Mint Chocolate Macarons

As the weather cools down, mint quickly makes its way to the top of my list of cravings (specifically the combination of mint and chocolate). It gives me all my favorite winter vibes for the Christmas season and I just can't resist it. Check out my peppermint macarons I made this week too!

No matter the time of year, these minty macarons will always be a welcome treat. The filling is a rich and creamy homemade dark chocolate mint ganache, they are pretty irresistible.

🥘 Ingredients

Mint Macaron Shells (above, left)

• Almond Flour - This is a key ingredient in all macaron recipes. It cannot be substituted for any other variety of flour. I recommend using Bob's Red Mill brand.
• Confectioners Sugar - Another key ingredient, powdered sugar helps to create the proper consistency and add sweetness.
• Egg Whites - Use room temperature egg whites. For extra stability in your meringue, try aging the egg whites in the fridge for 24 hours before letting them come to room temperature and using them.
• Cream of Tartar - Another way to strengthen your meringue is by using cream of tartar.
• Sugar - White granulated sugar is added to the whipped egg whites to make the meringue.
• Peppermint Extract - Since peppermint extract is pretty strong, you will only need a little bit.
• Green Gel Food Coloring (optional) - These shells will be naturally beige in color. If you want them to be green (or any other color), make sure you are using a gel-based coloring.

Mint Dark Chocolate Ganache (above, right)

• Dark Chocolate - You can use a chopped candy bar, melting wafers, or dark chocolate chips. I also have a little extra to melt for topping the shells.
• Heavy Cream - Heated heavy cream combined with chocolate is what makes up your ganache.
• Peppermint Extract - You could leave this out if you just want dark chocolate ganache, but I chose to incorporate mint into every part of these macarons.

👩🏻‍🍳 How To Make Mint Chocolate Macarons

There are two components in these macarons, the shells and the ganache. Make the ganache first so it has plenty of time to set up for piping.

You will need a kitchen scale, some mixing bowls, a stand mixer, some piping bags and tips, a couple of baking sheets, and your food processor.

This recipe will make 30 assembled macarons.

Make the Ganache

Step 1: Heat. Into a microwave-safe bowl, add 1⅓ cup (233 grams) of dark chocolate and ½ cup (118 milliliters) of heavy cream (photo 1). Heat in the microwave for 1 minute.

Step 2: Sit. Remove from the microwave (photo 2) and let the bowl sit undisturbed for 5 minutes.

Step 3: Add. Add 1 teaspoon of peppermint extract and use a spoon to stir until fully combined (photo 3).

Step 4: Chill. Place the bowl into the fridge to chill and firm up while you make the macarons.

Prepare the Macaron Batter

Step 5: Prepare. Prepare your baking sheets with either parchment paper or a silicone baking mat and fit a piping bag with a Wilton 12 tip.

Step 6: Pulse. Add 110 grams of almond flour and 200 grams of confectioners sugar to the bowl of your food processor (photo 4). Pulse a few times until you have a fine flour mixture.

Step 7: Sift. Sift the mixture into a medium-large mixing bowl (photo 5) and set it aside.

Step 8: Begin whisking the eggs. Add your 100 grams of egg whites to the bowl of your stand mixer (photo 6) and beat using the whisk attachment at medium speed until foamy (photo 7).

Step 9: Mix. Add ¼ teaspoon of cream of tartar and continue mixing until you reach soft peaks (photo 8).

Step 10: Add sugar. Very slowly add 60 grams of sugar while continuing to mix until all of the sugar has been incorporated.

Step 11: Combine. Stop the mixer and add ¼ teaspoon of peppermint extract and green gel food coloring (photo 9).

Step 12: Mix. Continue mixing on medium-high speed until the meringue is glossy, starts bunching up inside the whisk, and has stiff peaks (photo 10).

Step 13: Start folding. Add ⅓ of your meringue to the bowl with the flour (photo 11) and use a silicone spatula to slowly fold the mixture.

Step 14: Repeat. Repeat this process two more times with the remaining meringue (photos 12 and 13).

Step 15: Fold. Once all the meringue has been added, slowly continue folding the batter until it moves similarly to lava and falls off the spatula in ribbons.

Pipe & Bake

Step 16: Pipe. Transfer the batter to your piping bag and pipe the macarons by holding your bag at a 90° angle and squeezing until the batter fills the inner circle of your template (photo 14).

Step 17: Tap. Lift the baking sheet about 5-8 inches off the counter, then drop it 5 times to help raise and pop any air bubbles.

Step 18: Pop. Use a toothpick to pop any remaining air bubbles you might see.

Step 19: Rest. Leave the macarons to rest for 30-60 minutes, or until they have formed a skin and are no longer sticky to the touch.

Step 20: Preheat. Meanwhile, preheat your oven to 300°F (150°C/Gas Mark 2).

Step 21: Bake. Once the macarons are done resting, bake them for 15-18 minutes, rotating the tray halfway through until they no longer move on their feet when nudged.

Step 22: Cool. Remove the tray from the oven (photo 15) and let the macarons cool completely before removing them. If baked long enough, they should easily release from the baking sheet without sticking.

Assemble

Step 23: Match. Match up your shells based on size, then add a chocolate drizzle to the top if desired (photo 16).

Step 24: Pipe. Pipe a swirl of chocolate ganache onto the bottom shell (photo 17) and press them together to form a sandwiched macaron (photo 18).

Step 25: Chill. Place your macarons into the fridge to bloom for 24 hours before letting them come up to room temperature and serving them.

💭 Angela's Pro Tips & Recipe Notes

• Use gel coloring. When using food coloring for macarons, make sure to use gel coloring to avoid excess moisture. I also recommend using a small amount because too much food coloring can mess with the outcome of the macarons.
• Have a firm ganache. Your ganache should have a consistency similar to peanut butter. If it is still too soft, it needs to be chilled for longer. If you think it is too firm, you can microwave it for a few seconds. 
• Weigh your ingredients. Make sure to use a kitchen scale to weigh all ingredients for the best results. 
• Reach stiff peaks. While you want to avoid overwhipping your meringue, make sure it completely reaches stiff peaks before continuing. Underwhipped meringue can also cause problems. 
• Use an oven thermometer. If you are having issues with your macarons, try investing in an oven thermometer to ensure that your temperature is accurate. 
• Get the right consistency. When folding your macaron batter, you want to reach an ideal consistency that moves similarly to lava. You don't want it to be too thin or too thick, so check frequently while you are folding. 

🥡 Storing

Shells can be made in advance and stored for up to 6 days in the fridge without filling.

Once you have added your ganache and assembled the macarons, keep them in the fridge for up to 4 days.

Freezing

Shells can also be frozen for 3-6 months without filling. Let them thaw to room temperature before assembling them.

If you want to freeze finished macarons, let them bloom in the fridge for 24 hours before transferring them to the freezer.

📖 Recipe Card