White Chocolate Peppermint Macarons Recipe
Introduction
These macarons with white chocolate ganache are a delightful treat combining crisp shells with a creamy, peppermint-infused filling. Perfect for special occasions or to impress friends, they offer a delicate balance of sweetness and refreshing mint.
Ingredients
- 100 grams egg whites (room temperature)
- 1/4 teaspoon cream of tartar
- 60 grams granulated sugar
- 1/2 teaspoon peppermint extract
- 110 grams almond flour (sifted)
- 200 grams powdered sugar (sifted)
- 226 grams white chocolate (melted)
- 120 grams heavy cream
- 1 teaspoon peppermint extract
- 57 grams crushed candy canes
Instructions
- Step 1: Finely chop the white chocolate and place it into a large bowl.
- Step 2: Heat the heavy cream in a microwave-safe bowl for 1-2 minutes until hot but not boiling.
- Step 3: Pour the hot cream over the chopped chocolate and let it sit for about two minutes.
- Step 4: Gently mix with a spatula until the chocolate melts completely and the ganache is smooth. Stir in 1 teaspoon peppermint extract.
- Step 5: Refrigerate the ganache until it thickens enough to hold its shape. If too firm later, microwave for 10 seconds and stir to soften.
- Step 6: Sift almond flour and powdered sugar together into a large bowl and set aside.
- Step 7: In a stand mixer with a whisk attachment, beat the egg whites on medium speed until foamy. Add cream of tartar.
- Step 8: Increase speed to medium-high and gradually add granulated sugar. Whisk until soft peaks form, then add 1/2 teaspoon peppermint extract and beat until stiff peaks form.
- Step 9: Gently fold half of the dry ingredients into the egg whites using a spatula. Add the remaining dry ingredients and continue folding.
- Step 10: Fold the batter until it flows like lava and you can make a “figure 8” without breaking. Stop mixing once this consistency is reached.
- Step 11: Line a baking sheet with a silicone mat or parchment paper.
- Step 12: Transfer batter to a large piping bag fitted with a round tip. Pipe 1-inch rounds perpendicular to the mat.
- Step 13: Drop the baking sheet onto the counter 3-4 times to release air bubbles. Pop any bubbles with a toothpick.
- Step 14: Let the macarons sit at room temperature for 30-40 minutes until a skin forms and they don’t stick when touched lightly.
- Step 15: Preheat oven to 300°F (150°C).
- Step 16: Bake one sheet at a time on the center rack for 13-15 minutes or until the shells no longer move on their feet when touched.
- Step 17: Allow macarons to cool completely on the baking sheet before removing.
- Step 18: Match shells by size. Turn one shell over, drizzle with melted white chocolate and sprinkle crushed candy canes on top.
- Step 19: Pipe white chocolate ganache onto the decorated shell, then sandwich with its matching shell.
- Step 20: Gently roll the filled macarons in crushed candy canes to coat the edges.
- Step 21: Place assembled macarons in an airtight container and refrigerate for 12-24 hours to mature.
Tips & Variations
- Use room temperature egg whites to achieve better volume and stability when whipping.
- If you prefer a different flavor, swap peppermint extract for vanilla or almond extract in both shell and ganache.
- Crushing candy canes finely ensures a more even coating and less sharp bits.
- Be careful not to overmix the batter to maintain the macarons’ delicate rise and texture.
Storage
Store assembled macarons in an airtight container in the refrigerator for up to 5 days. For the best texture and flavor, allow them to come to room temperature for about an hour before serving, as they can be quite firm when cold.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make macarons without a stand mixer?
While a stand mixer makes whipping egg whites easier and more consistent, you can use a hand mixer. It will take more time and effort to achieve stiff peaks but is still possible.
Why did my macarons crack or not develop feet?
Cracks often happen if the batter is too dry, the oven temperature is too high, or insufficient resting time was allowed for the shells to form a skin. Make sure to rest the piped batter until dry to the touch before baking and accurately measure ingredients.
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White Chocolate Peppermint Macarons Recipe
- Total Time: 1 hour
- Yield: Approximately 24 macarons (12 sandwich cookies) 1x
Description
Delight in these delicate and festive Macarons with White Chocolate Peppermint Ganache. Crisp on the outside and tender on the inside, these almond-flour-based French treats are beautifully complemented by a creamy white chocolate ganache infused with refreshing peppermint and decorated with crushed candy canes for a holiday-perfect touch.
Ingredients
Scale
Macarons
- 100 grams egg whites (room temperature)
- 1/4 teaspoon cream of tartar
- 60 grams granulated sugar
- 1/2 teaspoon peppermint extract
- 110 grams almond flour (sifted)
- 200 grams powdered sugar (sifted)
White Chocolate Ganache
- 226 grams white chocolate (melted and finely chopped)
- 120 grams heavy cream
- 1 teaspoon peppermint extract
- 57 grams crushed candy canes
Instructions
- Prepare White Chocolate Ganache: Finely chop the white chocolate and place it into a large bowl. Heat the heavy cream in a microwave-safe bowl for 1-2 minutes until hot but not boiling. Pour the hot cream over the chopped chocolate and let sit for two minutes. Gently mix with a spatula until smooth and fully combined. Stir in peppermint extract. Refrigerate until thickened to piping consistency; soften gently if too firm.
- Mix Dry Ingredients: Sift almond flour and powdered sugar together in a large bowl and set aside.
- Whip Egg Whites: Using a stand mixer with whisk attachment, beat egg whites on medium speed until foamy. Add cream of tartar. Increase speed to medium-high and gradually add granulated sugar. Beat on high until soft peaks form. Add peppermint extract and continue whipping until stiff peaks form.
- Combine Batter: Gently fold half of the dry ingredient mixture into the egg white mixture until combined, then fold in the remainder. Continue folding until batter flows like lava and forms a “figure 8” when lifted.
- Pipe Macarons: Line a baking sheet with a silicone mat or parchment paper. Transfer batter to a piping bag fitted with a large round tip. Pipe 1-inch rounds onto the sheet. Drop the sheet onto the counter 3-4 times to release air bubbles, using a toothpick to pop any remaining bubbles.
- Rest Macarons: Allow macarons to rest at room temperature for 30-40 minutes until a skin forms on top—surface should be dry to the touch.
- Bake: Preheat oven to 300°F (150°C). Bake macarons one sheet at a time on the center rack for 13-15 minutes until they no longer move on their feet when touched.
- Cool: Cool macarons completely on the baking sheet before removing; they should peel off easily once cooled.
- Assemble: Match macarons pairs by size. On one shell, drizzle melted white chocolate and sprinkle crushed candy canes. Pipe white chocolate ganache onto the same shell, then top with the matched shell. Gently roll assembled macarons in crushed peppermints.
- Chill and Mature: Store macarons in an airtight container in the fridge for 12-24 hours to mature. Keep refrigerated up to 5 days. For best texture, bring to room temperature for 1 hour before serving to soften.
Notes
- Allow macarons to develop a skin before baking to create the signature smooth top and prevent cracking.
- Do not overmix batter; achieving the correct lava-like consistency is key for proper rise and texture.
- Rest macarons evenly spaced to avoid sticking together during baking.
- Use room temperature egg whites for optimal meringue formation.
- Bring macarons to room temperature before eating to soften their texture and enhance flavor.
- Prep Time: 45 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Keywords: macarons, white chocolate ganache, peppermint macarons, holiday cookies, almond flour, French dessert, candy cane topping
