Indulge in the irresistible fusion of cool mint and rich chocolate with these remarkably elegant and surprisingly simple mint chocolate macarons. Featuring a luscious, silky-smooth dark chocolate ganache and a delightful surprise of creamy mint candy filling nestled inside, these exquisite treats capture the essence of your most beloved mint chocolate sweets, but with a refined, gourmet flair.
Whether you’re a seasoned baker or new to the art of French patisserie, my crystal-clear, step-by-step instructions will empower you to confidently bake beautiful, bakery-quality macarons right in your own kitchen.
What’s your ultimate escape when stress looms? For many, it’s diving into a favorite hobby, and for passionate home bakers, that often means creating something delicious. While some find solace in baking straightforward treats like:
- Chewy almond brownies, a classic comfort.
- Perfectly crispy chocolate chip cookies, always a crowd-pleaser!
…the idea of tackling delicate French macarons might seem daunting. And with good reason!
Indeed, the pursuit of flawless macarons can be notoriously finicky. A batch that doesn’t quite meet expectations can turn a challenging day into a truly frustrating one. Any macaron enthusiast understands this delicate balance, right? Yet, despite the occasional trial, the immense joy of pulling a tray of perfectly round, smooth macarons with those coveted “feet” from the oven is pure baking bliss.
If you’ve experienced the triumph of baking successful macarons, you undoubtedly know this feeling. For those embarking on their macaron journey for the first time, I highly recommend starting with my foundational basic macaron recipe to build confidence before venturing into more elaborate flavor combinations like these mint chocolate delights.
Table of Contents: Your Guide to Mint Chocolate Macarons
- Crafting Perfect Mint Chocolate Macarons: A Detailed Walkthrough
- What Does “Maturing Macarons” Truly Mean?
- Expert Tips for Storing Your Macarons
- The Ultimate Mint Chocolate Macarons Recipe
Crafting Perfect Mint Chocolate Macarons: A Detailed Walkthrough
1. Master the Meringue: The Foundation of Flawless Macaron Shells
The meringue is the backbone of your macaron shells. Achieving the right consistency is paramount for creating stable, airy shells with beautiful “feet.”
- Prepare your bowl: In a meticulously clean mixing bowl (ensure it’s grease-free!) fitted with a whisk attachment, combine your egg whites, granulated sugar, a pinch of cream of tartar, and a dash of salt.
- Whip to soft peaks: Begin beating the mixture on a consistent medium speed. Observe closely; you’re looking for soft peaks to form – when you lift the whisk, the peaks should gently curl over. (On a KitchenAid stand mixer, a speed setting of 4 is often ideal for this stage.)
- Add color: Once soft peaks are established, carefully add your green gel food coloring. A little goes a long way to achieve that signature minty hue.
- Continue to stiff peaks: Keep whipping the meringue on medium speed until it transforms into stiff, glossy peaks. This means the meringue will hold its shape firmly when the whisk is lifted, with a distinct, sharp point.
- Incorporate peppermint extract: Only once your meringue has reached the stiff peak stage, gently add the peppermint extract.
Visual Cues for Perfect Meringue: Your meringue should be incredibly thick and voluminous, gathering in a firm ball around the whisk. When you pull the whisk out, it should leave behind sharp, well-defined ridges and a distinct, upward-pointing peak. This robust structure is crucial for sturdy macaron shells.
Why Add Peppermint Extract Last? A Key Macaron Tip
Peppermint extract, like many flavorings, contains oils. Any trace of fat or oil can be detrimental to the delicate process of whipping egg whites into a stable, fluffy meringue. Introducing it too early can prevent your egg whites from achieving the necessary structure. Therefore, adding the peppermint extract only after the meringue has reached stiff peaks is a critical step to ensure a robust and beautiful macaron base.
2. Sift Dry Ingredients: The Secret to Smooth Macaron Shells
Properly prepared dry ingredients are essential for those perfectly smooth, bump-free macaron tops. Don’t skip this crucial step!
- Double sift: Sift your almond flour and powdered sugar together not once, but twice. This process is vital for aerating the mixture and, more importantly, for removing any larger clumps that could compromise the smooth texture of your macaron shells.
- Discard chunks: After sifting, you might find some larger, stubborn chunks remaining in your sifter. These should be discarded. There’s no need to replace the discarded portion as long as the amount is minimal, typically no more than two tablespoons.
