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 macarons shells
Please check our French meringue or Italian meringue macarons shells recipes.
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 raaiting down below. I would love to see your creations! Other flovors of macarons to check:
- Banana macarons
- Pina Colada macarons
- Snowman macarons
- Pumpkin Pie macarons
- Blueberry macarons
- Dark chocolate respberry macarons
Chocolate Mint macarons
Equipment
- 1 emulsify blender
Ingredients
- 210 gr Dark chocolate-I used Manjari Valrhona 64% dark chocolate
- 210 gr Heavy cream
- 40 gr Unsalted butter
- 15 gr Glucose syrup
- 5 gr Mint extract
- Pinch of salt
Instructions
- 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.
The best
Thank you ♡♡