Mint White Chocolate Macarons
These mint white chocolate macarons are filled with white chocolate ganache that infused with fresh mint leaves.
Servings 24 macarons
Calories 30kcal
Equipment
- 1 emulsify blender
- 1 kitchen scale
- 1 stand mixer or electric hand mixer
- 1 spatula
- 1 saucepan
Ingredients
White Chocolate Ganache
- 226 gr white chocolate 32%-34% 8 oz
- 180 ml heavy cream 3/4 cup
- 5 gr fresh mint leaves
Macaron Shells
- 120 gr almond flour (1 cup)
- 150 gr powdered sugar (1 1/4 cup)
- 100 gr egg whites room temperature (from 3 large eggs)
- 100 gr white granulated sugar (1/2 cup)
Instructions
How to make Mint White Chocolate Ganache
- In the small saucepan bring heavy cream and fresh mint leaves to a simmer. Do not boil!
- Remove saucepan from the heat, cover with a small plate (or cover) and let it set for 5-10 minutes.
- Pour the heavy cream over the white chocolate through a fine mesh sieve and discard the mint leaves.
- Emulsify mixture with hand blender. Ganache should be silky and smooth.
- Transfer ganache to a flat glass container (it helps to set the ganache quicker). Cover with plastic wrap “to contact” and let set for at least 4-5 hours in the refrigerator.
- Transfer ganache into pipping bag with round pipping tip Wilton 12.
- Pipe the ganache into the center of the macaron shell and place another shell on top of the ganache to make a sandwich. Be careful not to smush the delicate shell when assembling macarons.
- Store macarons in the fridge for 1-2 days or in the freezer for up to 6 months.
How to make Macaron Shells
- In the mixing bowl sift together almond flour and powdered sugar. Set aside.
- In the mixing bowl of stand mixer add room temperature egg whites and start whisking on low speed. Start adding sugar one tablespoon at the time. Add food coloring. Increase speed to medium-high and whip until stiff picks. This will take 10-15 minutes.
- Add dry ingredients and start folding the butter. When macaronage drips down from the spatula “like lava”, transfer into pipping bag with round tip.
- Pipe macaron shells on the baking mat.
- Top baking sheet pan with pipped macaron shells a few times. Let shells to rest on the countertop until no batter sticks to your finger when you touch.
- Bake macaron shells in the preheated oven to 275o F (134o C) for 12-14 minutes. Oven temperature and baking time may vary, depending on your oven.
- Remove baked macaron shells from the oven and let it cool on the baking mat with baking sheet pan. When shells are cooled completely remove from baking mat and pair them with similar size.
Nutrition
Serving: 1macaron | Calories: 30kcal