Mint Macarons | Mint Chocolate Chip (TASTES LIKE ICE CREAM)
Today we’re making Mint Chocolate Chip Macarons. If you need some macaron filling ideas or some unique macaron flavors, start here. We’ll begin with my favorite French macaron recipe then make the fillings for macarons.
Macarons are sometimes very tricky to make, but this step by step macaron recipe will show you how to make macarons easy! If you need help filling macarons, this recipe will also show you how to pipe macarons and will include many macaron tips. Join us as we sift, make a meringue, and learn to pipe macarons with Michelle from Michelle’s Macarons. Michelle Adams started as a home baker then opened Michelle’s Macarons in Ohio.
Mint Chocolate Chip Macarons
Ingredients
Macaron Shells
- 275 grams finely ground almond flour (blanched)
- 250 grams powdered sugar
- 210 grams granulated sugar
- 210 grams eggs whites (from about 6-8 eggs)
- food coloring
- pinch of cream of tartar
Macaron Filling
- 1 stick unsalted butter (room temperature)
- 2 cups powdered sugar
- 3 tablespoons heavy cream
- 1 teaspoons pure peppermint extract
- 2.25 ounces dark chocolate (Hershey's Special Dark is my favorite)
Instructions
Making the Macaron Shells
- Prepare baking sheets with silicon baking mats or line with parchment paper
- Put the almond flour and powdered sugar into a food processor and pulse until combined. Sift the mixture 2 times
- Whisk the egg whites in a stand mixer on medium low speed until foamy. Add cream of tartar and whisk again on medium speed until soft peaks form. Reduce speed to medium low and add the sugar. After about 15 seconds, increase the speed to high and whisk until really stiff peaks form
- Once stiff peaks have formed, sift ⅓ of the dry mixture over the egg whites and fold. After combined, add the food coloring. Repeat until the mixture is combined and ribbons down from the spatula
- Put the batter in a pastry bag with a ½ inch plain round tip
- Pipe mixture onto prepared baking sheets in 2 inch circles, 1 inch apart. Tap the sheets on a surface twice. Preheat oven to 300 degrees. Let the macarons sit at room temperature until dry to touch
- Bake 1 sheet at a time for 18 minutes, rotating halfway through
- While macaron shells are cooling, make the filling
Making the Filling
- Beat together the butter, powdered sugar, heavy cream, and peppermint extract until light and fluffy
- Grind the chocolate in a food processor or chop into very tiny pieces
- Add the chocolate and mix until combined
- Put into a piping bag and pipe onto the cooled macaron shells
Best Storage
- For best results, put in the fridge overnight (24 hours is best) then bring to room temperature before enjoying
Notes
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RESOURCES & LINKS MENTIONED IN THIS VIDEO:
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MORE MACARON VIDEOS:
Easy French Macaron Recipe | Beginner Step by Step Guide (FOOLPROOF): https://youtu.be/h43JgzpM17A
Macaron Troubleshooting | Top 18 Macaron Questions (TIPS AND TRICKS): https://youtu.be/Mbp2VdNulck
Chocolate Macaron Filling | Brownie Batter: https://youtu.be/3pDclOJSO_E
French Macaron Filling Recipe | White Chocolate Oreo Cheesecake | Easy (CAN BE GLUTEN FREE): https://youtu.be/gWpBihM_Lqs
TWEET THIS VIDEO: https://ctt.ac/B8ZDS
RECOMMENDED TOOLS:
Kitchen Aid Mixer: https://amzn.to/30baQIn
Sieve: https://amzn.to/2tRyjlr
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AirBake Baking Sheets: https://amzn.to/36E0GSR
Silicone Baking Mats: https://amzn.to/35Iplo2
Honeyville Almond Flour: https://amzn.to/30bpiQu
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The Comments
Jean
Hi Michelle, Thank you so much for your recipes and videos. you are the best!
Just a quick question. Is it 250 grams of granualted sugar like the other recipes? I don’t see it listed in the recipe.
Thank you,
Jean
Michelle Adams
> JeanHi Jean! Thanks so much for catching that! It should be 250 grams of granulated sugar. Thanks for the kind words!!
Michelle
Jane
Your videos were so awesome that I jumped right in and made this recipe for my first EVER macaron attempt. I didn’t add too much food coloring, just a pale green, but they turned out perfect. Nice little feet. Crunchy on the outside and chewy on the inside. I haven’t made the filling yet, but I’m sure it’s going to be delicious. This recipe makes a LOT of cookies – think I’ll make a half batch next time so I don’t have to spend all afternoon monitoring the oven. Thanks for the videos and the recipes.I’m looking forward to making another batch…..just to see if that first success was beginner’s luck, or if I truly am a genius baker.