Beth Erwin’s Mint Chocolate Macarons

Delicate and delightful macarons require precise measurements achievable only with the use of a kitchen scale. It’s a worthwhile investment for the melt-away goodness this recipe delivers. 275 grams finely ground almond

flour

250 grams powdered sugar

210 grams egg whites

Pinch of cream of tartar

210 grams sugar

1 teaspoon mint extract

2-4 drops green food coloring, if

desired 1 cup unsalted butter, room

temperature

3 powdered sugar

cup cocoa powder 3 tablespoons heavy cream

teaspoon salt 2 teaspoons vanilla extract

For the Macarons: Prepare 6 large (13-by 18-inch) baking sheets by lining with silicone baking mats or parchment paper. You can also reuse the baking sheets after allowing the macarons to cool, but it will add significant time to the process, about 2 hours.

Put the almond flour and powdered sugar in a food processor and pulse until combined. Sift the mixture two times.

Beat the egg whites on medium-low speed in a stand mixer fitted with a whisk attachment, until foamy. Add the cream of tartar and whisk on medium until soft peaks form. Reduce the speed to medium-low and add the sugar, mint extract and food coloring. After 15 seconds, increase the speed to high and whisk until stiff peaks form.

Sift half of the dry mixture over the egg whites and fold it in. Repeat with the second half and gently fold until combined.

Put the batter in a pastry bag with a

round tip. Pipe the mixture onto the prepared sheets in 2-inch circles spaced 1 inch apart. Drop the sheets about 1 foot onto a hard a surface twice to settle. Heat the oven to 300 degrees and let the macarons sit at room temperature until dry to the touch, about 30 minutes.

Bake 1 sheet at a time for 18 minutes, rotating the sheets halfway through. Let the macarons cool to room temperature before sandwiching them with the chocolate buttercream.

For the chocolate buttercream: With a handheld or stand mixer fitted with a paddle attachment, beat the butter on medium speed until creamy, about 2 minutes. Add the powdered sugar, cocoa powder, cream, salt and vanilla. Beat on low speed for 30 seconds, then increase the speed to high and beat for 1 minute. Add cup more powdered sugar or cocoa if the buttercream is too thin or another tablespoon of cream if too thick.

Stuff the buttercream into a pastry bag fitted with a small round tip. Pipe the cream in a spiral onto one macaron half, then top with the other half, pressing lightly to make sure it sticks together.

Makes 40 sandwiched macarons