The piped rounds can look smooth and promising, then spread just a little when the batter is too loose. That texture is worth paying attention to with Mint Chocolate Macarons: the shells need a glossy, sturdy meringue and a batter that falls from the spatula in a thick ribbon. When it’s right, the green shells bake up into neat little rounds ready for a cool, minty chocolate center.
I sift the almond flour and confectioners’ sugar together, then fold them into the meringue in three additions. That gradual folding gives me a chance to watch the batter change instead of guessing when it’s ready. Semisweet chocolate makes a rich ganache, while peppermint extract gives the filling its clear mint flavor. After filling, the macarons rest in the refrigerator before serving, so the shells and ganache have time to settle together.
Kitchen Note
Wait until the shell surfaces feel dry and don’t cling to a lightly touched fingertip before baking. The full rest can take anywhere from 30 to 60 minutes, so use the tack-free feel rather than rushing them into the oven.
Save these Mint Chocolate Macarons for their smooth green shells and cool peppermint ganache.
Why Macaron Batter Needs to Fall in a Ribbon, Not Sit in Peaks
Stiff meringue gives the shells their starting structure, but it isn’t the texture you want after the almond mixture is folded in. If the finished batter still holds sharp peaks, it hasn’t relaxed enough to pipe into smooth rounds. Fold too far in the other direction and the batter runs across the parchment, leaving thin shells that won’t hold their shape.
Watch the batter as it falls from the spatula. A thick ribbon should sink back into the bowl and disappear within about 10 seconds. That visual cue is more useful than counting folds, because meringue strength and folding speed can vary. Add the sifted dry ingredients in three additions and pause to check the consistency as you work. It’s easier to fold a little more than to bring an overmixed batter back. Getting this transition right is what gives the shells a defined outline and an even base for the filling.
What Almond Flour, Gel Color, and Semisweet Chocolate Do Here
- Almond flour — This gives the shells their characteristic nutty base and fine texture. Sift it with the confectioners’ sugar, pressing larger almond pieces through the sieve; coarse bits can interrupt a smooth shell. Use finely ground almond flour, and don’t replace it with a different flour in this batch.
- Confectioners’ sugar — It blends into the almond flour and helps create a smooth dry mixture. Sifting both together breaks up lumps before they reach the meringue. There isn’t a direct swap for granulated sugar here; the two sugars have different jobs in the shells.
- Egg whites and granulated sugar — Room-temperature whites whip with the granulated sugar into the glossy, stiff meringue that supports the shells. A clean mixing bowl matters because any residue can interfere with whipping. The meringue should hold its shape before you fold in the dry mixture.
- Green gel food coloring — Gel adds color without bringing in much liquid. Use the specified gel coloring rather than liquid food coloring, which can loosen this delicate batter.
- Semisweet chocolate — Finely chop it so the hot cream can melt it evenly. A chocolate bar that tastes good on its own is a good choice; large chunks take longer to melt smoothly.
- Heavy cream and unsalted butter — The cream melts the chopped chocolate into ganache, and the butter adds a smooth finish. Use heavy cream, not a thinner dairy product, for the filling’s intended consistency.
- Peppermint extract and kosher salt — Peppermint extract gives the ganache its mint character, while a little salt balances the chocolate. Extracts vary in strength, so use peppermint extract and measure it carefully rather than pouring by eye.
From Glossy Meringue to Pipeable Mint-Chocolate Filling
Sift the Dry Ingredients and Build the Meringue
Heat the oven to 300°F and line two large baking sheets with parchment. Sift the almond flour and confectioners’ sugar into a bowl, pressing larger almond pieces through the sieve. In a clean bowl, beat the room-temperature egg whites until foamy, then gradually add the granulated sugar. Continue beating on medium-high until the meringue is glossy and holds stiff peaks, about 5 minutes, then beat in the green gel coloring.
Fold Until the Batter Flows
Add the sifted mixture to the meringue in three additions, folding after each one. Scrape along the bottom and sides of the bowl so dry pockets don’t remain hidden. Stop when the batter falls from the spatula in a thick ribbon that disappears back into the batter within about 10 seconds. Transfer it to a piping bag fitted with a 1/2-inch round tip.
