These Chocolate Mint Macarons are a delightful treat for any occasion. The combination of rich chocolate and refreshing mint creates a perfect balance of flavors. With a crisp shell and a smooth mint chocolate ganache filling, they are sure to impress your friends and family.
Ingredients: 3/4 cup 90g almond flour. 1 cup 120g powdered sugar. 2 tablespoons 10g unsweetened cocoa powder. 2 large egg whites, room temperature. 1/4 cup 50g granulated sugar. 1/4 teaspoon mint extract. Green gel food coloring. 1/2 cup 120g semi-sweet chocolate chips. 1/4 cup 60ml heavy cream. 1/4 teaspoon peppermint extract. Crushed candy canes for garnish.
Instructions: Set the oven temperature to 300F 150C. Use silicone baking mats or parchment paper to line a baking sheet. Blend cocoa powder, powdered sugar, and almond flour in a food processor. Pulse until finely chopped and thoroughly mixed. Beat egg whites in a dry, clean mixing bowl until frothy. Add the granulated sugar gradually while beating the mixture until stiff, glossy peaks form. Incorporate a small amount of green food coloring and mint extract into the meringue. Fold gently until the color is uniform. Fill the meringue with the sifted almond flour mixture. The dry ingredients should be gently folded into the meringue until a thick, smooth batter is achieved. To keep the meringue airy, handle it gently. Spoon the batter into a piping bag that has a round tip attached. Pipe tiny rounds, about an inch apart, onto the baking sheet that has been prepared. To release air bubbles, tap the baking sheet a few times on the counter. After a skin forms on top, let the macarons sit at room temperature for 20 to 30 minutes. Bake for 15 to 18 minutes, or until the macarons are set and have formed feet, in a preheated oven. Take them out of the oven and leave them on the baking sheet to cool completely. Make the mint chocolate ganache while the macarons are cooling. Chocolate chips should be put in a heatproof bowl. The heavy cream should be heated to a simmer in a small saucepan. After adding the hot cream to the chocolate chips, give it a minute to sit. Stir until smooth and the chocolate has melted completely. Add peppermint extract and stir. After the macarons cool, arrange them in size-related pairs. One macaron shell should have a tiny bit of mint chocolate ganache piped onto it before being sandwiched by another shell. Continue with every macaron. For added flair and a touch of extra mint flavor, roll the edges of the filled macarons in crushed candy canes. To allow the flavors to meld, store the macarons in the refrigerator in an airtight container for at least 24 hours before serving. Before serving, let them come to room temperature. Savor these mouthwatering Chocolate Mint Macarons!
Prep Time: 30 minutes
Cook Time: 15 minutes
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