Thin mint macarons

Wafers: whisk room-temperature butter and granulated sugar until pale and fluffy; whisk in the egg.

Fold in the dry ingredients and the peppermint extract until it forms a ball of cookie dough.

Roll the dough about an eighth of an inch thick and cut circles about an inch and a half across, smaller than the macaron shells.

Bake on a lined baking tray at 300 degrees about 15 minutes.

Ganache: bring heavy cream to a simmer in a small pot, pour over the chocolate and mix until emulsified and thick; add the peppermint extract halfway; put into a piping bag.

Cool the wafers 5 minutes and set aside on a plate.

Shells: whisk the egg white until slightly foamy, add the granulated sugar and whisk to semi-stiff peaks.

Sift the almond flour, powdered sugar and cocoa powder; fold in the meringue in two halves to a cake-batter consistency.

Pipe with a small round tip onto a lined tray; tap the tray to release air; let dry about 15 minutes.

Bake at 300 degrees for 15 minutes; cool 30 minutes.

Flip half the shells, pipe on a little ganache, add a wafer, more ganache, and top with a second shell.