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RECIPE
10 INGREDIENTS12 STEPS1HR 30MIN

Dark Chocolate Peppermint Ghost Macarons

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Sumopocky
A baker of edible art.
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Boo! These ghost macarons are a delightfully spooky treat for Halloween. The filling is dark chocolate peppermint, almost like the real After Eight thin mints. If you are unfamiliar, After Eight is "a perfect combination of luxurious mint fondant crafted with 100% natural peppermint oil, enrobed in rich dark chocolate".

1HR 30MIN

Total Cooking Time

10

Ingredients
Sumopocky
A baker of edible art.
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Ingredients
US / METRIC
Servings:
10
Serves 10
Ingredient List
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Macaron Shells
1/3 cup
Almond Flour
1 cup
Powdered Confectioners Sugar
2 Tbsp
just the white, about 1 egg
Dark Chocolate Ganache
2 1/2 Tbsp
Heavy Cream
Peppermint Fondant
1 1/2 tsp
Water
1/2 tsp
Vegetable Oil
1/2 tsp
Peppermint Extract
Decoration
to taste
Royal Icing
black, for the eyes
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Directions

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Step 1
Preheat oven to 300 degrees F (150 degrees C).
Step 2
In a large bowl, sift the Almond Flour (1/3 cup) and Powdered Confectioners Sugar (1/3 cup) . Mix it well with a spatula.
Step 3
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.
Step 4
Gradually add 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.
Step 5
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.
Step 6
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.
Step 7
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.
Step 8
Bake for approximately 10 to 13 minutes. Let it cool.
Step 9
For the peppermint fondant, stir together Powdered Confectioners Sugar (2/3 cup) , Water (1 1/2 tsp) , Vegetable Oil (1/2 tsp) , and Peppermint Extract (1/2 tsp) . Transfer to a piping bag.
Step 10
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.
Step 11
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.
Step 12
Sandwich with another macaron shell and decorate with Royal Icing (to taste) . Serve and enjoy!

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