High Heat Kitchen

Mint Green Peas French Macarons

Hello everyone!

I'm back! I think I'm saying it every time with every post, but it's true. I just was frozen by that super long winter and not warm March and April. Brrrr! I'm so happy that summer is almost here. Because, you know what does it mean? Say hello ice-cream, frozen desserts, cooled veggie soups, fresh lemonade and other delicious things! Especially, I want to highlight one super cool speciality about summer: fresh local vegetables and fruits. Yay! Please, don't think I'm overreacting, but it's just so cool when you actually can go to the farmer market and pick some ripe and fresh veggies, fruits and berries. And the main thing here is taste. Can't wait for summer! 

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For the next posts I reserved some frozen recipes. So if you like an ice-cream, let's keep in touch ;) I promise: it will be delicious! 

So... about the topic. Mint Green Peas French Macarons. I bet it sounds like crazy combination for you, but listen, you definitely should try this one! It's has a bit unusual flavor, especially because of peas, but still it's pretty good! The ideal balance of sweet white chocolate ganache with light fresh mint flavor and, on the top of that, sweet green peas that explodes in your mouth. If you are going to make the macarons for your party, be sure: your guests will be surprising but not disappointing! 

Of course, only one man in the world can create that combination of flavors and his name is Pierre Herme. I already told you about him, when I've made Black Forest Cake. He is genius, trust me!

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For the perfect condition of macarons, they should rest for 24 hours. The shells will be a bit crunchy, but soft and just melt in your mouth. Oh, it's so delicious! So, after that time... start eating!  

Let's go and do some sweet things!

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Macaron Shells

  • 143 gr confectionary sugar or powder

  • 143 gr almond flour

  • 47 gr egg whites (I)

  • 47 gr egg whites (II)

  • 143 gr regular sugar

  • 47 gr water

Mint Ganache

  • 5 gr fresh mint leaves

  • 100 gr half & half

  • 150 gr white chocolate 

  • 60 gr almond flour

Sugared Peas

  • 167 gr water

  • 14 gr sugar

  • 84 gr fresh or frozen peas

  • pinch of salt

Make macarons batter

Sift the confectioner's sugar with the almond flour in a medium bowl. Combine the egg whites (I) and mix well everything to form a paste. Set aside.

To make the Italian meringue, in a saucepan, bring the water to boil with the sugar. Stir to make sure that the sugar is dissolved. Place the remaining egg whites (II) in the bowl of a stand mixer fitted with a wire whisk. As soon as the sugar syrup reaches a temperature of 239 F (115 C), begin beating the egg whites into stiff peaks. When the syrup reaches 245 F (118 C), with the mixer running at medium speed, gradually pour it into the egg whites in a steady stream. Keep beating about 4-5 minutes or until the meringue has cooled to 122 F (50 C). 

Using a silicone spatula, fold a third of Italian meringue into the almond mixture, allowing the paste lose its volume. Then fold in the rest of the Italian meringue in two more additions. Stir gently until the batter is glossy and fluid. Don’t overfold, but fully incorporate your ingredients! The mixture should flow like ribbon and a streak of mixture spread over the surface of the rest of the mixture should disappear after about 30 seconds. Transfer the batter to a piping bag fitted with a plain #11 or #12 pastry tip.

Line baking sheets with silicone mats (or parchment paper). Pipe discs 1 1/2 inches in diameter and 3/4 inches apart on the lined silicone mat. Tap the baking sheets carefully on a worked surface to release trapped air. Set aside at room temperature for 30-60 minutes to allow a crust to form (when you press the surface of one gently it does not break or stick to your finger). 

Preheat the oven to 320 F (160 C).

Place the baking sheets in the oven. Bake the macaron shells for 12-14 minutes. Carefully test if the base of the shell is ready by gently lifting one and if it’s still soft and sticking to the baking paper, then it needs to bake for a few minutes longer. After removing the shells from the oven, place them on the work surface and let them cool completely. 

Make Mint Ganache

The night before, prepare the ganache. Finelly chop the mint leaves. In a saucepan, bring the cream to a bpil and remove it from the heat. Add the chopped mint, but do not cover the pan. Set the mixture aside to infuse for no longer than 10 minutes. Strain the cream, reserving the chopped mint. Process the mint in a blender. 

Using a serrated knife, chop the white chocolate and place it in a bowl set over a saucepan of simmering water to melt; the bottom of the bowl should not touch the water. Pour one-third of the warm mint-infused cream over the chocolate and beat well. Add the remaining cream in two more additions, beating well each time. Beat in the ground mint and almond flour. Refrigerate until needed. 

Prepare the sugared peas

In a saucepan, bring the water to a boil with the sugar and salt. Add the peas and cook for 4 minutes. Drain them and drop them into ice water, then drain them again and pat them dry with paper towels. 

Transfer the ganache to a piping bag fitted with a plain #11 pastry tip. Generously coat the flat side of half the shells with the ganache. Place 3 peas in the center of the ganache and cover with another shell. Continue untill all the shells are filled and sandwiched.

Refrigerate the macarons for 24 hours. Remove them from the refrigerator 30 mins before serving. Enjoy! 

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