Melly's Mint Chocolate Macaron's with Marshmallow cream filling

Melly's Mint Chocolate Macaron's with Marshmallow cream filling

From the sister-in-law of the groom; Melanie. These little babies are light with a crisp, flaky crust, slightly chewy center, and made into a sandwich with marshmallow cream filling. The mint oil gives these little treats a refreshing undertone that always pairs nicely with chocolate. The marshmallow cream filling gives them a rich, smooth finish that is reminiscent of a s'more crossed with an oreo cookie. ~ Mark

2.5 teaspoons of egg white powder (not meringue)

3 tablespoons of bakers sugar (fine granulated sugar)

Mix these together until uniform in color, set aside.

In another bowl sift together

2 scant cups powdered sugar

And one cup almond flour or almond meal made from Blanched almonds.

Set aside

3 tablespoons of cocoa

3 drops of peppermint oil

(for non chocolate variety omit cocoa at this step and peppermint, and add food coloring and other flavors that are desired)

Three egg whites.

Preheat oven to 300* F

Begin whisking egg whites until frothy on medium speed. Add in the granulated sugar and powdered egg whites gradually and blend on medium until incorporated. Then beat egg whites until stiff but still glossy.

Just when the egg whites are finishing I add in sifted cocoa powder and peppermint oil and turn down speed.

Remove mixing bowl from stand mixer and, adding a third of the powdered sugar/almond mixture at a time, gently fold together until all is blended.

Prepare baking sheets with parchment paper. Fill pastry bag with batter. Gently pipe out small cookies one to one and a half inches and two inches apart. I hold bag straight up and down with tip almost touching the parchment and lift straight up when done with each cookie. The ideal cookie batter doesn't spread too far, isn't too runny but doesn't have a "beak" on top where the pastry bag was touching it.

Before putting pan into oven I tap the pan on the counter, hoping to remove air bubbles...not sure if it does anything though! 

In my gas oven I have been cooking them one rack up from the bottom. 12 minutes in the oven, turn the pan around and 8 to nine minutes more.

After removing pan from oven I let the cookies cool on the pan and on the parchment paper for seven to ten minutes and then I remove them from paper and cool them the rest of the way on a cooling rack...it's tricky but there is definitely a perfect moment when the cookies seem to release a little better.

After they are all the way cool they can be filled with marshmallow filling/icing or even jet puffed marshmallow spread...this makes a little gooey mess but is super yummy! ~ Melanie