I can never set out a platter of these mint chocolate French macarons without watching them vanish first. Delicate almond shells, silky mint chocolate ganache, and bakery-style charm make them impossible to ignore.

Jump to Recipe

I’m obsessed with these mint chocolate French macarons because they hit that crisp, chewy, glossy little-cookie mood I can never resist. I love how the shells feel fancy without acting boring, and that cool mint-chocolate center?

Dangerous. I keep sneaking “just one” until the plate looks suspiciously empty.

The almond flour gives them that delicate bite I crave, while dark chocolate brings the rich, slightly moody edge that keeps the mint from tasting like toothpaste. And yes, I fully believe these belong at parties, birthdays, random Tuesdays, and any moment when I want dessert to feel a little dramatic.

Tiny. Pretty.

Gone.

Ingredients

Print Recipe (No Advertisments)

Almond flour gives that soft chew and tiny nutty bite macarons need.
Powdered sugar keeps the shells light, smooth, and a little fancy.
Granulated sugar helps the meringue stand tall without getting weirdly sticky.
Egg whites bring the structure, basically the muscle behind those cute shells.
Sea salt makes the chocolate and mint taste brighter, not flat.
Cream of tartar helps if your meringue’s feeling a little dramatic.
Green coloring is optional, but it’s fun when you want minty vibes.
Dark chocolate makes the filling rich, grown-up, and not too sweet.
Heavy cream turns chocolate into that silky ganache you’ll want extra of.
Butter adds gloss and a softer melt, because yes, it matters.
Peppermint extract brings the cool mint kick, so don’t go wild.
Plus, syrup adds shine if you’re chasing bakery-window energy.
Cocoa powder dusting looks cute and adds a tiny bitter edge.

Ingredient Quantities

Almond flour, 110 grams, finely ground

Powdered sugar, 200 grams, sifted

Granulated sugar, 35 grams

Large egg whites, 90 grams total (about 3), room temperature

Fine sea salt, a pinch

Cream of tartar, 1/8 teaspoon (optional)

Gel or liquid green food coloring, a few drops (optional)

Dark chocolate, 150 grams, finely chopped for ganache

Heavy cream, 120 milliliters

Unsalted butter, 15 grams, softened

Peppermint extract, 1/2 teaspoon

Light corn syrup or golden syrup, 1 teaspoon (optional, for shine)

Cocoa powder, for dusting (optional)

How to Make this

Print Recipe (No Advertisments)

1. Preheat oven to 150 C (300 F). Line two baking sheets with parchment paper or silicone mats and fit a piping bag with a round tip.

2. Pulse almond flour and sifted powdered sugar together in a food processor or sift them together into a bowl to ensure no lumps, then set aside.

3. In a clean bowl, whisk the room temperature egg whites with a pinch of fine sea salt and cream of tartar until foamy. Gradually add granulated sugar while whisking to form a glossy stiff meringue; add a few drops of green food coloring if using and mix until color is even.

4. Gently fold the almond flour and powdered sugar mixture into the meringue in two or three additions, using a spatula and scraping the bowl. Fold until the batter flows in thick ribbons and can form a smooth peak that falls back into the batter in about 10 to 15 seconds.

5. Transfer batter to the piping bag and pipe 3 to 4 centimeter rounds spaced about 3 centimeters apart. Tap the baking sheet firmly on the counter a few times to release air bubbles. Wipe any peaks with a damp fingertip.

6. Let piped shells rest at room temperature until a skin forms on the surface and they are not tacky to the touch, 30 to 60 minutes depending on humidity.

7. Bake one sheet at a time in the preheated oven for 14 to 16 minutes, rotating halfway if needed, until shells have risen and formed feet. Let cool completely on the tray before removing.

8. For the mint chocolate ganache, heat heavy cream with light corn syrup or golden syrup until simmering, then pour over finely chopped dark chocolate. Let sit 1 minute, then stir until smooth. Stir in softened unsalted butter and peppermint extract, then let ganache thicken at room temperature or chill briefly until pipeable.

9. Pair shells by size, pipe a small mound of ganache onto one shell, sandwich with a matching shell, and optionally dust edges with cocoa powder. For best flavor and texture, refrigerate assembled macarons in an airtight container for 24 hours, then bring to room temperature before serving.

Equipment Needed

1. Oven and two baking sheets lined with parchment paper or silicone mats
2. Food processor or fine mesh sieve and mixing bowl for sifting
3. Electric mixer or whisk and a clean mixing bowl for egg whites
4. Rubber spatula for folding batter
5. Piping bag fitted with a round tip and a bench scraper or offset spatula to transfer batter
6. Kitchen scale for accurate measuring of ingredients
7. Saucepan and heatproof bowl for making ganache
8. Cooling rack and airtight container for resting and storing finished macarons

FAQ

Q: How do I know when I have macaronaged the batter enough?

The batter should flow in a thick ribbon and smooth out within about 10 to 15 seconds after dropping off the spatula. It should be glossy and fall slowly, not be runny. If it spreads too much you undermixed, if it holds shape it is overmixed.

Q: Why did my shells crack or not develop feet?

Cracks usually come from under-mixed batter or too hot oven temperature. Lack of feet is commonly from under-mixed batter, not resting long enough to form a skin, or excessive humidity. Make sure to rest piped shells until a dry skin forms and bake at an even, moderate temperature.

Q: Can I substitute the almond flour or use almond meal?

Use finely ground, blanched almond flour for best texture. Coarser almond meal will give uneven shells. If only meal is available, pulse and sift it to remove larger bits and combine with powdered sugar for a finer blend.

Q: How do I get a strong mint flavor without making the ganache gritty?

