Simply beat the eggs lightly and quickly blend in a little hot mixture

Simply beat the eggs lightly and quickly blend in a little hot mixture, about half a cup is the norm then return to the pan or pot and stir briskly.To rescue curdled egg mixtures strain through a fine sieve or double thickness of cheese cloth. If the mixture is thin re-thicken with additional egg taking every precaution.While some folks down Irish brews on St. Patrick's Day, a plate of dark chocolate macarons with white chocolate peppermint ganache colored green, of course is a delicious way to show your Emerald Isle pride.Yes, we said it correctly:The Surrey could not be more we"ingMacarons. A traditional French pastry, they're elegant, dainty and downright cute, but don't let that intimidate you from trying them at home.

With a few basic ingredients, the main three being powdered sugar, egg whites and almond meal, putting these treats together doesn't take long. And if you have kids around to help, piping in the green centers is almost as fun as trying to say "macarons" and "ganache" 10 times, fast.Chocolate Macarons with White Chocolate Peppermint Ganache Line two baking sheets with parchment paper or silicone baking mats. Fit a large pastry bag with a ?" round tip. Set aside.
Place powdered sugar, almond meal, cocoa powder and salt in a food processor. Pulse a few times, then process until fine, about 30 seconds. Sift into a large bowl. Place egg whites in bowl of a stand mixer with whisk attachment. Beat on medium speed until foamy and opaque. Add cream of tartar, increase speed to medium high, and beat until egg whites are white. Continuing to beat, slowly add sugar until"bined and egg whites form stiff peaks.

 Using a rubber spatula, fold dry mixture into egg whites in two batches until just"bined. Be careful not to over mix; the mixture should look like cake batter.Transfer batter to pastry bag and pipe onto parchment paper in 1-inch rounds, about 1 inch apart. Bang baking sheets against countertop 3 or 4 times and let sit for 30 minutes.Heat oven to 350°F and bake, 1 sheet at a time, for 15 minutes. Allow to cool, then remove from parchment paper silicone mats.To make the ganache, heat cream in a pot until just boiling.