115 grams aged egg whites (from approximately 4 large eggs)
3 grams cream of tartar (1/2 teaspoon)
4 to 6 drops green food coloring
FOR THE GANACHE
1 cup heavy cream
2 tablespoons light corn syrup
11 ounces semi-sweet chocolate, chopped
1 tablespoon unsalted butter, room temperature
1 teaspoon pure peppermint extract
PREPARATION
MACARON SHELLS
Line baking sheets with parchment paper and set aside.
Place the almond flour, confectioners' sugar and salt into the bowl of an electric food processor and pulse three to four times to combine. Sift mixture through a fine-mesh strainer for smoother shells. Set aside.
In the bowl of an electric stand mixer, whisk together granulated sugar, egg whites and cream of tartar by hand to combine. Place bowl and whisk attachment onto stand mixer and whisk on medium-high speed until meringue is glossy with stiff peaks, approximately 10 minutes.
To complete the macaronnage step, add the dry mixture to the egg white mixture and fold using a large spatula until mixture is smooth and shiny. Fold in food coloring when mixture is approximately 90% combined. Once all the almond flour mixture is incorporated, check for the correct consistency - the batter should be nicely firm and drip slowly from the spatula.
Transfer the batter to a pastry bag fitted with a ½-inch round tip and pipe one-inch rounds on prepared baking sheets. Rap bottom of each sheet with hand to release trapped air. Let stand at room temperature for at least 30 minutes. Check for slight crust to form - macarons should not stick to finger when lightly touched.
Preheat oven to 200 degrees Fahrenheit. Bake one sheet at a time for 15 minutes, rotating halfway through. Increase temperature to 350 degrees Fahrenheit and bake for an additional 9 minutes.
Let macarons cool on sheets for 2-3 minutes and transfer parchment sheets to a wire rack to let cool completely before filling. Use an offset spatula to remove from sheets. If macarons are difficult to remove, place parchment sheet in the freezer for a few minutes.
GANACHE
Place chopped chocolate in a medium heat safe bowl and set aside.
In a small saucepan, bring cream, corn syrup, and pure mint extract to a boil over medium high heat.
Remove from heat and immediately pour over the chocolate. Allow chocolate to sit for two minutes before stirring until smooth. Add butter and stir until fully incorporated and the chocolate is shiny.
Allow to cool to room temperature, stirring occasionally until the chocolate sets up to a pipeable consistency. Transfer ganache to a pastry bag fitted with a ½-inch round piping tip.
ASSEMBLY
Pair together shells of like size and shape before starting to fill.
Pipe a generous layer of ganache on the flat side of half of the shells and sandwich with the matching shells flat side down. Dust with a fine coating of sifted cocoa powder if desired.
Store in an airtight container in the refrigerator for up to three days.