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+ servings
mint chocolate chip macarons on a baking tray.
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5 from 1 vote

Mint Chocolate Chip Macarons

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.

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 ½ cup
  • 1 cup + 3 tbsp powdered sugar
  • 1 teaspoon cream of tartar
  • 2-3 drops Americolor gel green food coloring
  • 2-3 tablespoon Chocolate brown jimmy sprinkles

For the buttercream

  • ½ cup unsalted butter room temperature
  • 1 cup powdered sugar
  • 1 tablespoon heavy cream
  • 1 teaspoon 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.
  • 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.
  • 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!
  • 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.
  • 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.
  • 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!*