Macarons au chocolat et à la menthe poivrée

Ingrédients

• 100 grams almond flour ≈ 1 cup
• 180 grams powdered sugar ≈ 1 1/2 cups
• 3 large egg whites (around 90 grams), room temperature
• 1/4 teaspoon cream of tartar
• 1/4 cup granulated sugar
• 1/2 teaspoon red gel food coloring
• 1/2 teaspoon peppermint extract
• 1/2 cup unsalted butter, room temperature
• 2 cups powdered sugar
• 2 tablespoons unsweetened cocoa powder
• 1 to 2 tablespoons heavy whipping cream
• 1 teaspoon peppermint extract
• 12 crushed candy canes for decoration

Préparation

1. 1

   Sift Dry Ingredients: Using a large sieve, sift the almond flour and powdered sugar together into a large bowl. Then sift the mixture a second time into another large bowl. Set aside.

2. 2

   Beat Egg Whites: In a large bowl, pour in the egg whites and cream of tartar. Beat the egg whites on medium-low speed until soft peaks form.

3. 3

   Add Sugar and Color: Add the granulated sugar to the eggs. Continue beating until the mixture almost reaches stiff peaks. Add the red gel food coloring and peppermint extract and beat until stiff peaks form, ensuring you can tip the bowl upside down and nothing falls out.

4. 4

   Fold Dry Ingredients: Fold in a third of the dry ingredients to the egg white mixture with a spatula until completely mixed. Fold in the rest of the ingredients until the batter can run off the spatula forming a “figure-8” without breaking, being careful not to overmix.

5. 5

   Pipe Macarons: Scoop the batter into a large piping bag fitted with a large round tip. Pipe 1 to 1 ½ inch circles onto parchment-lined baking sheets, leaving about 1 to 2 inches between each macaron. Tap the pan on the counter at least 5 times to release air bubbles and pop any bubbles on the surface with a toothpick.

6. 6

   Rest Macarons: Allow the macarons to rest in a dry area for 30 minutes to an hour until the tops are no longer tacky.

7. 7

   Preheat Oven: Preheat the oven to 315°F (157°C).

8. 8

   Bake Macarons: Bake the macarons one tray at a time for 17 minutes until they rise and form feet.

9. 9

   Cool Macarons: Let the macarons cool on the pan set on a cooling rack for 10 minutes. Then remove the pan with the parchment paper and leave on the cooling rack until completely cool, at least 10 more minutes.

10. 10

    Make Buttercream Filling: Cream the softened butter with a handheld mixer on medium speed. Gradually add powdered sugar and mix until smooth with no lumps. Add cocoa powder, peppermint extract, and 1 tablespoon heavy whipping cream, mixing until creamy. Add a second tablespoon of cream if needed for smoothness.

11. 11

    Assemble Macarons: Pipe the buttercream on the flat side of half the macaron shells. Top with the remaining shells to form sandwiches.

12. 12

    Decorate: Roll the edges of the assembled macarons in crushed candy canes to coat them.