Mint Chocolate Macaroons Recipes

CHOCOLATE MINT MACARONS

Steps:

• Preheat oven to 350 degrees with rack in lower third. Place almonds in a food processor; process until as fine as possible, about 1 minute. Add confectioners' sugar; process until combined, about 1 minute.
• Pass almond mixture through a fine-mesh sieve. Transfer solids in sieve to food processor; grind and sift again, pressing down on clumps. Repeat until less than 2 tablespoons of solids remains in sieve.
• Whisk egg whites and granulated sugar by hand to combine. Beat on medium speed (4 on a KitchenAid) 2 minutes. Increase speed to medium-high (6) and beat 2 minutes. Then beat on high (8) 2 minutes more.
• The beaten egg whites will hold stiff, glossy peaks when you lift the whisk out of the bowl. Add peppermint extract and food coloring, and beat on highest speed 30 seconds.
• Add dry ingredients all at once. Fold with a spatula from bottom of bowl upward, then press flat side of spatula firmly through middle of mixture. Repeat just until batter flows like lava, 35 to 40 complete strokes.
• Rest a pastry bag fitted with a 3/8-inch round tip (Ateco #804) inside a glass. Transfer batter to bag; secure top. Dab some batter remaining in bowl onto corners of 2 heavy baking sheets; line with parchment.
• With piping tip 1/2 inch above sheet, pipe batter into a 3/4-inch round, then swirl tip off to one side. Repeat, spacing rounds 1 inch apart. Tap sheets firmly against counter 2 or 3 times to release air bubbles.
• Finely grate bittersweet chocolate over half of unbaked rounds.
• Filling: Heat heavy cream in a saucepan until bubbles begin to form. Add bittersweet chocolate and butter; stir to combine. Let cool until thick and spreadable.
• Bake 1 sheet at a time, rotating halfway through, until risen and just set, 13 minutes. Let cool. Pipe or spread filling on flat sides of half of cookies; top with remaining half. Wrap in plastic and refrigerate.

MINT CHOCOLATE MACARONS

Steps:

