These mint chocolate chip macarons are mint chocolate chip ice cream cake in macaron form! These chewy fool-proof macarons are filled with chocolate chip peppermint buttercream and are perfect for any occasion.

mint chocolate macarons on a baking tray.

Here at Cambrea Bakes, we love creating unique macaron flavors like blueberry macarons; I’m always dreaming up new flavor ideas that are different from the more classic.

Mint and chocolate is a classic flavor combination, which makes these mint chocolate chip macarons insanely delicious!

why you’ll love this recipe

  • These are fool-proof Swiss meringue macarons, and are easy to make, even if you are a beginner!
  • They are soft and chewy cookies filled with peppermint chocolate chip buttercream.
  • These light and delicate macarons are a popular choice for weddings, holiday celebrations, or any regular occasion!

ingredient notes & substitutions

ingredients needed to make mint chocolate chip macarons.

Almond meal: Look for brands that are super-fine blanched almond meal like Bob’s Red Mill or Kirkland, for the best results. Almond meal is different from almond flour and will look completely different!

Powdered sugar: Macarons rely on super-fine sugar like powdered sugar, which makes this ingredient not substitutable.

Egg whites: Fresh, separated egg whites are best for making a meringue. You can use them from a carton but the results are always inconsistent.

Cream of tartar: The acid in cream of tartar helps stabilize the meringue and can prevent common macaron problems like hollow shells.

Peppermint extract: I recommend a high-quality extract like Olive Nation for the best flavor!

Find the full list of ingredients, measurements, and instructions in the recipe card below!

how to make mint chocolate chip macarons

Before you start, preheat the oven to 300 F (every oven is different, but 275 F-325 F is a typical range for baking macarons). Line two large baking sheets with silicone baking mats or parchment paper and set them aside.

Step 1: Sift the dry ingredients. Sift the almond meal and powdered sugar into a bowl and set it aside (image 1 below). If your almond meal is coarsely ground, you can pulse it in a food processor until finely ground.

Step 2: Cook the egg whites. In a stand mixing bowl, whisk the powdered sugar and egg whites together. Place the bowl over a pot of boiling water and whisk occasionally, until the egg whites reach 120 F (image 2 below).

Step 3: Make the meringue. Add the cream of tartar. Whisk on low speed for 5 minutes, until the bowl feels cool. Continue whisking, increasing the speed slowly and gradually, not going faster than #6 on a Kitchenaid, until soft peaks form.

Then add the green food coloring. Keep mixing until stiff peaks form (image 3 below).

a process collage of the steps for making the swiss meringue.

Step 4: Fold in the dry ingredients. Add the sifted dry ingredients to the bowl of meringue. Use a rubber spatula to gently fold them into the meringue (image 4 above).

Step 5: Scrape the batter. Fold and scrape the batter against the sides of the bowl then back into the center (image 5 below). This is known as the macaronage.

Step 6: Test the batter. When the batter starts to look glossy, pick up the batter with the spatula and let it fall into the bowl. It should flow in slow ribbons. Set a timer for 30 seconds. If the edges of the fallen ribbons are very soft and mostly disappeared into the batter, it’s ready (image 6 below).

a process collage of the steps for piping the macaron shells.

Step 7: Pipe the macaron batter. Fill a piping bag with a small round tip with the batter. Pipe the batter onto the prepared baking trays into 1 1/2-inch circles, spaced 2 inches apart. Tap the tray gently on your counter on all four sides, then pop any large bubbles with a toothpick.

Step 8: Bake! Sprinkle the tops with brown sprinkles (image 8 above). Keep the rest of the batter in the bag for now. This is a no-rest macaron recipe. Bake the first tray right away on the middle rack of the oven for 18-20 minutes. When the first tray is done baking, pipe the rest of the batter and bake the same way.

macaron shells with mint chocolate chip buttercream.

Step 9: Cool, then fill with buttercream. Match up like-sized shells, flipping one of each pair over so the flat bottom is exposed. Pipe a dollop of the mint chocolate chip buttercream in the center of each half, then sandwich it with the other shell (image 9 above).

Mature the macarons overnight in the fridge. Enjoy your mint chocolate chip macarons!

expert baking tips

  • Use a kitchen scale. Baking with a scale is much more accurate than cup measurements. To convert this recipe, click the “metric” button next to the ingredients title on the recipe card. If you do not have a scale, use a spoon to fluff the flour first, then spoon it into your measuring cup.
  • Use gel food coloring. Macarons can be finicky when extra liquid is added. I recommend using gel or powdered food coloring for best results.
  • Baking times may vary. All ovens are different, and your macarons may bake quicker or take longer than the indicated baking time. You may also need to adjust the temperature as needed!

storage & freezing

Store the filled macarons in an airtight container in the fridge for up to 1 week. You can freeze them for up to 3 months in an airtight container.

If you want to make them ahead of time, you can freeze just the shells in an airtight container for up to 3 months. You can fill them with buttercream straight from the freezer!

recipe faqs

Can I use any type of food coloring for the shells?

Gel food coloring is my top recommendation, although powdered coloring can work as well. I do not recommend liquid food coloring because it will add too much moisture to the shells.

Do I need to mature them overnight?

I highly recommend maturing them overnight! This allows the moisture from the buttercream to seep into the shells, softening the texture and marrying the flavors. You will notice the macarons are crunchier when you skip this step.

mint chocolate macarons with brown sprinkles.

more macaron flavors you’ll love

If you tried this or any other recipe on my website, please let me know how it went in the comments below, I love hearing from you! Also, please leave a star rating while you’re there! You can also tag me on Instagram or Facebook so I can check it out!

mint chocolate chip macarons on a baking tray.

