Mint Chocolate Macarons


  • 6 fresh mint leaves
  • 6 Tbs. plus 2 tsp. heavy cream
  • 1-¾ oz. white chocolate with 35% cacao content (such as Valrhona Ivoire)
  • ½ tsp. acacia honey (or other mild honey)
  • green paste or powder food coloring
  • 3 large egg whites
  • 1-½ cups almond meal
  • + 9 more ingredients
    • 1 cup confectioner's sugar
    • ¾ cup plus 1 Tbs. granulated sugar
    • ½ tsp. powdered egg white
    • Pinch of salt
    • Few drops of lemon juice
    • Green and yellow paste or powder food coloring
    • Chocolate or green sprinkles
    • 1 Tbs. crème de menthe (optional)
    • Valrhona

Make the filling (one day ahead): Infuse the mint with 1 Tbs. plus 2 tsp. of the cream by heating them over low heat just until tiny bubbles begin to form around the edge of the pan. Remove from the heat and let the mint infuse for 1 hour. Strain using a fine-mesh sieve. Melt the white chocol...

View full recipe at SpringPad


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