• Before you start, get all of the ingredients ready. Prepare a large piping bag, fitted with a large round tip, I use a 0.5" tip. Set aside.
• Line two baking sheets with parchment paper or silicone mat.
• I use a baking mat with the macaron template already in it. You can make your own or print it from the internet, and just place it under silicone mat, or parchment paper. I recommend using a silicone mat.
• Measure out all of the ingredients.
• Sift the powdered sugar and almond flour together. Set aside.
• Place the egg whites and granulated sugar in a heat proof bowl or in a double boiler. Over a pan of simmering water, whisk the whites and sugar until frothy and sugar completely melted. It will take a couple minutes. You can test by touching the mixture between your fingers, and if you feel any sugar granules just keep whisking mixture over the water bath.
• Make sure the bottom of the bowl isn't touching the simmering water.
• Transfer the mixture to the bowl of a stand mixer.
• With the whisk attachment, start whisking the mixture on low for about 30 seconds, then gradually start increasing speed to medium. Whisk on medium for one to two minutes, until mixture is white and starting to become fluffy. Raise speed to medium-high and finish whipping for a few more minutes until stiff peaks are formed. Best way to check this is to keep your eye on the whites. Once they get glossy and you start seeing streaks formed by the whisk, it might be time to stop.
• Whisk until stiff peaks have formed. When you pull your whip up, the peaks should be shooting straight up, not bent down.
• Pour the sifted powdered sugar and almond flour into stiff whites.
• Start folding gently forming a letter J with a spatula.
• Add the food coloring at this point, if using. In the case of these Mint Macarons, I used two different colors.
• To make the two color shells, follow these instructions.
• Add a little bit of green and teal to the meringue.
• Fold the dry ingredients with the meringue until just incorporated.
• Once you can see no more streaks of dry ingredients in the batter, separate it into two different bowls.
• Cover one bowl with a towel so the batter doesn't start drying, and work with one batch at a time.
• Fold the first batter until it reaches the proper consistency, flowing effortlessly off the spatula. Read below on tips for identifying the right consistency.
• Then, transfer this batter to a piping bag, secure the top so the batter doesn't leak out, and set it aside.
• Next, it's time to color the remaining batter. I wanted to do a swirl effect with a darker green color, so grab the second bowl, and add a bit more green to the batter, to make a stronger more vibrant color. Fold until the proper consistency is achieved, and transfer the batter to another piping bag.
• How to know when to stop folding the batter: It's time to stop folding when the batter is glossy and has a thick and flowing consistency. There are several ways to test this.
• First, pick up some batter with the spatula and try to draw a figure 8 with the batter that is dripping off the spatula. If you can form several 8 figures without the batter breaking up, that's one indication that it might be ready.
• There's another test you can do. I call it the Teaspoon test.
• Grab a teaspoon of batter and spoon onto the parchment paper or silicon mat. Wait a minute to see how it behaves.
• If the batter stays stiff, forming a point and doesn't spread out a bit, start folding a little bit more, about 3 folds.
• Test again.
• Once the batter spreads out a bit and starts to look glossy and smooth on top, on the baking sheet, transfer it to the piping bag.
• You don't want the batter to be too runny either. So be careful not to over mix. It's always best to under mix and test several times until the proper consistency has been achieved.
• The best way I can describe this stage being perfect is when you hold the spatula with batter on top of the bowl and the batter falls off the spatula slowly but effortlessly. The batter will keep flowing off the spatula non-stop, but not too quickly.
• So, when both batters are ready and inside piping bags, snip the end of the piping bags with scissors, and place both piping bags in the piping bag fitted with the large round tip. (watching the video located on this page, or on Youtube will help you see how this was done)
• Place the piping bag containing both batters directly 90 degrees over the center of each macaron template. Apply gentle pressure and carefully pipe for about 3 seconds, and then quickly pull the bag up twisting slightly.
• Once you've piped as many circles as you could, bang the trays against the counter a few times each. This will release air bubbles that are in the batter and prevent your macaron shells from cracking.
• Use a toothpick to pop any air bubbles in the surface of the shells.
• Let the trays sit for a while so the shells will dry out a little bit. I usually leave about 20-40 minutes, depending on how humid the day is. You'll know they're ready when you gently touch the surface of a macaron and it seems dry.
• Pre-heat the oven to 325ºF.
• Bake one tray at a time.
• Bake for 5 minutes, rotate tray.
• I bake each tray for about 18 minutes.
• When baked, the macarons will have a deeper color and formed feet. If you try to move a macaron, it shouldn't feel jiggly. If the macaron is still jiggly, keep baking.
• Remove from the oven and bake the other tray.
• Let the macarons cool down before proceeding with the filling.
• Chop dark chocolate very finely. Place it in a bowl. If you are using chocolate chips no need to chop them, simply place them in a bowl.
• Heat the coconut cream in a small pan over medium heat, or in the microwave. No matter what method you choose, be very careful not to boil the cream.
• Pour hot cream over chopped chocolate. Let it stand for a minute.
• Start whisking gently until completely melted.
• Add the mint extract and stir to combine.
• Let it come to room temperature. Refrigerate for about 20 minutes before using, until it has piping consistency.
• If the ganache stays in the fridge for too long, and it's too thick and hard to pipe, insert it in the microwave for a few quick seconds, and stir it again. Test for consistency and keep going until you achieve the desired consistency.
• To be pipeable, the ganache should be thick, but easy to spread.
• If it happens that the ganache is too thin, you might want to put it in the fridge for a few minutes so it will harden up.
• Place the ganache in a piping bag.
• Pipe a bit of frosting in the middle of each bottom shell.
• Top with another shell.
• If you wish to dip the macarons in chocolate, as I've done with some of mine, first place them in the fridge for at least 30 minutes, so the ganache filling will have a chance to set.
• Then remove the macarons from the fridge, melt 3 oz. of chocolate.
• Dip half of each macaron in the chocolate, and then place it on the baking sheet.
• You can also place the melted chocolate in a piping bag and snip the end with scissors, and drizzle on top of the shells, and then top with chopped chocolate.
• Let the macarons chill in the fridge.
• It's always best to let the macarons mature overnight before serving.
• These Mint Macarons will stay well in the fridge for 5 to 7 days, and they will also keep well if frozen for 1 to 2 months, in an airtight container.

