Fresh Pea and Mint Macarons

Name: Fresh Pea and Mint Macarons
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 144
Cuisine: Global
Ingredients: 300 grams almond flour; 300 grams confectioners sugar; 900 grams liquid creme fraiche; 220 grams egg whites; 30 grams fresh mint; 100 grams fresh peas (petits pois); 1 drop green food coloring (more depending on strength of coloring); 300 grams sugar; 75 grams water; 950 grams white chocolate; 1 drop yellow food coloring (more depending on strength of coloring)

One serving contains 77 calories, 1g of protein, and 4g of fat. This recipe serves 144. This recipe covers 1% of your daily requirements of vitamins and minerals. Head to the store and pick up food coloring, confectioners' sugar, sugar, and a few other things to make it today. It is a good option if you're following a gluten free diet. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

For the ganache:Melt the white chocolate to 45 degrees C to 50 degrees C. Pluck and chop the fresh mint.Bring creme fraiche to boil in a small pot and infuse mint in creme fraiche for 10 minutes.Strain mixture and reserve mint. Mince mint very fine.

Ingredients you will need

White Chocolate

Creme Fraiche

Mint

Ground Meat

Equipment you will use

Pot

Combine creme fraiche with the white chocolate.

Ingredients you will need

White Chocolate

Creme Fraiche

Add in the mint and Pippermint Gel.Turn out mixture into a bowl, cover with plastic wrap, and refrigerate for 6 hours.For the peas:Bring water and sugar to a boil in a pot.

Ingredients you will need

Sugar

Water

Mint

Peas

Wrap

Equipment you will use

Plastic Wrap

Bowl

Pot

Add peas and cook for about 4 minutes.Strain and plunge peas into a ice bath to shock them. Refrigerate until use.For both color macarons:Sift confectioner's sugar and almond flour through a tamis.

Ingredients you will need

Almond Flour

Sugar

Peas

Ice

Pour 110 g of the egg whites over the confectioner's sugar mixture.

Ingredients you will need

Egg Whites

Sugar

Add the food coloring. Fold in to combine. Bring water and sugar to a boil in a pot until it reaches 118 degrees C. Meanwhile, whisk the remaining 110 g egg whites in a separate bowl (or a stand mixer).

Ingredients you will need

Food Color

Egg Whites

Sugar

Water

Equipment you will use

Stand Mixer

Whisk

Bowl

Pot

Pour the sugar syrup at 118 degrees C into the egg whites. Continue whipping mixture until it cools to 50 degrees C. Fold egg white mixture into confectioner's sugar mixture until incorporated.Fill a pastry bag with batter and pipe out 3 1/2 cm round macarons spaced 2 cm apart on baking sheets lined with parchment paper. Tap bottom of the baking sheets gently on a work surface.

Ingredients you will need

Simple Syrup

Egg Whites

Sugar

Equipment you will use

Baking Paper

Baking Sheet

Pastry Bag

Let macarons sit on sheets for 30 minutes at room temperature to form a crust. Preheat oven to 180 degrees C.

Ingredients you will need

Crust

Equipment you will use

Oven

Bake macarons for 12 minutes, opening oven door quickly twice to let out steam.

Equipment you will use

Oven

Remove macarons and let cool.To assemble:Pair Mint Green Macaron shells and Pistachio Green Macaron shells together. Fill pastry bag with mint ganache and pipe generously onto pistachio green macaron shells.

Ingredients you will need

Pistachio Nuts