Mint Chocolate Macarons Recipe

By:

Wade Lockhart

Published:

March 30, 2026

[grow_share_buttons]

Why You’ll Love These Mint French Macarons

If you have been wanting to make bakery-style Mint French Macarons at home, this recipe gives you a clear path from start to finish. The shells are light and crisp, the filling is rich and minty, and the whole cookie feels fancy without being fussy once you know the steps. It is a great fit for home bakers who want a special treat that looks polished on a dessert tray.

Simple enough for home bakers: Even though macarons have a reputation for being tricky, this mint version uses a straightforward method with clear stages for the shells, ganache, and candy filling. Once you understand the batter texture, the process feels much easier.
Fresh mint flavor: The peppermint extract gives these Mint French Macarons a cool, clean flavor that pairs well with chocolate and sweet candy filling. If you like desserts that taste bright instead of overly heavy, this one stands out.
Fun for special occasions: These cookies look beautiful for holidays, brunches, birthdays, baby showers, and gift boxes. The pale green color also makes them feel festive without needing extra decoration.
Great make-ahead dessert: Macarons need time to mature, which actually works in your favor when planning ahead. You can bake the shells, fill them later, and have a dessert ready when guests arrive.

These Mint French Macarons are the kind of treat that feels elegant, but still gives you that homemade comfort people love.

For readers who enjoy learning more about flavor ingredients, you can also look at the benefits of mint in this helpful mint nutrition guide.

Jump To

1. Why You’ll Love These Mint French Macarons
2. Essential Ingredients for Mint French Macarons
3. How to Prepare the Perfect Mint French Macarons: Step-by-Step Guide
4. Dietary Substitutions to Customize Your Mint French Macarons
5. Mastering Mint French Macarons: Advanced Tips and Variations
6. How to Store Mint French Macarons: Best Practices
7. FAQs: Frequently Asked Questions About Mint French Macarons
8. Mint French Macarons

Essential Ingredients for Mint French Macarons

Success with Mint French Macarons starts with weighing everything carefully. Macarons are sensitive to texture, so using a kitchen scale and sifting ingredients makes a real difference. Below is a full ingredient list for the shells, mint chocolate ganache, and mint candy filling.

Macaron Shells

100 grams fine almond flour
65 grams powdered sugar
70 grams egg whites
75 grams fine granulated sugar
1/4 teaspoon cream of tartar
1/4 teaspoon peppermint extract
1 drop green gel food coloring

Mint Chocolate Ganache

100 grams semi-sweet chocolate chips
100 ml heavy whipping cream
1/4 teaspoon peppermint extract
14 grams unsalted butter, softened and cubed

Mint Candy Filling

90 grams powdered sugar
40 grams sweetened condensed milk
14 grams unsalted butter, melted
1/8 teaspoon peppermint extract

What each ingredient does

Ingredient	Purpose
Fine almond flour	Creates the tender, nutty shell structure
Powdered sugar	Helps smooth the batter and gives the shells a fine texture
Egg whites	Form the meringue base that gives macarons their lift
Granulated sugar	Stabilizes the meringue and helps create shiny shells
Cream of tartar	Helps support the egg whites while whipping
Peppermint extract	Brings the signature mint flavor to the shells and fillings
Green gel food coloring	Adds the soft mint color without thinning the batter
Semi-sweet chocolate chips	Create the rich ganache center
Heavy whipping cream	Turns the chocolate into a smooth, pipeable filling
Unsalted butter	Adds silkiness and helps the fillings set nicely

If you want to understand why almond flour works so well in baking, this almond nutrition overview is a useful read.

Quick note on ingredient choices

Use super fine almond flour for the smoothest tops.
Commercial powdered sugar is preferred because it usually contains cornstarch, which helps the texture.
Fine granulated sugar or caster sugar works best for the meringue.
Add more gel coloring if you want a darker green, but avoid liquid coloring because it can thin the batter.

How to Prepare the Perfect Mint French Macarons: Step-by-Step Guide

Making Mint French Macarons is mostly about patience and paying attention to texture. The shell batter should move like lava, the tops should rest before baking, and the filled cookies need time in the fridge to mature. If you have never made macarons before, do not worry. Follow each stage carefully and you will give yourself the best chance of getting smooth shells and those classic little feet.

Step 1: Get the pans and ingredients ready

Preheat your oven to 300°F (150°C). Line two baking sheets with parchment paper, Teflon sheets, or silicone mats. Measure all ingredients before you begin so you are not scrambling once the meringue is ready. This recipe works best when everything is ready to go.

Step 2: Sift the dry ingredients twice

Sift the almond flour and powdered sugar together two times, then discard any large chunks that remain. This step helps the shells stay smooth instead of grainy. If you have a few stubborn bits, press them through the sieve or toss them if they are too large.

Step 3: Whip the meringue

In a clean bowl with a whisk attachment, combine the egg whites, granulated sugar, cream of tartar, and a small pinch of salt if using it. Whisk on medium speed until soft peaks form, which can take about 30 to 40 minutes depending on your mixer and bowl. When the meringue starts looking fluffy and glossy, add the green gel food coloring.

