Coco-Mint Macaron

Macaroon

1. Mix together almond ground & icing sugar
2. Whisk egg whites with castor sugar, mix to stiff peaks, fold gently in dry ingredients to meringue and mix until smooth and shiny
3. Separate batter and mix a little green liquid colour to half of batter leaving other half white,
4. Pipe both mixtures out onto baking sheet and bake
5. Bake at 160.C 5 mins then at 130.C 7 mins

Buttercream filling

1. Cook castor sugar, water & vanilla to 120c, fold slowly into whipped yolks on 3rd speed for the pate bomb.
2. Continue whisking until mixture comes down to 20C
3. Pour coconut puree over the pate bomb and mix until combined
4. Add softened butter & whip for a further 2-3minutes until light, add mint to flavour