Side Pannel
Mint Macarons
Mint Macarons
- Recipe Submitted by maryjosh on 10/18/2018
Ingredients List
- Macarons:
- 4 ounces almond flour
- 8 ounces powdered sugar
- 5 ounces egg whites
- 2 1/2 ounce granulated sugar
- 2 tsp vanilla bean paste
- 1/2 tsp kosher salt
- Green and teal gel paste
- 1/2 tsp peppermint extract
- Mint Buttercream Frosting:
- 1/4 cup butter room temperature (softened but not melted)
- 1/4 cup shortening
- 1 tsp vanilla
- 4 cups powdered sugar
- 1/4 cup heavy cream
- 1/2 tsp peppermint extract
- Green and teal gel paste
Directions
Macarons:
Line 2 pans with parchment paper.
Sift the almond flour and powdered sugar together and set aside.
Mix the egg whites, granulated sugar, vanilla bean paste and kosher salt on low for 3 minutes, then beat on medium speed for 3 minutes and finally on high for 3 minutes. Add the gel paste and peppermint extract, beat for one final minute. The meringue should be very stiff.
Add the almond and powdered sugar mixture and fold it into the meringue until it has deflated. It should look like molten lava that will hold its shape for a bit and then melt into the mixture.
Pipe the batter into small circles on the parchment paper.
Hold the pan and firmly smack it against the counter a couple of times, turn the pan and smack it again to remove the air bubbles.
Bake at 300 degrees for about 18 minutes or until the macarons can be easily removed from the parchment paper. If they stick or the shell comes off the but bottom sticks, bake them a little longer.
Cool completely on the pan and then remove to add the mint buttercream frosting.
Mint Buttercream Frosting:
Beat butter, shortening and vanilla until creamy.
Add powdered sugar, 1 cup at a time, beating after each cup.
Beat in 1/4 cup heavy cream until light and fluffy.
Mix in peppermint extract and food coloring.
Line 2 pans with parchment paper.
Sift the almond flour and powdered sugar together and set aside.
Mix the egg whites, granulated sugar, vanilla bean paste and kosher salt on low for 3 minutes, then beat on medium speed for 3 minutes and finally on high for 3 minutes. Add the gel paste and peppermint extract, beat for one final minute. The meringue should be very stiff.
Add the almond and powdered sugar mixture and fold it into the meringue until it has deflated. It should look like molten lava that will hold its shape for a bit and then melt into the mixture.
Pipe the batter into small circles on the parchment paper.
Hold the pan and firmly smack it against the counter a couple of times, turn the pan and smack it again to remove the air bubbles.
Bake at 300 degrees for about 18 minutes or until the macarons can be easily removed from the parchment paper. If they stick or the shell comes off the but bottom sticks, bake them a little longer.
Cool completely on the pan and then remove to add the mint buttercream frosting.
Mint Buttercream Frosting:
Beat butter, shortening and vanilla until creamy.
Add powdered sugar, 1 cup at a time, beating after each cup.
Beat in 1/4 cup heavy cream until light and fluffy.
Mix in peppermint extract and food coloring.
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