I don’t think I’ve ever met anyone who doesn’t like After Eights….or macaroons for that matter. These are, in my opinion, better than the real thing. The only unfortunate thing here is that they don’t come in those tiny little delicately folded envelopes…..oh and that you can’t play the ‘After Eight Game’! (If this is new to you check out this link. Hilarious game, especially after a few bevvies)
Makes about 12
Macaroons
- 60g egg whites (about 2)
- 40g caster sugar
- 50g ground almonds
- 110g icing sugar (minus 2 tbsp)
- 12g Green & Blacks cocoa powder
Filing
- 80g unsalted, softened butter
- 100g sieved icing sugar
- 1 tsp peppermint essence
- Splash green food colouring
- Preheat the oven to 170°C and line a baking tray with parchment
- Blend the ground almonds, icing sugar and cocoa together in a food processor until fine and then sieve.
- In another bowl, whisk the egg whites until soft peaks form, then add the caster sugar a spoon at a time until glossy stiff peaks form.
- Fold in 1/3 of the almond mixture to loosen it. Then fold in the rest, being gentle not to knock the air out.
- Spoon into a pipping bag with a round ended nozzle and pipe consistent circles of the macaroon mixture evenly. Give the tray a sharp slap on the surface a few times to level them and leave for 25 minutes, uncovered to form a skin before baking.
- Bake for about 12-15 minutes. They are ready when they come away easily from the tray. Leave to cool.
- Make the buttercream filling by combining the ingredients in a processor and then spooning into a smaller piping bag.
- When cool, pipe small amounts onto macaroon halves and sandwich together!
