Fresh and sweet, these Choc Mint Macarons are the perfect treat! They're absolutely delicious and just hit the spot with their sweet green shells and fresh whipped choc mint ganache filling.
Prep Time1hr
Cook Time20mins
Assembling /chilling Time30mins
Course: Dessert
Cuisine: French
Keyword: choc mint, choc mint macarons, chocolate mint, macarons
Servings: 15macarons
Calories: 140kcal
Equipment
Electric hand mixer or stand mixer with whisk attachment
Food processor or sifter
Sheet tray
Kitchen scale
Piping bags and 1cm piping tip
Ingredients
70gEgg whiteegg whites from 2 eggs, at room temperature
55gCaster sugar
90gAlmond meal
100gPowdered (icing) sugar
4-5dropsgreen gel colouring
Whipped Choc Mint Ganache Filling
⅓cupheavy cream
120gAero mint chocolate bar(or use any choc mint bar you prefer)
Instructions
Measure all ingredients. Sift the almond meal and powdered sugar.
Place egg whites in a bowl, whisk the egg whites on a medium speed until foamy.
Slowly add in the caster sugar.
Continue to beat until the egg whites are glossy and have stiff peaks. This may take a while.
Add in the green colouring and whisk until the colour is incorporated.
Sift the almond meal and powdered sugar into the egg white.
Slowly fold the dry ingredients into the meringue, until the batter flows of the spatula like lava and can form a figure 8 a few times without breaking.
Fill into a piping bag fitted with a round tip. Pipe 1.5 inch (3.5cm) rounds onto baking paper or silicone mat.
Set aside to rest for 15-60 minutes, until a skin has formed on the macarons. Test by touching them with your finger, no batter should stick.
Heat oven to 150c/300F.
Place in the oven for 20 minutes. If the oven has hot spots, it is best to flip the pan every 5 minutes while baking.
Remove the macarons if they no longer move when pushed on their feet.
Set aside to cool completely.
Choc Mint Ganache Filling
Chop choc mint bar into 1cm pieces.
Place cream in a heat proof bowl and heat in the microwave until hot and starting to bubble.
Place chopped up chocolate bar into the cream and cover with a plate, set aside for 10 minutes.
Mix well until smooth and place in the fridge covered for at least 2 hours.
Remove from the fridge and place into a larger bowl. Whip with a whisking attachment until thick creamy and similar to a buttercream consistency.
Fill into a piping bag fitted with a round tip.
Assembly
Match each macaron shell with another shell of a similar size and shape.
Pipe a mound of ganache into the centre of one side of each macaron shell. Top with the other shell.
Notes
For best results for these macarons, be sure to read the full post for tips, tricks, FAQS and more in depth instructions.