Mint Chocolate Chip Macarons

5 from 1 vote
– by Cambrea Gordon

These mint chocolate chip macarons are mint chocolate chip ice cream cake in macaron form! These chewy fool-proof macarons are filled with chocolate chip peppermint buttercream and are perfect for any occasion.
Print Recipe Save Recipe Pin Recipe
Prep Time: 1 hour
Cook Time: 18 minutes
Total Time: 1 hour 18 minutes
Course: Dessert
Cuisine: French
Servings: 28 macarons
Need Metric Measurements?Use the button options below to toggle between US cups and Metric grams!

Ingredients 
 

For the Shells

  • 1 ¼ cup + 2 tbsp super-fine blanched almond meal, *see notes on measuring below*
  • 1 cup + 3 tbsp powdered sugar
  • 4 large egg whites , about 1/2 cup
  • 1 cup + 3 tbsp powdered sugar
  • 1 tsp cream of tartar
  • 2-3 drops Americolor gel green food coloring
  • 2-3 tbsp Chocolate brown jimmy sprinkles

For the buttercream

  • ½ cup unsalted butter, room temperature
  • 1 cup powdered sugar
  • 1 tbsp heavy cream
  • 1 tsp peppermint extract
  • ¼ cup semi-sweet chocolate bar, finely chopped

Instructions

  • Line two large baking sheets with silicone baking mats. Preheat the oven to 300 F/150 C.
  • Sift the almond meal and powdered sugar into a bowl. Set aside.
    1 ¼ cup + 2 tbsp (130 g) super-fine blanched almond meal, 1 cup + 3 tbsp (130 g) powdered sugar
  • In a stand mixing bowl, whisk together the egg whites and powdered sugar. Place it over a pot of boiling water. Whisking occasionally, bring the temperature to 120 F/49 C.
    4 (120 g) large egg whites, 1 cup + 3 tbsp (130 g) powdered sugar
  • Attach the bowl to a stand mixer with the whisk attachment and add the cream of tartar. Whisk on low speed for 5 minutes until it cools down. Then raise the speed to medium. Keep whisking until soft peaks form, then add the food coloring. Increase the speed again, mixing until stiff peaks form. Run the mixer on the lowest speed setting for 1-2 minutes to even out the meringue bubbles. Do not take the speed faster than a #6 on a KitchenAid!
    1 tsp cream of tartar, 2-3 drops Americolor gel green food coloring
  • Add the dry ingredients to the meringue all at once and gently fold them in with a rubber spatula.
  • Fold and scrape the batter against the sides of the bowl. When it starts to look glossy, pick up some of the batter and let it fall of the spatula into the center of the bowl. Count to 30; if the edges of the ribbons are very soft and mostly disappeared into the batter, it’s ready.
  • Fill a piping bag with a small round tip with the batter and pipe it onto one of the prepared baking pans. Keep the rest of the batter in the piping bag for now. Each round should be about 1 ½ inches wide spaced 2 inches apart. Gently tap the edges of the pan on the counter, with quarter turns in between taps. Pop any large bubbles with a toothpick, then sprinkle the tops with the sprinkles.
    2-3 tbsp Chocolate brown jimmy sprinkles
  • Bake the first tray straight away after piping, for 18-20 minutes. Check the macarons after 14-15 minutes. When they stop wiggling, bake for another two minutes. Then let the pan cool on a wire cooling rack. At this point, you can pipe the rest of the batter on the second tray and bake.
  • While the macarons cool, make the buttercream. Combine the butter and powdered sugar in a mixing bowl until smooth. Then add the chocolate chips, heavy cream, and peppermint extract. Mix on medium-high speed for 2-3 minutes until very light and fluffy.
    ½ cup (113 g) unsalted butter, 1 cup (115 g) powdered sugar, 1 tbsp heavy cream, 1 tsp peppermint extract, ¼ cup (30 g) semi-sweet chocolate bar
  • To assemble; match up like-sized shells. Pipe a dollop of buttercream on half of the shells, then sandwich the filling with the other shells.
  • Place the filled macarons in an airtight container and mature them in the fridge overnight to soften the texture. Enjoy!

Notes

*Measure your flour properly. This is my #1 baking tip! Do not ever scoop a measuring cup into your flour as this always leads to using too much flour. Instead, use the spoon-level method. This means fluffing the flour first, then spooning it into your measuring cup/spoon. For the BEST results, use a kitchen scale!*
Serving: 1serving | Calories: 52kcal | Carbohydrates: 5g | Protein: 1g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 9mg | Sodium: 8mg | Potassium: 26mg | Fiber: 0.01g | Sugar: 5g | Vitamin A: 109IU | Vitamin C: 0.003mg | Calcium: 2mg | Iron: 0.02mg

The calorie information provided for the recipe is an estimate. The accuracy of the calories listed is not guaranteed.

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4 Comments

  1. i made these for my mom for mother’s day and they were amazing! everyone agreed they taste exactly like mint chip ice cream and the peppermint wasn’t too strong which we loved.5 stars

  2. i made these for my mom for mother’s day and they were amazing! everyone agreed they taste exactly like mint chip ice cream and the peppermint wasn’t too strong which we loved.5 stars

  3. Mmmm I tried these today. I love mint chocolate chip and these did not disappoint. I added a drizzle on top of melted peppermint chips which drove the flavor profile home. Thanks for the great recipe!3 stars

  4. Mmmm I tried these today. I love mint chocolate chip and these did not disappoint. I added a drizzle on top of melted peppermint chips which drove the flavor profile home. Thanks for the great recipe!