Mint Macaroons

Instructions

1. For the macaroon dough

   Mix the icing sugar with the almond meal and sift together.

2. For the macaroon dough

   Add 50 grams of egg whites (keep 60 grams for later) to the colouring. Mix and set aside.

3. For the macaroon dough

   Make a meringue by beating the remaining 60 grams of egg whites and the sugar until they hold stiff peaks, then mix this meringue with the other mixture using a spatula, making sure it doesn’t become flat.

4. For the macaroon dough

   Fill a piping bag with a plain nozzle and squeeze a small amount out
   onto non-stick paper on a baking tray.

5. For the macaroon dough

   Leave the dough to dry for about an hour until the outer layer is no
   longer sticky. Bake in the oven at 160°C for 7–8 minutes.

6. To make the filling

   Bring the cream to the boil, then add the white chocolate from the bowl and mix. Add the chopped mint, peppermint and almond meal.
   Mix to form a smooth paste, then place in a piping bag.

7. To make the filling

   To piece the macaroons together, remove the macaroon disks from
   the paper, spread the cream on the inner face of one of the disks and
   cover with another disk.