Chocolate Mint Macarons
These chocolate mint macarons are made with perfectly rich, smooth and not-overly-sweet ganache. They are great for any occasion.
Equipment
- 1 emulsify blender
- 1 stand mixer or electric hand mixer
- 1 spatula
- 1 saucepan
Ingredients
Chocolate Mint Ganache
- 200 gr Dark chocolate-I used Manjari Valrhona 64% dark chocolate
- 200 ml Heavy cream
- 15 gr Glucose syrup
- 40 gr Unsalted butter
- 2 gr Mint extract
- 2 gr Salt
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 Chocolate Mint Ganache
- 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.
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.