After Eight Ghost Macaron Recipe (Dark Chocolate Peppermint)
October 28, 2015
Boo! These ghost macarons are a delightful 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" established since 1962.
While snacking on After Eight thin mints, the idea struck me to make my own thin mints. Then, an even greater idea hit me; what about making AFTER EIGHT MACARONS?! It seemed a bit too ambitious at that time, but I'm glad I tried it out because the flavours work so well together.
The macaron filling comprises of 2 parts:
• Dark chocolate ganache
• Mint fondant
A generous ring of dark chocolate ganache is piped on to one of the macaron shells, and the center is filled with mint fondant. You can adjust the amount of mint fondant as you wish.
• Mint fondant
A generous ring of dark chocolate ganache is piped on to one of the macaron shells, and the center is filled with mint fondant. You can adjust the amount of mint fondant as you wish.
I'm still going through a serious craving for anything with dark chocolate, so you can imagine how I feasted on these dark chocolate peppermint macarons. And to those who ask how I can bear to eat the cute macarons, the answer is to just close your eyes and bite without guilt haha.
DARK CHOCOLATE PEPPERMINT
"AFTER EIGHT" GHOST MACRON RECIPE
by Sumopocky
Servings: ~ 10 macarons
Time: 1.5 hours + baking time
Ingredients
[For Macaron Shells]
Meringue: 35g of Egg whites + 45g of Castor sugar
40g of Ground almonds
40g of Powdered/icing sugar
[For Dark Chocolate Ganache]
[For Peppermint Fondant]
70g of icing sugar
7ml of water
2g of oil
A few drops of peppermint essence
Royal icing for decoration
Directions
[For Macaron Shells]
1. In a large bowl, sift the ground almonds and icing sugar. Mix it well with a spatula.
2. To make the meringue, beat the egg whites on low speed using an electric mixer until it is white and frothy (approximately 1 minute)
3. Gradually add the sugar 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.
4. 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 and drips down like a ribbon when lifted. Read here on how to macaronage.
5. 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).
6. After piping, knock the bottom of the tray against a flat surface to get rid of air bubbles.
7. 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.
8. Bake in a preheated oven at 150°C for approximately 10 - 13 minutes. Let it cool.
[For Peppermint Fondant]
1. Stir all the ingredients together until well combined.
2. Transfer to a piping bag.
[For Dark Chocolate Ganache]
1. Bring heavy cream to a simmer.
2. Pour heavy cream over chocolate. Let it sit for 1 minute and stir with a whisk till all the chocolate has melted. Let it cool.
3. Transfer the filling to a piping bag and pipe between two macaron shells.
[Putting it together]
1. On one macaron shell, pipe the outline of a circle with dark chocolate ganache.
2. Squeeze the peppermint fondant in the centre of the dark chocolate ganache.
3. Sandwich with another macaron shell.
4. Decorate with melted chocolate/royal icing.
"AFTER EIGHT" GHOST MACRON RECIPE
by Sumopocky
Servings: ~ 10 macarons
Time: 1.5 hours + baking time
Ingredients
[For Macaron Shells]
Meringue: 35g of Egg whites + 45g of Castor sugar
40g of Ground almonds
40g of Powdered/icing sugar
[For Dark Chocolate Ganache]
40g of Dark Chocolate chips
40ml of Heavy cream[For Peppermint Fondant]
70g of icing sugar
7ml of water
2g of oil
A few drops of peppermint essence
Royal icing for decoration
[For Macaron Shells]
1. In a large bowl, sift the ground almonds and icing sugar. Mix it well with a spatula.
2. To make the meringue, beat the egg whites on low speed using an electric mixer until it is white and frothy (approximately 1 minute)
3. Gradually add the sugar 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.
4. 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 and drips down like a ribbon when lifted. Read here on how to macaronage.
5. 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).
6. After piping, knock the bottom of the tray against a flat surface to get rid of air bubbles.
7. 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.
8. Bake in a preheated oven at 150°C for approximately 10 - 13 minutes. Let it cool.
[For Peppermint Fondant]
1. Stir all the ingredients together until well combined.
2. Transfer to a piping bag.
[For Dark Chocolate Ganache]
1. Bring heavy cream to a simmer.
2. Pour heavy cream over chocolate. Let it sit for 1 minute and stir with a whisk till all the chocolate has melted. Let it cool.
3. Transfer the filling to a piping bag and pipe between two macaron shells.
[Putting it together]
1. On one macaron shell, pipe the outline of a circle with dark chocolate ganache.
2. Squeeze the peppermint fondant in the centre of the dark chocolate ganache.
3. Sandwich with another macaron shell.
4. Decorate with melted chocolate/royal icing.
Boo! Dig into your ghost macarons~
P.S. If you like these macarons, you might also be interested in my other halloween macarons and fluffy pumpkin chiffon cake! They are the perfect cute spooky treats to freak out about for the holidays. Happy Halloween~
5 comments
Your macaroons are so cutee!!
ReplyDeleteThank you for sharing the recipe!! ^^ I'll be sure to try making them in the holidays~
Btw, I’d love to invite you to join my blog giveaway!
http://charrmyn.blogspot.com/2015/10/charrmyn-2nd-blog-anniversary-mini.html
xx Charmaine
charrmyn || Join my Blog Giveaway!
HI Charmaine, thank you for your sweet comment. Hope you like the recipe~ Happy 2nd anniversary to your blog ^__^
Delete:OOO These are adorable! I'm going to try this today. Will letcha know how it goes! :)
ReplyDeleteThank you! How did they turn out? :)
DeleteThey ended up being undercooked, but they tasted great! (And looked good until you flipped them over, haha)
DeleteWill definitely be trying again- I think my oven might just heat up slower, or I'll try leaving them out to set a little longer...Time to experiment!