Best Chocolate Mint Macarons Recipes

CHOCOLATE MINT MACARONS

Steps:

• Preheat oven to 350 degrees with rack in lower third. Place almonds in a food processor; process until as fine as possible, about 1 minute. Add confectioners' sugar; process until combined, about 1 minute.
• Pass almond mixture through a fine-mesh sieve. Transfer solids in sieve to food processor; grind and sift again, pressing down on clumps. Repeat until less than 2 tablespoons of solids remains in sieve.
• Whisk egg whites and granulated sugar by hand to combine. Beat on medium speed (4 on a KitchenAid) 2 minutes. Increase speed to medium-high (6) and beat 2 minutes. Then beat on high (8) 2 minutes more.
• The beaten egg whites will hold stiff, glossy peaks when you lift the whisk out of the bowl. Add peppermint extract and food coloring, and beat on highest speed 30 seconds.
• Add dry ingredients all at once. Fold with a spatula from bottom of bowl upward, then press flat side of spatula firmly through middle of mixture. Repeat just until batter flows like lava, 35 to 40 complete strokes.
• Rest a pastry bag fitted with a 3/8-inch round tip (Ateco #804) inside a glass. Transfer batter to bag; secure top. Dab some batter remaining in bowl onto corners of 2 heavy baking sheets; line with parchment.
• With piping tip 1/2 inch above sheet, pipe batter into a 3/4-inch round, then swirl tip off to one side. Repeat, spacing rounds 1 inch apart. Tap sheets firmly against counter 2 or 3 times to release air bubbles.
• Finely grate bittersweet chocolate over half of unbaked rounds.
• Filling: Heat heavy cream in a saucepan until bubbles begin to form. Add bittersweet chocolate and butter; stir to combine. Let cool until thick and spreadable.
• Bake 1 sheet at a time, rotating halfway through, until risen and just set, 13 minutes. Let cool. Pipe or spread filling on flat sides of half of cookies; top with remaining half. Wrap in plastic and refrigerate.

MINT CHOCOLATE MACARONS

Steps:

• The ganache calls for 226 grams (8 ounces) of dark chocolate which is about two chocolate bars. So I like to set aside 1 square to melt to drizzle on the macaron tops. The tiny amount of chocolate won't affect the consistency of the ganache, and it keeps you from having to break into a whole new chocolate bar!
• Finely chop the dark chocolate and place into a large bowl.
• Place the heavy cream in a microwave safe bowl and microwave for 1-2 minutes or until hot to the touch but not boiling.
• Pour over the chopped chocolate and let sit for about two minutes.
• Using a spatula, gently mix until the chocolate is fully melted and the ganache is fully combined and smooth. Add in the peppermint extract and mix until fully incorporated.
• Let sit at room temperature or in the fridge until is has thickened enough to hold its shape.
• If your ganache is too firm, microwave for 10 seconds to soften and then stir until ganache is the desired consistency.
• Sift together almond flour and powdered sugar into a large bowl and set aside.
• In a stand mixer fitted with the whisk attachment, whisk the egg whites on medium speed until they become foamy, then add in the cream of tartar.
• Turn the mixer up to medium-high and gradually add in the granulated sugar. Once all the sugar is added, turn the mixer to the highest setting and whisk on high until soft peaks form.
• Add in 1-2 drops of green gel food coloring and the peppermint extract, then continue to whisk on high until stiff peaks form.
• Using a spatula, gently fold in half of the dry ingredient mixture until fully combined. Then gently fold in the remaining dry ingredients.
• Continue to gently fold the batter until it reaches a "flowing lava" consistency. You should be able to make a "figure 8" with the batter before it breaks. As soon as you reach this consistency, stop mixing! If you over-mix the batter, the macarons won't rise properly in the oven.
• Line a large baking sheet with a silicone mat or parchment paper.
• Scoop batter into a large piping bag fitted with a large round tip. Hold the piping bag perpendicular to the silicone mat and pipe 1 inch rounds.
• Pick up the baking sheet and drop it onto the counter 3-4 times to help bring any air bubbles to the surface of the macarons. Then use a toothpick to pop any visible air bubbles to make a smooth surface.
• Let the macarons sit at room temperature for 30-40 minutes or until a skin forms on the surface. You should be able to lightly touch the surface without any batter being disturbed.
• While the macarons are resting, preheat the oven to 300°F.
• Bake one sheet at a time on the center rack of the oven for 13-15 minutes or when they do not move on their "feet" when touched.
• Let the macarons cool completely on the baking sheet before removing them. They should easily peel off when fully cooled.
• Match up your shells before filling, and then turn one side over. On the other side, drizzle a small amount of dark chocolate over the top.
• Then pipe dark chocolate ganache in the center and top with the other shell.
• Put the assembled mint chocolate macarons in an airtight container, then place them in the fridge for mature for 12-24 hours before eating for the best taste/texture.