CHOCOLATE MINT MACARONS

Steps:

• Print your template and place in pans (2-3) under parchment paper - OR draw 1 1/2 inch circles on the underside of your parchment paper.
• Stir the sugar and egg white powder into a small bowl.
• In another bowl sift together the almond meal and powdered sugar at least twice.
• In a copper or grease free bowl add the cream of tarter to your egg whites, beat them on low speed until foamy (with a hand mixer or by hand - not a big machine mixer).
• Slowly add the sugar/egg white powder mixture as you beat the eggs.
• Increase the speed to medium and beat until almost stiff egg whites, still glossy, but more firm that soft peaks.
• Beat in food coloring gel, until uniform.
• Gently fold in 1/3rd of the almond mixture.
• Once its combined, add another third of the almond mixture, fold, and so on.
• Add your batter to a piping bag with a large round tip (around 1 cm or less) and pipe rows of macarons.
• Pipe into the smaller circle they will spread to the larger circle.
• Pick up the pan with both hands, and holding it level, tap it firmly onto the counter several times. This will bring up any air bubbles in the cookies for you to pop (with a toothpick)
• Let the cookies rest between 45-60 minutes
• This is a great time to make the ganache - in a small pot bring the cream to a simmer
• add the flavored oil and stir
• pour the cream over the chocolate, let it sit for 5 mins
• stir it until it's smooth (if it's still chunky you can melt it over a double broiler
• Let it cool, it will thicken so it can be pipped
• Pre-heat your oven to as close to 290°F as possible, a little over is better than a little under.
• Bake the cookies for 16-18 minutes. One sheet at a time.
• Let the shells cool, then pop off the parchment paper
• LIGHTLY brush some of the syrup to the bottom of the shells
• Pipe the ganache onto half of the shells
• Twist the other half of the cookies onto the ganache
• Refrigerate the cookies and let them maturate, 1-3 days
• Bring to room temperature then enjoy

MINT CHOCOLATE MACARONS

Steps:

