1-First Step: Gather and prepare (mise en place)* Preheat oven to 300°F (150°C). Line two baking sheets with parchment paper or silicone mats so you have everything ready.* Sift 100 g fine almond flour and 65 g powdered sugar twice into a bowl, discarding any large chunks. Accurate sifting makes for smooth tops.* Weigh 70 g egg whites and let them sit at room temperature for 20 minutes if possible; room-temperature whites whip faster and to greater volume.

2-Second Step: Make the meringue* In a clean, grease-free mixing bowl, combine the 70 g egg whites with 75 g fine granulated sugar and 1/4 teaspoon cream of tartar plus a pinch of salt.* Beat on medium speed to soft peaks, then add 1 drop green gel food coloring and continue beating until stiff peaks form. Add 1/4 teaspoon peppermint extract briefly at the end so the oil has minimal impact on stability.

3-Third Step: Macaronage – folding batter to the right consistency* Gently fold the sifted almond flour and powdered sugar into the meringue using a silicone spatula. Use smooth, sweeping motions and rotate the bowl as you fold.* Test the batter by lifting the spatula; it should flow like lava and form a figure-eight that dissolves back into the batter within about 10 seconds.* Stop folding when that figure-eight test passes. Overfolding deflates the meringue and underfolding creates peaked shells.

4-Fourth Step: Piping and resting* Transfer batter to a piping bag fitted with a plain round tip and pipe 1.5-inch (about 3.8 cm) rounds onto prepared sheets, spaced 1 inch apart. Use a macaron template under the parchment if you like.* Tap the baking sheets firmly on the counter 3-5 times to release air bubbles and pop any obvious bubbles with a toothpick.* Let piped shells rest 15 minutes or until a dry skin forms on the surface and they do not stick to your finger when touched.

5-Fifth Step: Baking* Bake one sheet at a time without convection for 15-18 minutes at 300°F (150°C). When done, shells will be firm on top, have a stable base, and show developed feet.

6-Sixth Step: Cooling* Cool shells completely on the baking sheet before removing them. This prevents steam from softening the bottoms and preserves crispness.

7-Seventh Step: Make the mint chocolate ganache* Heat 3 1/2 oz (100 ml) heavy whipping cream to a simmer and pour it over 3 1/2 oz (100 g) semi-sweet chocolate chips in a heatproof bowl.* Let rest 2 minutes, then stir until smooth. Add 1/4 teaspoon peppermint extract and 1 tablespoon (14 g) unsalted butter, cubed. Blend with an immersion blender for a silky finish.* Cool at room temperature about 1 hour until scoopable for piping.

8-Eighth Step: Prepare the mint candy filling* Beat 3/4 cup (90 g) powdered sugar, 2 tablespoons (40 g) sweetened condensed milk, 1 tablespoon (14 g) unsalted butter melted, and 1/8 teaspoon peppermint extract until smooth. This gives a sweet, thick center to complement the ganache.

9-Final Step: Assemble and mature* Pair shells by size. Pipe a ring of ganache on the bottom shell, add 1/2 teaspoon mint candy filling in the center, and top with the matching shell. Press gently to spread filling evenly.* Refrigerate assembled macarons in an airtight container for 24 hours to mature and let flavors meld. Serve at room temperature by letting them sit 30 minutes before eating.