Today's tip: don't make them when you're in a hurry. Lol. You are bound to make a mistake if you do. Normally I put only one pan in the oven at a time, but for this batch I put two in and the pan on the bottom all cracked. Oops! Hubby said maybe it's because of the extra heat coming from the pan above it? That's our theory.
So there ya go.
Also. I asked hubby and his friend to pick up some heavy cream for me on their way back from the gym...they searched all over the base and NO heavy cream! It's tough times I guess...lol.
So instead I used a plain old chocolate frosting. Turned out delish.
Chocolate Mint Chip Macarons
Makes about 20 (1.5 inch) sandwiches
Macarons:
- 60g egg whites
- 30g granulated sugar
- 1/4 tsp cream of tartar
- 50g almond flour
- 90g powdered sugar
- pinch salt
- your favorite chocolate frosting
- chocolate mint baking chips or chopped Andes mints
In a mixing bowl, beat the egg whites. When they start turning into a white foam, add the granulated sugar and cream of tartar slowly while still beating. Stop beating when soft peaks form.
In a separate bowl, sift together the almond powder, powdered sugar and salt. Using a rubber spatula, gently fold about a third of that into the meringue. Do another third until you have combined it all.
Spoon the mixture into a pastry bag with a large round tip.
Prepare a pan with a silpat. Pipe uniform circles, leaving at least an inch of space between each macaron. Pick up and drop the pans on your counter to get all of the air bubbles out. Let dry for about an hour until you can touch them and they don't stick.
Preheat the oven to 300F an bake for about 14 minutes. Once baked, you can immediately slide the silpat onto a cooling rack and let the macarons cool.
Once cooled, match up similar-sized macarons and spread frosting on both sides. Sprinkle your mint chips in the middle to create a sandwich.
Yum yum yum. I still havent made macarons, but these ones look perfectly divine. I love chocolate and mint together. Yum!
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