Macaroons (review and recipe)

I discovered this unassuming little book last fall, and I was so intrigued that I pre-ordered it immediately. It doesn't claim to be either gluten free or starch free... and with the exception of a small amount of powdered sugar, it's both! I recently made some and they were light and rich and minty and chocolatey- amazing!



Mint Chocolate French Macaroons

1 batch french macaroons (there is a similar recipe here but I highly recommend the book, because the instructions are clear and there is a great tutorial, with two different macaroon recipes), made with unblanched almond meal (ie ground almonds) and tinted with teal gel food coloring.

Whipped Mint Chocolate Ganache Filling
7 ounces dark chocolate, coarsely chopped
1 1/2 cup heavy cream
1 tablespoon honey or agave
2 tablespoons unsalted butter
1 teaspoon mint extract
1 cup dark chocolate mint chips (or whirl some Andes candies in a food processor until they coarsely chopped)

Stir together the first four ingredients and add to a saucepan. Gently melt the chocolate over low heat. Remove from heat and whisk in the butter. Pour into a bowl and cool to room temperature about 30 minutes.

Place the ganache in the bowl of a stand mixer, and whip about 5 minutes or until fluffy. Stir in the chips.

Place filling into a pastry bag and pipe onto macaroons bottoms, place another macaroon on top. Refrigerate cookies at least an hour to let flavors meld, serve at room temperature.

I originally made these with a mint chocolate buttercream because I was impatient- definitely take the time to make the ganache. It's totally worth it!!!