Keep whisking until stiff peaks form. Only after that should you add the peppermint extract, then whisk for about 30 seconds more. Adding mint extract too early can weaken the foam because oils and fats interfere with the egg whites.

Step 4: Fold in the almond mixture

Sift the almond flour mixture into the meringue. Use a silicone spatula and fold gently until the batter flows like lava. When you lift the spatula, the ribbons should fall back into the bowl and disappear within about 10 seconds. Around 50 folds may be needed, but the exact number depends on your batter. Do not over-fold, or the shells can spread too much.

The best macaron batter is not too thick and not too runny. It should move slowly and smoothly, like a ribbon dropping back into the bowl.

Step 5: Pipe even circles

Transfer the batter to a pastry bag fitted with a round tip. Pipe 1.5-inch rounds onto the prepared baking sheets, leaving about an inch between each one. Try to keep the size as even as possible so the shells pair up more easily later.

Step 6: Remove air bubbles and rest the shells

Tap the baking sheets firmly on the counter to release trapped air bubbles. If any bubbles stay on top, pop them with a toothpick. Let the shells rest for about 15 minutes, or until the surface feels dry to the touch. This resting period helps build a smooth top and encourages better feet.

Step 7: Bake until set

Bake for 15 to 18 minutes. Start checking near the end by gently touching the top of a shell. It should feel firm and should not wobble on its base. Slightly overbaking is better than underbaking because underbaked shells can turn sticky or soggy at the bottom.

Step 8: Cool completely

Let the shells cool fully on the baking sheet before removing them. If you try to lift them too early, they can stick or crack. Once they are completely cool, match them by size and set them aside for filling.

Step 9: Make the mint chocolate ganache

Warm the heavy cream until it is nearly simmering, then pour it over the semi-sweet chocolate chips. Let it sit for 2 minutes so the chocolate softens. Stir until smooth, then add the peppermint extract and softened butter. Use an immersion blender to emulsify the mixture until silky smooth. Cover with plastic wrap touching the surface and let it sit at room temperature for about 1 hour until scoopable. Transfer to a pastry bag.

Step 10: Mix the mint candy filling

Beat the powdered sugar, sweetened condensed milk, melted butter, and peppermint extract until smooth. If you are not using it right away, cover it so it does not dry out. This filling gives the macarons a sweeter center and balances the chocolate ganache nicely.

Step 11: Assemble the macarons

Pair the shells by size and place them bottom side up on a wire rack. Pipe a ganache ring on the bottom shell, then add 1/2 teaspoon of mint candy filling inside the ring. Place the top shell over the filling and press lightly so the filling spreads to the edges.

For the best finish, pipe the ganache ring first and then add the mint candy filling inside it. This helps keep the center neat and gives each bite a nice layered texture.

Step 12: Mature and serve

Place the filled macarons in an airtight container and refrigerate them for at least 24 hours. This resting time lets the flavors blend and softens the shells just enough for that classic chewy bite. Before serving, let them sit at room temperature for 30 minutes.

Dietary Substitutions to Customize Your Mint French Macarons

Protein and Main Component Alternatives

Traditional Mint French Macarons rely on egg whites for structure, so the standard recipe is not vegan. If you need an egg-free version, you can try aquafaba, which is the liquid from canned chickpeas. It whips into a similar foam, though the texture may be a little different and usually takes some testing.

For a dairy-free direction, swap the ganache cream for a thick coconut cream and use plant-based butter in both fillings. The flavor will change a bit, but the mint and chocolate pairing still works well. If you are making them for guests, it helps to label the filling clearly so everyone knows what is inside.

Vegetable, Sauce, and Seasoning Modifications

Although macarons are not vegetable-based, you can still adjust the flavor profile. If you want a stronger mint taste, increase the peppermint extract slightly, but keep it balanced so the cookies do not turn bitter. You can also add a touch more green gel coloring for a darker shade without adding extra liquid.

For a lighter version, reduce the amount of mint candy filling and lean more on the chocolate ganache. If you want a lower-sugar approach, use a smaller amount of filling in each shell and make smaller macarons. The shells themselves depend on sugar for structure, so major sugar cuts can affect the final texture.

Mastering Mint French Macarons: Advanced Tips and Variations

Once you have made Mint French Macarons a few times, small adjustments can help you get more consistent results. These cookies reward patience, good weighing habits, and careful folding. They also give you room to play with flavor and presentation.

Pro cooking techniques

Weigh ingredients before sifting for the most accurate results.
Use room-temperature egg whites so they whip more evenly.
Watch the batter closely during macaronage because the right texture happens quickly.
Tap the pans before resting to release hidden air bubbles.
Test one shell first if you are unsure about doneness.

Flavor variations

You can keep the mint theme but shift the profile slightly. Try a darker chocolate ganache for a richer bite, or fold a tiny bit of extra peppermint extract into the candy filling for a stronger finish. If you like a softer mint note, leave the shells lightly flavored and let the filling carry most of the taste.

For a holiday style look, dust the shells with a little green sanding sugar before baking, though this is optional. You can also fill the macarons with only ganache if you prefer a less sweet center.

