Ingredients:
- 1 cup powdered sugar
- 3/4 cup almond flour
- 2 tablespoons unsweetened cocoa powder
- 2 large egg whites, room temperature
- 1/4 cup granulated sugar
- 1/2 teaspoon peppermint extract
- 1/4 cup semi-sweet chocolate chips
Instructions:
Set the oven temperature to 300F 150C
Use silicone baking mats or parchment paper to line two baking sheets
Blend cocoa powder, almond flour, and powdered sugar together in a food processor
Pulse until finely chopped and thoroughly mixed
Lightly beat the egg whites until frothy in a large mixing bowl
Add the granulated sugar gradually while beating the mixture until stiff peaks form
Gently fold in two parts of the dry almond flour mixture into the egg whites, being careful not to overmix to preserve the fluffy texture
After adding the peppermint extract, fold the batter until it becomes glossy and smooth
Spoon the macaron batter into a piping bag and insert the round tip into the bag
Leaving space between each, pipe tiny rounds onto the baking sheets that have been prepared
To pop any air bubbles, tap the baking sheets against the counter
To form a slight crust, let the macarons sit at room temperature for approximately half an hour
The macarons should be set and easily remove from the parchment paper after 15 to 18 minutes of baking in a preheated oven
Leave them on the baking sheets to cool completely
Melt the semi-sweet chocolate chips in a bowl that is safe to microwave for 20 seconds at a time, stirring until smooth
Allow it to cool a little
Arrange identically sized macaron shells in pairs
Place one shell on its flat side, a small amount of the melted chocolate on it, and then place another shell on top of it
Before serving, let the macarons sit in the refrigerator for a few hours or overnight
Savor your mouthwatering Peppermint Chocolate Macarons!
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