Peppermint chocolate almond macaroon kisses

Pep up your macaroons with mint and smooth chocolate filling

  • place PRE 20 minutes
  • place COOK 10 minutes
  • place SERVES 16
  • printicon

Macaroons don’t need to be boring. Sandwich them together up with a dark chocolate filling to make cute 'kisses'. A tasty teatime treat or after-dinner nibble and they’re great with a coffee. If you can’t find Pesach peppermint essence you could use orange zest instead for a choc-orange version.

  • Heat oven to 170°C.
  • Beat the egg whites to stiff peak. Beat in the sugar, a heaped tablespoon at a time, beating it back to stiff peak after each addition until you have a thick, shiny meringue.
  • Beat in the cocoa and peppermint essence, then carefully fold in the almonds until you have a uniform, thick, sticky mixture.
  • Line a large baking sheet with baking parchment and grab a bowl of water. Moisten your hands and roll a heaped tablespoon of mixture into 2cm balls. Form a point to make a teardrop shape and place on the baking sheet. Continue until you’ve used all the mixture. You may need to bake them in two batches.
  • Bake for 10 - 12 minutes until they are slightly cracked. They will firm up further when they cool down. If too cooked they will harden too much.
  • Cool on the baking sheet for a minute or two then on a wire rack.
  • To make the kisses, melt the chocolate with the oil, either in short bursts in the microwave or in a bain marie. l Spread a chocolate on a macaroon and sandwich it to another. Leave on the rack to set. Repeat until all the macaroons are used up.

2 large egg whites

200g caster sugar

1 tsp peppermint essence

45g cocoa powder

225g ground almonds

½ tsp vegetable oil

100g dark chocolate

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