Mint balls

This was a happy accident. Sometimes the outcomes of happy accidents are a pleasant surprise.

Attempting to make macarons for the 2nd time, my mixture was a little bit runny so when I took them out of the oven, they were too soft and flat, not fluffy at all but instead of throwing the mixture out, I rolled them into balls then dusted them with sugar.

Mint balls

225g icing sugar

125g almond meal

125g egg whites

40g white sugar

10 peppermint leaves, chopped 

4 cap fulls of green food dye

3 cap fulls of blue food dye

Method - 

Use the same recipe as my previous macaron recipe but put 1 extra egg white in (to make it a bit softer).

Once you take them out of the oven, let cool for 5 minutes then left off the baking paper and roll each 'macaron' in your hands until you make a ball.

In a bowl of sugar, roll each ball around until it is covered in sugar.