Mint Macarons

I'm working a twelve hour shift with some friends tomorrow, so I thought I would bring something to brighten up their mornings.

I followed a different method for making the shells, this time using an Italian meringue, but I'm a little iffy on the outcome. The batter feels more stable as you make it, and I do believe it produces more attractive shells, but they're always hollow no matter what temperature I bake them at. Oh, and most of the time they get obscenely large, flat feet

These are filled with dark chocolate peppermint ganache (recipe follows).

Shells:
I used Duncan's, of Syrup and Tang, method. Just add some green food coloring (I used gel) to the egg whites that you don't beat with the sugar syrup. I would advise whisking it slightly with a fork or a toothpick to combine the whites and coloring to help ensure you will get an even color after folding into the other ingredients. Don' get me wrong; spotty shells are tasty, they just aren't photogenic


Dark Chocolate Peppermint Ganache

9oz dark chocolate

(you could use any other kind of chocolate. It really doesn't matter)

1 c heavy whipping cream

Peppermint extract to taste

I think I used about 3/4 tsp. I just poured it in

Put the dark chocolate in a medium-sized bowl and set aside. Heat cream until just boiling in a saucepan on the stove, then pour over the reserved chocolate. Let sit five to ten minutes, then whisk until smooth, beginning in the center. Add extract and cool.

I always put it in the fridge for a bit to speed up the cooling process, but I'd imagine it would work if you didn't put it in the fridge. Just don't forget about it and let it get too cold or you'll bust your wrist trying to use it, and that's not a hip thing to do. All the kids will laugh at you