Mint White Chocolate Macarons
This post may contain affiliate links.
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.
Why you’ll love this recipe
- This is a basic white chocolate ganache that can be adapted to different flavors, Milk or Dark Ganache. Try also Laduree Basic Ganache and basic White Chocolate Ganache.
- Ganache has a smooth texture and is very delicious.
- Macarons will melt in your mouth.
Ingredients note
- 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. It would help if you had a high-fat percentage, then the ganache will have a smooth texture.
- Fresh mint leaves– use fresh mint leaves. Wash and dry with a paper towel before infusion.
How to make this recipe
- Make macaron shells. I used my basic French meringue recipe. I also have an online video lesson on how to make macaron shells using The rest method.
- Prepare mint white chocolate ganache.
- Fill macarons with ganache.
Bring heavy cream and fresh mint leaves to a simmer in a small saucepan. Do not boil! Remove the saucepan from the heat, cover with a small plate (or cover), and set it 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 heavy cream to bring to the amount in the recipe. Another option, add more heavy cream before infusion. However you like to do it, you will need infused heavy cream to add to the white chocolate.
Tip from Marina: I like to put a cup with white chocolate on the kitchen scale and then pour infused cream.
My Latest Video
Emulsify the mixture with an immersion blender. The ganache should be silky and smooth. Transfer the 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 the ganache overnight, bring it to room temperature (for about 30 minutes on the countertop) before filling macarons.
How to fill macarons
Transfer ganache into pipping bag with round piping 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.
Expert Tips
- Measure all ingredients using a digital kitchen scale.
- Use good quality chocolate.
- Color macaron shells with powder or gel food coloring. Make sure coloring is water-based, not oil-based.
Recipe FAQs
Store filled macarons in an airtight container in the fridge for 1-2 days.
Yes, freeze macarons in an airtight container for up to 6 months. If you are freezing macarons, you still need to make sure they mature for 12-24 hours before freezing. Do not skip this important step!
More Recipes You’ll Love
If you make these mint White Chocolate Macarons, please make sure to tag me on social media and leave a rating down below. I would love to see your creations!
Recipe
Mint White Chocolate Macarons
Equipment
- 1 immersion 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
- 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 Mint White Chocolate Ganache
- In the small saucepan, bring heavy cream and fresh mint leaves to a simmer. Do not boil!
- Remove the 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 the mixture with a hand blender. The ganache should be silky and smooth.
- Transfer the 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.
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 glossy medium stiff picks. This will take 10-15 minutes.
- Add dry ingredients and start folding the butter. The batter is ready when you can make a figure 8 with a spatula, or it flows “like lava.”
- Transfer to a pastry bag with a round piping 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 it.
- Bake macaron shells in the preheated oven to 275oF (134oC) 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 a baking sheet pan. When shells are cooled completely, remove them from the baking mat and pair them with similar sizes.
This is awesome and simple recipe! Thank you for sharing!