Mint Chocolate French Macarons -

Mint Chocolate French Macarons

The flavors of mint and chocolate swirl together in this decadent macaron.

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Course: Dessert

Cuisine: French

Keyword: decadent, French macarons, mint chocolate

Prep Time: 50

Cook Time: 26

Resting Time: 30

Servings: people

Calories: 98kcal

Author: Candace Bourzac

Ingredients

Macaron Shells

130 grams almond flour-fine ground
130 grams powdered sugar
105 grams egg whites
75 grams granulated or caster sugar
1/4 teaspoon cream of tartar
1/2 teaspoon mint extract
3 drops green gel food coloring

Peppermint Ganache Filling

1 Tablespoon butter
6 ounces baking chocolate bar, semi-sweet
1/2 cup heavy cream
1/4 teaspoon mint extract

Instructions

Macaron Shells

Separate the egg whites (105 grams) from the yolks about 24 hours ahead of when you will be making the macarons. Don't worry if it's not quite 24 hours. To separate the eggs, crack the shell as close to the middle as you can get. Pass the yolk back and forth between the half shells until all of the whites have separated out into your bowl. You may want to do this over a small bowl first in case some of the yolk gets into the whites.
Line two large baking sheets with either silicone mats or parchment paper. Set them on a flat surface.
Weigh out the almond flour (130 grams), powdered sugar (130 grams), and granulated or caster sugar (75 grams) into separate, small bowls. Use superfine flour so you get smooth tops. Using a fine mesh sieve, sift the powdered sugar and almond flour.
Using a stand mixer or an electric hand mixer with the whisk attachment, add the egg whites to a clean metal bowl. Add the cream of tartar (1/4 teaspoon) and mint extract (1/2 teaspoon). Whip the egg whites on medium speed until they become foamy and the whisk leaves track marks in them. Now it's time to add the granulated sugar. Add the sugar in 3 separate batches with the beater running on low speed. Once you've added all of the sugar, turn the beater on high.
You will see the egg whites begin to build volume and start to look a little more solid. They will also turn a bright white color. After about 5 minutes, stop and check for doneness. They will most likely not be done and will still be runny. Continue whisking. The egg whites will start to look thick and the whisk will leave deep track marks. You are looking for the egg whites to form stiff peaks. This is when you remove the whisk from the egg whites and they come to a point without melting away. They will form a 'peak' with possibly just a slight curve. You will also be able to turn the bowl upside down and they will not move. This is the meringue. Add 3 drops of green food coloring to the meringue. You don't need to mix it into the meringue, it will mix in once you start folding it into the flour/sugar mixture.
Add the meringue to the almond flour/powdered sugar mixture in 3 batches. You won't be able to mix it all together until you've got all the meringue in there, but it's easier to do it this way. It will look very dry at first. As you continue mixing, it will come together. I like to use a spatula with a rounded side. It seems to move along the bowl easier, allowing me to scrape the sides and fold everything inward. The mixing is what takes the air out of the batter, allowing it to form the honey-like consistency we are looking for. The batter should flow off your spatula like honey without breaking, and you should be able to form a figure 8 with the batter that's flowing off the spatula. It should sink back into itself in 10 seconds. Then it's ready.
Using a large pastry bag and a small, round tip (I like the Wilton 12 tip), fill the pastry bag with the batter. I like to use a large cup to set the bag into. Twist the bottom just above the tip and fold it over before putting it in the cup. This will prevent the batter from pouring out the bottom into the cup. Fold the sides over the cup and spoon the batter into the bag.
Take the cup over to where your prepared pans are. Lift the bag out of the cup, hold the top closed, and gently squeeze the bag to push the batter down towards the tip. Work quickly as the batter will keep flowing out of the tip once it starts. If you have the mats with the macarons stenciled on them, then aim for the middle of each stencil. There should be a dot in the middle. Holding the bag upright, count to four and gently squeeze the batter onto the mat. Repeat this process until you have filled all of the circles or run out of batter.
Bang the trays firmly on your countertop to remove any air bubbles. I also go through with a toothpick and lightly pop any air bubbles I see. Let the macarons rest for 30-40 minutes (longer if it's humid out) so they can form their 'skin'. You should be able to lightly touch the tops of the macarons without getting any batter on your finger, and they will feel smooth.
Now it's time to bake them. Bake each tray one at a time on the middle rack for 13 minutes in a 315 F oven. The macarons will look matte on top, and they will not jiggle when you move the pan. I like to preheat my oven about halfway through the macarons resting.
Once the macarons are done baking, let them rest for 10 minutes before removing them to a baking rack to continue cooling down. Once they're cooled down, they can be filled.

Peppermint Ganache Filling

Chop the chocolate up into smaller pieces and put them into a small mixing bowl.
I find the easiest way to make the ganache is to heat the milk up in the microwave, but you can also use the stovetop. Put 1/2 cup of heavy cream in a microwave-safe glass measuring cup. You'll need to use one that's at least a 1-cup size. For such a small amount, it won't take very long so don't walk away from the microwave. I usually set it for 2 minutes and once I see it start to bubble, I stop the microwave. You can quickly get a mess if you don't watch it.
Once the cream is done heating up, remove it from the microwave. The container will be hot so you may want to use a towel to remove it.
Pour the cream over the chopped chocolate and let it sit for 30 seconds before starting to mix it together. Add 1 tablespoon of butter and 1/4 teaspoon of mint extract. Continue mixing until all of the chocolate is melted and the mixture is smooth. Set it aside to cool down and thicken. You want it to be thick enough to pipe onto the macaron shells. Surprisingly, it doesn't have to be as thick as you think it should be to pipe well. You can stick it in the fridge for a bit, but you don't want it to harden so you'll have to pay close attention to how long it's in there. If it does get to hard, you can stick it back in the microwave.

Notes

For maximum flavor and freshness, store macarons in an airtight container in the fridge for up to one week. Layer them with parchment paper. Do not use wax paper as it will stick to the macarons. You don’t want to stack them too high as they are a delicate cookie.
For best results, follow the recipe as written.
Be sure to only use gel or powdered food coloring. Liquid food coloring can make the macaron batter too wet.

The nutrition information listed is for comparison purposes only and may vary based on individual cooking styles and measurements. The nutritional information calculated uses a third-party algorithm. Please consult a health professional for any nutrition guidance.

Nutrition