• Infuse the mint with 1 Tbs. plus 2 tsp. of the cream by heating them over low heat just until tiny bubbles begin to form around the edge of the pan. Remove from the heat and let the mint infuse for 1 hour. Strain using a fine-mesh sieve.
• Melt the white chocolate in the microwave. Bring the infused cream and the honey to a boil. Pour the hot cream over the melted chocolate in 3 parts and stir with a spatula to obtain a mixture that is smooth, shiny, and elastic. Add the remaining cream and mix well (with an immersion blender, if necessary), being careful not to incorporate air into the ganache. Refrigerate overnight.
• Separate the egg whites from their yolks and whisk together. Refrigerate in a covered container overnight.
• Roast the almond meal at 300ºF for 10 minutes and allow to cool. Mix the almond meal and confectioner's sugar in a food processor, making sure they don't overheat.
• Remove the egg whites from the fridge and let them come to room temperature.
• Mix together 1 Tbs. of the sugar and the powdered egg white (if using). In a stand mixer, gently beat half the egg whites with the salt and 2 drops of lemon juice. When the whites begin to foam, incorporate the sugar-egg white mixture in three additions, raising the mixer speed after each addition until all the sugar is added. The meringue will become structured and begin to form soft peaks. If they reach soft peaks before the syrup is ready (next step), reduce the mixer speed and continue to run on low speed until you're ready to proceed.
• While beating the egg whites, put the remaining 3/4 cup of sugar and 1/4 cup water in a small saucepan. Place over medium heat and stir to dissolve the sugar. Make sure not to stir once the syrup begins to heat. When the syrup reaches 230ºF on a candy thermometer, and the egg whites have reached soft peaks, increase the stand mixer speed to high, and gently pour the syrup in a steady stream down the side of the mixer bowl. Turn the speed down to medium and beat this mixture as it cools to 100ºF.
• Heat the oven to 300ºF and put 2 baking sheets on racks in the top and bottom thirds of the oven.
• While the meringue cools, use a spatula to mix the remaining half of the egg whites with the sugar-almond meal mixture to achieve what looks like almond paste, then add enough green food coloring (and just a little yellow) to tint the batter pale green. Slowly incorporate the Italian meringue into this mixture with a rubber spatula, starting from the middle of the bowl and moving upward and out. (This is what the French call macaronnage.) The batter should fall back upon itself in a heavy ribbon.
• Transfer the batter to a pastry bag fitted with a 3/8- or 1/4-inch tip. Pipe the macaron shells in staggered rows onto perforated baking sheets covered with silicone-lined baking paper or parchment paper. Decorate the shells with sprinkles. Place the shells in the oven on the heated baking sheets. Bake for 13 to 15 minutes. Remove the shells from the baking paper (if you're using regular parchment, you may need to place the paper over a damp surface to remove the shells easily). Let the shells cool down a bit, turn them over, and make a small indentation on the flat bottom with your thumb to make room for the filling.
• Add the crème de menthe to the ganache and beat the mixture to firm peaks. Transfer it to a pastry bag with a tip and use it to fill the macarons, piping a dollop of filling onto one shell, topping with a few Perles Craquantes or chocolate chips, and gently topping with the second shell.that with a second shell.

MINT CHOCOLATE MACARONS

Steps:

• The ganache calls for 226 grams (8 ounces) of dark chocolate which is about two chocolate bars. So I like to set aside 1 square to melt to drizzle on the macaron tops. The tiny amount of chocolate won't affect the consistency of the ganache, and it keeps you from having to break into a whole new chocolate bar!
• Finely chop the dark chocolate and place into a large bowl.
• Place the heavy cream in a microwave safe bowl and microwave for 1-2 minutes or until hot to the touch but not boiling.
• Pour over the chopped chocolate and let sit for about two minutes.
• Using a spatula, gently mix until the chocolate is fully melted and the ganache is fully combined and smooth. Add in the peppermint extract and mix until fully incorporated.
• Let sit at room temperature or in the fridge until is has thickened enough to hold its shape.
• If your ganache is too firm, microwave for 10 seconds to soften and then stir until ganache is the desired consistency.
• Sift together almond flour and powdered sugar into a large bowl and set aside.
• In a stand mixer fitted with the whisk attachment, whisk the egg whites on medium speed until they become foamy, then add in the cream of tartar.
• Turn the mixer up to medium-high and gradually add in the granulated sugar. Once all the sugar is added, turn the mixer to the highest setting and whisk on high until soft peaks form.
• Add in 1-2 drops of green gel food coloring and the peppermint extract, then continue to whisk on high until stiff peaks form.
• Using a spatula, gently fold in half of the dry ingredient mixture until fully combined. Then gently fold in the remaining dry ingredients.
• Continue to gently fold the batter until it reaches a "flowing lava" consistency. You should be able to make a "figure 8" with the batter before it breaks. As soon as you reach this consistency, stop mixing! If you over-mix the batter, the macarons won't rise properly in the oven.
• Line a large baking sheet with a silicone mat or parchment paper.
• Scoop batter into a large piping bag fitted with a large round tip. Hold the piping bag perpendicular to the silicone mat and pipe 1 inch rounds.
• Pick up the baking sheet and drop it onto the counter 3-4 times to help bring any air bubbles to the surface of the macarons. Then use a toothpick to pop any visible air bubbles to make a smooth surface.
• Let the macarons sit at room temperature for 30-40 minutes or until a skin forms on the surface. You should be able to lightly touch the surface without any batter being disturbed.
• While the macarons are resting, preheat the oven to 300°F.
• Bake one sheet at a time on the center rack of the oven for 13-15 minutes or when they do not move on their "feet" when touched.
• Let the macarons cool completely on the baking sheet before removing them. They should easily peel off when fully cooled.
• Match up your shells before filling, and then turn one side over. On the other side, drizzle a small amount of dark chocolate over the top.
• Then pipe dark chocolate ganache in the center and top with the other shell.
• Put the assembled mint chocolate macarons in an airtight container, then place them in the fridge for mature for 12-24 hours before eating for the best taste/texture.

