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Light and Airy Mint Macarons

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Delicate mint macarons with a crisp almond shell and creamy mint filling, perfect for gifting or a refreshing treat.

Ingredients

Scale
  • 100g (3.5 oz) almond flour, finely ground
  • 100g (3.5 oz) powdered sugar
  • 75g (2.6 oz) egg whites, aged at room temperature (about 2 large eggs)
  • 50g (1.75 oz) granulated sugar
  • A pinch of cream of tartar
  • Green gel food coloring (optional)
  • 1 tsp fresh mint extract (or 1/2 tsp pure extract for stronger flavor)
  • 115g (4 oz) unsalted butter, softened
  • 150g (5.3 oz) powdered sugar, sifted
  • 1–2 tbsp heavy cream (or milk for lighter option)
  • 1 tsp fresh mint extract
  • A pinch of salt

Instructions

  1. Sift almond flour and powdered sugar together twice into a large bowl to remove lumps and aerate (about 5 minutes).
  2. Whisk egg whites on medium speed until foamy. Add cream of tartar, then gradually add granulated sugar while increasing speed to high. Whip until stiff, glossy peaks form (5-7 minutes). Add green gel food coloring and fresh mint extract, folding gently to combine.
  3. Fold sifted almond flour and sugar mixture into the meringue using a spatula until batter flows like lava and forms ribbons when lifted.
  4. Transfer batter to a piping bag fitted with a round tip. Pipe 1.5-inch rounds onto prepared baking sheets, spacing about 1 inch apart. Tap baking sheet to release air bubbles.
  5. Let piped shells rest at room temperature for 30-60 minutes until a dry skin forms on top.
  6. Preheat oven to 300°F (150°C). Bake one sheet at a time on center rack for 15-18 minutes, rotating halfway through. Let cool completely.
  7. Beat softened butter until creamy. Gradually add powdered sugar, then add mint extract, salt, and heavy cream one tablespoon at a time until fluffy and spreadable (about 5 minutes).
  8. Match shells by size. Pipe or spread filling onto one shell and sandwich with another. Press gently to spread filling evenly.
  9. Refrigerate assembled macarons in an airtight container for 24 hours before serving to mature flavors and soften shells.

Notes

Age egg whites 24-48 hours for better meringue stability. Use gel food coloring to avoid batter consistency issues. Rest shells before baking to form feet. Oven temperature is critical; reduce if oven runs hot. Practice folding technique (macaronage) for perfect batter consistency.

Nutrition

Keywords: mint macarons, homemade macarons, creamy filling, almond flour, French dessert, easy macarons, mint dessert

Find it online: https://blingbite.com/light-and-airy-mint-macarons-recipe-easy-homemade-creamy-filling-guide/