Peppermint Macarons
Delicate French-style macarons with crisp, airy shells and a creamy peppermint-white chocolate filling — perfect for holiday dessert tables or special occasions.
Equipment
- Stand mixer or electric hand mixer
- Sifter
- Mixing Bowls
- Piping bag with round tip
- Baking sheet with parchment paper or silicone mat
- Small saucepan
Ingredients
Macaron Shells
- 125 g almond flour finely ground and sifted
- 150 g powdered sugar sifted
- 100 g egg whites room temperature (about 3 large eggs)
- 100 g granulated sugar
- gel food coloring optional — red or green for festive shells
Peppermint White Chocolate Ganache
- 300 g white chocolate chopped or chips
- 100 ml heavy cream
- ¼ tsp peppermint extract adjust to taste
- ½ cup crushed candy canes for rolling or garnish (optional)
Instructions
- Make the Shells: Sift together the almond flour and powdered sugar into a bowl; set aside.
- In a clean bowl, beat the room-temperature egg whites until foamy. Gradually add granulated sugar and beat until stiff, glossy peaks form.
- Gently fold the dry mixture into the meringue using a spatula until the batter flows like a ribbon. Add coloring if desired.
- Transfer batter to a piping bag and pipe uniform rounds onto parchment or silicone-lined baking sheets. Tap the tray on the counter to release air bubbles.
- Let shells rest at room temperature 30–60 minutes until a skin forms. Preheat oven to 300 °F (150 °C).
- Bake 12–15 minutes until set. Cool completely before filling.
- Prepare the Ganache: In a small saucepan, warm the heavy cream until it’s just below simmering. Pour over the white chocolate and let sit briefly.
- Add peppermint extract and stir until smooth and creamy. Cool until pipeable.
- Pipe ganache onto one shell half, sandwich with another, and optionally roll edges in crushed candy canes.
- Refrigerate assembled macarons 12–24 hours to mature before serving for best texture.
Notes
Macarons taste best after maturing in the fridge for several hours or overnight. Use high-quality white chocolate and measure ingredients carefully for successful shells. :contentReference[oaicite:1]{index=1}