CHOCOLATE DIPPED COCONUT MACAROONS

Steps:

• Heat the oven to 350 degrees F. Mix all the ingredients except the chocolate together in a bowl. (The recipe can be made up to this point and kept refrigerated up to 3 days in advance.)
• Scoop the mixture with a small 1 to 1 1/2-inch ice cream scoop onto parchment lined cookie sheets, leaving 2 inches between the cookies. Bake until light golden, about 12 to 15 minutes. Let cool completely on the pans.
• Remove from the pan and dip the bottoms in melted chocolate, then place back on the sheet tray to set up.

FRENCH MACARONS

Steps:

• Preheat the oven to 300 degrees F using the convection setting. Line 3 baking sheets with silicone mats. Measure the confectioners' sugar and almond flour by spooning them into measuring cups and leveling with a knife. Transfer to a bowl; whisk to combine.
• Sift the sugar-almond flour mixture, a little at a time, through a fine-mesh sieve into a large bowl, pressing with a rubber spatula to pass through as much as possible. It will take a while, and up to 2 tablespoons of coarse almond flour may be left; just toss it.
• Beat the egg whites, cream of tartar and salt with a mixer on medium speed until frothy. Increase the speed to medium high; gradually add the superfine sugar and beat until stiff and shiny, about 5 more minutes.
• Transfer the beaten egg whites to the bowl with the almond flour mixture. Draw a rubber spatula halfway through the mixture and fold until incorporated, giving the bowl a quarter turn with each fold.
• Add the food coloring and extract (see below). Continue folding and turning, scraping down the bowl, until the batter is smooth and falls off the spatula in a thin flat ribbon, 2 to 3 minutes.
• Transfer the batter to a pastry bag fitted with a 1/4-inch round tip. Holding the bag vertically and close to the baking sheet, pipe 1 1/4-inch circles (24 per sheet). Firmly tap the baking sheets twice against the counter to release any air bubbles.
• Let the cookies sit at room temperature until the tops are no longer sticky to the touch, 15 minutes to 1 hour, depending on the humidity. Slip another baking sheet under the first batch (a double baking sheet protects the cookies from the heat).
• Bake the first batch until the cookies are shiny and rise 1/8 inch to form a "foot," about 20 minutes. Transfer to a rack to cool completely. Repeat, using a double sheet for each batch. Peel the cookies off the mats and sandwich with a thin layer of filling (see below).
• Almond-Raspberry:
• Tint the batter with 2 drops neon pink gel food coloring; flavor with almond extract. Fill with seedless raspberry jam (you'll need about 3/4 cup).
• Mint-White Chocolate:
• Tint the batter with 2 drops mint green gel food coloring; flavor with mint extract. For the filling, microwave 3 ounces chopped white chocolate, 2 tablespoons heavy cream and 1 tablespoon butter in 30-second intervals, stirring, until smooth. Stir in 1/4 teaspoon mint extract and 1 drop mint green gel food coloring.
• Blueberry Cheesecake:
• Tint the batter with 3 drops royal blue gel food coloring; flavor with vanilla extract. For the filling, mix 4 ounces softened cream cheese and 3 tablespoons blueberry jam.
• Lavender-Honey:
• Tint the batter with 2 drops violet gel food coloring; flavor with almond or vanilla extract. For the filling, mix 3/4 cup mascarpone cheese, 2 tablespoons honey and 1 teaspoon ground dried lavender.
• Pineapple:
• Tint the batter with 2 drops lemon yellow gel food coloring; flavor with vanilla extract. For the filling, press 3/4 cup pineapple jam through a sieve, discarding any large pieces.

