Hello friends! As you may know I’ve become recently obsessed with perfecting macarons as you can see in my original macaron post for Chocolate Macarons.
My coworkers are well aware of my love for all things baking and have used them as my test subjects a few times!
Now every time a team member’s birthday rolls around we take turns making or contributing to the celebration. This time around it was my turn and I was asked to bring in some macarons that they have been hearing about for so long. I’ll tell you a little secret- I’ve only made one successful batch so far so I was a bit nervous!
The request was for mint and/or chocolate. So, I began my search for the perfect recipe to use and came across one from Martha Stewart that seemed easy enough.
I will be honest and tell you I made this recipe TWICE because the first round cooked too fast and didn’t rise, the oven temperature in the recipe for my oven was wayyy too hott and I got NO feet 😦 so, depending on your oven this may vary. What I did to adjust for the second attempt, was drop the temperature to 325F and place the sheet in the middle rack instead of the lower third of the oven.
To be fair-I’m not big on mint and chocolate so I was afraid of how this would taste. But this recipe came out delicious! It was a huge hit with the team and even made the mint + chocolate haters go for seconds (and thirds!). So, if you’re looking for a subtle mint macaron filled with the most decadent darkest chocolates, here you go my friends!
Tools & Gadgets
- Stand or hand mixer fit with whisk attachment
- Kitchen scale
- Measuring cups
- Cookie or sheet baking trays
- Silicon mat or parchment paper
- 2 Piping bags or plastic zip bags
- Small saucepan
- Hand Whisk
- 71 g sliced blanched almonds
- 117 g confectioners’ sugar
- 2 large egg whites, room temperature
- 53 g granulated sugar
- 1/4 teaspoon peppermint extract
- 2 drops leaf-green gel-paste food coloring
- Bittersweet chocolate, for grating – I used Ghirardelli 60% cacao
Chocolate Ganache Filling
- 1/4 cup heavy cream
- 1 1/2 ounces finely chopped bittersweet chocolate
- 1/2 tablespoon unsalted butter
Preheat your oven to 325F. *See my note above, may vary per oven.
The below instructions are pretty exact to the first attempt Macaroons or Macarons? I just added pictures and edited instructions for this recipe!
Gather all of your ingredients. Make sure those eggs are at room temperature! If in a hurry, here’s a quick trick- place eggs in a cup of warm water for a couple minutes to reduce the internal temperature and voila! Your eggs are ready!
Measure out the blanched almonds and confectioner’s sugar on your kitchen scale, add them to a food processor and blend until components are fully mixed and you’ve created a very fine consistency that feels smooth and fluffy. Pass this mixture through a sifter or sieve to remove all the remaining larger pieces of almond. If more than a tablespoon is left behind, return to the food processor and blend again.
Crack and separate your eggs adding the whites to your mixing bowl. You only want the egg whites for this recipe, be careful not to get any yolks in your bowl! Begin mixing at medium speed, in my Kitchenaid this is at 6 until your eggs become frothy.
Measure your granulated sugar on your scale and add to the eggs at this point. once incorporated, increase mixing speed to 8 until soft peaks form.
Now add your mint extract and food coloring. Beat on high speed 8 for another min until you reach firm, glossy peaks.
Now is the folding part. This can be kinda tricky, I won’t lie to you. So, take the mixture sitting in your food processor and pour about half into the mixing bowl containing your egg whites. Using your spatula, fold to incorporate all the ingredients. The best technique is to come down the center of the bowl with your spatula almost as if you are “cutting” the batter in half and swirl the perimeter of the bowl. By doing this you will push the batter towards the wall of the bowl to help remove any bubbles and swirl to fold. Repeat until fully incorporated.
Next, add the remaining mixture in to your egg whites and mix in the same motion as before until fully incorporated. It seems “molten lava” is used as the term to describe this batter, no clue what that means BUT if you know what thick frosting looks like, this is what you are aiming for. Once you’ve achieve this consistency, stop, no more mixing. Set that spatula down!
Make sure your pans are ready to go. I used these helpful silicone mats with guides for piping my macarons. If you don’t have these, you can create a guide by drawing circles on a piece of parchment paper for your desired size and use this as a template underneath a clean sheet of parchments paper where you will pipe your macarons.
Fill your piping bag, fit with a round tip, with your batter. The trick to piping the batter is to dispense the batter vertically, you don’t want to introduce a lot of air here so, refrain from swirling like frosting. Just dispense a dollop and flick to prevent a peak from forming on the top. Repeat until you’ve piped all your batter!
Get those air bubbles out! Here, you will bang or drop your pan on the counter to flatten and remove any air bubbles that remain. This is important so you don’t end up with cracks or hollow macarons!
Grate/shave some of your chocolate to top half of the macarons. As I mentioned before, I prefer Ghirardelli chocolate and used a small measuring spoon to top the macaron halves.
Now, let these babies rest and dry. This will take about 45 minutes. You will know when the batter is no longer sticky or tacky when you touch with your fingertip. A nice crust should form on the top which is crucial for creating those feet!
Bake! Place your sheet in the center rack of your oven. Bake until you see these babies rise, approximately 10-12 minutes.
Once done baking, let them cool completely before filling. While they cool, you can make the filling!
Add the heavy cream to a saucepan and heat on medium until it starts to bubble.
Reduce heat to low, add in chocolate and butter and mix until smooth. Let cool until it thickens. I placed mine in the fridge to make it cool and thicken faster and easier to spread.
Fill your macarons! By now your macarons should be completely cooled, if not wait until they are or chill for a few minutes to speed the process. I used a small spatula to spread the ganache on one half and then covered with a half decorated with grated chocolate. Continue until all your macarons are filled!
I recommend making these a day or so beforehand because refrigerating overnight helps the chocolate harden a bit and the moisture to soften the macarons a tad.