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Mint Chocolate Chip Macarons

Prep Time45 mins
Cook Time20 mins
Total Time1 hr 5 mins
Servings: 24 macarons



  • 130 grams almond flour I used Bob’s Red Mill
  • 234 grams powdered sugar
  • *10 grams chocolate cookie crumbs see note below
  • 4 large egg whites
  • 106 grams white granulated sugar
  • Pinch of salt
  • 1/2 teaspoon peppermint extract
  • 6 drops of green food coloring
  • 4 drops of blue food coloring

Swiss Meringue Buttercream:

  • 2 large egg whites
  • 133 grams sugar
  • Pinch of salt
  • 150 grams unsalted butter at room temperature
  • 1/4 teaspoon vanilla extract
  • 2.5 ounces semi-sweet or dark chocolate melted
  • 3 tablespoons cocoa powder


  • Preheat your oven to 350 degrees F. Line a few baking sheets with parchment paper. Place a 1/2-inch round tip into a piping bag and set it inside a pint glass.
  • Place a sieve atop a medium bowl. Sift in the almond flour, powdered sugar and cookie crumbs. Work all of them through the sieve. You’ll end up with little bits in the sieve; discard those! Set the bowl aside.
  • In the bowl of a stand-up mixer with a whisk attachment, add the egg whites, sugar, pinch of salt and peppermint extract. Beat until stiff peaks form, about 4 minutes. Add the food coloring and beat once more until combined.
  • Remove from the bowl from the stand-up mixer and in one batch, add the almond flour/powdered sugar mixture. Fold the mixture with a spatula. Repeat just until the batter resembles the texture of lava. It took me about 30 folds to reach this consistency.
  • Transfer the macaron batter to the piping bag. Pipe the batter into 3/4-inch rounds, swirling the tip off to one side. You have to do this with a bit of flick of the wrist. Repeat until you’ve formed about 15 to 18 macarons per baking sheet. Smack the baking sheets onto your kitchen counter a few times. This will help even out the batter and eliminate any air bubbles in the macarons.
  • Transfer to the oven to bake for about 6 minutes. Immediately turn the oven down to 300 degrees F and bake for an additional 6 minutes. Repeat with the remaining batter.
  • To make the Swiss buttercream: In the bowl of a stand-up mixer set atop a medium saucepan filled with a few inches of water, add the egg white, sugar and salt. Turn the heat to medium and whisk until the sugar dissolves, about 5 minutes. Dip your finger in and if it’s still gritty, continue mixing until it completely dissolves.
  • Transfer the bowl to the stand-up mixer with the whisk attachment and beat until stiff peaks form and the meringue appears very glossy, about 5 minutes. While the mixer is running, add cubes of butter, one at a time. Next, pour in the melted chocolate and vanilla extract and beat until completely combined. Sift in the cocoa powder and mix until combined. Transfer the buttercream to a piping bag (no need to add a tip). Snip off the edge of the piping tip with a pair of scissors.
  • To assemble the macarons: flip over half of the macarons. Pipe the buttercream onto the macarons and then add the top. Repeat with the remaining macarons.


*I made these several times using different types of chocolate cookies. I made them with Famous Amos chocolate wafer cookies and the chocolate part of an Oreo.
I suggest buying the small packet of Oreos and using the chocolate cookie part.