Go Back

Mint Chocolate Macarons

Mint chocolate macarons pair green almond meringue shells with a smooth peppermint chocolate ganache. The shells bake until set, then soften and meld with the filling during an overnight chill.
Print Recipe Pin Recipe
Prep Time 45 minutes
Cook Time 34 minutes
Resting and chilling 12 hours 52 minutes
Total Time 14 hours 11 minutes
Servings: 12 servings
Course: Dessert
Cuisine: French
Calories: 200
Ingredients Equipment Method Notes

Ingredients
  

For the macaron shells
  • 4 oz almond flour about 1 cup
  • 4 oz confectioners’ sugar about 1 cup
  • 2.67 oz egg whites about 1/3 cup; room temperature
  • 2.67 oz granulated sugar about 1/3 cup plus 1 teaspoon
  • 2 drops green gel food coloring
For the mint chocolate ganache
  • 4 oz semisweet chocolate finely chopped
  • 0.25 cup heavy cream
  • 1 tbsp unsalted butter
  • 0.5 tsp peppermint extract
  • 0.125 tsp kosher salt

Equipment

  • 2 large baking sheet
  • 1 electric mixer

Method
 

Prepare the shells
  1. Heat the oven to 300°F.
  2. Line two large baking sheets with parchment paper.
  3. Sift the almond flour and confectioners’ sugar into a bowl, pressing any larger almond pieces through the sieve.
  4. Beat the egg whites in a clean bowl with an electric mixer until foamy.
  5. Gradually add the granulated sugar and beat on medium-high until the meringue is glossy and holds stiff peaks, about 5 minutes.
  6. Beat in the green food coloring.
  7. 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.
  8. 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.
  9. Tap each sheet firmly on the counter several times.
  10. Pop visible air bubbles with a toothpick.
  11. Let the shells stand at room temperature for 30 to 60 minutes, until their surfaces feel dry and are not tacky when lightly touched.
  12. 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.
  13. Cool completely on the sheets before lifting them off the parchment.
Make the ganache
  1. Put the chopped chocolate in a heatproof bowl.
  2. Heat the cream in a small saucepan until steaming with small bubbles at the edge.
  3. Pour the cream over the chocolate and let stand for 2 minutes.
  4. Whisk the chocolate and cream until smooth.
  5. Stir in the butter, peppermint extract, and salt until the butter has melted.
  6. Cool the ganache, then refrigerate, stirring every 10 minutes, until thick enough to pipe.
Fill the macarons
  1. Pair the shells by size.
  2. Pipe about 1 teaspoon of ganache onto the flat side of half of the shells.
  3. Top with the remaining shells and press gently until the filling reaches the edges.
  4. Refrigerate the macarons in an airtight container for at least 12 hours.
  5. Let them stand at room temperature for 20 minutes before serving.

Notes

For smooth shells, sift the almond flour and confectioners’ sugar thoroughly and let the piped rounds dry until they are not tacky. Store in an airtight container in the refrigerator for up to 5 days; freezer-friendly. For a dairy-free variation, use dairy-free semisweet chocolate, cream, and butter.