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
