St. Patrick’s Day Mint Chocolate Macarons
This was my second time making macarons, but I’m not sure the first time counts because my first batch turned out sticky and flat — neither of which resemble macarons. Going into my second attempt I was nervous beyond belief, so when these turned out amazing it was probably one of my happiest moments.
There were two things I changed this time around. First, I had watched a video about whipping meringue and learned how to determine if the peaks are stiff enough. When you whip the meringue a stiff peak can be turned completely upside down without tip drooping over. Second, before putting the macarons into the oven I let them sit out on the counter for a little over an hour. I think this helped them rise properly and not expand outward.
These are green plain almond macaron cookies filled with Andes mint chocolate whipped ganache — perfect for St. Patrick’s Day. They turned out amazing, and this is officially proof that you do not need a food processor, kitchen scale, or oven thermometer to make macarons!
Mint Chocolate Macarons
- 1.5 cups confectioners sugar
- 2/3 cup almond flour
- 3 egg whites (use large eggs)
- 3 tbsp superfine sugar
- Pinch of cream of tartar
- Pinch of salt
- Green gel food coloring
- Place parchment paper on baking sheets. Use a cap or other circle shaped stencil to trace uniform circles on parchment paper. Flip parchment paper over so marked side is facing down.
- Place almond flour and confectioners sugar in food processor and mix until sifted (if you don’t have a food processor, just use a whisk or sifter to sift out any lumps).
- Put egg whites into mixing bowl, add a pinch of salt and a pinch of cream of tartar. Mix until foamy, when you start to slightly see the tracks of the beaters stop.
- Add superfine sugar one tablespoon at a time, scraping down edges of bowl occasionally.
- Continue to mix on high speed until egg white mixture holds stiff peaks. To check if you have stiff peaks- remove beater, swirl beater in egg white mix and pull straight up. Flip beater upside down. The peak should stick straight up with no drooping. Once you have reached this point stop mixing, you do not want to over mix.
- Add green gel food coloring into the egg white mixture. Gently fold in color with spatula.
- Pour the almond flour and confectioners sugar mixture into the bowl holding the egg white mixture. Again, fold in gently — this time using a large metal spoon.
- Continue to mix until fully incorporated and somewhat smooth (there may be small bumps).
- Transfer mixture to piping bag fit with large round tip.
- Pipe circles on the parchment paper using the pre-drawn circles as a guideline for size.
- Lift baking sheets 3 inches above the counter and drop evenly 4 or 5 times. This is to burst any air bubbles that may cause cracking during baking. Also, if you happen to have little dots sticking up on your macarons, dip a toothpick in water and gently smooth out the bump.
- Optional- Add any toppings such as sprinkles or cocoa powder at this time.
- Let macarons sit uncovered for 1 hour.
- Preheat oven to 310 degrees F
- Bake macarons one sheet at a time for about 10 minutes. Watch them carefully anywhere around 8 minutes and on, baking time will depend on the temperature of your oven. You can test to see if they are done by lifting a corner of the parchment paper. If the macaron starts to separate from the parchment paper it is done.
Andes Mint Chocolate Whipped Ganache
- 28 Andes chocolates (or one 4.67 oz box) broken in half
- 1/2 cup heavy whipping cream
- 2 tbsp unsalted butter
- Place andes chocolates in heatproof bowl.
- Heat heavy whipping cream on stove until it reaches a boil.
- Remove from heat and pour whipping cream over andes chocolate.
- Stir until chocolate is fully melted. Let sit 1 minute.
- Add butter, stir until melted and combined.
- Place mixture into the refrigerator for about 15 minutes.
- Remove from refrigerator and beat mixture for 15-30 seconds. Be careful! This mixture can turn into butter (chocolate butter to be exact).
- Place whipped mixture into piping bag.
Directions for combining cookies:
- Match cookies of like-size.
- Place a large dot of chocolate ganache on one side of cookie.
- Use the other side of cookie to press and form sandwich.
Enjoy, and Happy 23rd Birthday to my sister, Lauren!