Mint Chocolate Macarons

Green macarons filled with dark chocolate ganache in the box.

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These Mint Chocolate Macarons are filled with two mint chocolate ganaches. If you like mint chocolate cookies, then you need to try these macarons. You will be amazed by the texture and taste.

Prep Time50

Cook Time30

stabilizing ganache4

Total Time5 20

Course: Dessert

Cuisine: French

Diet: Gluten Free

Servings: macarons

Calories: 176kcal

Author: Marina Voronkov

Equipment

1 stand mixer or electric hand mixer
1 digital kitchen scale
1 immersion blender
1 saucepan
1 spatula
3 pastry bag
1 sieve
1 large mixing bowl

Ingredients

Mint Chocolate Ganache

230 g dark chocolate
140 g white chocolate
300 g heavy cream
20 g glucose syrup
14 g unsalted butter 1 tbsp
28 g unsalted butter 2 tbsp
1 g mint extract 1/2 tsp

Macaron Shells

100 g egg whites
105 g white granulated sugar
1 g green food coloring
140 g almond flour
125 g powdered sugar

Instructions

How to Make Macaron Shells

Line two baking sheet pans with a baking mat. Prepare all tools and ingredients.
Add egg whites to a clean and dry mixing bowl of a stand mixer. Add green food coloring and whisk on low speed.
Start adding sugar in a few parts.
After that, change the speed in the mixer to medium and set up the timer for 15 minutes.
Meanwhile, in the other mixing bowl, sift together almond flour and powdered sugar.
Add sifted dry ingredients to the French meringue and fold the batter using a spatula. Do not overfold! Check the batter every 5 folds.
The batter is ready when it flows fast from the spatula.
Transfer the batter to the piping bag with a round tip.
Pipe macaron shells on the prepared baking mats. Hold the piping bag straight and apply pressure when you start piping, then stop when you reach the desired size of the macaron shell.
Lightly tap the baking tray to remove air bubbles. Use a toothpick or a baking needle to remove the bubbles from the piped macaron shells.
Let macaron shells rest (dry) on the countertop for about 15-30 minutes.
Meanwhile, preheat the oven to 300^°F (150^°C).
Bake macaron shells in a preheated oven for 14-16 minutes. Baking time and temperature may be different, depending on your oven.
Remove the baking tray from the oven and let the macaron shells cool to room temperature before removing them from the mat.
Pair macaron shells of similar sizes before filling them.

Mint Chocolate Ganache

In the saucepan, add heavy cream and glucose syrup. Over medium heat, bring the mixture to a simmer, but do not boil. Add mint extract.
Place white and dark chocolate into separate plastic cups and semi-melt in the microwave, using 20-second intervals.
Add 70 grams of the hot mixture to the white chocolate and the remaining 230 grams to the dark chocolate.
Immulsify white ganache with the immersion blender, add a smaller amount of the butter into the ganache, and emulsify again.
Transfer ganache into a pastry bag and lay flat.
Repeat with the dark chocolate. Emulsify, add butter, and emulsify again. Transfer dark chocolate ganache into a flat container and cover with the plastic wrap "to contact".
Refrigerate both ganache for at least 4 hours, or overnight.

How to Assemble Mint Chocolate Macarons

When you have macaron shells and stable ganaches, only then assemble macarons.
Transfer dark chocolate ganache into a pastry bag with a round tip. Place macaron shells on the countertop or baking tray.
Pipe dark chocolate ganache on the one flat side of the macaron shell, then pipe white chocolate ganache in the center of the dark chocolate ganache.
Sandwich a macaron with another macaron shell. Make sure there is no ganache coming out from the sides of the macaron. Repeat with the rest of the macarons.
Place filled macarons into an air-tight container and refrigerate for 12-24 hours. Macarons need to "mature" before you can eat them.

Video

Notes

Measure all ingredients using a digital kitchen scale.

Use good-quality chocolate.

Nutrition