Pipe, Tap, and Dry the Shells
Pipe 1 1/2-inch rounds onto the parchment, spacing them about 1 inch apart. Tap each baking sheet firmly on the counter several times to release trapped air, then pop any visible bubbles with a toothpick. Let the shells stand at room temperature for 30 to 60 minutes, until their surfaces feel dry and aren’t tacky when lightly touched. The surface should feel dry before the tray goes into the oven.
Bake One Sheet at a Time
Bake one sheet at a time on the center rack for 14 to 17 minutes. The tops should be set, and the shells shouldn’t wobble when gently nudged. If a shell still shifts on its base, give the tray a little more time rather than pulling it early. Cool the shells completely on the baking sheets before lifting them from the parchment.
Make the Ganache and Fill
Put the finely chopped semisweet chocolate in a heatproof bowl. Warm the heavy cream in a small saucepan until it’s steaming and small bubbles appear at the edge, then pour it over the chocolate and let it stand for 2 minutes. Whisk until smooth, then stir in the butter, peppermint extract, and kosher salt until the butter melts. Cool the ganache, then refrigerate it, stirring every 10 minutes, until thick enough to pipe. Pair shells by size, pipe about 1 teaspoon of ganache onto the flat side of half, and top with the remaining shells. Press gently until the filling reaches the edges. Refrigerate the assembled macarons in an airtight container for at least 12 hours, then let them stand at room temperature for 20 minutes before serving.
Small Changes That Keep These Mint Chocolate Macarons Flexible
Leave the shells uncolored
Skip the green gel coloring for pale, naturally colored shells. The flavor and method stay the same, but you lose the bright green look that signals the mint filling.
Make them chocolate-forward, without the mint
Leave out the peppermint extract and keep the rest of the ganache ingredients and method unchanged. The filling will taste like smooth semisweet chocolate instead of mint chocolate.
Adapt the ingredient choices for a gluten-free kitchen
The shells use almond flour instead of wheat flour. Choose confectioners’ sugar and semisweet chocolate specifically labeled gluten-free if you’re preparing these for someone who needs to avoid gluten; keep the ingredient amounts and method unchanged.
Storage and Reheating
- Refrigerator: Keep assembled macarons in an airtight container for up to 3 days. The shells soften slightly as they rest against the ganache.
- Freezer: Freeze them in an airtight container, with parchment between layers, for up to 1 month. Thaw in the refrigerator before bringing them to room temperature.
- Reheating: These aren’t reheated; let refrigerated macarons stand at room temperature for 20 minutes before serving. Don’t microwave them, since the filling can soften unevenly and the shells can lose their texture.
Questions About Making Mint Chocolate Macarons
Mint Chocolate Macarons
Ingredients
Equipment
Method
- Heat the oven to 300°F.
- Line two large baking sheets with parchment paper.
- Sift the almond flour and confectioners’ sugar into a bowl, pressing any larger almond pieces through the sieve.
- Beat the egg whites in a clean bowl with an electric mixer until foamy.
- Gradually add the granulated sugar and beat on medium-high until the meringue is glossy and holds stiff peaks, about 5 minutes.
- Beat in the green food coloring.
- Fold the dry ingredients into the meringue in three additions until the batter falls from the spatula in a thick ribbon that disappears back into the batter within about 10 seconds.
- Transfer the batter to a piping bag fitted with a 1/2-inch round tip and pipe 1 1/2-inch rounds onto the prepared sheets, spacing them about 1 inch apart.
- Tap each sheet firmly on the counter several times.
- Pop visible air bubbles with a toothpick.
- Let the shells stand at room temperature for 30 to 60 minutes, until their surfaces feel dry and are not tacky when lightly touched.
- Bake one sheet at a time on the center rack for 14 to 17 minutes, until the tops are set and the shells do not wobble when gently nudged.
- Cool completely on the sheets before lifting them off the parchment.
- Put the chopped chocolate in a heatproof bowl.
- Heat the cream in a small saucepan until steaming with small bubbles at the edge.
- Pour the cream over the chocolate and let stand for 2 minutes.
- Whisk the chocolate and cream until smooth.
- Stir in the butter, peppermint extract, and salt until the butter has melted.
- Cool the ganache, then refrigerate, stirring every 10 minutes, until thick enough to pipe.
- Pair the shells by size.
- Pipe about 1 teaspoon of ganache onto the flat side of half of the shells.
- Top with the remaining shells and press gently until the filling reaches the edges.
- Refrigerate the macarons in an airtight container for at least 12 hours.
- Let them stand at room temperature for 20 minutes before serving.
