Mojito Macarons

Ingredients

For the cookies:

Sugar 200g

Almonds 110g

Egg whites 2

Sugar 30g

Green food coloring

For the frosting:

Mint 8 leaves

Sugar 130g

Lime 1

Egg 100g

Pour boiling water over the almonds to peel them. Peel the almonds. Dry them and grind them in a food processor until they form a fine powder. Mix the almond powder with the sugar. Pass the mixture through a fine sieve twice.

Separate the egg whites from the yolks. Whisk the whites with a pinch of sugar. When the whites begin to rise, gradually add the sugar 1 teaspoon at a time. Whisk until you have a thick meringue. Add green food coloring. Add a third of the almond and sugar mixture and gently fold with a spatula.

Add the remaining mixture and continue to gently stir, lifting the mixture as you go. Stir until the mixture is smooth, but not so runny that it runs.

Line a baking sheet with baking paper. Fill an 8 mm pastry bag with the prepared dough and pipe macarons, 5 cm apart.

Wet your finger and press the top of each macaron to release air. Let dry for 30 minutes. After 30 minutes, bake in a preheated oven at 150°C for 15 minutes.

After 13 minutes, crack the oven door. After 1 minute, open the oven completely and let the macarons cool.

 Place the mint leaves and 1 tablespoon of sugar in a bowl and crush them together. Add the lime juice and let sit for an hour. Strain the lime juice through a sieve and place it in a saucepan. Add the egg, the zest of one lime, and the remaining sugar. Place over low heat and stir vigorously until the mixture thickens. Let cool.

Whip the butter with an electric mixer and gradually add the lemon juice. Spread the frosting on one macaron half and top with the other half. It's best to use a piping bag for this. Refrigerate the macarons for 24 hours before serving.

Enjoy!