3. Achieve Perfect Macaronage: Mixing the Batter to Ideal Consistency
Macaronage is arguably the most critical step in macaron making, determining the texture and appearance of your finished shells. This is where the magic happens!
- Gently combine: Carefully sift the prepared dry ingredients directly into your stiff meringue.
- Fold to “lava-like” consistency: Using a large, flexible silicone spatula, begin folding the batter. The motion should be deliberate: scrape down the sides of the bowl, bring the batter from the bottom up and over, and gently press to release air. Continue this folding process until the batter reaches a consistency often described as “lava-like” or “ribbon stage.” When lifted, the batter should fall slowly and continuously from your spatula in a thick, flowing ribbon, resembling molten lava. You should be able to draw a figure-eight with the falling batter without it breaking.
For a truly clear understanding of this crucial stage, I highly recommend watching a real-time Macaronage video. Visual cues are incredibly helpful here to prevent over or under-mixing.
4. Pipe and Bake Macaron Shells: Precision for Professional Results
With your perfectly prepared batter, it’s time to transform it into uniform macaron shells, ready for baking.
- Prepare piping setup: Transfer your meticulously mixed macaron batter into a piping bag fitted with a round tip (a Wilton 2A tip is a popular choice for consistent 1.5-inch shells). Line two sturdy baking sheets with either parchment paper or reusable Teflon sheets.
- Pipe uniform rounds: Holding the piping bag vertically at a 90-degree angle, pipe the batter into approximately 1.5-inch rounds on your prepared baking sheets, ensuring they are spaced at least an inch apart to prevent them from merging during baking.
For a visual demonstration of the correct technique, WATCH MY PIPING TECHNIQUE VIDEO.
Enhance Your Piping with My Free Macaron Template
To ensure perfectly uniform shells every time, I’ve designed a specialized template just for you. Subscribe to my e-mail list today and download this custom macaron template for FREE. This template is perfectly scaled for my recipes and incredibly easy to use, making your piping experience smoother and more consistent!
5. Baking for the Perfect “Feet” and Crisp Shells
Baking macarons requires precise temperature control and patience. A consistent oven is your best friend here.
Preheat Thoroughly: Always preheat your oven to 300°F (150°C) for at least 30 minutes before baking. For truly consistent results, I highly recommend verifying your oven’s accuracy with an oven thermometer.
- Release air bubbles: Once piped, gently tap your baking sheets firmly against the counter a few times. This action helps to release any trapped air bubbles within the macaron shells, preventing cracks and ensuring smooth tops. For any stubborn bubbles, a toothpick can be used to carefully pop them.
- Rest for a “skin”: Allow the piped macaron shells to rest on the counter for about 15 minutes before placing them in the oven. This resting period allows a slight “skin” to form on the surface, which is crucial for the development of those iconic macaron “feet” during baking.
- Bake with care: Bake one baking sheet at a time for approximately 15-18 minutes. It’s important to note that oven temperatures can vary, so keep a close eye on them. I typically bake my macarons using only top and bottom heat, avoiding convection settings for optimal results.
How to Confirm Your Macarons are Perfectly Baked
To test for doneness, gently touch the side of a macaron shell and try to wiggle it. If it slides or wobbles on its “feet,” it needs another minute or two in the oven. A perfectly baked macaron will feel firm to the touch, and its base should not move. When in doubt, it’s always safer to slightly over-bake your macarons than to under-bake them, as under-baked shells will stick and crumble.
6. Crafting the Silky Mint Chocolate Ganache
This rich and creamy mint chocolate ganache will perfectly complement your macaron shells. The key is to achieve a velvety smooth consistency.
- Warm the cream: Gently warm the heavy cream. You can do this in a microwave for 30-60 seconds until it’s simmering, but not boiling.
- Melt the chocolate: Pour the hot cream directly over your chocolate chips (or finely chopped chocolate). Let it sit undisturbed for 2 minutes. This allows the heat to gently melt the chocolate.
- Mix until smooth: After 2 minutes, use a small silicone spatula to gently mix the cream and chocolate until a smooth, homogenous ganache forms.
- Add butter and blend: Incorporate the softened butter and then use an immersion blender to achieve an incredibly silky, emulsified texture. This step is optional but highly recommended for the smoothest ganache.
