Mint Chocolate Macarons
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These Mint Chocolate Macarons are filled with two mint chocolate ganaches. If you like mint chocolate cookies, then you need to try these macarons. You will be amazed by the texture and taste.
Table of Contents
Why You’ll Love This Recipe
- If you like the combination of mint with chocolate, then you need to try this recipe. Try also Raspberry Lemon or Chocolate Strawberry Macarons.
- This flavor is popular not only around holiday times, but all year round. Check also Cranberry, Snowman, or Gingerbread Man Macarons.
- Both ganaches in the filling have amazing texture and taste. Try Blueberry Cheesecake or Raspberry Macarons.
Ingredients
- Flour: Almond flour. Make sure you are using almond flour and not almond meal.
- Sugar: Powdered sugar and white granulated sugar.
- Egg: Egg whites at room temperature. I do not age egg whites.
- Food coloring: Green food coloring. I used powdered color from Haute.
- Chocolate: Dark and White chocoalte. I used Callebaut.
- Cream: Heavy cream. Do not substitute with milk or half and half.
- Butter: Unsalted butter.
- Glucose syrup: Can be substituted with inverted sugar.
- Extract: Mint extract. I used McCormick brand.
How to Make Mint Chocolate Macarons
Line two baking sheet pans with a baking mat. Prepare all ingredients and tools. In the mixing bowl, sift together almond flour and powdered sugar.
Add egg whites to a clean and dry stand mixer’s clean and dry mixing bowl. Add green food coloring. Whisk on low speed.
Start adding sugar in a few parts. After that, change the speed in the mixer to medium and set up the timer for 15 minutes.
Add sifted dry ingredients to the French meringue. Switch to paddle attachment and pulse for a few seconds.
Fold the batter using a spatula. Do not overfold! Check the batter every 5 folds. The batter is ready when it flows fast from the spatula.
Transfer the batter to the piping bag with a round tip. Pipe macaron shells on the prepared baking mats. Hold the piping bag straight and apply pressure when you start piping, then stop when you reach the desired size of the macaron shell.
Lightly tap the baking tray to remove air bubbles. Use a toothpick or a baking needle to remove the bubbles from the piped macaron shells.
Let macaron shells rest (dry) on the countertop for about 15-30 minutes. Meanwhile, preheat the oven to 300°F (150 °C). Bake macaron shells in a preheated oven for 14-16 minutes. Baking time and temperature may be different, depending on your oven. Remove the baking tray from the oven and let the macaron shells cool to room temperature before removing them from the mat. Pair macaron shells of similar sizes before filling them.
How to Make Mint Chocolate Ganache
Place white and dark chocolate into separate plastic cups and semi-melt in the microwave, using 20-second intervals. You can also use double boiler method, if you like.
In the saucepan, add heavy cream and glucose syrup. Over medium heat, bring the mixture to a simmer, but do not boil. Add mint extract
Add 70 grams of the hot mixture to the white chocolate, then add the smaller amount of the batter, and emulsify with an immersion blender.
Transfer ganache into a pastry bag and lay flat. You can also transfer into a flat container and cover with the plastic wrap “to contact”.
Add the remaining 230 grams to the dark chocolate, then add butter, and emulsify. Transfer ganache into a flat container and cover with the plastic wrap “to contact”. Refrigerate both ganache for at least 4 hours, or overnight.
How to Assemble Mint Chocolate Macarons
When you have macaron shells and stable ganaches, only then assemble macarons. Transfer dark chocolate ganache into a pastry bag with a round tip. Cut a tip in the pastry bag with white chocolate.
Place macaron shells on the countertop or baking tray. Pipe dark chocolate ganache on the one flat side of the macaron shell, then pipe white chocolate ganache in the center of the dark chocolate ganache.
Sandwich a macaron with another macaron shell. Make sure there is no ganache coming out from the sides of the macaron. Repeat with the rest of the macarons.
Place filled macarons into an air-tight container and refrigerate for 12-24 hours. Macarons need to “mature” before you can eat them. Do not skip this step.
