These mint macarons are here to impress! Light and crisp, with a satisfying chew in the middle, these delightful little cookies are filled with minty chocolate ganache. Or you’d prefer a boozy filling, I also included minty Baileys ganache!
Also, in this macaron recipe, we’ll talk in depth about how to pair and fill macaron shells, how to mature and store them properly. Keep reading…
What’s your favorite thing to do when you’re stressed? For me, it’s baking. But definitely not macarons!
- Chocolate brownies, sure.
- Indulgent chewy cookies, yes!!
But never ever french macarons!
Because if those finicky macarons come out less than perfect, it’ll just make a bad day worse! You know what I mean, right?
Anyhow, I still love baking macarons. Because it brings SO much joy when you pull out a tray full of perfectly round and smooth macarons with beautiful feet. Pure bliss!
If you’ve ever baked macarons, you know what I mean, right?
But if you’re new to baking macarons, I highly recommend starting with my basic macaron recipe.
HOW TO MAKE MINT MACARONS:
- Make the meringue – make sure to whip your meringue until stiff peaks and it balls up inside your whisk.
- Sift the dry ingredients to aerate and remove large chunks.
- Mix meringue with dry ingredients until perfect consistency – runny enough to draw a figure eight.
- Pipe 1.5-inch circles on 2 baking sheets with parchment paper and bake.
HOW TO FILL MACARONS:
Before you fill macarons, we need to pair them. This basically means we’ll find equal size macarons and put them together.
When ready to fill, place one shell upside down and other pair next to them, as pictured below. Pipe a dollop of ganache filling on bottom shell and place the other shell on top. Gently press to distribute the filling evenly. Voila, your mint macarons are ready!
Well, almost. Let’s talk about maturing…
WHAT DOES MATURING MACARONS MEAN?
Many macaron recipes direct you to fill the macarons and store in the fridge for at least 24 hours to mature. But what does that mean?
Maturing macarons basically means letting the filled macarons rest in the fridge to allow the filling seep into the shells, softening and flavoring it. This’s especially important if the macaron shells have no flavoring.
That’s being said, I have no problem devouring a few macarons right away, with and without filling!!
To mature filled macarons, place them in an airtight container and place it in the fridge for up to 24 hours.
Bring the macarons to room temperature for 30 minutes before serving.
HOW TO STORE MACARONS:
Once the macarons matured in the fridge for 24 hours, you can either keep them in the fridge or you can also freeze them!
- Refrigerate in an airtight container for 3-5 days, depending on the filling.
- Freeze in airtight container for up to 1 month.
You can also freeze unfilled macarons shells in airtight container for up to 3 months.

Mint French Macarons with Minty White Chocolate Ganache Filling
Ingredients
For macaron shells:
- 100 gr fine almond flour
- 100 gr powdered sugar
- 65-70 gr 1/3 cup egg whites
- ¼ teaspoon cream of tartar optional (Note 1)
- 50 gr fine granulated sugar Note 2
- ¼ teaspoon peppermint extract
- 1 drop green gel food coloring
Filling #1 - Mint White Chocolate Ganache:
- 8 oz white chocolate chips
- ½ cup 120ml heavy whipping cream
- ¼ teaspoon peppermint extract
Filling #2 - Minty Baileys Ganache:
- 8 oz white chocolate chips
- ¼ cup 60ml heavy whipping cream
- ¼ cup 60ml Mint Baileys
- ¼ teaspoon peppermint extract
Instructions
- To make macaron shells, line 2 baking sheets with parchment paper.
- To prepare dry ingredients, sift together almond flour and powdered sugar twice.
- To make the meringue, in a clean mixing bowl with whisk attachment, whip the egg whites at speed 2 until foamy. Add cream of tartar and continue to mix on medium speed.
- Start adding sugar one tablespoon at a time, beating for 30 second between each addition. Increase the speed to 4 (medium low) and beat until hard peaks form. This takes 8-10 minutes, but this method makes the most stable meringue.
- Add peppermint extract and green food coloring. Continue to beat for a minute or two at speed 4. The meringue should be balled up in the middle of the whisk, and you should see sharp ribs and pointy end. (Watch this meringue video for more information.)
- To mix the batter (macaronage): sift the almond flour mixture over the beaten egg whites once again.
- 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. (TIP: Making french macarons is all about the technique. This is the most crucial step of all. Let me try to describe the folding motion as best as I can: run the spatula clockwise from the bottom, up around the sides and cut the batter in half. If you’re beginner macaron-baker, I suggest to count every fold. It takes roughly about 50 folds to reach the proper consistency. After 50 folds, start testing the batter, and continue testing after every couple folds.)
- To pipe the macarons, transfer the batter into a pastry bag with a round tip. (I use this Wilton 2A round tip.)
