Chocolate Peppermint Macarons with Chef Colette

Ingredients

• 198g powdered sugar
• 113g Amoretti® Blanched Almond Flour
• 113g egg whites
• pinch cream of tartar
• 99g granulated sugar
• ⅛ tsp Amoretti® Peppermint W.S. Extract
• 2-3 drops green gel food color

• 170g semi-sweet chocolate
• 170g (¾ cup) heavy cream
• 2 drops Amoretti® Peppermint O.S. Extract
• ½ cup crushed peppermint candies

• food processor or mini-prep
• stand or handheld mixer
• large bowl
• rubber spatula
• piping bag fitted with #12 tip
• 2 half sheet pans, lined with parchment

Directions

1. Layer powdered sugar and Blanched Almond Flour in a food processor or mini-prep fitted with a metal blade.
2. Pulse until the mixture looks like fine meal. This takes about 15 seconds or 8 pulses.
3. Using a stand or handheld mixer, whip the egg whites with the cream of tartar on medium speed until they look frothy and no egg white liquid remains. They will still have a yellowish cast and no structure.
4. With the mixer running, add the sugar slowly. Once the sugar is added turn the mixer on to medium-high speed.
5. Continue to whip until the meringue is soft and shiny. At this stage it resembles “marshmallow fluff” and does not form a peak.
6. Stop the mixer and add Peppermint Extract and green gel color. Put the color on the bottom of the whisk or beater attachments.
7. Turn the mixer to high speed, whip the egg whites until the mixture begins to look dull and the lines of the whisk are visible on the surface of the meringue.
8. Now check for peak. The peak should be firm with the angle supporting the peak at 11:30. Transfer to a large bowl.
9. Fold in the Blanched Almond Flour and powdered sugar mixture in three increments.
10. Paint the mixture halfway up the side of the bowl, using the flat side of your spatula. Then scrape the mixture down to the center of the bowl.
11. Repeat 2-3 times then check to see if the mixture slides slowly down the side of the bowl.
12. Pipe on parchment or Silpat lined baking sheets.
13. Slam the tray, hard, 4-6 times on the counter. Then fist bump each side of the tray twice.
14. Let dry until they look dull but not overly dry. **Drying time varies on humidity. In a dry climate the macarons can dry in 15-20 minutes and in a humid climate it can take 35-40 minutes. But never dry them for more than an hour.
15. While the macarons are drying, preheat the oven to 325℉.
16. Place on the middle rack of the oven.
17. Check in 11 minutes.
18. If their tops slide then bake for 2 -3 more minutes. They should release from the parchment or Silpat without sticking. Check one or two. If they stick put them back in the oven for 1-2 more minutes.
19. Let them cool for a few minutes before removing from the Silpat or parchment paper.
20. Cool completely before filling.

21. Heat the heavy cream to a simmer and pour it over the chopped chocolate. Let it sit for a couple of minutes and then stir until the chocolate is fully incorporated.
22. Add Peppermint Extract and stir to combine.
23. Let the ganache cool until it has set up and is thick enough to pipe.
24. Pipe 1-2 teaspoons ganache on a cooled shell and top with another shell. Roll sides in crushed peppermints. Repeat until all shells have been filled.

• Macarons are best after an overnight rest in the refrigerator. Ideally, when you bite into the macaron the shell is crisp and the inside is soft.