Gourmet Made Deliciously Simple

Mint French Macarons

Refreshing mint French macarons with minty white chocolate ganache filling are perfect to welcome the spring!

Refreshing mint French macarons with minty white chocolate ganache filling are perfect to welcome the spring!

Happy Spring, everyone!

Do you feel like it’s spring? I don’t really feel it yet with a few inches of snow on the ground. It’s a different story in my kitchen though. It’s all about pastel colors here and I’m loving it.

Can you guess what I’ve been up to? Yep, French macarons. Today I’m going to share with you a new flavor I developed recently. Mint macarons with minty white chocolate ganache filling just seemed perfect for spring.

Refreshing mint French macarons with minty white chocolate ganache filling are perfect to welcome the spring!

Now, I know what you’re thinking. It’s too complicated, too difficult, too time-consuming, etc, etc… Although I agree with some of that, let me tell you it’s all about technique. Once you master the folding technique and know exactly when to stop folding, making macarons will be easy and exciting. My favorite moment is to watch the macarons growing the feet. Ah, it’s totally happy dance moment for me! Besides, it’s way cheaper to make them yourself than spending $2 for a macaron. Not saying it’s not worth it, but you know what I mean, right? 🙂

Below are the detailed step-by-step photo instructions for perfect mint French macarons.

Mint French Macarons- Step 2

Mint French Macarons- Step 3

Mint French Macarons- Step 4

Mint French Macarons- Step 5

I posted a few pictures above to show you how just couple of folding changes the consistency of the batter. This step is so crucial, so please make sure to test often to ensure not to over mix the batter.

Mint French Macarons- Step 6

Mint French Macarons- Step 7

Mint French Macarons- Step 8&9

Mint French Macarons- Step 10

While macarons are drying, prepare the minty white chocolate ganache.

Minty White Chocolate Ganache

Minty White Chocolate Ganache

Mint French Macarons

Refreshing mint French macarons with minty white chocolate ganache filling are perfect to welcome the spring!

Voila! Perfect little delights to brighten up your day! 

Refreshing mint French macarons with minty white chocolate ganache filling are perfect to welcome the spring!

Stay tuned for my next new flavor. Lemon macarons are coming soon.

Mint French Macarons with Minty White Chocolate Ganache Filling

Refreshing mint French macarons with minty white chocolate ganache filling are perfect to welcome the spring!

Yield: about 30 filled macarons

Ingredients:

For macaron shells:
  • 1 cup (100gr) almond flour
  • 3/4 cup (100gr) powdered sugar
  • 2 large egg whites (about 70gr)
  • ¼ teaspoon cream of tartar
  • ¼ cup (50gr) sugar
  • ½ teaspoon pure vanilla extract
  • ¼ teaspoon pure mint extract
  • Green gel food coloring
For filling:
  • ¾ cup (130gr) white chocolate chips
  • 1/3 cup heavy cream
  • ¼ teaspoon pure mint extract

Directions:

  1. Line 2 baking sheets with parchment paper.
  2. Sift together almond flour and powdered sugar twice.
  3. In a clean mixing bowl with whisk attachment, whip the egg whites until foamy. Add cream of tartar and continue to mix on medium speed. Start adding sugar one teaspoon at a time. Gradually increase the speed to medium high and beat until hard peaks form. Add vanilla and mint extracts and green food coloring. Beat for a minute or two on medium speed.
  4. Sift the almond flour mixture over the beaten egg whites once again.
  5. Very gently fold the mixture, running the spatula clockwise from the bottom, up around the sides and cut the batter in half. The batter will look very thick at first, but it will get thinner as you fold. Be careful not to over mix it though. Every so often test the batter to see if it reached the right consistency. To test the batter, drop a small amount of the batter and count to ten. If the edges of the ribbon are dissolved within ten seconds, then the batter is ready. I repeat, do NOT mix again. If you still see edges, fold the batter couple more times and test again. I posted a few pictures above to show you how just couple of folding changes the consistency of the batter. This step is so crucial, so please make sure to test often to ensure not to over mix the batter.
  6. Transfer the batter into a pastry bag with a round tip.
  7. Pipe out 1.5-inch rounds about an inch apart on prepared baking sheets.
  8. Tap the baking sheets firmly on the counter a few times to get rid of any air bubbles. If you don’t release the air bubbles, they will expand during baking and crack the beautiful macarons shells. And who wants cracked macarons, right?
  9. Let the macarons rest and dry for 15-30 minutes. On a humid day, it might take an hour or so. To see if it’s ready to be baked, lightly touch it. If the batter doesn’t stick to your finger, then it’s ready. Preheat the oven to 300°F (150°C).
  10. Bake the macarons for 18-20 minutes. To check the doneness, remove one macaron. If the bottom does not stick, they are done.
  11. Transfer to wire rack to cool for 15 minutes, and then remove from the baking sheets.
  12. While macarons are drying, prepare the minty white chocolate ganache. Bring the heavy cream to a simmer, not boil. Pour the hot cream over the white chocolate chips and let stand for 2 minutes. Then mix until smooth with a rubber spatula.
  13. Transfer the mixture to a mixing bowl with whisk attachment, add mint extract and beat it for a few minutes until it thickens.
  14. Transfer the ganache into a pastry bag, and fill the macarons.
Store the filled macarons in airtight container in the fridge for up to 5 days. You can also freeze the filled macarons in airtight container for up to 5 months.

