Cool Chocolate Mint Macarons

What do you turn to when life gets a little overwhelming? For many, including myself, baking offers a wonderful escape. The rhythmic motions, the comforting aromas, the tangible results – it’s therapeutic. But while I happily dive into almond brownies or whip up a batch of crispy chocolate chip cookies on a stressful day, French macarons used to be off-limits. Their notoriously finicky nature seemed more likely to amplify a bad day than soothe it.

However, the satisfaction of pulling a tray of perfectly round, smooth macarons with their signature “feet” from the oven is an unparalleled joy. It’s a moment of pure bliss that makes every precise measurement and careful fold entirely worth it. If you’ve experienced the triumph of baking macarons, you know exactly what I mean.

For those new to the delightful world of macaron baking, I always recommend starting with a foundational recipe. My basic French macaron recipe provides an excellent starting point, teaching you the essential techniques before venturing into more complex flavor profiles like these irresistible mint chocolate treats.

Table of Contents

• How to Make Mint Chocolate Macarons: A Step-by-Step Guide
• What Does Maturing Macarons Mean?
• How to Store Macarons for Lasting Freshness
• Mint Chocolate Macarons Recipe Card

How to Make Mint Chocolate Macarons: A Step-by-Step Guide

Crafting perfect mint chocolate macarons involves a few critical stages, each requiring attention to detail. Follow these steps meticulously, and you’ll be rewarded with stunning results.

1. Crafting the Perfect Meringue

The meringue forms the structural backbone of your macaron shells. A stable, properly whipped meringue is non-negotiable for achieving those coveted “feet.”

• Combine fresh egg whites, granulated sugar, a pinch of cream of tartar, and a dash of salt in a impeccably clean mixing bowl fitted with a whisk attachment.
• Begin beating the mixture on a consistent medium speed. Observe closely as the egg whites transform, gradually forming soft peaks. On a KitchenAid stand mixer, a setting around speed 4 is ideal. This process might take 30-40 minutes but patience here is key for full, beautiful shells.
• Once soft peaks are achieved, gently add your vibrant green gel food coloring. This allows the color to disperse evenly without compromising the meringue’s structure.
• Continue whipping the meringue on medium speed. The peaks will become firmer and more defined. You’re looking for stiff, glossy peaks that hold their shape.
• Only when the meringue has reached stiff peaks, incorporate the peppermint extract. Adding it last prevents the oil in the extract from interfering with the egg white’s ability to whip properly.

Visual Cues for Perfect Meringue: Your meringue should be incredibly thick, almost balling up within the whisk. When you lift the whisk, the meringue should form a sharp, distinct point that doesn’t droop, and the surface should show clear, sharp ribs, indicating excellent aeration and stability.

2. Precision Sifting of Dry Ingredients

Achieving those signature smooth macaron tops starts with finely processed dry ingredients. Sifting is not merely a suggestion; it’s a vital step.

• Sift your fine almond flour and powdered sugar together not once, but twice. This dual sifting aerates the mixture, making it lighter, and meticulously removes any larger chunks or lumps that could disrupt the smooth texture of your macaron shells.
• Any significant large chunks remaining in the sifter should be discarded. Don’t worry about replacing this small amount; typically, if it’s no more than two tablespoons, it won’t affect the recipe’s balance.

3. The Art of Macaronage: Mixing the Batter

Macaronage is perhaps the most crucial stage in macaron making. It’s the gentle folding of dry ingredients into the meringue to achieve the perfect lava-like consistency. Overmixing leads to flat, hollow shells, while undermixing results in lumpy, cracked ones.

• Once your dry ingredients are perfectly sifted, gently sift them directly into your stiff meringue. This initial sifting prevents lumps and helps with easier incorporation.
• Using a large silicone spatula, begin the delicate process of folding the batter. Employ a technique of scraping from the bottom of the bowl, up the sides, and then gently cutting through the middle. Continue this motion until the batter reaches a “lava-like” consistency. It should flow slowly and continuously from your spatula, forming a ribbon that melts back into the main batter within 10-20 seconds.

Expert Tip for Macaronage: For a truly intuitive understanding of this delicate process, I highly recommend watching a real-time Macaronage video. Visual cues are invaluable here. Many experienced bakers count their folds; roughly 50 gentle folds can get you close, but always test the consistency rather than relying solely on a count.

4. Piping and Preparing Macaron Shells

Consistent piping is key to uniform, professional-looking macarons. Use a good quality piping bag and tip for best results.

• Carefully transfer your perfectly mixed macaron batter into a piping bag fitted with a round tip (a Wilton 2A tip is highly recommended). Prepare two baking sheets by lining them with parchment paper or reusable Teflon sheets.
• Holding the piping bag vertically at a 90-degree angle, pipe the batter into approximately 1.5-inch rounds on your prepared baking sheets, leaving about an inch of space between each macaron.

For a detailed visual walkthrough of the piping technique, be sure to WATCH MY PIPING TECHNIQUE VIDEO. Practice makes perfect!

5. Baking for “Feet” and Firmness

Baking macarons requires precise temperature control and observation. An accurate oven temperature is paramount for developing those characteristic ruffled “feet.”

