Mint Macarons for St. Patrick’s Day Weekend

18 Mar

March 18th, 2012

Happy St. Patrick’s Day Weekend! I was debating on what to make for this occasion, and finally decided to go with green macarons filled with mint chocolate ganache. Previously, I have made macarons using the Italian meringue method, which required heating up sugar and water to a ‘soft-ball’ stage and adding it to whipping egg whites and whisking until a stiff meringue was obtained. This method takes a bit longer time and requires more precision, but often yields good results. This time around, I whipped egg whites and powdered sugar until it was dry and stiff, which was then folded into the dry ingredients. The macarons still turned out with the little ‘feet’ around the edges, but I think I’m a fan of using the Italian meringue method.

I love the vibrant green color, and to add an extra touch I used green shimmer before putting the macarons in the oven. Aren’t these fitting for St. Patrick’s Day?

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