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.
Why You’ll Love This Recipe
- Macarons are gluten-free cookies. Check also other gluten-free desserts, such as Meringue Roulade With Barries or Pavlova.
- Cookies taste delicious, check also Chocolate Strawberry Macarons or Chocolate Cupcakes.
- One macaron shell is made with textured macarogange, and the other is made with a regular macaron shell. If you are looking for how to make textured or shaped macarons, try Seashell Macarons.
Ingredients Note
- Flour: Almond Flour. Make sure you are using almond flour and not almond meal.
- Sugar: White granulated sugar and powdered sugar.
- Egg: Egg whites at room temperature.
- Dark Chocolate: I used Manjari Valrhona 64% dark chocolate
- Extract: Mint extract or fresh mint leaves.
- Salt: Pinch of salt.
How to Make This Recipe
For macaron shells, I used a Basic French meringue recipe. I also have an online video lesson on how to make macaron shells using the NO rest method. Check also my YouTube Channel for more recipes. 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. One macaron shell is made with undermixed macaronage and piped first. Check Peppermint Macarons for tips.
How to Make Chocolate Mint Ganache
When you have everything ready to make the 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. The 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 Macarons
Flip over one shell of macaron and pipe a generous amount of ganache into the center. For these macarons, I used the Wilton 4B pipping tip. Sandwich the shells and twist them together. When you fill macarons, you need to keep them in the refrigerator in an air-tight container for 24 hours to mature. This is a very important step! Do not skip it!
Expert Tips
- Get a kitchen scale and weigh 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
Store Chocolate Mint Macarons in an air-tight container in the fridge for 2-3 days.
Freeze macarons in an air-tight container for up to 6 months.
This happens if macaron shells do not rest enough before baking.
There are many reasons, the most common are not a stable meringue, incorrect folding technique, or wrong oven temperature.
More Recipes You’ll Love
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!
Recipe
Chocolate Mint Macarons
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 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 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.
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