Mint White Chocolate macarons
These mint white chocolate macarons are perfect for summer. I have a lot of mint in my garden and wanted to use it for ganache. Fresh mint is always better! This is simple mint ganache, but you will be impressed with the flavor.
As an Amazon associate, I make a small commission if you use any of the affiliate links below to purchase a product. Thank you for supporting my blog!
How to make Mint White Chocoalte macarons
- make macarons shells.Check recipes and instrusctions how to make macarons shells here.
- make mint white chocolate ganache
- fill macarons with ganache
Ingredients for ganache
- White chocolate– use good quality white chocolate like Valrhona, Callebaut or Cacao Barry .
- Heavy cream– you can also use heavy whipping cream. Do not use milk or half and half for this recipe. You need a high fat percentage, then ganache will have smooth texture.
- Fresh mint leaves– use fresh mint leaves. Wash and dry with paper towel before infusion.
How to make mint white chocolate ganache
In the small saucepan bring heavy cream and fresh mint leaves to a simmer. Do not boil! Remove saucepan from the heat, cover with a small plate (or cover) and let it set for 5-10 minutes.
Pour the heavy cream over the white chocolate through a fine mesh sieve and discard the mint leaves. You will need to add a bit more of heavy cream to bring to the amount in the recipe. Another option, add more heavy cream before infusion. However you like to do, you will need infused heavy cream to add to white chocolate.
Tip from Marina: I like to put cup with white chocolate on the kitchen scale and then pour infused cream.
Emulsify mixture with hand blender. Ganache should be silky and smooth. Transfer ganache to a flat glass container (it helps to set the ganache quicker). Cover with plastic wrap “to contact” and let set for at least 4-5 hours in the refrigerator.
Tip from Marina: if you refrigerate ganache overnight, bring it to room temperature (for about 30 minutes on the countertop) before filling macarons.
How to fill macarons with ganache
Transfer ganache into pipping bag with round pipping tip Wilton 12. Pipe the ganache into the center of the macaron shell and place another shell on top of the ganache to make a sandwich. Be careful not to smush the delicate shell when assembling macarons.
How to store macarons
Store filled macarons in airtight container in the fridge for 1-2 days or in the freezer for up to 6 months. If you are freezing macarons, you still need to make sure they mature for 24 hours before freezing. Do not skip this important step!
If you make these mint white chocolate macarons, please make sure to tag me on the social media and leave a rating down below. I would love to see your creations! Check also other recipes:
Mint White Chocolate macarons
Equipment
- 1 emulsify blender
- 1 kitchen scale
Ingredients
- 8 oz white chocolate 32%-34% (226 gr)
- ¾ cup heavy cream (180 ml)
- fresh mint leaves
Instructions
- In the small saucepan bring heavy cream and fresh mint leaves to a simmer. Do not boil!
- Remove saucepan from the heat, cover with a small plate (or cover) and let it set for 5-10 minutes.
- Pour the heavy cream over the white chocolate through a fine mesh sieve and discard the mint leaves.
- Emulsify mixture with hand blender. Ganache should be silky and smooth.
- Transfer ganache to a flat glass container (it helps to set the ganache quicker). Cover with plastic wrap “to contact” and let set for at least 4-5 hours in the refrigerator.
- Transfer ganache into pipping bag with round pipping tip Wilton 12.
- Pipe the ganache into the center of the macaron shell and place another shell on top of the ganache to make a sandwich. Be careful not to smush the delicate shell when assembling macarons.
- Store macarons in the fridge for 1-2 days or in the freezer for up to 6 months.
This is awesome and simple recipe! Thank you for sharing!