Dark Chocolate Peppermint Macarons

Peppermint Macarons

1. Prepare 2-3 sheet pans by lining with parchment paper. On the underside of each sheet of parchment, draw a template of 1 1/2 inch circles, leaving at least an inch of space between each circle.
2. Sift together almond flour & powdered sugar into a large bowl, discarding any large pieces that remain in the sieve. Whisk together until evenly combined.
3. In the center of almond/sugar mixture, make a small well an add in the 82 grams of egg whites. Using a rubber spatula, mix the egg whites into the mixture until a thick paste forms. Stir in the peppermint extract, if using. (At this point you can split the paste in half in separate bowls and add red gel coloring to one half of the mixture.)
4. Place remaining 90 grams of egg whites into a stand mixer fitted with a whisk attachment. Combine granulated sugar and water together in a small saucepan and heat over medium-high heat until sugar dissolves and the temperature reaches 203°F. (Do not stir while syrup is cooking. It is also helpful to use a candy thermometer for accurate temperature.)
5. While the syrup continues to cook, turn the mixer to medium speed and whip egg whites until soft peaks form. Continue cooking syrup over medium-high to high heat until it reaches 248°F.
6. Once syrup is at 248°F, turn mixer to medium-low speed and slowly add syrup in a thin steady line between the side of the bowl and the whisk; the meringue will deflate. Increase to high speed and whip for 5 minutes or until the meringue holds stiff, glossy peaks. The bowl may still be slightly warm, but the meringue should be cool to the touch; if not, continue to whip until cool.
7. Fold in a spatula sized blob of meringue mixture into the almond paste mixture to loosen up the paste. Continue adding meringue to mixture until it falls off the spatula in a “ribbon” and moves like slow lava; sweeping the spatula around the outside of bowl and then cutting through the middle to combine. (If using two different colors of almond paste, follow the same step but split the meringue in half so an even amount is used for each color of paste.)
8. Transfer mixture to a piping bag fitted with a round tip (about 1/2 inch in size). (If using two colors, place each color into its own small piping bag then place both colors into a larger piping bag fitted with a round tip.) Holding bag upright, pipe circles onto parchment paper until each circle is almost filled, batter will spread slightly.
9. Preheat oven to 400°F. Let piped macarons rest at room temperature for 30-60 min or until macarons are no longer sticky when lightly touched. Place sheet pan into oven and immediately lower temperature to 325°F. Bake for 9-12 min, until tops are set and there is little to no jiggle from the “feet” when lightly touched. Cool completely on wire rack.
10. Preheat oven to 350°F and bake remaining macarons. Once cool, fill with ganache and store in refrigerator. Let come to room temp before serving.

Peppermint Ganache

1. Place chocolate into heat proof bowl. Heat cream until just simmering, do not boil. Pour over chocolate and let sit for 30 seconds.
2. Stir until chocolate is melted and mixture is combined. Add in butter and peppermint extract and stir until incorporated.
3. Let sit at room temperature until mixture reaches piping consistency, a few hours.