Chocolate Mint Macarons

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Some people asked me to post more fillings for macarons that are made with dark chocolate. Chocolate Mint Macarons were my first choice. This simple combination is perfect for winter. I recommend using high-quality dark chocolate for this ganache.

green macarons with chocolate ganache and fresh mint.

Ingredients for Chocolate Mint Macarons filling

How to make this recipe

For macaron shells, I used basic French meringue. I also have an online video lesson on how to make macaron shells using the NO rest method. Check also my YouTube Channel.

I used green food coloring for the shells. And I think dark chocolate ganache and green macaron shells go well together and give a holiday vibe.

How to make Chocolate Mint Ganache

When you have everything ready to make ganache, only then start the process. First, place dark chocolate into a plastic bowl or cup. Semi-melt chocolate in the microwave, using 30-second intervals. You can also use the double boiler method to melt chocolate. Meanwhile, in the small pot heat heavy cream and glucose syrup. Do not boil! After that, pour the hot mixture over the melted chocolate in 3 parts. Keep mixing fast and pressing down with the help of a rubber spatula. Add mint extract, unsalted butter, and a pinch of salt. Emulsify with a hand blender. Ganache should be silky and smooth. Transfer to a glass container or bowl and cover with plastic wrap “to contact”. Let set at room temperature for about 1 hour before filling macarons.

Tip from Marina: This ganache sets quickly. I would recommend baking macaron shells first. 

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How to assemble

Flip over one shell of macaron and pipe generous amount of ganache into the center. For these macarons I used Wilton 4B pipping tip. Sandwich the shells and twist together. When you fill macarons you need to keep them in the refregirator in the air-tight container for 24 hours to mature. This is very inportant step! Do not skip it!

chocolate mint macarons with chocolate in the glass bowl.

Expert Tips

  • Get a kitchen scale and weight all ingredients correctly. 
  • Always sift the almond flour and powdered sugar. 
  • Use an oven thermometer. 
  • Clean your mixing bowl with vinegar to make sure there is no oil. 
  • Use the template for pipping the same size macarons. 

Recipe FAQs

How to store macarons?

Store Chocolate Mint Macarons in an air-tight container in the fridge for 2-3 days.

Can I freeze macarons?

Freeze macarons in an air-tight container for up to 6 months.

Why are my macarons cracked?

This happens if macaron shells do not rest enough before baking.

Why my macarons are hollow?

There are many reasons, most common are not stable meringue, incorrect folding technique or wrong oven temperature.

If you make these Chocolate Mint Macarons, please tag me on social media and make sure to leave a rating down below. I would love to see your creations!

chocolate mint macarons

Chocolate Mint Macarons

Marina
These Chocolate Mint Macarons are made with perfectly rich, smooth, and not-overly-sweet ganache. They are great for any occasion.
5 from 4 votes
Prep Time 45 minutes
Cook Time 30 minutes
stabilizing ganache 8 hours
Total Time 9 hours 15 minutes
Course Dessert
Cuisine French
Servings 30 macarons
Calories 131 kcal

Equipment

  • 1 stand mixer or electric hand mixer
  • 1 immersion blender
  • 1 spatula
  • 1 saucepan

Ingredients
  

Chocolate Mint Ganache

  • 200 gr Dark chocolate-I used Manjari Valrhona 64% dark chocolate
  • 200 ml Heavy cream 
  • 15 gr Glucose syrup
  • 40 gr Unsalted butter
  • 2 gr Mint extract
  • 2 gr Salt

Macaron Shells

  • 125 gr almond flour (1 cup)
  • 150 gr powdered sugar (1 1/4 cup)
  • 100 gr egg whites room temperature (from 3 large eggs)
  • 100 gr white granulated sugar (1/2 cup)

Instructions
 

How to make Chocolate Mint Ganache

  • Place dark chocolate into a plastic bowl or cup. Semi-melt chocolate in the microwave using 30-second intervals. 
  • In the small saucepan over medium heat warm up heavy cream and glucose syrup. Do not boil! 
  • Pour the hot mixture over the melted chocolate in 3 parts. Keep mixing fast and pressing down with the help of a rubber spatula. 
  • Add mint extract, unsalted butter, and a pinch of salt. Emulsify with a hand blender.
  • Transfer to a glass container or bowl and cover with plastic wrap “to contact”. Let set at room temperature for about 1 hour before filling macarons.

How to make Macaron shells

  • In the mixing bowl sift together almond flour and powdered sugar. Set aside. 
  • In the mixing bowl of a stand mixer add room-temperature egg whites and start whisking on low speed. Start adding sugar one tablespoon at a time.  Add food coloring. Increase speed to medium-high and whip until stiff picks. This will take 10-15 minutes.  
  • Add dry ingredients and start folding the butter. When macaronage drips down from the spatula “like lava”, transfer it into a pastry bag with a round tip. 
  • Pipe macaron shells on the baking mat. 
  • Top baking sheet pan with pipped macaron shells a few times. Let shells rest on the countertop until no batter sticks to your finger when you touch them. 
  • Bake macaron shells in the preheated oven to 275F (134C) for 12-14 minutes. Oven temperature and baking time may vary, depending on your oven. 
  • Remove baked macaron shells from the oven and let them cool on the baking mat with a baking sheet pan. When shells are cooled completely remove them from the baking mat and pair them with similar sizes.

Notes

Get all ingredients and tools ready before baking.
Use a kitchen scale to measure all ingredients. 
Use good quality chocolate to make ganache. 
 
 

Nutrition

Serving: 1macaronCalories: 131kcalCarbohydrates: 13gProtein: 2gFat: 8gSaturated Fat: 4gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 2gTrans Fat: 0.05gCholesterol: 11mgSodium: 35mgPotassium: 60mgFiber: 1gSugar: 10gVitamin A: 135IUVitamin C: 0.04mgCalcium: 18mgIron: 1mg
Tried this recipe?Let us know how it was!

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