Thin Mint Macarons

thin mint macarons

I’m so thrilled to participate in the Girl Scout cookie recipe contest (and their dog cookie recipe contest, more on that later) again this year. I can’t believe this is my 5th year in a row with this contest! So, because I knew it was coming, I have been thinking about recipe ideas for the last few months, here and there. However, this recipe came to me only a few days ago and I was eager to try it out. Thin Mint macarons. Ambitious? Yes. Difficult? We’ll see…

After searching around for recipes, I decided to use the Martha Stewart recipe that I’ve used in the past since it worked for me. But adding in dry cookie crumbs would be a total experiment and I crossed my fingers that it would work.

A peek in the oven at my baking cookies, and thankfully I was successful! After countless baking experiment fails under my belt, this was sure a treat!

Onto the recipes:

Thin Mint macaron cookies
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  1. 1/2 cup almond meal/finely ground blanched almonds
  2. 1 cup confectioners sugar (117 grams)
  3. 2 large egg whites, room temperature
  4. 1/4 cup granulated sugar (53 grams)
  5. 2 tablespoons Thin Mint cookie crumbs
  1. Set your eggs out about 2 hours in advance so they can warm to room temperature.
  2. Preheat oven to 350 degrees with rack in the lower third. Line cookie sheets with silicone baking mats.
  3. In a food processor, grind up 4 Thin Mint cookies to fine crumbs. You'll use these crumbs in both the cookie batter and the filling.
  4. Combine almond meal and confectioners sugar in a bowl. Grab a second bowl and sift your almond meal/sugar mixture until only about 2 tablespoons (or less) of the mixture remains. Feel free to add that to your sifted mixture.
  5. In the bowl of your standing mixture, add egg whites and granulated sugar. Stir together, then increase mixer speed to medium-high (6-8) and beat for 5-6 minutes or until the egg whites hold stiff, glossy peaks when the whisk is lifted from the bowl.
  6. Toss in cookie crumbs and mix on medium-high for another 30 seconds. Your stiff peaks may deflate and become runny again, that's okay!
  7. Turn off mixer and fold in almond mixture by hand, using as minimal strokes as possible (not to overmix).
  8. Transfer batter into a pastry bag with a plain round tip. Pipe batter into 1-inch rounds, spaced at least 1 inch apart.
  9. Bake one cookie sheet at a time. Set timer for 6 minutes, rotate, then bake for another 5-6 minutes for a total bake time of 11-12 minutes.
  10. Remove from oven and allow to cool before adding filling.
Adapted from Martha Stewart
Adapted from Martha Stewart
What the Cupcake?
Thin Mint macaron filling
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  1. 2 tablespoons butter, softened
  2. pinch of salt
  3. 1 cup powdered sugar
  4. 1/2 teaspoon vanilla extract
  5. 1/2 tablespoon Thin Mint crumbs
  6. 1-3 teaspoons milk
  1. In standing mixer, whip together butter and salt.
  2. Add powdered sugar and mix on medium-high. Pour in vanilla and continue mixing until a thick paste forms.
  3. Add cookie crumbs and stir in milk, one teaspoon at a time until desired consistency is reached.
What the Cupcake?
macaron cookie ingredients

macaron cookies on sheet

Macarons made with Thin Mint Girl Scout cookies - yum!!

macaron bite


I’m so glad I didn’t add any mint extract or other flavorings because the flavor of these cookies is just exquisite!

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