Mint Macarons

4.36 from 14 votes

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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

How to make mint macarons:

  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.

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.

This mint macarons are so easy to make with detailed step by step instructions. #frenchmacarons #macarons #mintmacarons
4.36 from 14 votes

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!
Prep: 1 hour
Cook: 18 minutes
Total: 1 hour 30 minutes
Servings: 20 filled macarons


For macaron shells:

  • 100 g fine almond flour Note 1
  • 65 g powdered sugar Note 2
  • 70 g egg whites Note 3
  • 75 g fine granulated sugar Note 4
  • ¼ teaspoon cream of tartar Note 5
  • ¼ teaspoon peppermint extract
  • 1 drop green gel food coloring

Filling #1 – Mint White Chocolate Ganache:

  • 8 oz white chocolate chips
  • ½ cup (120 ml) heavy whipping cream
  • ¼ teaspoon peppermint extract

Filling #2 – Minty Baileys Ganache:

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


To make macaron shells:

  • Preheat the oven to 300°F (150°C). Line 2 baking sheets with parchment paper, or teflon sheet, or silicone mat.
  • To prepare dry ingredients, sift together almond flour and powdered sugar twice. (Note: If you have up to 2 tablespoons of chunky dry ingredients left in the sifter, you don't have to replace it. Simply discard those chunky bits.)
  • To make meringue, in a clean mixing bowl with a whisk attachment, combine egg whites, granulated sugar, cream of tartar and salt and beat the mixture on medium speed until soft peaks form. (I set it to speed 4 on my KitchenAid stand mixer. It takes 30-40 minutes to whip the meringue, but it's well worth it for nice and full shells.)
  • When the meringue reaches soft peaks, add peppermint extract and a few drops of green gel food coloring.
  • Continue beating the meringue at the same medium speed until hard peaks form. Visual cues: Meringue should ball up inside the whisk, and when you lift the whisk, the meringue should hold a pointy end and have sharp ribs.
  • To make batter, sift almond flour mixture into the meringue. Using a silicone spatula, fold the dry ingredients into the meringue until fully incorporated. Then continue to fold the batter until it’s runny enough to draw a figure eight. To test, take a small amount of batter and drop it into the bowl. If the small peaks dissolve into the batter on its own in about 10 seconds, the batter is ready. If not, fold couple more times and test again. Be careful not to over-fold the batter. (TIP: Making french macarons is all about the technique. This is one of the most crucial step. 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 macaron shells, transfer the batter into a pastry bag, fitted with a round tip. (I use this Wilton 2A tip.)
  • Hold the pastry bag at straight 90° angle and pipe about 1.5-inch rounds about an inch apart on prepared baking sheets. (TIP 2: Download my free macaron template. Simply pipe the batter to fill inner circle.)
  • Tap the baking sheets firmly on the counter (or slap the bottom of the baking sheet with one of your hands) a few times to get rid of any air bubbles. You can also use a toothpick to burst some large air bubbles. This step ensures smooth tops.
  • Let the macarons rest on the counter for 15 minutes before baking.
  • To bake, bake the macarons for 15-18 minutes, one baking sheet at a time, on the middle rack. 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 complete and then remove the shells from the baking surface. (TIP: Don't remove the shells while warm, you may risk breaking the shells, or the bottom might get stuck to the baking surface.)

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.
  • Transfer the buttercream into a pastry bag with round tip.

To assemble macarons:

  • Pair the macaron shells by size and arrange them on a wire rack.  Line them up so that bottom shells are upside down.
  • Pipe a dollop of filling on bottom shells. Place the top shell over the filling and press lightly so the filling spreads till the edges.
  • Refrigerate the filled macarons in an airtight container for at least 24 hours to mature, which allows the filling to soften and flavor the shells.
  • To serve, bring the macarons out about 30 minutes prior to serving.

Tips & Notes

Note 1: It’s best to use super fine almond flour to ensure smooth tops. Weigh the ingredients before sifting.
Note 2: I don’t recommend making your own powder sugar, because commercial powdered sugar has cornstarch in it. And it helps with texture of the cookies.
Note 3: I’ve had success with carton egg whites (Bob Evans brand, #notsponsored). You’ll need 1/3 cup of egg whites.
Note 4: It’s important to use fine granulated sugar for meringue, as it dissolves quicker. You can also use caster sugar, aka baker’s sugar.
Note 5: Cream of tartar is optional and can be omitted. However, it helps to stabilize egg whites and create sturdier meringue. It’s just an extra insurance!
Note 6: You can easily double this macaron recipe.
GOT MACARON TROUBLE? Check out my macaron troubleshooting guide.
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.


Servings: 1 filled macaron
Calories: 139kcal
Carbohydrates: 15g
Protein: 2g
Fat: 8g
Sugar: 14g
Sodium: 18mg
Course: Dessert
Cuisine: French

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

Hi, I’m Shinee!

Welcome! I’m so happy you’re here! I believe anyone can cook restaurant-quality food at home! And my goal is to help you to become a confident cook with my easy-to-follow recipes with lots of tips and step-by-step photos.

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  1. 5 stars
    Hi! These worked much better than any recipe I have tried so far! If I would like to make them a darker green, can I add more food coloring or would that be too much liquid? Thank you!!

    1. Hi, Annie. Yes, if you’ve got the technique down, you can absolutely use more food coloring. I use a lot of food coloring to get bright red for my red velvet macarons, and black macaron cake, with no issues.

  2. 5 stars
    They came out perfect, only thing, I was able to make 17 complete macaroons and they were on small size, I baked 1.5 sheets, I would love to make 2 complete sheets, so I will try to double this recipe and then I should get 3 sheets with macaroons