- Stabilize: Pour the ganache into a flat container. Cover the surface directly with plastic wrap, ensuring no air pockets, which prevents a skin from forming. Allow the ganache to stabilize at room temperature for approximately 1 hour, or until it reaches a scoopable and pipeable consistency.
- Prepare for piping: Transfer the stabilized ganache into a piping bag fitted with a round tip.
Preventing Cracks in Your Ganache: Achieving a Silky Finish
The secret to a beautifully piped ganache lies in its consistency. Aim for a ganache that is silky, pliable, and easy to pipe. If the ganache becomes too firm—either by sitting too long or being over-refrigerated—it can develop cracks as you try to pipe it, detracting from the aesthetic appeal of your macarons. If it becomes too firm, gently warm it briefly in the microwave or over a double boiler until it returns to the desired texture.
7. Preparing the Creamy Mint Candy Surprise Filling
This sweet, refreshing mint candy filling adds an exciting textural and flavor contrast to the rich chocolate ganache.
- Combine and beat: In a medium bowl, combine the powdered sugar, sweetened condensed milk, melted butter, and a hint of peppermint extract. Using an electric hand mixer, beat these ingredients together until the mixture is completely smooth and creamy.
8. Assembling Your Mint Chocolate Macarons
Bringing all the delicious components together to create your finished mint chocolate macarons is the most rewarding part.
- Carefully remove shells: Once your macaron shells are completely cooled, gently remove them from the baking surface. If you find them sticking, it’s a sign they might be slightly underbaked or haven’t cooled enough. Patience is key!
- Pair and arrange: Sort your macaron shells by size, matching them into pairs. Arrange them on a baking sheet or a wire rack, placing one shell from each pair bottom-side up, ready for filling.
- Pipe ganache and add candy: Take your piping bag filled with the mint chocolate ganache and pipe a neat ring onto the flat side of each bottom shell. Then, carefully drop about ½ teaspoon of the prepared mint candy filling into the center of the ganache ring.
- Cap and gently press: Place the matching top shell over the filling. Gently press down on the top shell until the filling spreads out to the edges, creating that iconic macaron sandwich. Be careful not to press too hard, or the shells may crack.
Optional Decor: Elevating Your Macarons with a Chocolate Drizzle
For an extra touch of elegance and visual appeal, consider adding a simple chocolate drizzle to your finished macarons.
- Melt chocolate: Gently melt a small amount of chocolate until it’s smooth and fluid.
- Prepare for drizzling: Transfer the melted chocolate into a small piping bag (or a Ziploc bag with a corner snipped off). Cut a very small hole at the tip.
- Drizzle artfully: Drizzle the melted chocolate over the assembled macaron shells in an artistic pattern. This adds a beautiful finishing touch and an extra layer of chocolatey goodness.
9. The Crucial Maturing Process: Enhancing Flavor and Texture
This final step is non-negotiable for truly exceptional macarons. Maturing your macarons transforms them from good to sublime.
- Refrigerate for maturation: Once filled, place your assembled macarons in an airtight container and refrigerate them for a minimum of 8 hours, though 24 hours is often preferred for optimal results. This essential process, known as “maturing,” allows the moisture and flavors from the filling to gently seep into the delicate macaron shells, softening them to a perfect chewiness and infusing them with the delicious flavors of the ganache and mint candy.
- Bring to room temperature before serving: Before serving these delightful treats, allow them to come to room temperature for about 30 minutes on the counter. This enhances both the flavor and the tender texture.
What Does “Maturing Macarons” Truly Mean?
Many macaron recipes, including this one, emphasize the importance of “maturing” filled macarons in the refrigerator for at least 24 hours. But what exactly does this critical step entail, and why is it so vital for achieving the perfect macaron experience?
Maturing macarons essentially refers to a resting period where the assembled (filled) macarons are stored in the refrigerator. During this time, the moisture and aromatic compounds from the creamy filling gradually migrate into the dry, crisp macaron shells. This gentle infusion process softens the shells to their characteristic delicate chewiness and allows them to fully absorb the rich flavors of the ganache and mint candy. This is particularly important for macaron shells that may not have intense flavoring themselves, allowing the filling to truly define the overall taste.
That being said, I confess that resisting the urge to devour a few freshly filled macarons right away is often impossible – with or without the full maturation period!
