Preheat oven to 300 degrees F (150 degrees C).
In a large bowl, sift the
Almond Flour (1/3 cup)
Powdered Confectioners Sugar (1/3 cup)
. Mix it well with a spatula.
Beat the white of the
Eggs (2 Tbsp)
on low speed using an electric mixer until it is white and frothy, for about 1 minute.
Caster Sugar (1/4 cup)
1/4 at a time. When the first addition of sugar has completely dissolved, approximately 1 minute later, increase the mixer speed to medium and add until all the sugar has been incorporated. Continue to beat until stiff peaks form.
Add the meringue to the sifted ground almond flour and icing sugar in Step 1. Using a spatula, start the macaronage process until you get a molten-like mixture that drips down like a ribbon when lifted.
Transfer the batter to a piping bag with a round tip and pipe out macarons in the shape of ghosts on parchment paper or a baking mat placed over a baking tray. Remember to make the ghost tails face different directions, one for the front, the other for the back.
After piping, knock the bottom of the tray against a flat surface to get rid of air bubbles. Let the shells dry for approximately 30 minutes in an air-conditioned room. You should be able to touch it gently with the tip of your finger without it sticking.
Bake for approximately 10 to 13 minutes. Let it cool.
For the peppermint fondant, stir together
Powdered Confectioners Sugar (2/3 cup)
Water (1 1/2 tsp)
Vegetable Oil (1/2 tsp)
Peppermint Extract (1/2 tsp)
. Transfer to a piping bag.
For the dark chocolate ganache, bring
Heavy Cream (2 1/2 Tbsp)
to a simmer and pour over
Dark Chocolate Chips (3 1/2 Tbsp)
. Let it sit for 1 minute and stir with a whisk till all the chocolate has melted. Let it cool.
Transfer the filling to a piping bag and pipe between two macaron shells. On one macaron shell, pipe the outline of a circle with dark chocolate ganache. Press the peppermint fondant in the center of the dark chocolate ganache.
Sandwich with another macaron shell and decorate with
Royal Icing (to taste)
. Serve and enjoy!