Preheat your oven to 300°F (150°C) for at least 30 minutes before baking. For consistent results, always verify your oven’s accuracy with an oven thermometer.

• After piping, firmly tap the baking sheet from the bottom a few times against your counter. This crucial step helps to release any trapped air bubbles within the shells, ensuring a smooth, unblemished top. For particularly stubborn bubbles, use a toothpick to gently pop them.
• Next, rest the piped macaron shells on the counter for 15-30 minutes before baking. This “drying” period allows a slight skin to form on the surface, which is essential for the macaron’s “feet” to develop in the oven.
• Bake one baking sheet at a time, positioning it on the middle rack. The baking time typically ranges from 15 to 18 minutes. Remember, convection settings are generally not recommended for macarons; use standard top and bottom heat if possible.

6. Preparing the Silky Mint Chocolate Ganache

This rich, peppermint-infused chocolate ganache provides a decadent complement to the crisp macaron shells and creamy mint candy filling.

• Gently warm the heavy cream in a microwave for 30-60 seconds, or heat it on the stovetop until it just simmers (do not boil).
• Pour the hot cream over your chocolate chips in a heatproof bowl. Let it sit undisturbed for 2 minutes. This allows the residual heat to melt the chocolate.
• After two minutes, mix with a small silicone spatula from the center outwards until the mixture is completely smooth and emulsified.
• Add the softened butter and a touch of peppermint extract. For an incredibly smooth and luxurious ganache, use an immersion blender to emulsify the mixture thoroughly. This step contributes to a professional, crack-free finish.
• Pour the ganache into a flat container, then cover it tightly with plastic wrap, ensuring the wrap touches the entire surface of the ganache to prevent a skin from forming.
• Allow the ganache to stabilize at room temperature for about 1 hour, or until it reaches a scoopable and pipeable consistency. Avoid refrigerating it unless absolutely necessary, as it can become too firm too quickly.
• Once cooled and thickened, transfer the ganache into a piping bag.

7. Crafting the Creamy Mint Candy Filling

The secret surprise inside these macarons is a delightful, soft mint candy filling that adds another layer of texture and refreshing flavor.

• In a medium bowl, combine powdered sugar, sweetened condensed milk, melted unsalted butter, and a hint of peppermint extract.
• Using an electric hand mixer, beat the ingredients until they are thoroughly combined and smooth, forming a creamy, pliable paste.

8. Assembling Your Masterpiece Macarons

The final stage brings all the elements together. Careful assembly ensures a beautiful, balanced macaron.

• Once your macaron shells are completely cooled, gently remove them from the baking surface. If they resist, they may be slightly underbaked or still too warm. Allow more cooling time or check baking instructions for future batches.
• Pair the shells by size, matching them as closely as possible. Arrange them on a baking sheet or wire rack, placing one shell bottom-side up, ready for filling.
• Pipe a neat ring of the luscious mint chocolate ganache onto the flat side of one macaron shell. Then, in the center of the ganache ring, drop approximately ½ teaspoon of the creamy mint candy filling.
• Carefully place the matching top shell over the filling. Gently press down lightly until the filling spreads gracefully to the edges, creating a perfect sandwich.

Optional Decorative Touches

For an extra touch of elegance and visual appeal, consider adding a simple chocolate drizzle.

• Melt a small amount of dark or semi-sweet chocolate until it’s smooth and fluid. Transfer it to a small piping bag or a Ziploc bag, and snip a tiny hole at the corner.
• Delicately drizzle the melted chocolate over the assembled macaron shells. This adds a professional finishing touch and an extra hint of chocolate flavor.

9. The Magic of Macaron Maturing

The final, often overlooked, step is crucial for transforming good macarons into truly exceptional ones.

• Once filled, place the macarons in an airtight container. Refrigerate them for a minimum of 8 hours, though 24 hours is highly recommended for optimal results. This essential process is known as maturing. During this time, the moisture from the filling gently permeates and softens the macaron shells, allowing their flavors to meld beautifully and resulting in that characteristic chewy, tender texture.
• Before serving, bring the matured macarons to room temperature. This typically takes about 30 minutes when left on the counter, ensuring their flavors and textures are at their absolute best.

What Does Maturing Macarons Mean?

You’ll often see macaron recipes instructing you to fill your macarons and then refrigerate them for at least 24 hours to “mature.” But what exactly does this process entail?

Maturing macarons is the crucial period where the assembled macarons are allowed to rest in a cool, enclosed environment, usually the refrigerator. During this time, the moisture and flavors from the filling gradually seep into the crisp macaron shells. This infusion softens the shells, transforming their initially firm, sometimes dry, texture into the delightful chewy, tender consistency that macarons are famous for. It also allows the flavors of the shell and filling to fully meld and deepen, resulting in a more harmonious and complex taste experience.

This step is particularly important if your macaron shells themselves are unflavored, as the filling becomes the primary flavor contributor. While the wait can be challenging, a matured macaron is undoubtedly superior in both texture and taste. That being said, I confess to occasionally devouring a few straight after assembly – they’re delicious even before maturing!

To properly mature your filled macarons, simply place them in an airtight container and refrigerate for up to 24 hours. Always remember to bring them back to room temperature for about 30 minutes before serving to appreciate their full flavor and texture.