My friend, Shifra, has done it again! A delicious way to learn about the plague of FROGS! Make enough for everyone!
1 cup confectioner’s sugar
3/4 cup almond flour
2 large egg whites, room temperature
1/4 cup superfine sugar
1/8 tsp. green food coloring
1 tablespoon finely chopped mint leaves
Pulse confectioners’ sugar and almond flour in a food processor until combined. Sift mixture 2 times.
Preheat oven to 375 degrees. Whisk whites with a mixer on medium speed until foamy. Add green food coloring & mint to the eggs. Reduce speed to low, then add superfine sugar. Increase speed to high, and whisk until stiff peaks form, about 8 minutes. Sift flour mixture over whites, and fold until mixture is smooth and shiny.
Transfer batter to a pastry bag fitted with a 1/2-inch plain round tip, and pipe 3/4-inch rounds 1 inch apart on parchment-lined baking sheets, dragging pastry tip to the side of rounds rather than forming peaks. Tap bottom of each sheet on work surface to release trapped air. Let stand at room temperature for 15 minutes. Reduce oven temperature to 325 degrees. Bake 1 sheet at a time, rotating halfway through, until macaroons are crisp and firm, about 10 minutes. After each batch, increase oven temperature to 375 degrees, heat for 5 minutes, then reduce to 325 degrees.
Let macaroons cool on sheets for 2 to 3 minutes, then transfer to a wire rack. (If macaroons stick, spray water underneath parchment on hot sheet. The steam will help release macaroons.)
Take Kosher for Passover chocolate chips, maybe half a bag. Melt gently — I used a double boiler made by putting a metal bowl over a pot of boiling water — just be careful not to get any moisture in the chocolate so it doesn’t seize. Temper the melted chocolate off the heat (add more chips about 1/3 the volume of the melted choc, stir lots). When about the temperature of your bottom lip (must eat some), pour the melted chocolate into a Ziploc bag and snip one corner. Pipe eyes and mouth onto macaroons.