Mint Chocolate Macarons

Mint Chocolate Macarons

Ingredients (makes around 50 macaron cookies)

  • 144g egg whites, divided
  • 200g ground almonds, divided
  • 200g powdered sugar, divided
  • 200g granulated sugar
  • 50ml water
  • 1 tablespoon cocoa powder
  • ½ teaspoon salt
  • few drops green food coloring
  • ½ teaspoon peppermint flavoringMint Chocolate Macarons

For the filling – mint chocolate ganache

  • 200g dark chocolate
  • 80ml heavy creamy
  • 2 table spoons crushed peppermint candies with chocolate
  • ¼ teaspoon peppermint flavoringMint Chocolate Ganache


  1. Preheat oven to 160°C. Prepare two baking sheets with baking paper or silicone macaron baking sheets.
  2. Divide egg whites placing 72g in your mixing bowl and divide the other 72g into two.
  3. In a bowl or a plate mix 100g ground almonds, 100g powdered sugar, cocoa powder, salt and 36g egg whites, continue mixing until fully incorporated.
  4. In another bowl or plate mix the remaining ground almonds, powdered sugar, remaining 36g egg whites, few drops of green food coloring and peppermint flavoring, then mix until fully incorporated.Mint Chocolate Macarons
  5. Place the granulated sugar and water in a pot and put it on the stove on medium heat, at the same time start whisking the egg whites in your mixing bowl on medium high speed.
  6. When the sugar and water starts to boil let it boil for one minute until it comes a thick syrup  then lower the whisking of egg whites to low speed and slowly pour the syrup into the foam.
  7. Turn whisking on high speed and continue whisking for about 5 minutes until you get stiff and glossy peaks.
  8. Divide the meringue into two and add the other half to the brown batter and mix it  by gently folding with a spatula or a big spoon. Repeat same steps with the rest of the meringue and the green batter.
  9. Place into piping bag, using icing duet bags fill one section with the brown and other one with green. Using single piping bags you can do it with 3 bags, using one to pipe both bags content through. For different shades of green add few drops of food coloring in the piping bag before placing the batter.
  10. Pipe the macaron shells onto your baking paper or silicone macaron mat. Depending on the distribution of the batters it may take a few shells until both colors come out, I placed the green batter in my duet piping bag first and gt almost a whole sheet of greens before they started coming out multicolored. Mint Chocolate Macarons
  11. Get rid of possible air bubbles by lifting your baking sheet up 10 cm and dropping it on a flat surface, do that few times and you are ready to bake the macarons.
  12. Bake for about 18 minutes, test before removing from the oven by gently touching with your finger and if wobbly let them bake another minute or two, you want them to come off the sheet in one piece.Mint Chocolate Macarons
  13. Let the macarons cool down for few minutes, then line the shells ready for filling.
  14. Meanwhile prepare the ganache:
    • Place the heavy cream in a small sauce pan and bring to boil
    • Break the dark chocolate into pieces and place in a small bowl
    • Pour the hot cream over the chocolate, leave it for a minute and then mix. If the chocolate does not melt completely you can warm it in microwave for 10 seconds and mix again until all chocolate is melted.
    • Add crushed peppermint candies and flavoring and mix.Mint Chocolate Ganache
  15. Place the ganache into a piping bag and pipe in circles on the flat side of the shells.Mint Chocolate Macarons
  16. Top with another shell to make a sandwich, place in refrigerator and take to room temperature 30 minutes before serving.

Mint Chocolate Macarons

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