Grasshopper Mint Macaron

Happy St Patrick's Day! I come bearing green food.

Fortified with plenty of medication, I whipped these macarons out last night. Macarons were not exactly what I had originally planned for today, but they're quick and can easily be made green. Perfect for the sick food blogger who wants to get back into bed asap.

I should note that these are my French meringue macarons, I think these are the first photos of my French meringue that I've posted on the blog. For folks looking for my French meringue recipe, it's coming, just not today. I'll probably post my French meringue recipe when I do my post on Macarons 101: French Meringue. I still want to thoroughly test all the variables when it comes to the French meringue method.

It seems that baking French meringue is less straight forward than Italian meringue. Or at least, that is how folks make it out to be. Everyone seems to have their own peculiar method. Some start out in a hot oven then drop the temperature. Others leave the door ajar during the last 5-10 minutes. Some use the convection, others don't. I should have all this worked out soon, I would like to do my French meringue 101 within the next few weeks.

So far my recipe has evolved quite nicely. I've been able to produce macarons with attractive shells, soft interiors (without the hollows that can be a problem with Italian meringue) and high tight feet. Best of all, they're so tasty.

Honestly, French meringue mac's are my favorite to eat. They're not quite as sweet as the Italian meringue and their texture is preferable. Combined with mint bittersweet chocolate ganache and you've got a cookie winner.



While I might be holding off on the macaron recipe, I can share the yummy chocolate mint ganache.

Grasshopper Ganache
fills 3-4 dozen macarons
200 grams semi-sweet chocolate, finely chopped
100 grams heavy cream
2-3 drops peppermint oil

Place the chopped chocolate into a heat safe bowl.

In a small pan, bring the heavy cream to a simmer. Pour over the chocolate, giving the bowl a little wiggle to submerge the chocolate. Allow to stand for one minute before stirring. Stir to combine the cream with the chocolate, add a few drops of peppermint oil (you can also use extract, just use slightly more) to taste.

Once smooth and uniform, leave at room temperature until it has cooled slightly and thickened. Pipe or drop spoonfuls of the ganache onto your macarons and top with another shell.

Note: If you attempt to speed ganache's cooking in the refrigerator, watch it carefully. If it gets too cool it will be too thick to pipe easily and you will need to warm it again.

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