Macarons de hortelã-pimenta

Ingredientes

• 170 g finely chopped white chocolate or white chocolate chips (1 cup)
• 95 g heavy whipping cream, room temperature (1/3 cup + 1 Tbsp)
• 4 g peppermint extract (1 tsp)
• 45 g chopped peppermint pieces - to be added later (1/4 cup)
• 55 g aged egg whites, room temperature - about 2 large eggs
• pinch cream of tartar - optional
• 55 g granulated sugar (1/4 cup + 1 tsp)
• 70 g superfine almond flour - blanched (1/2 cup + 2 Tbsp)
• 63 g powdered sugar (1/2 cup)
• Kitchen scale
• Stand Mixer or Electric Mixer
• Large, flat baking sheets
• Silpat Mats (or parchment paper)
• 1 Large Piping Bag (18-inch)
• Round Piping Tip - Ateco 805

Modo de preparo

1. 1

   --- Peppermint White Chocolate Ganache ---

2. 2

   The white chocolate ganache filling needs about 5 hours to set, so I recommend making it first! It can also be made up to a week in advance. I usually make it the night before.

3. 3

   Place 170g of white chocolate in a medium-sized bowl and set aside.

4. 4

   Pour 95g heavy cream into a heat-proof bowl and heat in 15 second intervals in the microwave until it just begins to bubble (this usually takes me about a minute). If you don't have a microwave, heat the cream over a medium-high heat in a saucepan until it starts to bubble and steam.

5. 5

   Pour the heavy cream over the white chocolate. Make sure all the white chocolate is submerged beneath the cream. Let the mixture sit for a couple minutes.

6. 6

   Add 4g of peppermint extract then use an immersion blender or a spoon to mix the ganache until the mixture has come together and is smooth. Press a piece of plastic wrap flush against the ganache and place the bowl in the fridge to chill.

7. 7

   --- Peppermint Macarons ---

8. 8

   Line two large baking sheets with parchment paper or silicon mats. Set aside.

9. 9

   Pour 55g of aged egg whites into the bowl of a stand mixer with a whisk and mix on a medium speed until the surface of the egg whites is covered in small bubbles. Add in a pinch of cream of tartar and continue to mix until it reaches the soft peak stage.

10. 10

    Add 55g of granulated sugar into the eggs and mix on a medium speed for 30 seconds then increase the mixing speed to a medium high speed. Keep mixing until stiff, glossy peaks form.

11. 11

    Sift 70g superfine almond flour and 63g powdered sugar into the meringue.

12. 12

    Fold the dry ingredients into the meringue using a circular motion until a thick ribbon of batter runs off the spatula when it's lifted. Be careful not to over mix the batter!

13. 13

    Paint 4 lines of red gel food coloring inside your piping bag with a small paint brush.

14. 14

    Pour the batter into a large piping bag fit with a medium-sized round piping tip and pipe 1 1/4-inch rounds on the prepared baking sheets, spacing them about 1 inch apart.

15. 15

    Bang the pans firmly on the counter a few times to release air bubbles, then pop any remaining air bubbles that come to the surface with a toothpick.

16. 16

    Let the macarons rest for 30 minutes, or until they develop a skin. The macarons should look matte once the skin has formed. While the macarons rest, preheat the oven to 315 F / 157 C.

17. 17

    Bake one tray of macarons at a time on the middle rack of your oven for 15-18 minutes and rotate your pan halfway through.

18. 18

    Remove from oven and let the macarons cool on the pan (about 15 minutes), then gently remove them from the silpat mat.

19. 19

    --- Assembling These Peppermint Macarons ---

20. 20

    While the macaron shells bake and cool, remove the peppermint ganache from the fridge and fold in the chopped bits of peppermint. It should be thick enough to scoop into the piping bag and hold its shape.

21. 21

    Place the ganache in a piping bag fit with a large round piping tip.

22. 22

    Pair up the macaron shells, then pipe a thick dollop of ganache on one macaron shell. Gently press a second shell on top of the frosting to create a sandwich.

23. 23

    Place the finished macarons in an airtight container and chill in the fridge overnight, then let them warm to room temperature and enjoy!