Mint macarons with white chocolate mint ganache
Make the macarons using the Italian method and adding green food colouring. Search Italian macaron method.
Photo: Marina Oliphant
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- 240g white chocolate buttons
- 5 tbsp (100ml) thickened cream
- 1 tbsp peppermint extract
- Green food colouring
To make the filling, bring a medium pot of water to boil. Remove from heat. Place white chocolate and cream in a heatproof bowl over the pot and allow to melt (make sure the bowl doesn't come into contact with the hot water). When melted, add peppermint flavouring and food colouring. Stir well and allow to thicken a little. Place in piping bag and pipe on to one macaron, then sandwich with the other macaron. Repeat with remaining macarons and filling. Place on a tray and refrigerate or freeze overnight before serving.