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All photographs and content on Sweet & Savory by Shinee is copyright protected, unless otherwise noted. Please do not use any of my photos without my authorization. If you would like to share my recipe, you may re-write the recipe in your own words, or simply link back to this post for the full directions. Thank you for your cooperation!



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70 comments

  1. Hello! Once you measure out the almond flour and powdered sugar, do you compensate for any flour/sugar that did not fully sifted well? I have been following your recipes for a few weeks and I love them! I just always seem to have flour/sugar that won’t sift so I’ve been adding more, and the mixture is always thick, but bakes well. My question is, once you measure and sift, do you have any remaining flour/sugar bits that you can’t sift and just throw them away? Or add more to make a full 1cup and 3/4 cup? Thanks!

    • Hi, Victoria! I don’t compensate for the leftover chunky dry ingredients after sifting. Up to 2 tablespoons is fine, but if you get more than that you would want to add a bit more of dry ingredients. I used to have a lot of chunky pieces left in the sieve, but since I switched almond flour brand I no longer have that issue, everything goes through the sieve. Hope this helps.

  2. Hi Shinee, I made these for my son who loves mint- the whole family loved them and although I was nervous, they worked perfectly. I am wondering if the recipe can be doubled? Also I have heard filled macaroons freeze well – have you ever tried freezing this recipe? For the lady having trouble, I’ve read on other sites to lay out the almond meal on a tray to dry out for a day (or two) use egg whites at room temp, and even drain through a sieve overnight to remove water content, and wipe out egg white whisking utensils with a vinegar wash to remove any oils. Thank you, Sandie

    • Yay, I’m so happy you made these, Sandie! I bet your son was happy too. So yes, filled macarons freeze beautifully! I freeze mine all the time now. I put in two layers of ziplock bags to prevent freeze burn.

  3. For the ganache can I use heavy whipping cream instead of heavy cream?

  4. Hello! For the ganache, can I substitute semi-sweet or dark chocolate instead? If i did, are there any other changes that need to be made to the ganache instructions? Thanks!

  5. I’ve done tons of macaron recipes but I always fail. I don’t know what I did wrong. I had the ingredients, but for some my macarons never have the feet, or are too bumpy, or come out just flat. What am I doing wrong? I made sure my egg whites were properly whisked, really I’m on the verge of giving up. What can a girl do after trying forever

    • Hi, Bryanna! Don’t give up yet, you’ll get there. 🙂 I know how frustrating it is when you get a failed macarons, but have you seen my French Macaron 101 guide? It has a troubleshooting guide with visuals for different issues. There’re so many little things could be affecting, so I’d suggest looking at that post very quick and see if you can spot the problem. If not, let me know and we can discuss further.

  6. Hi, so for Mother’s Day I tried making these but I’m so far at the folding step and it’s like a paste but I’ve folded it over 100+ times. Is it a gonner? What should I do? Should I try finishing it out and see how it goes, considering I’ve spent a good 2 hours already because the of the moisture in the air the egg whites would not turn into stiff peaks they would get to medium but not stiff stiff so I gave up and mixed in the almond flour and the powered sugar and it’s giving me a paste that looks grainy but when you pinch it it isn’t grainy at all almost like it’s all air bubbles. 

    • Oh no, so sorry to hear you’re having a trouble. If it’s not getting any more runny, then I guess you could try baking it now. Yeah, meringue doesn’t like humid weather, hope you give it another try on a dryer day.

