1-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.

2-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.

3-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.

4-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.

5-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.

6-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.

7-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.

8-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.

9-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.

10-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.

11-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.

12-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.