Gourmet Made Deliciously Simple

Mint Macarons

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…

These mint french macarons are perfect entry-level recipes for those who are just starting to bake french macarons. #frenchmacarons #macarons #mintmacarons

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.

Light and minty these french macarons are such a treat. And you CAN make a perfect batch right at home. #frenchmacarons #macarons #mintmacarons


  1. Make the meringue – make sure to whip your meringue until stiff peaks and it balls up inside your whisk.
  2. Sift the dry ingredients to aerate and remove large chunks.
  3. Mix meringue with dry ingredients until perfect consistency – runny enough to draw a figure eight.
  4. Pipe 1.5-inch circles on 2 baking sheets with parchment paper and bake.


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…


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.


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. 

This mint macarons are so easy to make with detailed step by step instructions. #frenchmacarons #macarons #mintmacarons

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Mint French Macarons with Minty White Chocolate Ganache Filling

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!

Yield: 20-25 filled macarons

Prep Time:30 minutes

Cook Time:40 minutes

Total Time:2 hours (Includes time for resting, cooling, etc)


For macaron shells:
  • 100gr fine almond flour
  • 100gr powdered sugar
  • 65-70gr (1/3 cup) egg whites
  • ¼ teaspoon cream of tartar, optional (Note 1)
  • 50gr fine granulated sugar (Note 2)
  • ¼ teaspoon peppermint extract
  • 1 drop green gel food coloring
Filling #1 – Mint White Chocolate Ganache:
  • 4oz (115gr) white chocolate chips
  • ½ cup (120ml) heavy whipping cream
  • ¼ teaspoon peppermint extract

Filling #2 – Minty Baileys Ganache:

  • 4oz (115gr) white chocolate chips
  • ¼ cup (60ml) heavy whipping cream
  • ¼ cup (60ml) Mint Baileys
  • ¼ teaspoon peppermint extract


  1. To make macaron shells, line 2 baking sheets with parchment paper.
  2. To prepare dry ingredients, sift together almond flour and powdered sugar twice.
  3. 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.
  4. 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.
  5. 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.)
  6. To mix the batter (macaronage): sift the almond flour mixture over the beaten egg whites once again.
  7. 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. (TIPMaking 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.)
  8. To pipe the macarons, transfer the batter into a pastry bag with a round tip. (I use this Wilton 2A round tip.)
  9. Pipe out 1.5-inch rounds about an inch apart on prepared baking sheets.
  10. 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?
  11. 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.
  12. To bake, preheat the oven to 300°F (150°C).
  13. 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.
  14. 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.
  15. Cool the macarons on the sheet for 10-15 minutes, and then transfer onto a wire rack to cool completely.
  16. 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.)
  17. Pour the hot cream over the white chocolate chips and let stand for 2 minutes. Then mix until smooth with a rubber spatula.
  18. 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.
  19. 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.
  20. 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.)

Note 1: Cream of tarter helps to stabilize the egg whites, which helps to create more stable meringue. If you don’t have it, you can omit it. You’ll still be able to achieve a good meringue without it.

Note 2: Fine granulated sugar (or caster sugar, if you can find it) is ideal, because it dissolves quickly into the egg whites, making meringue nice and stable.

Freezing Instructions: Freeze the filled macarons in an airtight container for up to 1 month. To thaw, place the frozen macarons in the fridge and let them thaw slowly for at least 1 hour. Then, bring them out 30 minutes before serving.

All images and text ©Shinee D. for Sweet & Savory


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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!

This mint macarons recipe was originally published on April 7th, 2014, and last updated on March 2, 2020. 

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  1. Just made these for my first time ever making Macarons.  They were great. I followed everything you said and there was no problems. I even made at high altitude and no problems.  Thanks for a great recipe. I was always so intimidated by them before. 

  2. First time trying Macarons and it worked great!  Even at high altitude.  Just made these for St  Patrick’s day and we loved them. Didn’t wait the 8 hours to try one but still great !  Thanks for the tips and tricks.  Seeing “feet” made my day. 

    Rating: 5
  3. Here I go, my first time making macarons! Is there ANY vanilla in this recipe? The ingredient list does not include any, but step 3 says to add vanilla and mint extracts, along with the green food coloring.

    • Hi, Claire. Sorry for confusion. I used to add vanilla extract. But since it’s additional moisture, some people have issues with the batter, so I removed it.

  4. Just tried this and now my kitchen smells like Christmas! Oh. My. Lord these taste like heaven! I had to redo the filling though because I used white chips instead of white CHOCOLATE chips. Though that was my fault. This recipe is amazing! Question, I used parchment paper but the footing of the shells still stuck out! I read that the parchment paper was supposed to prevent that, so I’m just wondering what went wrong. This recipe is great though, I will use it again! Much love to you Shinee!

    Rating: 5
    • Hi, Brenna. Your macarons may have been slightly under-baked. Also, I read a great tip in Lauduree macaron book: When you pull out the baking sheet, drop a small amount of water (not too much!) under the parchment paper and let cool completely. The steam will make it easy to remove the shells, once they’re cool. Maybe try this trick next time.

  5. ur tip wig mixing is false, it came out too thick and the baking didn’t turn out as the pictures here…i imagine reversed ur photos, are you sure those are yours??

    Rating: 1
    • Hi, Maxine. I’ve shared dozen of macaron recipes for different flavors on my site and make macarons with the same base recipe all the time. So yeah, I’m pretty sure these photos are mine. Instead of being suspicious of the source of my photos, you could have asked what YOU may have done wrong. Macaron is not an easy thing to make, and mixing technique comes with an experience, but with your attitude, I can’t be any help to you. So I hope you’ll find a recipe that you’ll be happy with. Good luck!

  6. hi Shinee i am back with another question. how many macarons does this recipe make?? and if it is a little amount is it possible if i could double the recipe or would that wreck the batter???

    • Cassie, I get about 20-25 filled macarons (about 40-50 shells). They’re about 1.5-inch rounds, so they’re small cookies. I’ve never tried doubling the batch, so I can’t say for sure if it’ll be the same or not.

  7. thanks shinee for the tips it was so helpful

    Rating: 5
  8. Hi Shinee,
                     i am making these Macarons for a school project and i am REALLY NERVOUS because this is my first time making macarons and i need these to be amazing. Are there any tips you can give me???

  9. Hi Shinee

    I have never made macarons, but will be trying them tomorrow as a 50th birthday gift for a friend. However, I would like to make two different flavours to be gift-boxed.

    How do I halve one batch and flavour each half differently? At what stage do I add the flavouring and colourant? I would like to make the mint macarons as you’ve shown on this post, as well as salted caramel macarons ( I will leave these white/cream and sprinkle rock salt on top of the unbaked macarons).

  10. 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.

  11. 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

    Rating: 5
    • 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.

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

  13. 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!

  14. 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.

  15. 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 ????

  16. 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.

  17. 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.

  18. 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.

  19. 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!

  20. 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.

  21. 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.

  22. 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. 🙂

  23. 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!

  24. 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!

  25. 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! 

  26. 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!!

    Rating: 4
    • 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.

  27. 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!

  28. 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?

  29. 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.

  30. 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.

  31. 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.

  32. 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!

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

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

  35. 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 🙂

        Rating: 5
        • 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.

  36. 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.

  37. 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. 🙂

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