Peppermint Chocolate Macarons
Thank you so much for such a wonderful year. I hope you all had a wonderful holiday. These were inspired by the winter flavors that I was raised up with. I hope you enjoy these Peppermint Chocolate macarons. I plan on making more flavors for you to try as well. Any suggestions? I’m still giving away a Kitchen Aid Mixer for every 10,000 Subscribers I get. 😀
If you have recipe you would like to see me make, let me know in the comments below. Let me know of what you think of this recipe on via twitter or instagram(@vegetarianbaker & #thevegetarianbaker)
I was just recently informed that I misspelled macarons. This article is a great way to tell the difference between the two. http://www.thekitchn.com/whats-the-difference-macaroons-63982
- 3/4 Cup Ground Almonds
- 1 Cup Powdered Sugar
- 2 Egg Whites
- 1/4 Cup Granulated Sugar
- 1 TSP Peppermint Extract
- Red Food Coloring
- 4 TBS Softened Unsalted Butter
- 1/3 Cup Dark Chocolate
- 1/2 Cup Powdered Sugar
- Place almonds and powdered sugar in food processor. Blend for 15 seconds. Sift.
- Whip egg whites until frothy. Add granulated sugar. Whip until glossy.
- Add peppermint extract and dye.
- Fold in the dry ingredients.
- Place into piping bag and pipe circles on parchment paper.
- Let set for 30 minutes.
- Bakin in 325* oven for 10-15 minutes.
- Let cool before filling.
- Beat butter, sugar, and melted chocolate until smooth.
- Pipe them into the macaron shells.
