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Mint Chocolate Chip Macarons Recipe


12 Min.
50 Min.
32 cookies

Bring the magical combination of mint and chocolate to life this holiday season with these tasty Mint Chocolate Chip Macarons. These dainty desserts are festively green and will instantly elevate your dessert table with an air of elegance. Your guests will be impressed when they taste the perfectly balanced mint flavour inside the chocolate filling.

Ingredients & Directions

Prep Time
50 minutes
Bake Time
12 minutes


Prevent your screen from going dark while you bake.


  • Macarons:
  • 1 1/2 cups
    almond flour (375 mL)
  • 1 cup
    icing sugar (250 mL)
  • 3
    egg whites, at room temperature
  • 1/4 tsp
    cream of tartar (1 mL)
  • 1/4 tsp
    salt (1 mL)
  • 1/2 cup
    granulated sugar, superfine (125 mL)
  • 20 drops
    food colouring, green
  • 1/3 cup
  • Filling:
  • 1/2 cup
    35% whipping cream (125 mL)
  • 1 cup
    HERSHEY'S CHIPITS Mint Chocolate Chips, divided (250 mL)
  • 2 tbsps
    unsalted butter (30 mL)


Equipment Needed 
oven Oven
measuring cups Measuring Cups
mixer Mixer
spatula Spatula
cookie sheet Cookie Sheet
wire rack Wire Rack
saucepan Saucepan
stovetop Stovetop
mixing bowl Mixing Bowl

Macarons: Preheat oven to 300°F (150°C). Sift almond flour with icing sugar; repeat twice.


Beat egg whites, cream of tartar and salt using electric mixer on high speed until frothy. Beat in sugar, 1 tbsp (15 mL) at a time, beating well after each addition. Increase speed to high; beat until stiff peaks form.


Fold almond flour mixture into egg whites until batter is smooth and shiny, spoonful dropped from spatula back into bowl holds its shape for a few seconds before being absorbed, and batter has “lava-like” consistency. Mix in food colouring.


Spoon batter into piping bag fitted with medium 1/2-inch (1 cm) round tip. Dab a little batter onto each corner of 2 large baking sheets (to stop parchment paper from moving when piping macarons on top); line with parchment paper.


Pipe sixty-four 1-inch (2.5 cm) rounds, about 2 inches (5 cm) apart, on prepared baking sheets. Let stand for about 30 minutes or until dry skin forms on top of macarons.


Bake cookies in batches for 12 to 15 minutes or until bottoms are light golden and macarons can be lifted easily from baking sheet. Let cool completely on baking sheet on rack.


Make sure tops of cookies are dry before baking; this will ensure the cookie has a classic smooth top and raised “feet.”


Decorate half of the macarons with melted chocolate chips; reserve remaining icing.


Filling: Heat cream in small saucepan set over medium heat just until bubbles form around edge; remove from heat. Stir in mint chocolate chips and butter until melted. Let cool completely.


Spoon filling into piping bag fitted with 1/2-inch (1 cm) round tip. Pipe 2 tsp (10 mL) ganache onto flat side of plain cookies. Sandwich with decorated cookies, pressing lightly so filling reaches edges. Refrigerate until ready to serve; let come to room temperature before serving.


Dot macarons with remaining icing to resemble small chocolate chips if desired.