Chocolate Mint macarons
Some people asked me to post more fillings for macaron 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.
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How to make macaron shells
Please check our French meringue or Italian meringue macarons shells recipes. I also have online video lesson how to make macaron shells using NO rest method. Check also my You Tube Channel.
I used green food coloring for the shells.And I think dark chocolate ganache and green macaron shells go well together and give holiday vibe.
Tips for baking macarons
- Get kitchen scale and weight all ingredients correctly.
- Always sift the almond flour and powdered sugar.
- Use oven thermometer.
- Clean your mixing bowl with vinegar to make sure there is no oil.
- Use template for pipping the same size macarons.
Ingredients for Chocolate Mint Macarons filling
- Dark chocolate-I used Manjari Valrhona 64% dark chocolate
- Heavy cream
- Unsalted butter
- Glucose syrup
- Mint extract
- Pinch of salt
How to make Chocolate Mint Ganache
When you have everything ready to make ganache, only then start process. First, place dark chocolate into plastic bowl or cup. Semi melt chocolate in the microwave, using 30 seconds intervals. You can also use double boiler method to melt chocolate. Meanwhile, in the small pot heat up heavy cream and glucose syrup. Do not boil! After that, pour the hot mixture over melted chocolate in 3 parts. Keep mixing fast and pressing down with the help of rubber spatula. Add mint extract, unsalted butter, and 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 in the room temperature for about 1 hour before filling macarons.
Tip from Marina: This ganache sets quickly. I would recommend baking macaron shells first.
How to assemble macarons
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!
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! Please check other flavors of macarons:
- Banana macarons
- Pina Colada macarons
- Snowman macarons
- Dark Chocolate Macarons
- Pumpkin Pie macarons
- Blueberry macarons
- Dark chocolate respberry macarons
Chocolate Mint Macarons
Equipment
- 1 emulsify blender
- 1 stand mixer or electric hand mixer
- 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
- 120 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 plastic bowl or cup. Semi melt chocolate in the microwave using 30 seconds intervals.
- In the small pot heat up heavy cream and glucose syrup. Do not boil!
- Pour the hot mixture over melted chocolate in 3 parts. Keep mixing fast and pressing down with the help of rubber spatula.
- Add mint extract, unsalted butter, and pinch of salt. Emulsify with a hand blender.
- Transfer to a glass container or bowl and cover with plastic wrap “to contact”. Let set in the 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 stand mixer add room temperature egg whites and start whisking on low speed. Start adding sugar one tablespoon at the 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 into pipping bag with round tip.
- Pipe macaron shells on the baking mat.
- Top baking sheet pan with pipped macaron shells a few times. Let shells to rest on the countertop until no batter sticks to your finger when you touch.
- Bake macaron shells in the preheated oven to 275o F (134o C) for 12-14 minutes. Oven temperature and baking time may vary, depending on your oven.
- Remove baked macaron shells from the oven and let it cool on the baking mat with baking sheet pan. When shells are cooled completely remove from baking mat and pair them with similar size.
The best
Thank you ♡♡