Instructions

1. Preheat your oven to 150°C (300°F). Line two baking sheets with parchment paper or silicone baking mats. If desired, you can draw circles (about 3 cm in diameter) on the parchment paper to help guide your macaron sizes.
2. In a large mixing bowl, sift together the almond flour and powdered sugar to remove any lumps and ensure a smooth texture. This step is crucial for achieving the signature smooth tops of macarons.
3. In a separate clean and dry mixing bowl, begin to whip the egg whites using an electric mixer on medium speed until they become frothy.
4. Gradually add the granulated sugar to the egg whites while continuing to whip. Increase the mixer speed to high and whip until stiff peaks form. The meringue should be glossy and hold its shape when you lift the beaters.
5. Once the meringue is ready, gently fold in the sifted almond flour and powdered sugar mixture using a spatula. Be careful not to deflate the meringue; use a gentle folding motion until the mixture is well combined and has a lava-like consistency.
6. Add a few drops of green food coloring to the mixture and fold until the color is evenly distributed. You can adjust the amount of coloring to achieve your desired shade of green.
7. Transfer the macaron batter into a piping bag fitted with a round tip. Pipe small circles onto the prepared baking sheets, using the drawn circles as a guide. Leave some space between each macaron, as they will spread slightly.
8. Once piped, tap the baking sheets gently on the counter to release any air bubbles. Let the macarons sit at room temperature for about 30 minutes, or until a skin forms on the surface. This will help them develop a nice foot during baking.
9. While the macarons are resting, prepare the chocolate ganache filling. In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer. Remove from heat.
10. Chop the dark chocolate into small pieces and place it in a heatproof bowl. Pour the hot heavy cream over the chocolate and let it sit for a minute to melt the chocolate. Stir until smooth and fully combined. Add the peppermint extract and mix well. Let the ganache cool to room temperature until it thickens slightly.
11. Once the macarons have formed a skin, place them in the preheated oven and bake for 15 minutes. Keep an eye on them to ensure they don’t overbake. They should be firm to the touch and have risen slightly.
12. After baking, allow the macarons to cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
13. Once the macarons are completely cool, pair them up by size. Pipe a small amount of the mint chocolate ganache onto the flat side of one macaron and sandwich it with another macaron. Repeat until all macarons are filled.
14. Store the filled macarons in an airtight container in the refrigerator for at least 24 hours to allow the flavors to meld. They can be enjoyed fresh or after a day or two for enhanced flavor.
15. Serve the mint chocolate macarons chilled or at room temperature, and enjoy your delightful French treats!