Chocolate Mint Macarons

the leftover egg whites from the previous entremet made was put to use today. i often read that it is better to use aged egg white to make macarons. however, i have not researched on the scientific reason for it.

I had previously made macarons once and it wasnt a success due to my carelessness not baking it at the right temperature. -.- anw this time it was all good. i made very sure that i read all the instructions carefully and the temperature, time, etc are right. the macarons turned out pretty well with feets and smooth shells! keke..

I used the leftover chocolate mousse from the entremet and a fresh mint leaf to sandwich the macaron shells together. i like the tinge of mint between each bite. :)

in my opinion, the standard is not quite there. obviously the ones that Chef had made taste much better and not forgetting the ones by Piere Hermes..it could have been due to the quality of the almond powder as well as chocolate that i used. Well everyone knows that using good quality ingredients contribute greatly to the outcome of the product. i find that the almond powder i had gotten from Sainsbury is still too coarse. i am considering if i should buy a coffee grinder before i head back to Singapore. hmmm..

time to enjoy my macarons with a cup of tea :)