chocolate mint macarons dipped in chocolate

Chocolate Mint Macarons (video)

Published on December 2, 2018 | In | By
10 Comments
    • Prep Time
    • Minutes
    • Cook Time
    • Minutes
    • Yield
    • 20 cookies
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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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Watch my video recipe for step-by-step instructions! Want to receive new recipe notifications? Make sure to subscribe to my YouTube channel to get email notifications!

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!

green mint macarons dipped in chocolate, Italian method macarons

Macaron Tips!

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.
More Recipes!

Looking for more macaron recipes? I have tons of unique and delicious versions on my blog!

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Chocolate Mint Macarons video recipe

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!

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Ingredients

  • 150g (about 1 1/2 cups) almond flour
  • 150g (about 1 1/2 cups) confectioner's sugar
  • 110g egg whites, about 3 extra-large eggs
  • 120g (1 cup) white granulated sugar
  • 40g (3 tablespoons) water
  • 3-4 drops peppermint oil
  • For Filling:
  • 1 cup semi-sweet chocolate chips
  • 1/3 cup heavy cream
  • 1/4 teaspoon peppermint oil
  • Melting wafers, optional for dipping
  • Green food coloring

Instructions

  1. Line 3 large baking pans with parchment paper. Prepare a large pastry bag tipped with a round tip.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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.
These delicate double chocolate and mint macarons are the perfect after-dinner treats! View Recipe Link

10 Responses to Chocolate Mint Macarons (video)

  1. Bailey September 6, 2016 at 4:35 pm #

    Love this recipe! I added a little extra peppermint oil to the cookie and filling (just a hair). Turned out amazing! Love it and so does my office!

    Reply
  2. Sally November 10, 2016 at 2:52 pm #

    Thank you for this recipe!!! i made a batch the other day and they came out sooo delicious!!!

    Reply
    • tatyanaseverydayfood November 11, 2016 at 9:09 am #

      I’m so glad you enjoyed them! Thanks for taking the time to leave a review! 🙂

      Reply
  3. Anna March 7, 2017 at 4:29 pm #

    Hi!! I have a question i made this and for some reason the batter wouldnt turn into the lava stage ? Do u have any idea why?

    Reply
    • tatyanaseverydayfood March 8, 2017 at 8:10 am #

      Hi! Sounds like the batter didn’t have enough moisture, could be from the eggs… Did you use a scale to weigh out the ingredients? Sometimes even the smallest things can make a difference.

      Reply
  4. Abigail June 24, 2017 at 11:49 am #

    Can you successfully halve the recipe?

    Reply
    • tatyanaseverydayfood June 25, 2017 at 9:58 am #

      This is a fairly small recipe; I think you could if you’re using a scale to make sure the proportions are spot on

      Reply
  5. Jennie December 22, 2017 at 5:18 am #

    Hi Tatyana- I was looking to make some of these to garnish a cake, but there are some nut allergies in my family. Are there any substitutes for the almond flour I can use? 🙂

    Reply
    • tatyanaseverydayfood December 22, 2017 at 9:22 am #

      Hi Jennie! Unfortunately, this recipe has to be made with a nut flour, the only other option that might work is hazelnut flour. So sorry!

      Reply

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