Desserts

“Thin Mint” Macarons

February 12, 2014

Macaroons are one of those tricky recipes that once you pull off baking, correctly, you can give yourself a serious pat on the back! Check out my detailed recipe at the bottom of this post for even more helpful tips to ease you through the process.

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Start by whisking the sugar and butter (at room temperature) together.

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Once fluffy, add the whole egg and throughly whisk together.

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Add the cocoa powder, all purpose flour, baking soda, and peppermint extract to the other ingredients and give it another good whisk.

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Fold it into the butter mixture until it becomes one solid mass.

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Take the cookie dough out of the bowl and roll it out to about ⅛ of an inch thick.

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Cut 1½ inch circles out of the dough and place them onto the lined baking tray.

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Bake in a 300°F oven for 15 minutes. Take them out of the oven and allow to cool before use.

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In a small sauce pot bing the heavy cream to a simmer.

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Pour it over the dark chocolate and stir.

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Mix in the peppermint extract and scoop the ganache into a piping bag and set aside.

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In a medium bowl add the egg white and begin whisking until foamy.

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Add the granulated sugar and continue whisking until the meringue has semi-soft peaks. Be careful not to over mix or you will have to start over.

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Sift the almond flour, cocoa powder, and powdered sugar into a separate bowl.

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You’ll want to fold the meringue into the dry ingredients a half at a time.

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Scoop the batter into a piping bag fitted with a small round metal tip and pipe out the macarons slightly larger than the “Thin Mint” wafers.

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Tap the tray to make sure there isn’t any air trapped inside the batter and allow to dry for 15-20 minutes.

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Once dry bake in a 300°F oven for 12-15 minutes.  After, allow to cool for 30 minutes before removing them from the tray.

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Once the macarons have cooled down flip half of them over and pipe a small amount of the ganache onto the macaron.

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Place a “Thin Mint” wafer on top of the ganache…

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…and top the wafer with more ganache.

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Sandwich everything together with another macaron shell and ENJOY!!

“Thin Mint” Macarons

Ingredients

  • INGREDIENTS:
  • 65g (2/3 cup) Powdered Sugar
  • 50g (1/2 cup) Almond Flour
  • 15g (2 tbsp) cocoa powder
  • 1 egg white
  • 20g (2 tbsp) Granulated Sugar
  • 2 drops brown gel food coloring (optional)
  • PEPPERMINT GANACHE:
  • 1/2cup heavy cream
  • 1cup dark chocolate
  • 1tsp peppermint extract
  • CHOCOLATE MINT WAFFER:
  • 1/2 cup sugar
  • 3/4 cup all purpose flour
  • 1/4 cup cocoa powder
  • 1 egg
  • 1/4 cup butter
  • 1 tsp baking powder
  • Pinch of salt

Instructions

  1. In a medium bowl add the whisk the sugar and butter (room temperature) together until pale and fluffy. Add the whole egg and continue whisking until it has completely absorbed into the butter and sugar. Add the cocoa powder, all purpose flour, baking soda, and peppermint extract and fold it into the butter mixture until it becomes one solid mass.
  2. Take the cookie dough out of the bowl and roll it out to about ? of an inch thick. Cut 1½ inch circles out of the dough and place them onto a baking tray lined with parchment paper or a silpat. Bake in a 300°F oven for 15 minutes. Take them out of the oven and allow to cool before use.
  3. In a small sauce pot bing the heavy cream to a simmer, then pour it over the dark chocolate. Stir while you pour to ensure that the ganache emulsifies properly. Mix in the peppermint extract. Scoop the ganache into a piping bag and set aside.
  4. In a medium bowl add the egg white and begin whisking until foamy. Add the granulated sugar and continue whisking until the meringue has semi-soft peaks. Be careful not to over mix or you will have to start over.
  5. Sift the almond flour, cocoa powder, and powdered sugar in a separate bowl and begin to fold the meringue into the dry ingredients a half at a time. Once the batter is finished it should look like a thick cake batter. Drop a little of the batter back into the bowl and if it absorbs into the rest of the batter within 15 seconds it's finished.
  6. Scoop the batter into a piping bag fitted with a small round metal tip and pipe out the macarons slightly larger than the "Thin Mint" wafers. Tap the tray to make sure there isn't any air trapped inside the batter and allow to dry for 15-20 minutes. Once dry bake in a 300°F oven for 12-15 minutes.Take the macarons out of the oven and allow to cool for 30 minutes before removing them from the tray.
  7. Once the macarons have cooled down flip half of them over and pipe a small amount of the ganache onto the macaron. Place a "Thin Mint" wafer on top of the ganache and top the wafer with more ganache. Sandwich everything together with another macaron shell and ENJOY!!
http://www.byrontalbott.com/2014211thin-mint-macarons/

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  • Alleah Andrea Christensen October 16, 2014 at 7:40 pm

    Hi I’m been a big fun of you and I’m washing your videos in youtube every now and then. I wanna try to make your pistachio macarons I wonder if you can give me the exact measure and recipes of your pistachio macarons. It’s my first time actually

    Best regards
    Alleah Andrea

  • Mary August 20, 2015 at 5:52 pm

    I made these today and the recipe is completely screwed up as written. There are too many dry ingredients for the macarons, which caused my batter to become dough. Also, the ingredients lists states baking powder but the instructions state baking soda. I used soda but it’s very confusing. Also the cookie dough was loose (although I substituted for almond flour, which may be the source of the problem). The only thing that worked out correctly was the ganash was the only thing that worked out and I couldn’t even use it on anything. DO NOT USE THIS RECIPE.