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Thin Mint Macarons

Servings 50 macarons

Ingredients

For the Shells

  • 25 grams cocoa powder

Ganache

  • 114 grams heavy cream
  • 100 grams dark chocolate (preferably Hershey's Special Dark)
  • 1 tablespoon unsalted butter (room temperature)
  • 1 teaspoon peppermint extract Depending on the strength of your peppermint extract, you might need a little more. But start with 1 teaspoon.

Macaron Topping

  • 1 cup dark chocolate (preferably Hershey's Special Dark)
  • 1 cup milk chocolate
  • 2 tablespoons vegetable oil

Instructions

Macaron Shells

  • You can use any chocolate macaron shells for this recipe. I like to use this recipe: https://michellesmacarons.com/french-macaron-recipe/
    For chocolate shells, subtract 25 grams of almond flour and add 25 grams of unsweetened cocoa powder.
  • Bake the shells and let them cool completely.

Making the Ganache

  • Coarsely chop the dark chocolate and put into a bowl with the butter.
  • Simmer the heavy cream and pour over the chocolate Add the peppermint extract and let sit for 3 minutes.
  • After 3 minutes, whisk the chocolate mixture until smooth. Cover and refrigerate until thick.

Assemble the Macarons

  • Pipe the ganache onto a macaron shell and top with another macaron shell.
  • Refrigerate until the filling is firm.

Making the Topping

  • Melt the chocolate in a double boiler or microwave. Add the vegetable oil and stir until smooth.
  • Dunk the whole macaron in the melted chocolate and refrigerate until the chocolate has hardened.
  • Put the finished macarons in an air tight container and put them in the fridge for at least 24 hours to "mature"
  • When you are ready to eat the macarons, remove them from the fridge and let sit at room temperature for at least 20 minutes