Chocolate Mint Macarons
These Chocolate Mint Macarons are made with perfectly rich, smooth, and not-overly-sweet ganache. They are great for any occasion.
Servings: 30 macarons
Calories: 131kcal
Equipment
- 1 stand mixer or electric hand mixer
- 1 immersion blender
- 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
- 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 Chocolate Mint Ganache
- Place dark chocolate into a plastic bowl or cup. Semi-melt chocolate in the microwave using 30-second intervals.
- In the small saucepan over medium heat, warm up heavy cream and glucose syrup. Do not boil!
- Pour the hot mixture over the melted chocolate in 3 parts. Keep mixing fast and pressing down with the help of a rubber spatula.
- Add mint extract, unsalted butter, and a pinch of salt. Emulsify with a hand blender.
- Transfer to a glass container or bowl and cover with plastic wrap “to contact.” Let set at 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 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 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 it into a pastry bag with a round 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 them.
- 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 them 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.
Notes
Get all ingredients and tools ready before baking.
Use a kitchen scale to measure all ingredients.
Use good quality chocolate to make ganache.
Nutrition
Serving: 1macaron | Calories: 131kcal | Carbohydrates: 13g | Protein: 2g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 2g | Trans Fat: 0.05g | Cholesterol: 11mg | Sodium: 35mg | Potassium: 60mg | Fiber: 1g | Sugar: 10g | Vitamin A: 135IU | Vitamin C: 0.04mg | Calcium: 18mg | Iron: 1mg
