The ultimate mint cookie recipe! My double-mint, double chocolate, chocolate mint macarons are simply amazing! These French macarons are prepared using the Italian macaron method, flavored with peppermint oil, filled with a mint chocolate ganache and dipped in chocolate! They taste just like After-Dinner Mints with refreshing mint and sweet chocolate. Serve these all on their own, or use these to give away as gifts, or even to garnish a cake, like my ‘Irish Cream Mint Cheesecake’!
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How to Make Mint Macarons
These delicate chocolate mint macarons are made using the Italian macaron method – this just means the meringue is prepared using a hot sugar syrup to stabilize it. To add the most mint flavor, I used food-grade peppermint oil. This oil is very strong so a little bit goes a long way! Make sure to start with just a few drops. Once the cookies are baked, let them cool completely then pair them up for the filling.
For filling these macarons, I went with a simple chocolate ganache filling. It’s super easy to make and it’s the perfect complement to these cookies! Check out ‘Chocolate Ganache’ video tutorial for a more in-depth video recipe. Once the cookies are filled, you can dip them into chocolate. I recommend using chocolate melts instead of chocolate chips. The melts don’t need tempering and they set much faster! Garnish with a drizzle of white chocolate for the perfect finish!
Here are few tips to help you with baking and enjoying these cookies!
- Whisk the egg whites just until they reach stiff peak stage. Under mixing will result in a flat batter; over mixing can cause the cookies to spread while baking.
- Fold the batter thoroughly, flattening the egg whites against the side of your mixing bowl. BUT, be careful – you don’t want to over mix the batter! That will also cause your cookies to be just flat, shapeless disks.
- Allow those cookies to REST! Let the cookies stand for an hour at room temperature, allowing a thin shell to form on the outside. This shell gives the cookies their shape so it’s crucial! If your macarons are cracking on top, you might need to let the cookies rest longer. If you live in a humid climate, extend the timing even more as humidity and moisture will prevent a shell from forming.
- If you are baking colored or white macarons on parchment paper and want to avoid a burnt or yellow bottom, line the bottom of pan with a silicon mat. I prefer to bake on parchment paper because I get better results but every oven bakes different so try both methods!
- I recommend keeping these refrigerated for at least two days to allow the macarons to ‘mature’. When they ‘mature’, the shells become softer and even more delicious! Take them out at least an hour before enjoying to allow the cookies to thaw and come up to room temperature.
Looking for more macaron recipes? I have tons of unique and delicious versions on my blog!
- Tiramisu Macarons – vanilla and coffee macarons filled with a coffee flavored buttercream!
- Coffee Caramel Macarons – my personal favorite!! Coffee and caramel combined in one!
- Chocolate Pomegranate Macarons – chocolate macaron shells filled with an irresistible pomegranate buttercream!
- Triple Lemon Macarons – with lemon cookies, lemon buttercream and lemon curd!
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Need some supplies to make this recipe? You can get them here (Amazon affiliate links):
I use this concentrated mint candy oil/extract for this recipe.
This set of jumbo cake decorating tips includes a simple round tip and star tips for filling.
Get a set of disposable pastry bags – no more washing any bags!
You can use parchment paper or these silicone mats for baking.
I love my classic KitchenAid stand mixer – a must for every kitchen!
And this kitchen scale is a must for making perfect macarons!
Chocolate Mint Macarons Recipe (video)
- 1 1/2 cups almond flour
- 1 1/2 cups confectioner's sugar
- 110 g egg whites, about 3 extra-large eggs
- 120 g white granulated sugar
- 40 g water
- 3-4 drops peppermint oil
- Green food coloring
- 1 cup semi-sweet chocolate chips
- 1/3 cup heavy cream
- 1/4 teaspoon peppermint oil
- 1 cup chocolate melts, optional for dipping
- 1/4 cup white chocolate chips, for garnish
- Line 3 large baking pans with parchment paper. Prepare a large pastry bag tipped with a round tip.
- Prepare the dry ingredients first. Place almond flour and confectioner's sugar into a food processor. Pulse for a few minutes to combine the flour and sugar. Sift the mixture through a fine-mesh sifter/strainer into a large bowl. Place any remaining crumbs back into the food processor and pulse again, then sift again.
- Prepare the meringue. Combine the granulated sugar and water in a small sauce pot. Heat over medium heat until mixture reaches 240F. Meanwhile, place the egg whites into a stand mixer bowl and whisk on high speed until soft peaks form. When sugar syrup is ready, pour it into the egg whites in a slow stream, whisking on high speed at the same time. Continue whisking the egg whites until stiff and glossy peaks form, about 5 minutes. Add a few drops of GEL food coloring for a minty green color.
- Add the sifted dry ingredients over the prepared meringue. Using a spatula, fold gently but thoroughly. Scoop the dry ingredients from the bottom of the mixing bowl to create a uniform and even cookie batter. Press the batter against the sides of the bowl to deflate the meringue. Batter should reach "lava stage" meaning the batter ribbons off the spatula and settles down onto itself after about 10 seconds. Add a few drops of peppermint oil right before transferring the batter into a pastry bag.
- Pipe same-sized disks of batter onto prepared parchment paper. Line your kitchen counter with a towel and tap the cookie pan hard against the counter to release any trapped air bubbles. Allow the cookies to stand for 30 to 60 minutes at room temperature, or until a thin film has formed over the cookies.
- Preheat oven to 320F. Bake cookies in preheated oven for 13 to 15 minutes. The cookies should come right off the parchment paper with ease. If they are stuck, turn oven temperature down and bake for longer. Cool completely on wire racks.
- Prepare the chocolate filling. Heat the cream until very hot and pour over the chocolate chips. Add the peppermint oil. Whisk the chocolate and cream together until smooth ganache forms. If the ganache is too thin or runny, place it into the refrigerator for 15 minutes to set slightly. Transfer the chocolate into a pastry bag or ziplock bag.
- Turn half of the cookies upside down and pipe a generous amount of chocolate ganache onto each cookie. Sandwich together with the second half. If desired, melt 1 cup of dark chocolate melting wafer and dip the macarons into the chocolate. Tap off any excess and place onto parchment paper to set.
- Place the cookies into an airtight container and into the refrigerator for 1 to 2 days. Remove about 1 hour prior to serving. These will also keep will in the freezer for several weeks. Just make sure your container is well-sealed.