White Chocolate–Mint Macarons
 
Makes approximately 15
Ingredients
  • 1 cup superfine blanched almond flour
  • ¾ cup confectioners’ sugar
  • 3 large egg whites, at room temperature, divided
  • ½ cup granulated sugar
  • Cornflower blue food coloring gel
  • White Chocolate–Mint Buttercream (recipe follows)
  • Garnish: shaved white chocolate*
Instructions
  1. Place egg whites in a medium bowl, and let stand at room temperature for exactly 3 hours. (Aging the egg whites in this manner is essential to creating perfect macarons.)
  2. Line 3 rimmed baking sheets with parchment paper. Draw 30 (1½-inch) circles 1 inch apart onto parchment paper; turn parchment paper over.
  3. Fit a piping bag with a medium round tip (Ateco #804). Fold ends of bag over. Set aside until ready to use.
  4. In the work bowl of a food processor, pulse together flour and confectioners’ sugar until combined. Transfer mixture to a large bowl. Using a rubber spatula, fold in 1 large egg white until combined.
  5. In the bowl of a stand mixer fitted with the whisk attachment, beat together granulated sugar and remaining 2 egg whites until frothy. Place bowl over a small saucepan of simmering water. Whisk mixture constantly, until sugar completely dissolves, mixture is warm to the touch, and a candy thermometer registers 160°, approximately 2 minutes. Return bowl to mixer and whisk at high speed until stiff peaks form, 3 to 4 minutes. Beat meringue until cooled and stiff peaks form, 4 to 5 minutes.
  6. Using a large spatula, vigorously stir in one-fourth of meringue (approximately ½ cup) to almond flour mixture until combined. Gently fold in remaining meringue until batter falls in thick ribbons. Fold in desired amount of food coloring.
  7. Transfer batter to prepared piping bag. Holding piping tip perpendicular to pan, pipe batter into drawn circles on prepared baking sheets, applying pressure and leaving tip stationary until batter just reaches drawn circle. Move and lift piping tip in a quick circular motion as you finish piping each macaron shell to prevent a point from forming on top. Forcefully tap baking sheets on counter 5 to 7 times to release air bubbles. Let stand at room temperature for 45 minutes to 1 hour before baking to help develop the macaron’s signature crisp exterior when baked. Macarons should feel dry to the touch and should not stick to fingers.
  8. Preheat oven to 300°.
  9. Bake until macarons are firm to the touch, 15 to 18 minutes. Let cool completely on baking sheets. Transfer macarons to an airtight container with layers separated by wax paper. Freeze or refrigerate until ready to fill and serve.
  10. Place White Chocolate–Mint Buttercream in a piping bag fitted with a medium round tip (Ateco #806.) Pipe buttercream onto flat side of half of macaron shells. Gently place remainder of macarons, flat side down, on top of buttercream, being careful not to press too hard as it will crack and damage the delicate shell. Serve immediately or place in an airtight container, refrigerate, and serve within 3 days.
  11. Just before serving, garnish with shaved white chocolate, if desired.
Notes
*Warm white chocolate bar slightly at 50 percent power in a microwave oven. Using a vegetable peeler, shave curls from chocolate bar. Use immediately or store in an airtight container until needed.
Recipe by TeaTime Magazine at https://teatimemagazine.com/white-chocolate-mint-macarons/