We’re so excited about Baz Luhrmann’s The Great Gatsby which opens this week. Not only do we love the talented Carey Mulligan, but we can’t wait to get lost in the gorgeous jazz-era drama. Our favourite scene from F. Scott Fitzgerald’s novel is set on a sweltering hot day, where the characters – from the safety of a hotel room in prohibition America – drink endless mint juleps. These pastel green macarons are flavoured with peppermint essence to capture this iconic drink, and are beautiful enough to serve at a decadent 20s inspired party.
We love this photo of Leo with his very own pastel green macarons!
Mint Chocolate Macarons
190g icing sugar
65g ground almonds
3 large egg whites, aged for 24-48 hours
Pinch of salt
3 tbsp white caster sugar
Green gel/paste food colouring (we recommend this)
A little cocoa powder for dusting
100ml double cream
200g organic dark chocolate, at least 70% cocoa, broken into pieces
1 tsp natural peppermint essence (we recommend this)
1. 24-48 hours before you want to make the macarons, separate the 3 egg whites and place in a ceramic bowl covered with cling film. Leave the bowl on the kitchen work surface for between 24-28 hours, do not place in the fridge. This process dries out the egg whites and is essential for creating the perfect macaron shell.
2. Once the eggs are ready to be used, prepare two large baking trays by lining with baking parchment or silicone mats.
3. Whizz the almond flour and icing sugar in a food processor for 30 seconds.
4. Place the egg whites in a large mixing bowl with a pinch of salt and mix with a handheld electric whisk until it forms stiff peaks. Try hard to stop whisking as soon as stiff peaks are formed.
5. With the whisk on a lower setting, begin to add the caster sugar one tablespoon at time. At this point the mixture should be thick and glossy in texture.
6. Dip the very tip of a teaspoon in the gel food colouring and scrape off in to the egg whites. Gently stir with a metal spoon until the colour is evenly distributed. You can choose how bright you want your macarons, but we think a light pastel green looks best. It is very important to use a gel colouring, rather than a liquid, so as not to disturb the delicate texture of the batter.
7. Next, gently fold in the almond and icing sugar mix with a metal spoon. Stir carefully until it is fully incorporated.
8. Fill the piping bag with the macaron batter, and pipe on the lined baking trays in circles around the size of a 50p. Once piped, you can gentle tap the baking trays on to your work surface to help shift any air bubbles.
9. Very lightly, sprinkle the top of half the macarons with cocoa powder.
10. Leave the macarons on the worksurface for 1 hour. This process will try out the batter, and help the ‘feet’ of the macaron to form later.
11. After an hour, preheat the oven to 170 degrees C.
12. When up to temperature place the macarons in the oven, one tray at a time, for about 10 minutes or until set. Remove to a wire rack and allow to cool.
Mint Chocolate Filling
1. Heat the cream in a small saucepan until just boiling. Take the pan off the heat then whisk in the dark chocolate and peppermint essence.
2. After cooling for a few minutes, place the mint chocolate filling in a piping bag and pipe a small amount on to the half of the macarons without cocoa sprinkles. Sandwich each macaron with one with a cocoa top.
[ Image provided by Liliana Bozier ]