Instructions

1. Preheat your oven to 300°F (150°C) and line two baking sheets with parchment paper.
2. In a food processor, combine the almond flour and powdered sugar. Process until finely ground, then sift the mixture into a large bowl to remove any lumps.
3. In a separate bowl, beat the egg whites until foamy. Gradually add the granulated sugar while continuing to beat until stiff peaks form. Gently fold in the mint extract and green food coloring until evenly distributed.
4. Carefully fold the egg white mixture into the almond flour mixture using a spatula, being cautious not to deflate the egg whites. The batter should be smooth and glossy.
5. Transfer the batter to a piping bag fitted with a round tip. Pipe 1-inch circles onto the prepared baking sheets, spacing them about an inch apart. Let the macarons sit at room temperature for 30 minutes until a skin forms on the surface.
6. Bake the macarons for 15 minutes, or until they have formed 'feet' and are set. Allow them to cool completely on the baking sheets.
7. While the macarons cool, prepare the chocolate ganache. In a small saucepan, heat the heavy cream until it just begins to simmer. Remove from heat and add the chopped dark chocolate. Let it sit for a few minutes, then stir until the mixture is smooth and glossy.
8. Once the macarons are completely cool, pipe or spread a dollop of ganache onto the flat side of one macaron, then top it with another macaron to create a sandwich. Repeat this process with the remaining macarons and ganache.
9. Store any leftover macarons in an airtight container in the refrigerator for up to one week. Allow them to sit at room temperature for a few minutes before serving for the best texture.