Use concentrated peppermint extract sparingly, about the listed 1/2 teaspoon, tasting as you go. Add extract to the warm cream before pouring over chocolate so it disperses evenly. Avoid using fresh mint leaves in ganache unless infused and strained for a smooth texture.

Q: What is the best way to store filled macarons?

Layer filled macarons in an airtight container with parchment between layers. Refrigerate for 24 to 48 hours to allow flavors to mature, then bring to room temperature before serving. For longer storage freeze in a sealed container for up to one month and thaw in the refrigerator overnight.

Q: Can I skip the corn syrup and food coloring?

Yes. Corn syrup or golden syrup is optional and only adds extra shine. Food coloring is purely aesthetic and can be omitted or replaced with a small amount of gel for vibrant color without altering texture.

Mint Chocolate French Macarons Recipe Substitutions and Variations

Almond flour: substitute 1:1 with finely ground blanched almond meal for texture similar to macarons; if nut allergy, use sunflower seed flour but note possible color change and slight bitterness.
Powdered sugar: substitute with an equal weight of superfine icing sugar; if unavailable, blitz granulated sugar in a blender until powdered and then sieve before weighing.
Large egg whites: substitute with aquafaba (chickpea brine) at 3 tablespoons per egg white; whip to stiff peaks but expect slightly different stability and a longer drying time.
Dark chocolate (ganache): substitute with bittersweet baking chocolate of similar cocoa percentage, or use 150 grams white chocolate plus 1 1/2 teaspoons matcha or 1/2 teaspoon peppermint extract for a different flavor profile.

Pro Tips

1) Age the egg whites for extra stability: separate them and leave in a sealed jar in the fridge for 24 to 48 hours, then bring to room temperature before whipping. This concentrates proteins so the meringue whips more reliably and gives stronger feet.

2) Master the macaronage feel, not the stopwatch: fold until the batter flows in a thick ribbon and the surface smooths out within about 10 to 15 seconds when you lift the spatula. If it runs like lava, stop folding; if it holds too stiffly, fold a few more strokes. A test pipe of two shells on the sheet tells you if the consistency is right.

3) Watch humidity and resting times: on humid days the skins take much longer to form, so extend resting to 60 minutes or more. If the surface still feels tacky when you bake, feet will be poor and tops may crack. Conversely, in very dry kitchens a shorter rest is fine.

4) Make the ganache glossy and pipeable: warm the cream just to a simmer, pour over finely chopped chocolate, and let it sit a full minute before stirring to avoid seizing. If it seems too soft to pipe after cooling, chill briefly in the fridge and stir to a glossy consistency, then fill a piping bag. Add the butter at the end for shine and a silkier mouthfeel.

Mint Chocolate French Macarons Recipe

Recipe by Samantha Dalling

0.0 from 0 votes

Servings

servings

Calories

252

kcal

Equipment: 1. Oven and two baking sheets lined with parchment paper or silicone mats
2. Food processor or fine mesh sieve and mixing bowl for sifting
3. Electric mixer or whisk and a clean mixing bowl for egg whites
4. Rubber spatula for folding batter
5. Piping bag fitted with a round tip and a bench scraper or offset spatula to transfer batter
6. Kitchen scale for accurate measuring of ingredients
7. Saucepan and heatproof bowl for making ganache
8. Cooling rack and airtight container for resting and storing finished macarons

Ingredients

Almond flour, 110 grams, finely ground
Powdered sugar, 200 grams, sifted
Granulated sugar, 35 grams
Large egg whites, 90 grams total (about 3), room temperature
Fine sea salt, a pinch
Cream of tartar, 1/8 teaspoon (optional)
Gel or liquid green food coloring, a few drops (optional)
Dark chocolate, 150 grams, finely chopped for ganache
Heavy cream, 120 milliliters
Unsalted butter, 15 grams, softened
Peppermint extract, 1/2 teaspoon
Light corn syrup or golden syrup, 1 teaspoon (optional, for shine)
Cocoa powder, for dusting (optional)

Directions

Preheat oven to 150 C (300 F). Line two baking sheets with parchment paper or silicone mats and fit a piping bag with a round tip.
Pulse almond flour and sifted powdered sugar together in a food processor or sift them together into a bowl to ensure no lumps, then set aside.
In a clean bowl, whisk the room temperature egg whites with a pinch of fine sea salt and cream of tartar until foamy. Gradually add granulated sugar while whisking to form a glossy stiff meringue; add a few drops of green food coloring if using and mix until color is even.
Gently fold the almond flour and powdered sugar mixture into the meringue in two or three additions, using a spatula and scraping the bowl. Fold until the batter flows in thick ribbons and can form a smooth peak that falls back into the batter in about 10 to 15 seconds.
Transfer batter to the piping bag and pipe 3 to 4 centimeter rounds spaced about 3 centimeters apart. Tap the baking sheet firmly on the counter a few times to release air bubbles. Wipe any peaks with a damp fingertip.
Let piped shells rest at room temperature until a skin forms on the surface and they are not tacky to the touch, 30 to 60 minutes depending on humidity.
Bake one sheet at a time in the preheated oven for 14 to 16 minutes, rotating halfway if needed, until shells have risen and formed feet. Let cool completely on the tray before removing.
For the mint chocolate ganache, heat heavy cream with light corn syrup or golden syrup until simmering, then pour over finely chopped dark chocolate. Let sit 1 minute, then stir until smooth. Stir in softened unsalted butter and peppermint extract, then let ganache thicken at room temperature or chill briefly until pipeable.
Pair shells by size, pipe a small mound of ganache onto one shell, sandwich with a matching shell, and optionally dust edges with cocoa powder. For best flavor and texture, refrigerate assembled macarons in an airtight container for 24 hours, then bring to room temperature before serving.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.