After Eight Macarons

For the After Eight Macarons, first finely grind the almonds with the powdered sugar, pass through a sieve and enrich with 3 drops of peppermint oil.

Then whip the egg whites into snow and gradually stir in the sugar until it is shiny and firm to the touch. Now, in 3 batches, fold in the almond-sugar mixture with a pastry spatula but do not stir until too runny.

Pour the mixture into a piping bag and pipe onto a silicone mat or baking paper. Tap the baking sheet once firmly on the tabletop and let the macarons set for about 20 minutes.

Then place in the oven on the 2nd rack at 150 °C top and bottom heat and drop the temperature to 145 °C, bake for 14-15 minutes.

For the silicone mat, extend by 10 minutes and possibly lower temperature to 135 °C.

For the ganache, melt the chocolate and whipped cream in a bain-marie and mix with orange essential oil, overcool and fill the finished macarons with it.

Preparation Tip:

You can also prepare the After Eight Macarons with food coloring powder. Before you take the macarons off the mat, let them cool for a good 10 minutes, then they will release better.

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