Mint chocolate chip macarons with mint chocolate ganache

Sift the almond meal, powdered sugar and a pinch of salt together so there are no lumps.

Whip the egg whites with the sugar on very high speed to fairly stiff peaks; once most of the air is in, finish whisking by hand to avoid over-whipping.

Tint the meringue mint green with a little blue and yellow food coloring.

Add the dry ingredients in two stages so the meringue does not deflate, until evenly incorporated.

Pipe onto a lined baking tray.

Let dry 10 to 15 minutes, then bake in a 325 degree oven about 20 minutes.

Cool a solid 30 minutes or they stick to the mat.

For the ganache, pour very hot heavy cream over dark chocolate, butter and peppermint extract to melt it together.

Pipe ganache generously on half the shells, top with chocolate shavings, and cap with the other shells.