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Mint Macaroons

- NESCAFÉ® Dolce Gusto® machine
- Hand mixer
- Sieve
- Piping bag
- Parchment paper (for baking)
- Spatula

already cooked this dish.
  • Total: 20min
  • Portions: 18.00
  • Difficulty: Challenging


  • 150 Grams Almond Meal
  • 150 Grams Icing Sugar
  • 110 Grams Egg Whites
  • 1 Teaspoon Green Food Colouring
  • 125 Grams Nestlé Cream 300G Tin
  • 140 Grams White Chocolate
  • 15 Grams Peppermint
  • 15 Grams Fresh Mint Leaves 12 Leaves


    1. For the macaroon dough

      Mix the icing sugar with the almond meal and sift together.

    2. For the macaroon dough

      Add 50 grams of egg whites (keep 60 grams for later) to the colouring. Mix and set aside.

    3. For the macaroon dough

      Make a meringue by beating the remaining 60 grams of egg whites and the sugar until they hold stiff peaks, then mix this meringue with the other mixture using a spatula, making sure it doesn’t become flat.

    4. For the macaroon dough

      Fill a piping bag with a plain nozzle and squeeze a small amount out
      onto non-stick paper on a baking tray.

    5. For the macaroon dough

      Leave the dough to dry for about an hour until the outer layer is no
      longer sticky. Bake in the oven at 160°C for 7–8 minutes.

    6. To make the filling

      Bring the cream to the boil, then add the white chocolate from the bowl and mix. Add the chopped mint, peppermint and almond meal.
      Mix to form a smooth paste, then place in a piping bag.

    7. To make the filling

      To piece the macaroons together, remove the macaroon disks from
      the paper, spread the cream on the inner face of one of the disks and
      cover with another disk.

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