Presentation tips

Use a piping bag for both fillings so the layers look neat and even. A simple white serving plate makes the pale green shells stand out nicely. If you are gifting them, place them in small paper candy cups inside a box so they stay protected during transport.

Make-ahead options

The shells can be baked ahead and frozen unfilled for up to 3 months. Filled macarons can be frozen for up to 1 month, which is great for busy weeks or holiday prep. Freeze them in a single layer first, then move them to a freezer bag once firm. Slow thawing in the fridge gives better texture than a fast thaw on the counter.

How to Store Mint French Macarons: Best Practices

Storing Mint French Macarons the right way matters just as much as baking them well. Because these cookies contain a soft filling, they need chilled storage after maturing. The good news is that they keep nicely when handled properly.

Refrigeration

Keep filled macarons in an airtight container in the refrigerator for 3 to 5 days after the 24-hour maturing period. If you stack them, place parchment between the layers so they do not stick together. Let them sit at room temperature for about 30 minutes before serving so the texture softens slightly.

Freezing

For longer storage, freeze filled macarons for up to 1 month. Unfilled shells can last up to 3 months in the freezer. Freeze them first in a single layer, then transfer them to a freezer-safe bag or container. Slow thawing in the fridge works better than quick thawing because it helps prevent condensation from softening the shells too much.

Reheating

Macarons are not meant to be reheated in the usual sense. Instead, bring them back to room temperature before eating. This helps the filling soften and brings back the best texture without melting the ganache or changing the shell structure.

Meal prep considerations

If you like to bake ahead, this recipe fits that routine well. Make the shells one day, fill them the next, and let them mature overnight. That way, you can have a special dessert ready with very little last-minute work.

For the best flavor and texture, treat macaron storage like a slow finish, not a rush job.

FAQs: Frequently Asked Questions About Mint French Macarons

How do I know when French macarons are done baking?

To check if your French macarons are baked properly, gently touch the top of a macaron shell with your finger and try to nudge it. If it slides or wobbles on its base, they need 1-2 more minutes in the oven at 300°F (150°C). Fully baked shells feel firm to the touch with no movement in the base, and the tops should be smooth and set. A slight rise or “feet” ruffle at the bottom is ideal. It’s safer to slightly overbake than underbake, as underbaked macarons turn sticky or hollow. Remove from the oven and let cool completely on the tray before peeling off the parchment. Test one shell first to avoid damaging the batch. This step ensures crisp exteriors and chewy interiors perfect for mint fillings.

Why add peppermint extract last when making mint French macarons?

Add peppermint extract only after your meringue reaches stiff peaks because it contains oils that can deflate egg whites or prevent them from whipping properly. Fats interfere with protein structure in the whites, leading to a runny or unstable meringue that ruins the batter’s macaronage. Whip room-temperature egg whites with sugar to glossy, stiff peaks first (about 8-10 minutes on medium-high speed), then fold in the extract gently. Use 1/4 to 1/2 teaspoon of high-quality peppermint extract for a batch to avoid bitterness. Taste-test the batter before piping. This timing keeps shells light, airy, and ready for mint ganache without cracks or failed feet.

What does maturing mean for mint French macarons?

Maturing mint French macarons involves filling the shells with mint ganache or buttercream, then resting them in an airtight container in the fridge for 24 hours. This allows flavors to meld as the filling softens the crisp shells slightly, creating the signature chewy texture and intensifying the mint taste. Unflavored shells benefit most, but mint ones develop deeper peppermint notes. After 24 hours, bring to room temperature for 30 minutes before serving to restore crispness. Skip maturing for same-day eating, but expect firmer shells. Store extras in the fridge up to 5 days or freeze filled macarons up to 1 month. Thaw in fridge overnight for best results.

How do I prevent cracks when piping ganache on mint French macarons?

Prevent ganache cracks by achieving a silky, pipeable consistency before filling your mint French macarons. Heat 100g white chocolate with 100ml heavy cream until melted, then stir in 1/4 tsp peppermint extract and green food coloring. Let cool at room temperature for 1-2 hours, stirring occasionally, until it holds soft peaks but flows smoothly. Avoid refrigerating too long, as it firms up and cracks under piping pressure. Whip briefly with a hand mixer if needed for spreadable texture. Pipe small dollops onto shells using a round tip (#802 or similar), sandwich gently, and mature as directed. Warm the piping bag in lukewarm water for 1 minute if it stiffens. This yields smooth, crack-free mint centers every time.

How should I store homemade mint French macarons?

Store filled mint French macarons in an airtight container in the fridge for 3-5 days after their 24-hour maturing period, as the cream-based mint filling keeps best chilled. Layer with parchment to prevent sticking. For longer storage, freeze in a single layer inside a freezer bag for up to 1 month—unfilled shells last 3 months frozen. Thaw frozen macarons in the fridge for 1-2 hours, then at room temperature for 30 minutes to avoid condensation sogginess. Avoid counter storage beyond 2 days due to filling spoilage risk. Label bags with dates, and check for off smells before eating. Proper storage maintains the crisp shell, minty chew, and vibrant color.