1-Preparing the Chocolate Ganache: First, finely chop 226 grams dark chocolate and place it in a large bowl. Heat 120 grams heavy cream in the microwave for 1-2 minutes until it’s hot but not boiling. Pour the cream over the chopped chocolate and let it sit for two minutes to melt properly.

Gently mix with a spatula until the mixture is smooth and fully combined. Add 1 teaspoon peppermint extract and stir thoroughly for that refreshing mint chocolate flavor. Let the ganache set at room temperature or in the fridge until it’s thick enough to hold its shape. If it gets too firm, microwave it for 10 seconds and stir until you reach the desired consistency.

2-Making the Macaron Shells: Begin by sifting 110 grams almond flour and 200 grams powdered sugar together, then set them aside. Whisk 100 grams egg whites on medium speed until foamy, add ¼ teaspoon cream of tartar, and continue whisking. Slowly add 60 grams granulated sugar while increasing to medium-high speed until soft peaks form.

Next, mix in 1-2 drops green gel food coloring if you’re using it, along with ½ teaspoon peppermint extract, and whisk until stiff peaks form. Gently fold in half of the sifted dry ingredients with a spatula, then add the rest, continuing until the batter reaches a flowing lava consistency that can form a figure 8 without breaking.

Line a baking sheet with a silicone mat or parchment paper and pipe 1-inch rounds using a piping bag with a round tip, holding it perpendicular to the sheet. Drop the baking sheet on the counter 3-4 times to remove air bubbles, and pop any visible ones with a toothpick. Let the macarons rest at room temperature for 30-40 minutes until a skin forms and the surface doesn’t stick when touched.

Preheat your oven to 300 degrees Fahrenheit and bake one sheet at a time on the center rack for 13-15 minutes, until the macarons don’t move when gently pressed. Cool them completely on the baking sheet, then remove the shells. Match pairs, drizzle a small amount of melted dark chocolate on one side, pipe the ganache onto it, and sandwich with the other shell.

Store the assembled macarons in an airtight container in the fridge to mature for 12-24 hours. They keep well refrigerated for up to 5 days, and for the best texture, let them reach room temperature for about an hour before serving. This mint chocolate macarons with ganache filling recipe takes about 1 hour prep time, 15 minutes cook time, and includes resting time, totaling around 2 hours.