Mint Chocolate Macarons

by angelika on August 2, 2012

When I was knee deep in a rainbow of macarons, I was having the hardest time coming up with a filling for the green. It was Stephen (formerly knows as Mr. Fabulous) who gave me this look like I was crazy as I spouted off my ideas, and said, “why not mint chocolate?” Well duh. Why hadn’t I thought of that? Mint and chocolate reminds me of mint chocolate chip ice cream, which growing up was my Dad’s favorite. We always had two things in our freezer for sure- spumoni ice cream and mint chocolate chip. My great grandmother always hid Andes chocolates in a bowl on the top of her closet, and when my sisters and I came to visit she would sneak them to us, much to my mother’s chagrin. Mint and chocolate must be in my blood, so naturally when I put these together I thought they were amazing. I LOVED the dark mint chocolate with the sugary sweetness of the macarons. Just adored. I will definitely be making a version of this come christmas time. 

Now we move on to the second in my rainbow of macarons. Like the lavender macarons,  these cookies are a vanilla base, making it easy to alter and color large batches of cookies at once. The recipe, and process is the same for each color, just adding a different color to the macaron to foreshadow the filling to come.

Preheat the oven to 375º.

 To begin, process the almond flour and powdered sugar in the food processor. This ensures that the powders are very fine and the lumps that form in powdered sugar are worked out. Set the mixture aside.
Make sure to leave your eggs out overnight. This aging is supposed to ensure a more stable meringue. Separate the eggs and put the whites in the mixer fitted with a whisk attachment. On medium begin to beat the eggs. Gradually increase the speed to high. When the egg whites start to foam, add the granulated sugar 1 tablespoon at a time. Beat until stiff “bird beak” peaks form. Add the vanilla extract.
Pour the almond mixture into the egg whites and begin to mix. You don’t have to be too gentle, a little force is actually best. Once the flour mixture is incorporated you begin to macaronage. (If you are adding food coloring you do it now.) You want to continue to fold the batter and as you fold it, you spread it out against the side of the bowl. So take your silicone spatula, and run it down the center of the batter, flip the left half over, then smear the whole thing once against the side of the bowl. So think of starting at 12 o’clock and smearing until about 9 o’clock. Shift the bowl 90º. Then you divide down the center again and fold over the left half, then smear again. Clear as mud? This is the part that you just have to get the feel for, and this is also the part that makes all the difference. Getting this right, will insure your success. It actually isn’t so much how well you macaronage, but how well you recognize when it is ready. You are looking for the batter to fold gently on itself in ribbons when you suspend the spatula. For more detailed instruction and pictures please refer to the Pistachio Macarons with Lemon Curd.
Using a piping bag with a round tip, or just the coupler and no tip, pipe out the cookies. You do this by piping straight down, flooding the area, and then pulling quickly up. Try to make them uniform, but don’t worry too much about it. In the end you just match two that are the same size. Using an air core cookie sheet is best, but you can also use a sheet pan and stack two together. Make sure to line with parchment. It is essential that the cookies not get hot too fast, or they crack. Rap the sheet on the counter 6 times, to remove the air bubbles.
In my oven, I bake the cookies at 375º for 7 minutes and then open the oven for a blast of cool air. 7 minutes is just when the foot has appeared. I close the door and let them go another 4-6 minutes. They go less on an air core cookie sheet and a little longer on the double stacked sheet pans. You are looking for the meringue to be just firm, with no browning at all. In some ovens they burn at 375º and need to bake at 325º. My oven tends to run cool, and when I bake I always go to the maximum time a recipe calls for. If your oven is more efficient, turn it down to 325º when you put your cookies in.
Let the macarons cool on the sheet for a few minutes, they should then release easily. You can store them in an airtight container in the fridge for about a week.
To make the mint chocolate ganache, roughly chop a 3-4 ounce bar of dark mint chocolate. Place the chocolate in a food processor if you have one, or a heat proof bowl. Heat 2/3 cup heavy cream just to the boil. Pour 1/2 cup of the heavy cream on the chocolate and let it sit for one minute. Process it or stir until you have a creamy ganache. Add 2 tablespoons of butter and mix again. If you feel like the ganache is too thick, add the rest of the cream and mix. Let the ganache cool in the refrigerator for at least 30 minutes. You can’t work with it until it gets cool and hardens.
Match like sized cookies, and fill with about a teaspoon of ganche. I don’t bother with a piping bag, and just use a frosting spatula. The smallest one. Let the macarons rest in the refrigerator overnight. When you want to serve these, take them out about 20 minutes before you want them to be enjoyed. You need to get the ganache at a little closer to room temperature without it getting melty.
Mint Chocolate Macaron
 
Prep time
Cook time
Total time
 
Mint Chocolate Macarons
Author:
Recipe type: dessert, cookie
Serves: 6
Ingredients
  • ⅔ cups almond flour
  • 1½ cup powdered sugar
  • 3 large egg whites at room temperature, eggs left out overnight
  • 5 tablespoons granulated sugar
  • 1 teaspoon vanilla extract
  • a few drops of purple gel food coloring (optional)
  • 4 ounces dark mint chocolate
  • ⅔ cup cream
  • 2 tablespoons butter, softened and cubed
Instructions
  1. Preheat the oven to 375º.
  2. To begin, process the almond flour and powdered sugar in the food processor. This ensures that the powders are very fine and the lumps that form in powdered sugar are worked out. Set the mixture aside.
  3. n medium begin to beat the eggs. Gradually increase the speed to high. When the egg whites start to foam, add the granulated sugar 1 tablespoon at a time. Beat until stiff “bird beak” peaks form.
  4. Add the vanilla extract.
  5. Pour the almond mixture into the egg whites and begin to mix. You don’t have to be too gentle, a little force is actually best. Once the flour mixture is incorporated you begin to macaronage. You want to continue to fold the batter and as you fold it, you spread it out against the side of the bowl. So take your silicone spatula, and run it down the center of the batter, flip the left half over, then smear the whole thing once against the side of the bowl.
  6. Using a piping bag with a round tip, or just the coupler and no tip, pipe out the cookies. You do this by piping straight down, flooding the area, and then pulling quickly up. Try to make them uniform, but don’t worry too much about it. In the end you just match two that are the same size.
  7. In my oven I bake the cookies at 375º for 7 minutes and then open the oven for a blast of cool air. 7 minutes is just when the foot has appeared. I close the door and let them go another 4-6 minutes.
  8. (You are looking for the meringue to be just firm, with no browning at all. In some ovens they burn at 375º and need to bake at 325º.)
  9. Let the macarons cool on the sheet for a few minutes, they should then release easily.
  10. ~Ganache~
  11. Roughly chop the chocolate.
  12. Heat the cream to just under a boil.
  13. Put the chocolate into a heat proof bowl or a food processor, and pour the cream overtop.
  14. Let the mixture sit for 1 minute, then process or stir until smooth.
  15. Add the butter and process again.
  16. Pour the ganache into a bowl or container, and let it harden slightly in the refrigerator.
  17. Match like sized cookies, and fill with approx 1 teaspoon of ganache.
  18. Let the macarons rest overnight in the fridge.
  19. Bring cookies to room temp before serving.

{ 3 comments… read them below or add one }

v@lovemesaysfood September 19, 2012 at 6:00 am

Great photos! I like the uniformity and smoothness of your beautiful macarons :)

Reply

Lindsey March 27, 2014 at 7:06 pm

What gel colouring do you use? Your colours have turned out amazing! Mine fade hugely in the oven…

Reply

angelika March 27, 2014 at 11:01 pm

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