This is an authentic recipe for mojito. I sized the recipe for one serving, but you can adjust it accordingly and make a full pitcher.
It’s a very refreshing drink for hot summer days. Be careful When drinking it, however. If you make a pitcher You Might be tempted to drink the whole thing yourself, and you find yourself talking Just Might Spanish in no time! Tonic water can be Substituted instead of the soda water but the taste is different and somewhat bitter. Accompanied with Mojito Macarron becomes the perfect companion for a summer night
Remember when making macarons, prepare the parchment ahead of time, with your circle templates. Also prepare a piping bag with a round tip.
Mojito Macarons
Shells:
- 2 egg whites (aged 24 hours)
- 1/4 Cup granulated sugar
- 1 Cup powdered sugar
- 3/4 Cup almond flour
- 1 tsp. Creme de Menthe
Filling:
- 1 egg white
- 1/4 Cup granulated sugar
- 1/2 Cup (1 stick) unsalted butter, room temp
- 1/2 tsp lime zest
- 1 Tbsp white rum
I added the Creme de Menthe to the almond flour before sifting with the sugar, but adding the creme de menthe to the meringue would be fine too.
- Preheat oven to 300 degrees F.
- Mix creme de menthe to the almond flour and combine well. Let it dry a bit before combining with the powdered sugar. Pulverize almond flour and powdered sugar in the food processor until well combined and mixture is very fine. Sift into a bowl. Set aside.
- Put egg whites in a bowl with granulated sugar. Put over a pan of simmering water, making sure the bowl does not touch the water. Whisk egg white mixture until the sugar is dissolved. Be sure to not let the egg whites cook.
- Beat the egg whites with a hand mixer or a stand mixer until soft peaks form.
- Pour almond mixture into the meringue and fold gently, until well combined, but not flat and runny. The perfect fold should end with a batter that holds it shape and only very slowly settles (about 30 seconds).
- Transfer mixture to the piping bag. Pipe circles onto the parchment. Tap a few times to settle and let any air bubbles lose. Let it sit for at least 15 minutes and then pop into the oven.
- Be careful of your oven temperature. Make sure the temp is accurate with an oven thermometer. You can quickly check how your shells are doing every few minutes or so. If the feet seem to be rising too much or exploding sideways, leave the door open for a second to reduce temp and lower the temperature by 25 degrees or so. It’s very hard to say exactly how long and at what temp because everyone’s ovens are a bit different. It should take about 15-20 minutes though.
- In a clean bowl place the egg white for the filling with the granulated sugar. Once again, over simmering water, whisk the mixture until the sugar is dissolved. Beat until stiff peaks form and slowly beat in the room temperature butter. Beat until well combined. Mix in the lime zest and white rum. You are set to fill you macaron shells.
The Real Mojito
Considered Cuba’s national drink, this lime and rum cocktail is a favorite with pirates, swashbucklers, and colorful characters in the Caribbean and beyond.
Ingredients
- 10 fresh mint leaves
- 1/2 lime, cut into 4 wedges
- 2 tablespoons white sugar, or to taste
- 1 cup ice cubes
- 1 1/2 fluid ounces white rum
- 1/2 cup club soda
Place mint leaves and 1 lime wedge into a sturdy glass. Use a muddler to crush the mint and lime to release the mint oils and lime juice. Add 2 more lime wedges and the sugar, and muddle again to release the lime juice. Do not strain the mixture. Fill the glass almost to the top with ice. Pour the rum over the ice, and fill the glass with carbonated water. Stir, taste, and add more sugar if desired. Garnish with the remaining lime wedge.
