(Inside: Minty, chocolatey and so perfectly crunchy, this recipe for these Andes Mint Macarons are the perfect french macarons for mint-lovers–or anyone who loves macaron cookies.)
I see you over there.
Don’t think you can hide from me.
You’ve been drooling over all the French Macaron Recipes I’ve been dropping lately.
Yeah, I noticed the drool, too.
I get it.
These cookies look amazing, particularly these Andes Mint Macarons.
But, you don’t think you’re quite the baker that can throw down macarons.
You’re wrong, you know. You can.
And this Andes Mint Macaron recipe is the perfect starter-macaron recipe…
Full disclosure, I was totally intimidated by French Macaron Cookies before my friend Brittany helped me out with some recipe tips and tricks.
So, I get it. You could be a little intimidated by this recipe, too–it happens.
But, if you need a little reassurance to see that you absolutely CAN make these Andes Mint Macarons on your own, here’s 12 Hacks for making PERFECT Macarons…because I am super helpful that way.
You’ll want a scale, like this one I got that’s just a simple-to-use digital scale–no muss no fuss.
But not too many–it’s REALLY easy, once you get the hang of it.
So, get ready to take the plunge with these Andes Mint Macarons, because, yes, you can make them–with not all that much fuss.
Just pin this recipe (so you can find it later when you have the scale ready). Then order your scale and download your template.
Then do it–you can. Pinky promise.
Andes Mint Macarons
Minty, chocolatey and so perfectly crunchy, this recipe for these Andes Mint Macarons are the perfect french macarons for mint-lovers--or anyone who loves macaron cookies.
- 4 oz. confectioners sugar
- 2 oz. almond flour I recommend Bob’s Red Mill
- 1 oz granulated sugar
- 1/4 tsp salt
- 2 oz. egg whites roughly two eggs at room temperature
- 1 tsp mint extract
- 1/4 tsp salt
- 2 tsp lime green GEL food color optional feel free to get creative!
- 1 stick of softened butter
- 1 ½ cups confectioners sugar
- 1 tbsp heavy whipping cream
- ¼ cup melted chocolate chips
- 1/4 cup chopped Andes Mints
First, weigh out all of your ingredients.
Next, sift together your almond flour and powdered sugar in a large bowl and set aside.
Add your egg whites to the bowl of your mixer and start mixing on a medium speed until they get frothy. Add in the salt.
Gradually add in your sugar to the egg whites and mix on a medium speed until you get a soft peak consistency. Add in the food color and extract to the meringue mixture before adding in dry ingredients.
After the egg whites are the right consistency, add about 1/3 of the dry mixture to the egg whites and fold in until there are no dry spots left.
Add in the remaining dry mixture to the meringue and fold in until there are no dry spots. Begin to check for the “ribbon” stage, where the batter falls off in ribbons and you can make a figure 8 without it breaking off. Once you get to this consistency stop folding.
Prepare your piping bag with a medium round tip. Place your bag in a large cup to make it easier to add your batter. Slowly add in your batter.
Place the macaron template under a silicon mat on a baking sheet.
Hold your piping bag completely vertical when piping and lift straight up. Making about 1 1/2 to 2 inch circles.
After you have piped all the batter, bang the baking sheet on the counter 10-20 times (seriously) to remove all air bubbles. Use a toothpick or something sharp to pop them.
Now it is time to let them dry. Leave them sitting on the counter for 30-60 minutes until you can touch them and you can feel a “shell” form over them. No batter should come off on your finger.
Preheat your oven to 300 degrees F and bake your macarons for 10-15 minutes or until lightly browned. When you touch the top of the macaron it should not wiggle around on the “feet”.
Allow them to cool COMPLETELY before taking them off the baking sheet.
Place the butter in the bowl of a stand mixer and cream until light and fluffy. Slowly add in the powdered sugar and fully combined.
Add in the melted chocolate chips and mix until combined. Add in heavy whipping cream and mix for 1-2 minutes until fluffy.
Add into a piping bag with a star tip and pipe a circle around half of the macaron shells.
Add some of the chopped Andes Mints into the center for the full effect.
Sandwich them with the remaining macaron shells.
Keep in an airtight container in the refrigerator for 24-48 hours to allow them to “mature”. Be sure to bring them to room temperature before serving.