Thin Mint Macarons
Servings: 50 macarons
Ingredients
For the Shells
- 25 grams cocoa powder
Ganache
- 114 grams heavy cream
- 100 grams dark chocolate (preferably Hershey's Special Dark)
- 1 tablespoon unsalted butter (room temperature)
- 1 teaspoon peppermint extract Depending on the strength of your peppermint extract, you might need a little more. But start with 1 teaspoon.
Macaron Topping
- 1 cup dark chocolate (preferably Hershey's Special Dark)
- 1 cup milk chocolate
- 2 tablespoons vegetable oil
Instructions
Macaron Shells
- You can use any chocolate macaron shells for this recipe. I like to use this recipe: https://michellesmacarons.com/french-macaron-recipe/For chocolate shells, subtract 25 grams of almond flour and add 25 grams of unsweetened cocoa powder.
- Bake the shells and let them cool completely.
Making the Ganache
- Coarsely chop the dark chocolate and put into a bowl with the butter.
- Simmer the heavy cream and pour over the chocolate Add the peppermint extract and let sit for 3 minutes.
- After 3 minutes, whisk the chocolate mixture until smooth. Cover and refrigerate until thick.
Assemble the Macarons
- Pipe the ganache onto a macaron shell and top with another macaron shell.
- Refrigerate until the filling is firm.
Making the Topping
- Melt the chocolate in a double boiler or microwave. Add the vegetable oil and stir until smooth.
- Dunk the whole macaron in the melted chocolate and refrigerate until the chocolate has hardened.
- Put the finished macarons in an air tight container and put them in the fridge for at least 24 hours to "mature"
- When you are ready to eat the macarons, remove them from the fridge and let sit at room temperature for at least 20 minutes