Keyword beginner french macaron recipe, french macaron filling recipe, mint chocolate chip macarons
Prep Time 45 minutesminutes
Cook Time 18 minutesminutes
Resting Time (Approximately) 1 hourhour
Total Time 2 hourshours3 minutesminutes
Servings 45macarons
Ingredients
Macaron Shells
275gramsfinely ground almond flour (blanched)
250gramspowdered sugar
210gramsgranulated sugar
210gramseggs whites (from about 6-8 eggs)
food coloring
pinch of cream of tartar
Macaron Filling
1stickunsalted butter (room temperature)
2cupspowdered sugar
3tablespoonsheavy cream
1teaspoonspure peppermint extract
2.25ouncesdark 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
The macaron shells are made using the recipe from Laduree: Sucre