Mint Chocolate Chip Macarons

I whip up delicate mint‑green macaron shells, fill them with a creamy chocolate or mint‑chocolate filling, and create an elegant, bite‑sized treat bursting with refreshing flavor and chewy perfection.

Why You’ll Love This Recipe

I adore the combination of chewy, crisp shells with the classic mint‑chocolate chip taste—it’s like biting into frozen mint‑chip ice cream in cookie form. Though macarons can seem finicky, once you nail the techniques—like folding to the perfect consistency and resting shells before baking—the result is stunning and impressive.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Almond flour (finely ground)

• Powdered sugar

• Granulated sugar

• Egg whites

• Cream of tartar or pinch of salt

• Peppermint (or mint) extract

• Gel green (and optional blue) food coloring

• Mini chocolate chips or dark chocolate bits

• For filling: dark chocolate ganache, mint white‑chocolate ganache, or Swiss/Swiss‑style buttercream

directions

1. Prep dry ingredients: Sift almond flour and powdered sugar (plus chocolate cookie crumbs, if using) until smooth

2. Make meringue: Whip room‑temp egg whites with salt or cream of tartar and granulated sugar to stiff peaks; fold in mint extract and food coloring

3. Macaronage: Gently fold dry mix into meringue until the batter flows in ribbons and a figure‑eight holds—be careful not to overmix

4. Pipe and rest: Pipe 1‑inch rounds onto parchment or silicone mats. Tap trays to remove bubbles, then let shells rest 15–60 min until a slight skin forms

5. Bake: Bake at low heat (around 300 °F/150 °C) for ~15–20 min, until shells are firm and develop “feet” .

6. Prepare filling: Choose a mint‑infused filling—chocolate ganache, mint white‑chocolate ganache, or Swiss buttercream—and prepare per recipe

7. Assemble: Pair shells, pipe filling onto one side, sandwich, and gently press. Refrigerate assembled macarons 12–24 hrs to mature flavor and texture

Servings and timing

• Makes: ~24–30 macarons YouTube

• Prep time: ~60–90 min (including meringue, folding, piping, and resting)

• Bake time: ~15–20 min

• Maturation: 12–24 hours in fridge for best texture

• Total: ~2 hours hands‑on, plus refrigeration

Variations

• Filling options: Dark chocolate ganache, mint white‑chocolate ganache, mint Swiss or German buttercream

• Vegan alternative: Use aquafaba (chickpea brine) meringue with dairy‑free chocolate ganache

• Food coloring: Use gel colors for vibrant hues without thinning batter .

• Flavor swaps: Try peppermint extract for classic mint flavor or add a splash of liqueur like Baileys Mint for grown‑up flair

storage/reheating

I store macarons in an airtight container in the fridge for up to 5 days. I let them sit at room temperature for 30–60 minutes before serving—they’re best enjoyed slightly chilled and soft. You can freeze them up to 1 month; thaw overnight in the fridge.

FAQs

Why rest the shells before baking?

Resting lets a thin skin form, ensuring the shells develop feet and crack-free tops .

How do I fix curdled or runny Swiss buttercream?

If curdled, warm a bit, then whisk; if too loose, chill 15 min and re-whip

How do I know when the batter’s ready?

When it flows like lava and holds a slow figure‑eight, it’s ready .

Can I skip refrigeration step?

You can, but the texture improves significantly with 12–24 hr of maturation

How do I prevent cracked shells?

Use fine almond flour, gently fold, rest shells, and keep oven temperature steady—tap out air bubbles too

Conclusion

I absolutely love mint‑chocolate chip macarons—they’re elegant, full of flavor, and a true crowd-pleaser. While they require some finesse, the payoff is worth it: delicate shells, lush filling, and that familiar mint‑chocolate harmony. Whether for special occasions or a sweet personal treat, these macarons always impress.

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