These Mint Macarons are light, crisp French macarons with mint buttercream frosting. They’re fun to make and perfect for parties!
Yes, I did it! I finally tackled the macaron. Well, I’m not sure that tackled is the right word since I’ve only made one batch, but I successfully made Mint Macarons. My sister-in-law is getting married at the end of the month. It is a casual wedding, and she asked if I would bring some desserts for the dessert and candy buffet.
Even though I make desserts and sweets every week, I am not really sure what to make for the wedding. My sister-in-law isn’t picky about which desserts, but her colors are mint and bright pink. So, off to Pinterest I went to do a little research, and from what I could see, macarons are THE wedding treat to have!
I’ve wanted to try making them for a long time now and the really sad thing is that I’ve never even tasted a macaron! My first hurdle was to find almond flour.
Living out in the sticks, my small local grocery store doesn’t carry it and I couldn’t remember to buy it when I was in town. Finally, I checked another grocery store that is about 10 miles from my house and found it.
I’ve read blog posts about macarons, watched video tutorials, and read through comments and questions about making macarons. I even read a fictional book about a woman who opens a cafe that serves tea and macarons. I think all of that information made me think it would be really hard.
Nevertheless, I decided to give it a try. And SURPRISE… they turned out! I was so excited when I pulled the first pan out of the oven! My mint macarons are far from perfect. Many of them are more oval or even rhombus-shaped. But they didn’t crack or collapse, and they have feet! (Feet refers to the little foamy-looking edge you can see around the bottom of the cookies.)
A couple of things to note: Yes, I did use a scale to measure the ingredients. And, I did not do anything special to the egg whites…out of the fridge into the mixing bowl.
Also, I got the same results from the macarons that rested as I did from the ones that went straight into the oven. The mint flavor comes from the mint buttercream frosting between the cookies. I would love to hear if you’ve tried making macarons and how it went for you.
Mint Macarons
Ingredients
Macarons:
- 4 ounces almond flour
- 8 ounces powdered sugar
- 5 ounces egg whites
- 2 ½ ounce granulated sugar
- 2 teaspoon vanilla bean paste
- ½ teaspoon kosher salt
- green and teal gel paste
- ½ teaspoon peppermint extract
Mint Buttercream Frosting:
- ¼ cup butter, softened
- ¼ cup shortening
- 1 teaspoon vanilla
- 4 cups powdered sugar
- ¼ cup heavy cream
- ½ teaspoon peppermint extract
- green and teal gel paste
Instructions
Macarons:
- Preheat the oven to 300˚F. Line 2 pans with parchment paper.
- Sift the almond flour and powdered sugar together and set aside.
- Mix the egg whites, granulated sugar, vanilla bean paste and kosher salt on low for 3 minutes, then beat on medium speed for 3 minutes and finally on high for 3 minutes. Add the gel paste and peppermint extract, beat for one final minute. The meringue should be very stiff.
- Add the almond and powdered sugar mixture and fold it into the meringue until it has deflated. It should look like molten lava that will hold its shape for a bit and then melt into the mixture.
- Pipe the batter into 24 small circles on the parchment paper.
- Hold the pan and firmly smack it against the counter a couple of times, turn the pan and smack it again to remove the air bubbles.
- Bake at 300˚F for about 18 minutes or until the macarons can be easily removed from the parchment paper. If they stick or the shell comes off the but bottom sticks, bake them a little longer.
- Cool completely on the pan and then remove to add the mint buttercream frosting.
Mint Buttercream Frosting:
- Beat butter, shortening and vanilla until creamy.
- Add powdered sugar, 1 cup at a time, beating after each cup.
- Beat in 1/4 cup heavy cream until light and fluffy.
- Mix in peppermint extract and food coloring.
Rachel says
Macarons are my favorite sweet treats
Sophia says
This honestly was not good at all. My macrons came out flat and sticky because there was no leavening agent. The egg whites with the sugar did not form peaks and I had to restart and whip the egg whites before adding the sugar. It didn’t even tell you how many eggs to use. Do not recommend trying it.
Heather says
I’m afraid my meringue for these cookies from this recipe was a disaster. I read some more online and I think this recipe adds the sugar too soon, and possibly there’s far too much sugar. I’ve been working for an hour to try and fix them by rewhipping more egg whites and folding them in but I’m not very confident. Such a bummer…also, the original BraveTart recipe link doesn’t work…
Tonia says
I’m so sorry to hear that they didn’t turn out. Here is a link I found to the BraveTart recipe: https://www.epicurious.com/recipes/member/views/french-macaron-brave-tart-579f7ac6437fcffe02f7233d
Lyuba@willcookforsmiles says
This is amazing, Tonia! I love macaroon but I’m yet to brave making them 🙂 Gorgeous!!
Tonia says
Thanks Lyuba! Go for it…I know you can make them!
Regan says
These looks awesome! I can’t wait to make them! And for the wedding, you should definitely make the Nutella Mousse Cups, too! The cheesecake and cake desserts are beautiful, but look like they would be tricky for a buffet. Maybe not, but no sense in making yourself crazy, right!?! But the macarons…..oh yeah!
Jane's Adventures in Dinner says
They are beautiful! Next time you need almond flour just grind almonds (without the skins) in the food processor or blender. All works well.