Preheat the oven to 300°F (150°C). Line 2 baking sheets with parchment paper, a Teflon sheet, or a silicone mat.

To prepare dry ingredients, sift together almond flour and powdered sugar twice.

To make meringue, in a clean mixing bowl with a whisk attachment, combine egg whites, granulated sugar, cream of tartar and salt and beat the mixture on medium speed until soft peaks form.

When the meringue reaches soft peaks, add a few drops of green gel food coloring.

Continue beating the meringue at the same medium speed until hard peaks form.

Once the meringue has reached stiff peaks, add the peppermint extract and whisk for about 30 seconds.

To make batter, sift the almond flour mixture into the meringue. Using a silicone spatula, fold the dry ingredients into the meringue until fully incorporated.

To pipe macaron shells, transfer the batter into a pastry bag, fitted with a round tip.

Hold the pastry bag at a straight 90° angle and pipe about 1.5-inch rounds about an inch apart on prepared baking sheets.

Tap the baking sheets firmly on the counter a few times to get rid of any air bubbles.

Let the macarons rest on the counter for 15 minutes before baking.

Bake the macarons for 15-18 minutes, one baking sheet at a time, on the middle rack.

Cool the macarons completely and then remove the shells from the baking surface.

Bring heavy cream to a simmer, not a boil. Pour the hot cream over the chocolate and let it stand for 2 minutes. Then mix with a silicone spatula until smooth.

Add the peppermint extract and butter. Using an immersion blender, blend the mixture until silky smooth.

Pour the ganache into a flat container and cover it with plastic wrap, allowing it to stabilize at room temperature until a scoopable consistency, about 1 hour.

In a medium bowl, beat the powdered sugar, sweetened condensed milk, melted butter, and peppermint extract with an electric hand mixer until smooth.

Pair the macaron shells by size and arrange them on a wire rack.

Pipe a ring of ganache filling on the bottom shells. Drop ½ teaspoon of mint candy filling in the center of each macaron.

Place the top shell over the filling and press lightly so the filling spreads to the edges.

Refrigerate the filled macarons in an airtight container for at least 24 hours to mature.

To serve, bring the macarons out about 30 minutes prior to serving.