I’ve decided to stick to the methods in the macarons book that Yumi bought me because it has worked for me thus far. A few nights ago, I have made the filling which consists of fresh mint leaves infused in syrup first and then, chocolate. Nowadays, ingredients have to be prepared on separated days since it’s rather difficult to find long period of time to bake (busy).
Thankfully, this time round, there are feet and I suspect it has to be the macaronage that caused the downfall of my previous macarons. Too much stirring!
Desiring some designs on the shells, I used my silicon brush to add some strokes of green but I must say, the soft ones will give better result.
Mint and chocolate filling
25g fresh mint leaves
40g caster sugar
150g bittersweet chocolate, finely chopped
1. Lightly crush the mint leaves between your hands and place in a small saucepan with the sugar and 100ml cup water. Slowly bring to the boil so that the sugar dissolves, then simmer gently for about 3 minutes. Remove fromt he heat and set aside to infuse for at least 1 hour.
2. Tip the chocolate into a heatproof bowl. Bring the mint syrup back to the boil, then strain into the chipped chocolate. Stir until melted and smooth. Leave to cool and thicken slightly before using.