Peppermint Macarons

Peppermint Macarons have a classic french macaron shell filled with white chocolate ganache and rolled in crushed peppermints. It is the perfect Christmas macaron recipe for your dessert table!

Course Dessert

Cuisine French

Prep Time 30

Cook Time 15

Resting Time 1

Total Time 1 45

Servings macarons

Calories 83kcal

Author Ellie Haley

Ingredients

For Ganache:

¼ cup (50 grams) heavy cream
¾ cup (125 grams) white chocolate chips

For Macarons:

1 cup (110 grams) almond flour
1 ⅔ cup (200 grams) powdered sugar
3 large (100 grams) egg whites
¼ cup (50 grams) granulated sugar

For Assembly:

peppermint candies, finely crushed as needed

Instructions

For Ganache:

In a small saucepan heat the heavy cream over medium heat.
When the cream comes to a light boil turn off the heat and add the chocolate chips. Allow to sit for 5 minutes.
Use a whisk to slowly stir the ingredients together until the chocolate is fully melted.
Transfer the ganache to a small bowl and cover the surface with plastic wrap. Place in the fridge until thoroughly cooled and thickened.

For Macarons:

Line a cookie sheet with a silicone mat or you can use parchment paper if you don't have one.
Using a food processor, pulse the powdered sugar and almond flour until fully combined and rid of lumps. Sift the combined dry ingredients into a large bowl. If you do not have a food processor you can just sift.
In a medium bowl, prepare the french meringue. Beat the egg whites on low speed with a hand mixer until they get frothy. Increase the speed and slowly add the sugar. Beat until stiff peaks form. If you want to add any food coloring, do it now, but use it sparingly or you will make the meringue too liquidy.
Add the french meringue into the dry ingredients and begin to gently fold. The batter should be fully combined and not streaky. When you are able to make a figure 8 with the batter in one motion, the batter is ready. If it is too runny it has been over-mixed.
Transfer the batter to a piping bag fitted with a piping tip. Pipe 1-inch disks on to the silicone mat.
Tap the cookie sheet on the countertop 3 or 4 times to get rid of any air bubbles. Use a toothpick to pop any remaining air bubbles.
Allow the macarons to rest for an hour or until the tops of the macarons have dried. You will be able to gently run your finger over them without anything getting on your finger.
Preheat the oven to 280 degrees (F).
Place the macarons on the middle rack of the oven and bake for 5 minutes, rotate the cookie sheet and bake for another 5 minutes, rotate the pan one last time, and bake for 5 minutes. 15 minutes in total.
Remove from oven and allow to cool completely on the cookie sheet.
If the macarons were baked correctly they should easily peel off of the silicone mat.

For Assembly:

Transfer the ganache to a piping bag fitted with a piping tip. Pipe your desired amount of ganache onto the inside of one macaron shell. Sandwich the matching macaron shell on top.
Roll the outside of the macaron in the finely crushed peppermint. The mixture should stick to the white chocolate ganache.

Notes

The provided nutrition information is an estimate. The calorie accuracy is not guaranteed.
If possible, make your macarons on a less humid day. You will need to rest the macarons for longer and they might not turn out as well on a humid day.
Don’t over mix the batter. You only need to macaronage until you can make a figure 8 with the batter. If you over mix the macarons will spread too much.
Wipe the bowl down with vinegar before adding the egg whites to whip. Even a speck of leftover dish soap or fat (egg yolk, butter, etc.) will inhibit the egg whites from whipping up properly.
The provided nutrition information is an estimate. The calorie accuracy is not guaranteed.

Nutrition