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!
- Sparkling Grape Macarons – amazing and fruity grape macarons with grape jelly 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!
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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!