To properly mature your filled macarons: Place them carefully in an airtight container to prevent them from drying out or absorbing foreign odors. Refrigerate for up to 24 hours for optimal flavor development and texture. Remember to always bring the macarons back to room temperature for about 30 minutes before serving, as this allows their flavors and textures to fully shine.
Expert Tips for Storing Your Homemade Macarons
Once your mint chocolate macarons have completed their essential maturation period in the refrigerator, you have a couple of excellent options for long-term storage, allowing you to savor these delightful treats for days or even weeks.
- Refrigeration: Store filled, matured macarons in an airtight container in the refrigerator for 3-5 days. The exact duration can vary slightly depending on the specific filling used, but this range ensures optimal freshness and taste.
- Freezing Filled Macarons: For extended enjoyment, freeze filled macarons in an airtight container for up to 1 month. To thaw, simply transfer them to the refrigerator and allow them to defrost slowly for at least an hour. Once thawed, bring them to room temperature for about 30 minutes before serving to ensure the best flavor and texture.
You can also freeze unfilled macaron shells separately! Store them in an airtight container for up to 3 months. When ready to use, simply thaw, fill, and then proceed with the maturation step.
Mint Chocolate Macarons Recipe
Shinee Davaakhuu
1 hr
18 mins
1 hr 30 mins
20 filled macarons
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Ingredients
For Macaron Shells:
Mint Chocolate Ganache:
Mint Candy Filling:
Instructions
To Make Macaron Shells:
- Preheat your oven to 300°F (150°C) and allow it to stabilize for at least 30 minutes. Prepare two baking sheets by lining them with parchment paper, a Teflon sheet, or a silicone mat.
- Prepare Dry Ingredients: Sift the almond flour and powdered sugar together twice. This step aerates the mixture and removes any large particles, which is crucial for smooth macaron tops. (Note: If you have less than 2 tablespoons of chunky dry ingredients remaining in the sifter, simply discard them; no need to replace the lost volume.)
- Make the Meringue: In a meticulously clean mixing bowl (free of any grease), combine the egg whites, fine granulated sugar, cream of tartar, and a pinch of salt. Beat on medium speed until soft peaks form. (Using a KitchenAid stand mixer, I typically use speed 4, and the whipping process can take 30-40 minutes for beautifully full and stable shells.)
- Once the meringue reaches soft peaks, add a few drops of green gel food coloring to achieve your desired shade.
- Continue beating the meringue at the same medium speed until stiff, glossy peaks are formed. Visual cues: The meringue should gather thickly around the whisk, and when the whisk is lifted, the peak should stand firm and sharp, indicating a stable structure.
- After stiff peaks are achieved, incorporate the peppermint extract. Whisk for approximately 30 seconds to ensure it’s fully blended without compromising the meringue’s stability.
- Perform Macaronage: Gently sift the almond flour mixture over the meringue. Using a silicone spatula, begin folding the dry ingredients into the meringue. Initially, fold until just combined, then continue the folding process until the batter flows like “lava.” To test, scoop some batter and let it fall back into the bowl; if it forms a ribbon and slowly disappears (or you can draw a figure-eight without it breaking) within about 10-15 seconds, it’s ready. If not, fold a couple more times and re-test. Be cautious not to over-fold, which can lead to flat macarons. (TIP: Macaronage is all about technique. Aim for roughly 50 consistent folds, then start testing after every few additional folds. The motion is often described as sweeping the spatula from the bottom of the bowl up the side and cutting through the middle.)
- Pipe Macaron Shells: Transfer the macaron batter into a pastry bag fitted with a round tip (a Wilton 2A tip is recommended).
- Hold the pastry bag straight at a 90° angle and pipe uniform 1.5-inch rounds onto your prepared baking sheets, leaving about an inch of space between each. (TIP 2: Download my free macaron template to ensure perfectly consistent sizes. Simply fill the inner circles of the template.)
- Tap the baking sheets firmly on your counter (or gently smack the bottom with your hand) several times to release trapped air bubbles. Use a toothpick to pop any remaining large bubbles to guarantee smooth shell tops.
- Allow the piped macarons to rest on the counter for 15 minutes. This resting period helps form a “skin” on the shells, crucial for developing those iconic “feet” during baking.