      • It’s been raining ever since and I did actually bake them, they turned out great besides how ugly and big they were cause the batter was so hard to pipe out. It’s a great workout though ????

  7. hi I am so exited they seem just so delicious, and I am about to do your recipe but I have a question….
    100gr of almonds and 100gr of powder sugar ? or 1cup of almonds and 3/4cup of powder sugar ?

    • Hi, Fenanda! Excited that you’re going to try these macarons. What is your question? 1cup of almond flour= 100gr almond flour, and 100gr of powdered sugar = 3/4 cup powdered sugar.

  8. I made these macarons and they came out hollow. I know I didn’t over mix my batter and I was sure I didn’t beat my meringue wrong. Can you tell me what happened?

    • Hi, Sarah! It might also be due to high oven temperature. Have you checked your oven temp with an oven thermometer? What could happen is that the macarons get raised in too hot oven too quickly setting the outter shell, then the inside isn’t cooked long enough and it collapses. That’d be my only other guess.

  9. Can you add some very finely shaved pieces of chocolate into the macaron batter to make it a mint chocolate chip macaron? My friend is having a birthday and she loves that ice cream flavor.

  10. Hi there!  Saw your recipe and will give it a try.  But quick question – your recipe states 1 cup almond flour and 3/4 powdered sugar, but Mateo wrote in asking about the convergence of 3/4 almond flour and 1 cup powdered sugar.   Which  do i use to make this recipe?  
    Thanks in advance for writing back.  I cant wait to try out this new filling also!

    • Hi Pammy! Please follow the measurements in the recipe box, which is 1 cup almond flour and 3/4 cup powdered sugar. 🙂 Hope you have fun making the macarons!

  11. Thank you Shinee. I had a typo earlier. I meant to say 1 cup of ‘almond flour’ instead of 1 cup  of ‘almond sugar’.  As you suggested to go by weight measurements. I will measure 100g of almond flour instead of I cup. 

    • Oh, I see, I thought you meant powdered sugar. 🙂 Yeah, it’s best to go by weight, it’s always more accurate. I weight all my ingredients for baking. Hope you have fun making the macarons. Let me know how they turn out.

  12. Hi Shinee, I was just wondering’ in this recipe, you stated 2/3 cup powdered sugar is 100 g.  On the lemon macaroons recipe, you stated 3/4 cup powdered sugar is 100g. Which one is correct?  Also, when I measure 1 cup of almond sugar, it actually is 120 g.  Should I be following the cup measure or the weight measure? Thanks

    • Diana, so sorry for confusion. Follow the weight measurements. I go by 1 cup of powdered sugar = 130gr. So 3/4 cup is about 100gr. I’m not sure why I put 2/3 cup here. Thanks for bringing it to my attention. I’ll update the recipe.

  13. Hello. Thank you for sharing. These look great! I really want to try them, but I do not have any almond flour at the moment. Would the result be different if I use regular flour?

    • Hi, Taylor! Thanks for reaching out. No, you can’t use regular flour. The most important ingredient is almond (or any nut) flour, that sets this cookies apart from the rest. Hope you’ll get some almond flour soon and make these beauties. 🙂

  14. Hello Shinee,
    I want to try making your macaroons and was wondering what suggestions you have for storing them and for how long can they be stored?
    Thank you in advance!

    • Hi, Sirvart! Store the macarons in the fridge in airtight container. They should be good for up to 5 days. Or you can freeze them for up to a month. Have fun!

  15. I’ve played around with this recipe about 4-5 times now and I have to say it’s amazing! I’ve finally gotten the right consistency for flat macarons with feet and I switch up the flavour profiles, using this recipe. It’s also the perfect amount for two trays.

    Great recipe and tutorial!

  16. I just died when I saw rhis post! I am not good at baking but these macarons look amazing and so delish that I might just have to attempt to make them! Thanks for sharing the recipe! 

  17. Hi Shinee! Thanks for the step by step and helping me with the holy grail of baking! I followed the recipe to a T, and the cookies turned a light brown. They aren’t over cooked and tasted delish… Have you seen this with a macaron that wasn’t over cooked? Thanks again, my first try went very well!!

    • Hi, Michelle! First, congrats! And yes, it’s possible to get the macarons brown a bit on top. If you see them browning while baking, I suggest to place the second oven rack above the macarons and place an empty baking sheet. The browning is happening because the oven is heating too much from the top, so putting a sheet block the excess heat. Does that make sense? Hope this helps the browning issue in the future. Enjoy the macarons! Thanks for reaching out.

