My all time favourite ice-cream flavour is mint chocolate chip. I always pretend to decide, and that I cannot make up my mind between all the other flavours, but really, mint chocolate chip is where my loyalty lies. It’s sweet and creamy but refreshing at the same time, and I have yet to find another flavour that does that… And that in a nutshell is why I love mint chocolate chip.
On another note, when I decided I had enough time, the kitchen was clean and my parents were out, (I’m a very messy cook, and macarons are definitely not a no-mess bake!), mint chocolate chip macarons were the only way to go. I’m always cautious with using mint, because I always make it too strong so it takes like toothpaste, or you can’t taste it at all. I have made countless toothpaste flavoured hot chocolates, which is not what I want after a hard day at school at all. But I was careful this time, and they didn’t taste like I’d got lazy and sandwiched them together with toothpaste instead of ganache (woop!) It was a big achievement I must admit.
It’s another Edd Kimber adaptation recipe, I really love his books! I went to the Chocolate Unwrapped festival in Covent Garden a few weeks ago. 2 things happened: I ate so much chocolate I thought I might burst, and I met Edd himself! I spotted him out of the corner of my eye and realised I NEEDED to get him to sign my brand new copy of ‘Say it with cake’. So I plucked up all my courage, ignored the VIP only sign and asked him to, and he did! It made my day…
Anyway, here is the recipe:
- 170g icing sugar
- 160g ground almonds
- 120ml egg whites from about 4 medium eggs, separated into 2 equal batches
- 160g granulated sugar
- ½ tsp green food colouring
- Place the icing sugar and ground almonds in the bowl of a food processor and pulse about 15 times until fully combined. Sieve this mixture into a large bowl, discarding any particles that stay in the sieve. Add the first batch of egg whites to the almond mixture, mix to form a thick paste and set aside.
- Tip the second batch of egg whites into a spotlessly clean, heatproof bowl and have an electric whisk at the ready. Place 50ml water and the granulated sugar into a small saucepan on medium heat. Bring to a boil and cook until the syrup registers 110C, using a sugar thermometer, at which time start to beat the egg whites on high speed. Once the syrup is at 118C pour it slowly down the side of the mixer bowl, avoiding the moving whisk. Continue to whisk on high until the mixture has cooled slightly and you have a shiny peaked meringue mixture – the bowl should no longer be hot to the touch, but still warm. Add the colouring and whisk to combine.
- Tip the meringue onto the almond mixture and gently fold together. It is important not to over-mix the batter – it should fall in a thick ribbon from the spatula . The ribbon should also fade back into the batter within about 30 secs – if it doesn’t, fold a few more times.
- Heat oven to 170C/150C fan/gas 3-4. Line 3 baking sheets with baking parchment. Transfer the batter to a piping bag fitted with a plain nozzle. Pipe rounds about 2.5cm in diameter onto the prepared baking sheets (B). Leave to rest for 30 mins out of the fridge, or until the macaroons have developed a skin. (I am lucky enough to have a silicon mat that has raised rings all over it, so all my macarons are exactly the same size. Its a really good piece of equipment, I recommend it! If not, use a compass to mark out circles on the baking parchment)
- Bake the macaroons for 12 mins (this needs to be precise so you could test a macaroon first). Immediately slide the parchment onto the work surface and cool for a few minutes before gently peeling the macaroons off the paper.
For the mint chocolate ganache:
- 220g dark chocolate
- 240 ml double cream
- 50g unsalted butter
- 2 tsp peppermint extract
Pour the cream into a medium saucepan and heat just to the boil. Place the chocolate into a small bowl and pour over the cream. Allow to stand for a few minutes before stirring to combine. Add the room-temperature butter in small pieces with the peppermint extract and stir gently. Allow to stand until thick and then pipe onto the shells and sandwich them together.