Mojito Macarons: Fresh Mint, Rum & White Chocolate
Nadège Nourian, adapted by JojoM
Edible-cocktail macarons with cool mint, subtle white rum, and silky white-chocolate ganache—Italian-meringue shells, crisp outsides, chewy centers, party-perfect.
Mojito Macarons: Fresh Mint, Rum & White Chocolate 🍃🥂
Turning cocktails into patisserie? Yes, please! These Mojito Macarons by Nadège Nourian are a playful twist on the classic drink — cool mint, a gentle kiss of rum, and silky white chocolate ganache, all nestled between crisp–chewy macaron shells. It’s like your favourite summer cocktail made elegant and edible.
The Inspiration ✨
Pastry chefs and mixologists share a love of balance — acidity, sweetness, aroma, and texture. Nadège captures that alchemy beautifully, translating the iconic mojito into refined French form. The result? A dessert that’s both sophisticated and a little cheeky — “edible cocktails,” as she calls them.
Layers of Flavour 🍸
Each bite opens with refreshing mint that feels cool and clean on the palate, followed by mellow white chocolate and a subtle warmth from white rum. The ganache sits perfectly between Italian-meringue shells — crisp on the outside, delicately chewy inside — creating that ideal contrast every macaron lover dreams of.
Technique Highlights 👩🍳
This recipe uses the Italian meringue method, which ensures stability and glossy shells with perfect feet. The key moment is when you pour your 118°C sugar syrup in a thin, steady stream over softly whipped egg whites. Once combined, the meringue forms the airy backbone of your batter.
💡 Pro Tip: Watch the texture during macaronage — the batter should flow like lava and form a ribbon that disappears in about 10 seconds. That’s your cue for perfection!
The Mojito Ganache 🌿
The white chocolate ganache gets its complexity from mint-infused cream and a splash of clear white rum. Infusing the cream for 20 minutes extracts essential oils from the mint, giving it a refreshing aroma without overpowering the sweetness of the chocolate.
You can even re-infuse a spoonful of fresh mint into the strained cream for a brighter finish — a trick many pastry chefs use when working with delicate herbs.
Serving & Maturing 🍬
Once assembled, patience is key! Let the macarons rest for at least 12–24 hours in the fridge. This “maturation” phase allows moisture to balance between shell and filling, creating the perfect chewy texture. Serve them slightly chilled — the rum’s warmth will bloom as they come to room temperature.
Why You’ll Love These
- 🥂 Grown-up twist: Subtle rum flavour adds elegance without heaviness.
- 🌱 Refreshing mint: Cool and aromatic, perfect for spring and summer.
- 🍫 Silky ganache: White chocolate creates a smooth, luxurious mouthfeel.
- 🍬 Make-ahead magic: Even better after a day’s rest — ideal for parties.
Whether you’re a pastry purist or cocktail enthusiast, these Mojito Macarons deliver the best of both worlds — refined, fun, and unforgettable. Perfect for summer soirées, weddings, or as a signature treat in your dessert table lineup.
Author: Nadège Nourian, adapted by JojoM
Mojito Macarons: Fresh Mint, Rum & White Chocolate
Nadège Nourian, adapted by JojoMEdible-cocktail macarons with cool mint, subtle white rum, and silky white-chocolate ganache—Italian-meringue shells, crisp outsides, chewy centers, party-perfect.
Chef's Tips
Age the filled macarons 12–24 hours in the fridge for perfect chew.
Keep the syrup stream thin and steady when pouring onto whipped whites.
Macaronage should flow like lava and form a slow ribbon that settles in ~10 seconds.
For brighter mint notes, re-infuse a small spoon of fresh mint into strained cream, then strain again.
Use clear, good-quality white rum; over-proof rums can overpower the mint.
Tools Used
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Ingredients
Macaron Shells (Italian Meringue)
Mojito Ganache
Instructions
Shells — Almond Mix
- 1
Sift almond meal and icing sugar into a bowl.
- 2
Add egg whites (bowl 1) and green colouring; mix to a smooth paste. Cover and set aside.
Shells — Italian Meringue
- 1
Put egg whites (bowl 2) in a stand mixer with whisk.
- 2
Heat water and caster sugar to 110°C (230°F). Start whisking egg whites to soft peaks.
- 3
Continue heating syrup to 118°C (244°F). With mixer on medium, stream syrup onto the whites.
- 4
Whisk until glossy, stiff, and cooled to about 50°C (122°F).
Shells — Macaronage & Bake
- 1
Fold one-third meringue into almond paste to loosen; gently fold in the rest until batter flows in a slow ribbon and settles in ~10 seconds.
- 2
Pipe 4 cm rounds (about 50 shells) on lined trays. Tap to release bubbles; pop surface bubbles with a toothpick.
- 3
Air-dry 15 minutes until matte. Bake at 150°C (300°F) for 15 minutes. Cool completely on trays.
Ganache — Infuse & Emulsify
- 1
Bring cream just to a boil, add mint, cover, and infuse 20 minutes.
- 2
Strain and press to extract flavour; re-weigh cream to 125 g and top up if needed.
- 3
Melt white chocolate to ~45°C (113°F). Emulsify with warm strained cream in 3 additions until glossy.
- 4
Stir in white rum. Blend briefly for a fine texture. Cover and chill until pipeable.
Assemble & Mature
- 1
Pair shells by size. Pipe a button of mojito ganache on half the shells; cap with the rest.
- 2
Refrigerate in an airtight container 12–24 hours to mature. Bring to cool room temperature before serving.
Comments & Reviews
Ava L.
10/12/2025
Mint comes through beautifully and the rum is subtle—perfect balance. Aging overnight made a huge difference!
Marco P.
10/12/2025
Followed weights exactly; shells were smooth with great feet. New favourite summer macaron.
Sophie R.
10/12/2025
I swapped half the mint for lime zest—like a zesty mojito. Superb with coffee.
Kenji
10/12/2025
Used a light Japanese rum; flavour stayed clean. Don’t skip the overnight rest!
Nutrition Facts
Serving Size: 1 macaron (~20–22 g)
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