- Pipe out 1.5-inch rounds about an inch apart on prepared baking sheets.
- 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?
- 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.
- To bake, preheat the oven to 300°F (150°C).
- Place one baking sheet with macarons on the middle rack. And place an empty baking sheet on top rack to shield the heat from above and to prevent excess browning.
- Bake the macarons one sheet at a time for about 18-20 minutes. It’ll take longer for larger macarons. To test for doneness, touch a macaron lightly and try to move it. If it slides and wobbles, bake a minute or so longer. The cooked macarons should be firm to touch and the base shouldn’t move.
- Cool the macarons on the sheet for 10-15 minutes, and then transfer onto a wire rack to cool completely.
- To make the filling, bring heavy cream to a simmer, not a boil. (If you're making filling #2, heat the cream and Baileys together.)
- Pour the hot cream over the white chocolate chips and let stand for 2 minutes. Then mix until smooth with a rubber spatula.
- Using an immersion blender, blend the mixture until silky smooth, which means the mixture is emulsified. Cover with a plastic wrap, making sure it touches the surface of the ganache. Chill the ganache in the fridge until nice and thick, about 1 hour.
- To assemble macarons, transfer the ganache into a pastry bag with round tip. Pair the macaron shells by size and pipe a dollop of ganache on half of the macarons shells. Place the other shell on top and press lightly so the filling is spread till the edges.
- Store the filled macarons in an airtight container in the fridge for at least 24 hours to mature. Then bring them out about 30 minutes before serving. These macarons with white chocolate ganache also freeze beautifully. (Read more about maturing, storing and freezing in the post above.)
Tips & Notes:
This mint macarons recipe was originally published on April 7th, 2014, and last updated on March 2, 2020.
Pammy says
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!
Shinee says
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!
Diana says
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.
Shinee says
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.
Diana says
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
Shinee says
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.
Taylor says
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?
Shinee says
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. 🙂
Sirvart says
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!
Shinee says
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!
Kira says
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!
Shinee says
Kira, I’m so excited to hear you love this recipe. I too use the base recipe and change up the flavors. Thank you, Kira!
Anda says
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!
Shinee says
You’re welcome. They’re awesome! Thank you for visiting, Anda!:)
Michelle says
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!!
Shinee says
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.
Viktoria Chefina says
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!
Shinee says
Thank you, Viktoria! Macarons are not that time-consuming. I’m glad you were inspired by my recipe. Let me know how they turn out.
Ben says
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?
Shinee says
Hi, Ben! I also use McCormick one. It’s very strong, so little goes a long way. I used only 1/4 teaspoon and it wasn’t overpowering.
Kylie says
I used 6-8 drops of mint essential oil in mine. Turned out amazing and gave it a real mint taste.
Hiba says
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?
Shinee says
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.
kian says
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.
Shinee says
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.
Lena says
Do they get soggy if you leave em for a few days? … Or storage wise do the freeze well or what not?
Shinee says
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.
Nora says
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!
Shinee says
Hi, Nora. This recipe will make total of 30 macarons (60 cookie shells).
Sandy Moua-Lee says
Hey, I was wondering if you have a pistachio recipe, too?
Shinee says
Hi, Sandy. I’m actually working on pistachio recipe right now. Hoping to share it in December. 🙂
Sandy Moua-Lee says
Okay! Thank You for responding. 🙂 I’ll be looking forward to it! My sister loves the pistachio one too so I can share this with her.
Shinee says
Sounds great, Sandy. If you haven’t already, subscribe to my weekly newsletter to make sure you get the recipe when it’ll be published. 🙂
Sandy Moua-Lee says
Okay! I just did. Thank You, again.
Shinee says
Sure thing. Thank you, Sandy!
Mateo says
how much is 3/4 cup of almond flour and 1 cup of powedered sugar in grams???
Shinee says
Hi, Mateo! 3/4 cup of almond flour is 80gr, and 1 cup of powdered sugar is 125gr. Thanks for asking, I updated the recipe with these info.
Mateo says
Thank you so much! Another question, do you have this same recipe but bigger? If not, thank you anyway!
Shinee says
Bigger, you mean for more macarons? I think you can double the recipe, but I’ve never done that before. Sorry.
Mateo says
Ok, thanks.
first timer says
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!! 🙂
Shinee says
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. 🙂
first timer says
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 🙂
Shinee says
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.
Wan Ting says
Thanks for sharing! It is a good recipe. But I’m so confuse to the filling,that is white chocolate or white chocolate chips??
Shinee says
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.
Kenton @ Lemon & Olives says
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!
Shinee says
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. 🙂
badamaa says
Ямар их хөдөлмөр вэ. Happy spring to you as well!
Shinee says
Thank you, Badamaa! 🙂