Mint chocolate macaron
- Charlotte Pedersen
- Jan 23
- 1 min read
Recipes
I had leftover ganache in the freezer from when I last made éclairs, so I defosted that and melted in some extra peppermint bark with a bit of mint extract.
How it turned out
It was okay. Not my favourite. I found the ganache was a bit bitter and the texture was more chewy than silky. I found the mint also tasted quite artificial.
What I learned
Chocolate can split. I melted the frozen ganache first, then added the peppermint chocolate. The ganache split. After some research, I learned it can happen if the temperature is too hot (it likely was), if you add cold to an already hot mixture (which I did), or if liquid gets added after it's been melted (which I did with the extract). You can fix split chocolate. I also learned that a good ol' immersion blender can help emulsify the mixture back together.
The right ganache for the job. Since I used leftover ganache from a previous éclairs bake, I was at the mercy of that recipe. That ganache had honey in it and butter, which worked great for a glossy and sticky topping for éclairs, but was less ideal for filling and decorating macarons. Next time I'll use a basic ganache recipe, like I did with the early grey macarons.
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