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.
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How to make Mint White Chocolate Macarons
- make macarons shells. Check recipes and instructions how to make macarons shells here. I used my basic French meringue recipe. I also have online video lesson how to make macaron shells using No rest method.
- make mint white chocolate ganache.
- fill macarons with ganache.
Ingredients for Mint White Chocolate 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:
- Tomato macarons
- Chocolate Mint Macarons
- Banana macarons
- Fraisier macarons
- Mojito Macarons
- Lady fingers recipe
- Chocolate covered eggs
Mint White Chocolate Macarons
Equipment
- 1 emulsify blender
- 1 kitchen scale
- 1 stand mixer or electric hand mixer
- 1 spatula
- 1 saucepan
Ingredients
White Chocolate Ganache
- 226 gr white chocolate 32%-34% 8 oz
- 180 ml heavy cream 3/4 cup
- 5 gr fresh mint leaves
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 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.
- 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.
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.
This is awesome and simple recipe! Thank you for sharing!