Expert Tips
- Measure all ingredients correctly, using a digital kitchen scale.
- Use good-quality chocolate.
- Ganache should be soft when you fill macarons.
- Macarons need to “mature” in the fridge for 12-24 hours before you can eat them.
Recipe FAQs
Store macarons in an airtight container in the fridge for 2-3 days?
Yes, Freeze in an airtight container for up to 6 months.
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Recipe
Mint Chocolate Macarons
Equipment
- 1 stand mixer or electric hand mixer
- 1 digital kitchen scale
- 1 immersion blender
- 1 saucepan
- 1 spatula
- 3 pastry bag
- 1 sieve
- 1 large mixing bowl
Ingredients
Mint Chocolate Ganache
- 230 g dark chocolate
- 140 g white chocolate
- 300 g heavy cream
- 20 g glucose syrup
- 14 g unsalted butter 1 tbsp
- 28 g unsalted butter 2 tbsp
- 1 g mint extract 1/2 tsp
Macaron Shells
- 100 g egg whites
- 105 g white granulated sugar
- 1 g green food coloring
- 140 g almond flour
- 125 g powdered sugar
Instructions
How to Make Macaron Shells
- Line two baking sheet pans with a baking mat. Prepare all tools and ingredients.
- Add egg whites to a clean and dry mixing bowl of a stand mixer. Add green food coloring and whisk on low speed.
- Start adding sugar in a few parts.
- After that, change the speed in the mixer to medium and set up the timer for 15 minutes.
- Meanwhile, in the other mixing bowl, sift together almond flour and powdered sugar.
- Add sifted dry ingredients to the French meringue and fold the batter using a spatula. Do not overfold! Check the batter every 5 folds.
- The batter is ready when it flows fast from the spatula.
- Transfer the batter to the piping bag with a round tip.
- Pipe macaron shells on the prepared baking mats. Hold the piping bag straight and apply pressure when you start piping, then stop when you reach the desired size of the macaron shell.
- Lightly tap the baking tray to remove air bubbles. Use a toothpick or a baking needle to remove the bubbles from the piped macaron shells.
- Let macaron shells rest (dry) on the countertop for about 15-30 minutes.
- Meanwhile, preheat the oven to 300°F (150 °C).
- Bake macaron shells in a preheated oven for 14-16 minutes. Baking time and temperature may be different, depending on your oven.
- Remove the baking tray from the oven and let the macaron shells cool to room temperature before removing them from the mat.
- Pair macaron shells of similar sizes before filling them.
Mint Chocolate Ganache
- In the saucepan, add heavy cream and glucose syrup. Over medium heat, bring the mixture to a simmer, but do not boil. Add mint extract.
- Place white and dark chocolate into separate plastic cups and semi-melt in the microwave, using 20-second intervals.
- Add 70 grams of the hot mixture to the white chocolate and the remaining 230 grams to the dark chocolate.
- Immulsify white ganache with the immersion blender, add a smaller amount of the butter into the ganache, and emulsify again.
- Transfer ganache into a pastry bag and lay flat.
- Repeat with the dark chocolate. Emulsify, add butter, and emulsify again. Transfer dark chocolate ganache into a flat container and cover with the plastic wrap "to contact".
- Refrigerate both ganache for at least 4 hours, or overnight.
How to Assemble Mint Chocolate Macarons
- When you have macaron shells and stable ganaches, only then assemble macarons.
- Transfer dark chocolate ganache into a pastry bag with a round tip. Place macaron shells on the countertop or baking tray.
- Pipe dark chocolate ganache on the one flat side of the macaron shell, then pipe white chocolate ganache in the center of the dark chocolate ganache.
- Sandwich a macaron with another macaron shell. Make sure there is no ganache coming out from the sides of the macaron. Repeat with the rest of the macarons.
- Place filled macarons into an air-tight container and refrigerate for 12-24 hours. Macarons need to "mature" before you can eat them.