Who can resist the combination of mint and chocolate? They combine beautifully in these delightful chocolate mint macarons.
Macarons are a cookie that can be easily addicting. The light, crispy texture on the outside, combined with a creamy filling make a flavor explosion like no other. Like any cookie, French macarons have virtually no limit to the flavor combinations you can create.
Making macarons takes a bit of practice, but once you the technique down, you’ll find they are just as easy to make as any other treat.
Are macarons gluten free?
Commonly, yes. They are usually made with almond flour, which is gluten free.
Are macarons dairy free?
The cookie shells themselves are dairy free. However, if you want to maintain a completely dairy free dessert, you will want to change up the buttercream filling in this recipe. You can substitute vegan butter or coconut butter if you’d like. Your results may be different however.Who can resist the combination of mint and chocolate? They combine beautifully in these delightful chocolate mint macarons. #macarons #frenchmacarons #cookies #macaronrecipe
Ingredients you will need:
- Almond flour
- Powdered sugar
- Egg whites
- Cream of tartar
- Granulated sugar
- Mint extract
- Gel food coloring
How to make these macarons
- Preheat oven and line 2 baking sheets with parchment paper.
- Process almond flour and powdered sugar in a blender or food processor to remove chunks.
- Beat egg whites with cream of tartar, and add in granulated sugar to form a meringue.
- Mix almond flour mixture with meringue to form batter.
- Divide batter in half, and add each food color to one half.
- Make round shapes on parchment paper with each batter.
- Place cookies in oven and bake.
- Make buttercream while cookies are cooling.
- Fill with buttercream on one cookie, the top with another to make a sandwich.
- Store in airtight container.
Other Macaron Flavors To Try
Light, crispy and full of summery flavor, these cherry macarons are super easy to make! Naturally gluten free and great for parties and gifts, too.
Strawberry Lemonade Macarons
All the bright flavors of Spring coming to you in a crispy, chewy cookie! These strawberry lemonade macarons make the perfect treat for Mother’s Day!
Chocolate Covered Strawberry French Macarons
Crispy, chewy, and so chocolatey, these chocolate covered strawberry French macarons are the perfect date night cookie! French macarons are a crispy, chewy cookie with a sweet creamy center.
Why do my macaron shells crack?
French macarons shells can crack due to a variety of reasons. Some of them may be:
- Blending the batter too long.
- Not blending the batter long enough.
- Baking the cookies at too high of a temperature.
Do my eggs need to be room temperature?
I have found no difference in a room temperature egg or a fresh from the fridge egg. Generally, I get the same results either way. If you find that you are not getting stiff peaks with your meringue, try bringing your eggs to room temperature for 20 minutes to see if that helps.
Chocolate Mint Macarons
- 4 oz. confectioners’ sugar
- 2 oz. almond flour
- 1 oz. granulated sugar
- 2 large egg whites
- ¼ teaspoon salt
- 5 drops green GEL food color (do not use liquid, only gel)
- 4 oz. softened cream cheese
- 1 stick softened salted butter
- 3 cups powdered sugar
- 1/2 cup cocoa powder
- Start by weighing out the powdered sugar, almond flour, and sugar.
- Sift together the almond flour and powdered sugar in a large bowl and set aside.
- In the bowl of a stand mixer with a whisk attachment, add in the egg whites and salt and whip on high speed until foamy. Add in the sugar SLOWLY while the mixer is still on high speed. If you add the sugar to quickly it will flatten the egg whites.
- Continue beating on high speed until you get a nice soft peek (see photo). The egg whites should not stand completely up, but they should be stiff enough to hold shape when you remove the whisk.
- Add a couple drops of food color into the egg whites , and the mint extract, but do not mix together.
- Add about half of the dry mixture to the egg whites. Slowly fold dry ingredients until incorporated completely and there are no dry spots.
- Add the remaining half of the dry ingredients and repeat until you can pick your spatula up and you can make a figure 8 without the batter breaking off. Be sure to check often because you do not want to over mix.
- Prepare a piping bag with a small round tip and place into a large jar or glass with the tip facing up so the batter does not run out the bottom.
- Fill the bag with the macaron batter and set aside.
- Prepare a baking sheet with a silicone mat (you can also use parchment paper).
- Pipe about 1 ½-2” circles with all of the batter placing them about 1” apart. After you have piped all the circles bang the tray against the counter 4 or 5 times to release all of the air bubbles. Use a toothpick to pop all the ones that you can.
- Let the macarons sit on the counter for 30 minutes to 1 hour. The humidity where you live will influence this time. You want to let them sit until they turn matte and you can touch them with your finger without getting any batter on your finger. They should form a “shell”.
- After they have formed the shell, place them in a 300-degree oven for 8-10 minutes. Touch the tops of them to see if they are done, the tops of the shells should NOT move around on the “feet” or bottom of the shell. If the shells still move place back in the oven for 1 minute increments.
- Allow the shells to cool completely before trying to remove from the pan.
- Prepare the frosting by adding the butter, cream cheese, and cocoa powder into the bowl of a stand mixer with a paddle attachment (you can also use a hand mixer), and cream until softened and fluffy.
- Slowly add in the powdered sugar one cup at a time. After all of the powdered sugar is in, beat on high for 4-5 minutes.
- Fill a piping bag or a Ziplock bag with the frosting.
- Turn over half of the macaron shells and fill with about 1 tbsp of the frosting. Top with the remaining half of the macaron shells. For best result, refrigerate them 12 hours to overnight. However, you can eat them immediately. Store in the refrigerator for up to 3 days.
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Beyond Gourmet 42 Unbleached Non-Stick Parchment Paper, Made in Sweden, 71-Square-Feet
Wilton 15 x 21-Inch 2105-0109 Perfect Results Non-Stick Mega Large Cookie Pan
Organic Cocoa Powder (2 pounds) by Anthony's, Batch Tested and Verified Gluten-Free & Non-GMO
Wilton Icing Colors, 12-Count Gel-Based Food Color
Wholesome Organic Cane Sugar, Fair Trade, Non GMO, 10 LB, single unit
Wholesome Sweeteners, Inc., Organic Powdered Confectioners Sugar, 16 oz (454 g) - 2pcs
Kirkland Signature Almond Flour Blanched California Superfine, 3 Pounds
Nutrition InformationYield 12 Macarons (24 shells) Serving Size 1 macaron
Amount Per Serving Calories 297Total Fat 14gSaturated Fat 7gTrans Fat 0gUnsaturated Fat 5gCholesterol 30mgSodium 144mgCarbohydrates 43gFiber 1gSugar 39gProtein 3g
I do my best to make sure these numbers are accurate, however, please be your own best advocate and double check!
How much mint extract and when do I add it? I don’t see it anywhere in the recipe.
Heather Harris says
1/4 teaspoon, added in step 5 🙂