Pierre Herme's Mint Chocolate Macarons

I have been dreaming of macarons of late. It could have been evoked by the vivid and powerful imagery of Pierre Herme's lustful, sexy and decadent macarons.  Going to Paris now just to purchase Herme's macarons would probably cost us an arm and a leg. The need to satisfy the palate is palpable. And I was quite determined to quench THE need. With conscious effort and sheer determination, I researched through the power of internet in order to find the best macarons in town. I have been meaning to buy the cookbook of Piere Herme online but I was delaying it a bit as I have just purchased the cookbooks of Peter Reinhart, whose creations - I have tried and tested -  are a subject of another blog entry in a day or two. And as luck would have it, I found some recipes of the famous macarons of the equally famous Pierre Herme.   I gave them a try and oh my, I was transported to the city of light even for a few seconds as I bite into the sweet, gentle, delicious meringue sandwich and the decadent, smooth dark chocolate with a hint of peppermint white chocolate in between...Je suis en amour!

* Lifted from the pages of http://theboywhobakes.co.uk/

Ingredients:
300g Ground Almonds
300g Icing Sugar
110g Egg Whites, aged
5g (or depending how you like your macaron's colouring be) Green Food Colouring
300g Granulated Sugar
75g Water
110 Egg Whites, aged

1. Mix the ground almonds and icing sugar together. Sieve into a large bowl. Mix the colouring into the first portion of egg whites and pour this onto the sugar/almond mixture but don’t mix in.

2. Pour the water and sugar into a saucepan and swirl together. Add the second portion of egg whites to a mixer fitted with the whisk. Cook the syrup to 118C. Once the mixture reaches 115C start the mixer on high. Once the syrup reaches 118C take straight of the heat and pour in a thin stream down the side of the mixer bowl continuing to whisk on high.

3. Continue to whisk the meringue on high until the side of the bowl is no longer hot. You still want it a little warm, around 50C. Add all of the meringue to the bowl with the almond sugar mixture.

4. Using a large spatula fold the mixture together until it starts to shine and forms a ribbon that stays visible for about 30 seconds.

5. Add the mixture to a piping bag fitted with a plain tip and pipe into alternating lines onto parchment lined baking sheets. Set aside for about 30 minutes or until the macarons have formed a skin that doesn’t stick to your finger.

6. Whilst the macarons are drying preheat your oven to 140C. Once ready bake the macarons for around 13 mintues. Remove the baking trays and immediately slide off the macarons and the parchment onto the work surface and let cool completely before removing the shells.

Whipped White Chocolate and Mint Ganache:

adapted from About.com

8 Ounces / 226g white chocolate

1/2 Cup / 120ml heavy cream

1 tsp peppermint extract

1. Place the chopped up chocolate into a medium bowl, set aside. Bring the cream just to a boil then pour over the chocolate. Stirring from the centre outwards mix until you have a smooth ganache. It will be much thinner than usual but thats how you want it.

2. Chill the ganache in the fridge until chilled then whisk until thickened and is in a pipeable consistency.

Bittersweet Chocolate Ganache:

Pierre Herme – Chocolate Desserts

8 ounces / 230g bittersweet chocolate, finely chopped

1 cup / 250g heavy cream

4 tblsp / 60g unsalted butter, room temperature

1. Place the chocolate in a medium bowl, set aside. Bring the cram to a full boil in a heavy bottomed saucepan. Whilst the cream is coming to a boil beat the butter with a rubber spatula untilvery soft and creamy, set aside.

2. Once the cream reaches a boil take off the heat and gently stir into the chocolate using a spatula. Continue to stir, gently so as not to incorporate any air, until the chocolate is completely melted and smooth. Let the ganache cool for a minute or two.

3. Add half the butter and stir with a spatula until smooth, repeat with the rest of the butter. Once fully incorporated the ganache will be smooth and glossy. Let the ganache cool on the counter until thickened and pipeable.