- Bake Shells: Bake the macarons for 15-18 minutes, one baking sheet at a time, on the middle rack of your preheated oven. Larger macarons may require slightly longer baking times. To check for doneness, gently touch a macaron; if it feels firm and doesn’t wiggle from its “feet,” it’s done. If it wobbles, continue baking for another minute or two. Over-baking slightly is preferable to under-baking.
- Cool the baked macaron shells completely on the baking sheet before attempting to remove them. (TIP: Removing shells while warm can cause them to break or stick to the baking surface, so patience is key for clean removal.)
To Make the Mint Chocolate Ganache:
- Gently bring heavy cream to a simmer, ensuring it does not boil. Alternatively, microwave it for 30-45 seconds until hot.
- Pour the hot cream over the chocolate chips and let it sit undisturbed for 2 minutes. Then, using a silicone spatula, mix until completely smooth and emulsified.
- Add the peppermint extract and the softened butter to the ganache mixture.
- For an exceptionally smooth and silky texture, use an immersion blender to blend the mixture until fully emulsified and glossy.
- Pour the ganache into a shallow container. Cover the surface directly with plastic wrap, ensuring it touches the ganache to prevent a skin from forming.
- Allow the ganache to stabilize at room temperature for about 1 hour, or until it reaches a thick, scoopable, and pipeable consistency.
- Transfer the stabilized ganache into a pastry bag fitted with a round tip (a Wilton 2A tip works well).
To Make the Mint Candy Filling:
- In a medium bowl, combine the powdered sugar, sweetened condensed milk, melted butter, and peppermint extract. Beat with an electric hand mixer until the mixture is smooth, creamy, and free of lumps.
- If you’re not using the filling immediately, transfer it to a small bowl and cover tightly with plastic wrap to prevent it from drying out.
To Assemble Macarons:
- Pair your cooled macaron shells by size, matching them as closely as possible. Arrange them on a wire rack or baking sheet, placing half of the shells bottom-side up.
- Pipe a neat ring of mint chocolate ganache onto the flat, bottom side of each upside-down macaron shell.
- Carefully drop approximately ½ teaspoon of the creamy mint candy filling into the center of each ganache ring.
- Gently place the matching top shell over the filling and press lightly until the filling spreads subtly to the edges. Avoid pressing too hard to prevent cracking the delicate shells.
- Mature Macarons: Place the filled macarons in an airtight container and refrigerate for a minimum of 24 hours. This crucial “maturing” process allows the filling’s flavors and moisture to permeate and soften the shells, resulting in the perfect chewy texture and enhanced taste.
- To Serve: Remove the matured macarons from the refrigerator about 30 minutes before serving. Allowing them to come to room temperature significantly improves their flavor and texture.
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Tips & Notes for Macaron Success
Note 2: Powdered Sugar Insights: I advise against making your own powdered sugar. Commercial powdered sugar typically contains cornstarch, which plays a helpful role in the final texture of the macaron shells.
Note 3: Egg Whites: I’ve had consistent success using carton egg whites (specifically Bob Evans brand, which is not sponsored). You will need approximately 1/3 cup of egg whites.
Note 4: Granulated Sugar Choice: Utilizing fine granulated sugar is important for your meringue as it dissolves quickly. Caster sugar, also known as baker’s sugar, is an excellent alternative.
Note 5: Cream of Tartar: While optional, cream of tartar is highly recommended. It acts as a stabilizer for egg whites, helping to create a sturdier meringue and providing an extra layer of insurance for perfect peaks.
Note 6: Food Coloring: For the vibrant green hue, I used about ¼ teaspoon of Wilton Kelly green gel food coloring. Gel colors are preferred as they don’t add excess liquid.
Note 7: Scaling the Recipe: This macaron recipe is easily doubled if you wish to bake a larger batch.
Mint Candy Filling Yield: This recipe yields approximately 140g of mint candy filling, which is sufficient for around 28 macarons. Plan for about ½ teaspoon (or 5g) of filling per macaron.
Facing Macaron Challenges? Don’t fret! Refer to my comprehensive macaron troubleshooting guide for solutions to common issues.
Freezing Instructions: To freeze filled macarons, place them in an airtight container and store for up to 1 month. To enjoy, transfer the frozen macarons to the refrigerator to thaw slowly for at least 1 hour, then bring them to room temperature for 30 minutes before serving.
Nutrition Facts (per serving)
1 filled macaron
137 kcal
16 g
2 g
7 g
15 g
11 mg
Dessert
French
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