Mint White Chocolate Macarons

5 from 2 votes

These Mint White Chocolate Macarons are filled with white chocolate ganache infused with fresh mint leaves.

Prep Time45

Cook Time30

stabilizing ganache8

Total Time9 15

Course: Dessert

Cuisine: French

Diet: Gluten Free

Servings: macarons

Calories: 118kcal

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.

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 peaks. This will take 10-15 minutes.
Add dry ingredients and start folding in 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 the baking sheet pan with piped macaron shells a few times. Let the shells rest on the countertop until no batter sticks to your finger when you touch it.
Bake macaron shells in the preheated oven to 275°F (134°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.

Get all ingredients and tools ready before baking.

Use a kitchen scale to measure all ingredients.

Store macarons in the fridge for 2-3 days or in the freezer for up to 6 months.