.