White Chocolate Mint Swirl Macarons

These white chocolate mint swirl macarons are an exercise in looking before you leap.

Or at the very least looking inside your cookie bag before you bake.

I found a bag of mini mint slice biscuits (that's Australian for cookie) at the supermarket and I thought it would be soooo cool to make up some macarons with a swirl topped by a cute little biscuit.

I assumed that they would be the size of mini Oreo's and the mini chocolate chip cookies in bags at the supermarket.

Yes you read right. I assumed and we all know what happens when you assume.

I made up my macarons, filled them, added a swirl to the top and then opened the bag and doh! Those mini cookies were not mini enough for me.

I was thinking they would look something like my Totally Boss Chocolate Malt Macarons, but no such luck, instead they were topped with an empty swirl, still yummy but in my mind not quite what I had expected.

In my defense I had left the bag sealed to ensure maximum freshness which is why I was not forewarned.

As with most minor baking mishaps it worked out deliciously well in the end with Mr Sweet polishing off the mini mint slice cookies and all of us having some refreshingly minti macarons.

Mint Swirl Macarons

Macaron Shells
CLICK HERE for a blog post with my macaron recipe. I made a regular batch coloured half green and half brown with food gel color.

White Chocolate Mint Filling

300g (10 1/2 oz) white chocolate
100g (3 1/2oz) cream
1/2 to 1 tsp peppermint extract/oil
green food colour (I used Wilton gel colours)
30g (1 oz) unsalted butter room temperature and cut into small cubes

Pop the chocolate and cream in a microwave safe bowl and then microwave on high for 2 minutes. Leave for a couple of minutes and then using a whisk stir until smooth and lump free. If necessary reheat further in the microwave for bursts of 30second to 1 minute to remove/melt all lumps.

Whisk in the peppermint extract and green food colour

Cover and allow the ganache to set - I left mine at room temperature overnight.

When set use an electric mixer to mix the ganache and butter at high speed for a couple of minutes until light and fluffy. Make sure all the butter is incorporated and no little lumps are left.

Assembly

Match macarons so that each shell has a matching shell the same size (if you hand pipe the shells there will always be a little variance in size). I matched up green shells on the top to like sized brown shells for the bottom.

Pop the whipped ganache into a piping bag fitted with an open star tip (I used Wilton #22) and pipe a swirl onto half the macaron shells. Press another macaron on top and then pipe a small swirl of ganache onto the top middle.

Refrigerate at least overnight and up to 3 days in an airtight container. Remove from fridge 20 minutes before serving.

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Linda Vandermeer is a blogger, baker, maker and author of the cookbook ' Sweets on a Stick': More than 150 kid friendly recipes for cakes, candies, cookies and pies on the go!. Published in the US the book is available at most online book stores:

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 Sweets on a Stick: More Than 150 Kid-Friendly Recipes for Cakes, Candies, Cookies, and Pies on the Go!