  18. I came to your website after finding your beautiful lemon macarons recipe. I always had an impression that making macarons is hard and time consuming process. But after watching your video and reading step-by-step instruction I decided to give it a try. Thank you very much for a great recipes!

  19. I used Pure Mint Extract from McCormick and it was awful! It tastes incredibly fake, like toothpaste. Do you have a preferred brand of mint extract?

  20. Dear,
    I made this amazing macarons last week, and it was an extreme HIT! i loved the way they turned out. They were the best patch so far! I wish i can send a picture to see the results! thanks!
    I was wondering if i could use the same recipe but with different extract rather than mint. Is that possible? I mean, can i switch the mint extract with other extract and use the same measurements for the remaining ingredients?

    • Hiba, I’m so happy to hear that the macarons turned out great. You can send me the photo via e-mail, it’s [email protected] gmail.com. And yeah, you can use any other extract for different flavors. Just swap the extract flavor and nothing else. If you wish you can also use other fillings, like jam, ganache, etc. 🙂 I also have different macaron recipes on my site, like this lemon macarons.

  21. Hi. Thanks for sharing. Your recipe is amazing. When you bake your macaroons, which oven rack do you use? Upper or lower rack?
    My macaroons turned out to be yelowish top n bottom of macaroons, even though I followed the temperature n time in your recipe n the macaroons are still soft inside.  Could you please tell what I did wrong? Thanks again.

    • I bake mine on the middle rack. For browning issue, I would suggest to put the second rack above the one with macarons and place an empty sheet, or a foil to prevent further browning. Oven temperatures vary up to 50°F, it might be a good idea to check it with oven thermometer. Hope this helps.

  22. Do they get soggy if you leave em for a few days? … Or storage wise do the freeze well or what not?

    • Hi, Lena. No, they don’t get soggy, as long as you keep them in the fridge. I’d recommend keeping them in the fridge for up 5 days. The flavors from the filling will infuse the shells, and it actually gets even tastier in couple days. You can freeze unfilled macarons shells for up to 2 months.

  23. Pingback: Mint French Macarons with Minty White Chocolate Ganache Filling | Food- Mafia

  24. Hey! Thanks for sharing… Gonna try my first macaroons ever this weekend! Does your recipe make 15 or 30 macaroons in total? Does it mean 30 halfs that then make 15 …… Cheers!

  25. Hey, I was wondering if you have a pistachio recipe, too?

  26. how much is 3/4 cup of almond flour and 1 cup of powedered sugar in grams???

  27. Pingback: color palette {mint & gray} | Let's Fête

  28. Just trying out your recipe tonight! they are currently sitting there waiting for the oven 🙂 so far so good! Is it possible to update your recipe to say when to add food coloring for the macaroon and then when to add the mint for the icing? – this is for the instructions only – they are in the photos but it means scrolling back. Otherwise thank you so much for adding an easy and wonderful recipe!! 🙂

    • Hey there! I’m so excited for your first macaron experience! Hope it turned out great! I will definitely make the change in the recipe per your suggestion. Thank you so much for your feedback. Enjoy your macarons and stop by again. 🙂

      • They turned out amazing, I’ve spent today making more!! – changed the mint to raspberry extract, and real raspberries in the icing… totally hooked to this recipe now! thank you 🙂

        • You’re welcome! I’m happy that your first macarons turned out great! Isn’t it such a great feeling of accomplishment? Raspberry macarons sound divine! I bet you will love my lemon macarons as well. Check it out here.

  29. Thanks for sharing! It is a good recipe. But I’m so confuse to the filling,that is white chocolate or white chocolate chips??

    • Sorry I confused you, Wan. I used white chocolate chips. Since I put my measurements in cups, I probably should have specified it. (Recipe is updated now.) You can also use white chocolate bar though, but just need to break it into small pieces. Thank you for stopping by and your comment.

  30. Wow- these look amazing! I’ve never made macarons because I think they look intimidating. But seeing these in mint flavor, something i love, I’m not thinking about making this recipe. Thanks for sharing!

    • Kenton, thank you for stopping by! Definitely make these macarons. They are awesome, and not too difficult. Good luck and let me know how they turned out. 🙂

  31. Ямар их хөдөлмөр вэ. Happy spring to you as well!

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