CHOCOLATE MACAROONS - NO BAKE

Steps:

• Boil first 4 ingredients for 2 minutes.
• Remove from heat and add vanilla.
• Pour over oatmeal and coconut and mix well.
• Drop tsp fulls onto wax paper and wait until dry and easy to lift off paper.

OATMEAL CHOCOLATE COCONUT MACAROONS

Steps:

• Mix oats, coconut, and cocoa powder together in a bowl.
• Bring sugar, butter, and milk to a boil in saucepan, stirring occasionally; remove immediately from heat and stir into oat mixture.
• Drop 15 spoonfuls of batter onto a sheet of waxed paper. Cool to room temperature before serving.

CHOCOLATE MACAROONS

Steps:

• Preheat oven to 350 degrees. Line baking sheet with parchment paper or foil; lightly coat with cooking spray (if using nonstick pans or liners, do not use cooking spray).
• In large bowl, toss coconut with sugar until evenly coated. In a pan melt the chocolate; let cool slightly. In small bowl, combine egg whites, chocolate, vanilla and salt until blended. Add to coconut mixture; blend well with spatula.
• On prepared baking sheet, form heaping table-spoonfuls of mixture into 15 mounds, 2 inches apart. Bake 15 minutes or until bottoms are golden and tops start to brown (centers will be slightly soft). Let cool 10 minutes on baking sheet; remove with spatula to wire rack; let cool completely on rack. Best served the same day, but can be stored overnight in airtight container.

CHOCOLATE MACARONS

Steps:

• Heat oven to 180C/ 160C fan/gas 4. Line a large baking sheet with baking paper. Sift the icing sugar and cocoa into a bowl, then stir in the ground almonds. Whisk the egg whites until stiff, then fold them into the dry ingredients.
• Fill an icing bag fitted with a plain nozzle with the mixture (or put in a large food bag and snip off the corner). Pipe 24 small blobs, about 3cm across, onto the baking sheet, leaving a little space between each. Smooth the surface with a wet finger, then leave for 15 mins to dry out. Bake for 15-20 mins until macaroons feel firm to the touch and peel easily off the paper. Cool on the paper, then peel off and store in a tin for up to 1 week.
• To make the filling, put chocolate into a heatproof bowl and gently melt over a pan of barely simmering water. Stir in the warm milk until smooth. Leave to cool and thicken a little, then use to sandwich the macarons together

CHOCOLATE-DIPPED MACAROONS

Steps:

• Place egg whites in a large bowl; let stand at room temperature 30 minutes. Preheat oven to 275°., Add vanilla to egg whites; beat on medium speed until soft peaks form. Gradually add sugar, about 2 tablespoons at a time, beating on high until stiff glossy peaks form and sugar is dissolved. Gradually fold in coconut and almonds, about 1/2 cup at a time., Drop mixture by rounded tablespoonfuls onto parchment paper-lined baking sheets, 2 in. apart. Bake until firm to the touch, about 25 minutes. Remove to wire racks to cool completely., Dip bottoms of cookies in melted chocolate; allow excess to drip off. Place on waxed paper-lined baking sheets. Refrigerate 1 hour or until set. Store in airtight containers.