As anyone who grew up in the 1970's knows, one wasn't spoiled for choice in those days when it came to food. There were only three types of ice-cream: vanilla, strawberry and chocolate and the latter tasted distinctly like cocoa powder (Mint choc chip was only invented in 1973 for the wedding of Princess Anne and Captain Mark Phillips).
Occasionally, as a special treat, we were allowed to drizzle a little Crème de Menthe liqueur over our vanilla ice-cream. Ahhh - that fabulous minty zing and lurid green colour just transformed it into something magical! I love both fresh mint and crème de menthe and have put both into this macaron for maximum mintiness.
INGREDIENTS & ALLERGENS:
Sugar, ground almonds, free range eggs, Belgian white chocolate (sugar, cocoa butter, whole milk powder, emulsifier: soya lecithin, natural vanilla flavouring), cream (from cow’s milk), fresh mint, crème de menthe (alcohol), food colour (E133)