Last Updated on March 25, 2024 by Share My Kitchen
Today, you are going to learn to make another vegan macaron recipe. Is there such a thing as too many recipes for macarons on the internet? Not really. You will be making some Vegan Mint Chocolate Chip Macarons. It is a very well requested flavor. Even though they may not want to admit it, everyone loves a little mint chip.
For this recipe, Mint Extract was added to the vegan macaron shells and filled with Mint Chocolate Chip Buttercream with a Mint Chocolate Ganache center. Adding surprise centers to macarons gives them dimension, which brings it to a whole new level. There are no boring macarons here.
This batch of vegan macarons was inspired by Willy Wonka. It took some experimenting with different baking times and temperatures. The vegan macaron shells were baked at 135° C for 22-25 minutes, and it works perfectly. The step of leaving the macarons in an oven for half an hour once they had finished baking was omitted. The final product didn’t show much of a difference, so you can stick with this new, faster method.
Let’s talk about how they taste: when you bite, you will encounter the crisp, sweet, and slightly minty vegan macaron shell. You will be astonished at the pleasure that awaits you, and you’ll want more. However, that’s not the end of it! Soon, you’ll find a rich, dark river of mint chocolate ganache in your mouth. It will seduce your tongue with its pulsating richness. This will be the moment you reach your peak. Then, you will feel relief and a blanket of sweet, mint buttercream to comfort you.
Vegan Mint Chocolate Macarons Recipe Card
This is a recipe for Mint Chocolate Chip Vegan Macarons made with Aquafaba (Chickpea Brine). It is sweet, minty, chocolate-rich, and 100% delicious.
INGREDIENTS
Macaron Shells:
- 250 grams Aquafaba
- 1/8 teaspoon Cream of Tartar
- Pinch of Salt
- 150 grams Ground Almonds
- 130 gram Pure Icing Sugar*
- 110 grams Superfine/Caster Sugar
- A drop of Green Food Coloring
- A few drops of Organic Mint Extract
- Cocoa for dusting
Mint Chocolate Chip Buttercream:
- 135 grams Vegan Butter Substitute
- 55 grams Icing Sugar
- 1/2 tablespoon Non Dairy Milk
- A few drops of Organic Mint Extract
- 30 grams Vegan Dark Chocolate grated
Mint Chocolate Ganache:
- 50 grams Vegan Dark Chocolate
- 40 grams Non Dairy Milk I used Soy
- Few drops Organic Mint Extract
- Tiny pinch of Salt
Extras:
- Piping Bags with a Round Tip attached
- Silpat Mats or Silicone Baking Paper
- Baking Trays
- Spray Bottle filled with Water
INSTRUCTIONS
- Prepare your Aquafaba the night before you make your Macarons. Bring 250g of Aquafaba to a simmer in a small saucepan. Let it simmer until it reduces to 110 grams. You can pour it out and weigh it a few times in-between on a kitchen scale to make sure it is accurate.
- When it reaches 110 grams, pour it in a bowl and let it cool. Then, refrigerate overnight.
- Macaron Shells: In a food processor, process the ground almonds and icing sugar. Then, strain into a bowl using a sieve to make sure that there are no lumps. Set aside.
- Use a stand mixer fitted with a clean bowl with clean beaters to whisk the Aquafaba, cream of tartar, and salt. Set it on high until and whisk until it becomes foamy and resembles frothed up egg whites. Before moving onto the next step, make sure that there is no liquid remaining at the bottom.
- Slowly add the caster sugar, bit by bit, while your mixer is on. Mix in the food coloring and the mint extract. Then, continue whisking on high for another minute. The result should be a thick, glossy meringue.
- Next, pour in half of the almond/icing sugar mixture into the meringue, and fold gently with a spatula until it is fully incorporated. Add the other half and continue to fold it into the batter. This doesn’t mean you have to be too gentle, but it’s important to not go crazy.
- When the mixture has been incorporated, continue folding the mixture until it resembles thick lava. Don’t overmix or the batter will become too runny. You will end up with macaron UFOs. When you place a tablespoon of batter on a flat surface, and it will gradually become round without any “nipples” forming on top, then it has reached the right consistency.
- Pour the macaron mixture into a piping bag fitted with a round nozzle and pipe into 2-inch rounds on a silicone baking paper lined mat or a Silpat. You will need 3 to 4 trays as this recipe is enough to make 50 macaron shells.
- To eliminate air bubbles from your piped macaron mixture, once piped, slam the tray on your kitchen counter. Then, dust a bit of cocoa powder. Allow your trays to rest in a cool place for 2 to 3 hours. When they are matted, the shells are ready for baking. You will be able to gently touch the surface of the shells without anything sticking to your fingers.
- Preheat the oven to 135°C. Each tray of macarons should be baked separately for 22 to 25 minutes, without opening the oven door in between. For smaller ovens or macarons, it may take slightly more or less than 25 minutes. It is all about trial-and-error.
- Take the tray out from the oven and leave to cool properly before peeling macaron shells off from the Silpat or silicone paper.
- Repeat the process of baking with the remaining macaron trays.
- Filling: Use a stand mixer to whisk vegan butter with icing sugar, mint extract, non-dairy milk, and food coloring. Then, add the grated chocolate. Whisk until fluffy, and transfer to a piping bag with a round nozzle.
- Mint Chocolate Ganache: Heat the non-dairy milk in a small pot until it comes to a simmer. Add the dark chocolate to the bowl and add salt and mint extract. Mix until the ganache is smooth and glossy. Put it in the refrigerator to thicken, and stir occasionally until ready for use.
- Assembly: After you have removed all the macarons from your Silpat/Silicone Paper, lay them on the kitchen counter with the bottom side up (rounded side down). Use your spray bottle to lightly mist the bottoms of the macarons with water. Leave for 5 minutes before filling.
- Pipe a ring of buttercream around the base of a macaron and add some mint chocolate ganache inside the buttercream circle. Then, sandwich it with another macaron shell and repeat the process until all of your macaron shells are sandwiched.
- Put macarons in a box and keep them in the refrigerator overnight, or for at least 2 nights, to allow them to mature and develop the right texture.
- Macarons taste best when they are at room temperature, or 10 minutes out of the refrigerator, not straight out of it.
