Macaron Indulgence

Adapted by StarChefs.com
Yield: 144 macarons

INGREDIENTS:

Fresh Mint Ganache
950 grams white chocolate
30 grams fresh mint
900 grams liquid crème fraîche
40 grams Pippermint -Get (spearmint crème de menthe)
Sugared Peas
200 grams water
15 grams caster sugar
100 grams fresh peas (petits pois variety)
Green Pistachio Biscuit Macaron
300 grams confectioners’ sugar
300 grams almond flour
220 grams egg whites
1 drop green pistachios food coloring (depending on the strength of the coloring)
1 drop yellow lemon food coloring (depending on the strength of the coloring)
75 grams mineral water
300 grams caster sugar
Green Mint Biscuit Macaron
300 grams almond flour
300 grams confectioners’ sugar
220 grams egg whites
1 drop green mint food coloring (depending on the strength of the coloring)
75 grams mineral water
300 caster sugar

METHOD:

For the Fresh Mint Ganache:
Melt the white chocolate to 45 to 50°C. Pluck and chop the fresh mint. Bring the crème fraîche to a boil in a small pot and infuse the mint in it for 10 minutes. Strain the mixture. Reserve the mint and mince it. Mix the infused, strained cream with the melted white chocolate. Incorporate the minced mint and the Pippermint-Get into the chocolate mixture. Combine, and turn the mixture onto a dish. Cover it with plastic wrap and let it chill in the refrigerator for about 6 hours.

For the Sugared Peas:
In a pot, bring the water and sugar to a boil. Toss in the peas and let them cook for about 4 minutes. Strain them with a chinois then plunge them in an ice bath. Keep in the refrigerator.

For the Green Pistachio Biscuit Macaron:
Sift the confectioners’ sugar and almond flour through a tamis. Pour 110 grams of the egg whites on top of the sifted mixture. Separately, drop the green and yellow food coloring over the mixture, without mixing the colors. Bring the mineral water and caster sugar to a boil in a small pot until the syrup reaches 118°C. At a temperature of 115°C, start to whisk the remaining 110 grams of egg whites in a separate bowl. When the syrup reaches 118°C, pour it over the whipped egg whites. Whip the mixture together and allow it to cool to 50°C before incorporating the almond flour mixture into the batter. Pour the batter into a smooth #11 pastry bag. Form little rounds of the macaron batter, at 3½ centimeters in diameter, spacing them every 2 centimeters on baking sheets lined with parchment paper. Tap the bottom of the baking sheets gently on a work surface covered with a kitchen towel. Let the shells sit out for at least 30 minutes to develop a crust before baking. Preheat the oven to 180ºC. Bake the macarons for 12 minutes, opening the oven door quickly twice. Take the macarons out of the oven and slide them onto parchment paper set on a wire rack and allow them to cool.

For the Green Mint Biscuit Macaron:
Sift the confectioners’ sugar and almond flour through a tamis. Pour 110 grams of the egg whites on top of the sifted mixture. Drop the green food coloring onto the mixture. Bring the mineral water and caster sugar to a boil in a small pot until the syrup reaches 118°C. At a temperature of 115°C, start to whisk the remaining 110 grams of egg whites in a separate bowl. When the syrup reaches 118°C, pour it over the whipped egg whites. Whip the mixture together and allow it to cool to 50°C before incorporating the almond flour mixture into the batter. Pour the batter into a smooth #11 pastry bag. Form little rounds of the macaron batter, at 3½ centimeters in diameter, spacing them every 2 centimeters on baking sheets lined with parchment paper. Tap the bottom of the baking sheets gently on a work surface covered with a kitchen towel. Let the shells sit out for at least 30 minutes to develop a crust before baking. Preheat the oven to 180ºC. Bake for 12 minutes, opening the oven door quickly twice. Take the macarons out of the oven and slide them onto parchment paper set on a wire rack and allow them to cool.

To Assemble and Serve:
Pour the Fresh Mint Ganache into a smooth #11 pastry bag. Garnish the flat side of a Green Pistachio Biscuit Macaron shell generously with the Fresh Mint Ganache. Put 3 Sugared Peas on top of the ganache, and sandwich with one of the Green Mint Biscuit Macaron shells to form a mint-pistachio macaron. Repeat with the remaining macaron shells, peas, and ganache. Keep the macarons in the refrigerator for 24 hours. Store them in air-tight containers. Remove them from the refrigerator 2 hours before serving. These pair well with black teas, mineral water, or vin cuit de Provence.