Pink Velvet Grasshopper Macarons

• 4 ounces egg whites "aged", 3-4 eggs*
• 4 ounces almond flour finely ground
• 7 ounces confectioners' sugar
• 1 tablespoon unsweetened cocoa powder
• 3 ounces organic granulated sugar
• 1/2 teaspoon vanilla extract
• 10 drops red food coloring liquid, add just enough to make it nice and pink
• 1 pinch sea salt
• 4 ounces white chocolate
• 2 tablespoons milk
• 1/2 teaspoon peppermint extract

1. *1 day before separate your eggs and keep the whites in an airtight container in the fridge. A few hours before you make your macarons pull the egg whites out and let them come to room temp. Don't skip this step, the "aging" process of the egg will reduce the moisture content and lend good elasticity to meringue.
2. Line baking sheets with parchment paper and spray with baking spray, or use a Silpat
3. Take 1/3 of the confectioners sugar and the almond flour and pulse in a food processor until it forms a fine powder.
4. Combine the almond mixture with the rest of the confectioners sugar and cocoa powder and sift into a large bowl.
5. In another bowl add egg whites and salt. Using a KitchenAid hand mixer or KitchenAid stand mixer whip the egg whites on medium until eggs are frothy. Turn mixer on high and slowly pour sugar in. Whip until glossy and firm peaks are formed. Add food coloring and vanilla extract and mix to combine.
6. Add 1/3 of the almond flour and confectioner sugar to the meringue. Using a rubber spatula gently fold the ingredients together. Repeat until all of the almond mixture and meringue are incorporated.
7. Transfer to a piping bag lined with a #4 round tip or simply use a plastic zip-top bag and snip a 1/2" opening.
8. Hold the bag perpendicular to the baking sheet and pipe 1" rounds about 2" apart from each other.
9. Let the macaron "dry out" on counter for 30 minutes or up an hour. You want a light skin to form on them before you put them into the oven.
10. Preheat oven to 325 degrees. Bake one sheet at a time for 15-16 minutes.
11. Remove from oven and place the baking sheet on a wire rack to cool. Let the macaron cool on the baking sheet for 10-15 minutes before removing.
12. Fill with white chocolate mint filling. Let the filled macaron "set" for another hour before serving.

egg whites, ground, sugar, cocoa, sugar, vanilla, liquid, salt, white chocolate, milk, peppermint

Taken from www.yummly.com/recipe/Pink-Velvet-Grasshopper-Macarons-2099083 (may not work)