macarons à la menthe poivrée

Ingrédients

• 1 cup almond flour (Sifted)
• 1 3/4 cups powdered sugar (Sifted)
• 3 large egg whites (Aged overnight for best results)
• 1/4 cup granulated sugar
• 1/2 teaspoon peppermint extract
• Red food coloring (optional) (Add to achieve desired color)
• 1/2 cup unsalted butter (Softened)
• 1 cup powdered sugar
• 1 teaspoon peppermint extract
• 2 tablespoons heavy cream

Préparation

1. 1

   --- Preparation ---

2. 2

   Preheat your oven to 300°F (150°C) and line two baking sheets with parchment paper.

3. 3

   In a bowl, sift together almond flour and powdered sugar. Set aside.

4. 4

   In a separate bowl, whisk egg whites until foamy, gradually add granulated sugar, whisking until stiff peaks form. If desired, add red food coloring to achieve the desired color.

5. 5

   Gently fold the dry ingredients into the egg whites until the mixture is smooth and forms a ribbon when lifted.

6. 6

   Transfer the batter to a piping bag and pipe 1.5-inch rounds onto the prepared baking sheet. Tap the baking sheet on the counter to release air bubbles.

7. 7

   --- Baking ---

8. 8

   Let the macarons sit at room temperature for 30-45 minutes until a skin forms.

9. 9

   Bake for 15-18 minutes, then let cool completely on the baking sheet.

10. 10

    --- Filling ---

11. 11

    For the filling, beat the softened butter, powdered sugar, peppermint extract, and heavy cream until smooth and fluffy.

12. 12

    Pipe a small amount of filling onto the flat side of one macaron, and top it with another macaron to make a sandwich.

13. 13

    Repeat until all macarons are filled. Let them age in the fridge for a day for the best flavor.