Mojito Macarons: Fresh Mint, Rum & White Chocolate

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.

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Author: Nadège Nourian, adapted by JojoM