Chocolate Mint Macarons

Published on March 2, 2016 | In Italian/French | By tatyanaseverydayfood |

- Prep Time
- 45 Minutes
- Cook Time
- 15 Minutes
- Yield
- 20 cookies
- Difficulty Level

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There’s something so special, delicate and sweet about these cookies! My chocolate mint macarons dipped in chocolate are perfect for the holidays, or enjoy them year round! I make these cookies with minty green macaron shells and fill them with a silky mint chocolate ganache. Then it’s time to dip the macarons into more chocolate and drizzle some white chocolate on top! These delicate double chocolate mint macarons are the perfect after-dinner treats! 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!

Make them a few days ahead of time and allow them to mature for the best results! Once you have the macarons assembled, simply place them into an airtight container and place them into the refrigerator. As they set, the macaron shells will soften, creating an unforgettable culinary experience! You can dip them into chocolate before refrigerating or afterwards. When you’re ready to enjoy these treats, just take them out of the fridge about an hour before serving, giving them some time to thaw.

Making macarons can be intimidating! Watch my video recipe for all the recipe details so you can make these at home!

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MY LATEST VIDEOS

Try these macarons as a garnish with my Irish Cream Chocolate Mint Cheesecake! Get the recipe here: https://tatyanaseverydayfood.com/recipe-items/irishcream-mint-cheesecake/

Like this recipe? Try these Sparkling Wine Grape Macarons next! Get the recipe here: http://tatyanaseverydayfood.com/recipe-type/macarons-cookies/

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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

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.

Course : Dessert
Recipe Type : Macarons & Cookies, Video

These delicate double chocolate and mint macarons are the perfect after-dinner treats! View Recipe Link

10 Responses to Chocolate Mint Macarons

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
- tatyanaseverydayfood September 8, 2016 at 12:45 pm #
  
  So glad you enjoyed the recipe! 🙂
  
  Reply
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
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
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
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