LOUISVILLE, Ky. (WDRB) -- You can never get enough mint julep desserts during Derby season.

Chef Robin Richardson from The Bakery at Sullivan University shows how to create a mint julep macaroon. The perfect bite size cookie mixing mint and chocolate will make your guests want to start with dessert at your Derby party.

The Bakery at Sullivan University

3100 Bardstown Rd.

(502) 452-1210


Mint Julep Chocolate Macaroon

Serves: 12

Start to finish: 30 minutes


1 cup confectioners' sugar

½ cup almond flour

2 ½ teaspoons cocoa powder

3 egg whites

Pinch of salt

¼ teaspoon cream of tartar

¼ cup granulated sugar


1 ½ cups semi-sweet chocolate

12 ounces heavy cream

1 ounce bourbon

1 teaspoon mint extract

Preheat oven to 300 degrees Fahrenheit. In a food processor, combine confectioners' sugar, almond flour and cocoa powder. Blend until combined, about two minutes. Remove from food processor, sift and set aside. In a mixing bowl, beat egg whites on high until foamy, about two minutes. Add salt, cream of tartar and granulated sugar.

Beat until stiff peaks form, about five minutes. Fold in the flour mixture until combined. It should create a thick batter that flows like lava. Transfer mixture to a pastry bag. Pipe out one inch rounds on a SILPAT lined baking sheet. Let them sit until they are no longer sticky. Place in oven and bake for 8 to 10 minutes or until you can peel them off the sheet easily.

For the filling, place the chocolate in a double boiler over high heat. Stir occasionally until melted, about 15 minutes. In a large sauce pan over medium heat, heat cream until steamy, about five minutes. Whisk cream into chocolate. Stir in bourbon and mint extract. Let cool.

To assemble, pipe small amount of filling onto macaroon and place another macaroon on top.

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