If you’re searching for a festive and impressive dessert to adorn your holiday table, look no further than these Peppermint Macarons!

Macarons are revered for their delicate texture, crisp shells, and luscious fillings, making them a sought-after treat. While they may have a reputation for being challenging to make, there’s no need to be intimidated. Our friend Josepehine Cunanan is here to guide you with her straightforward recipe, featuring our Peppermint Flavour Drops, showing that crafting these delectable delights can be a breeze. Her easy instructions guarantee a delicious and festive macaron-making experience for bakers of any skill level.

If you’re searching for a festive and impressive dessert to adorn your holiday table, look no further than these Peppermint Macarons!

Macarons are revered for their delicate texture, crisp shells, and luscious fillings, making them a sought-after treat. While they may have a reputation for being challenging to make, there’s no need to be intimidated. Our friends Josepehine and Heather are here to guide you with a recipe that is not only tasty and full of holiday flavour, but with helpful tips that will may you a macaron making master in no time!

This recipe combines the classic delicate shells of macarons with a rich and silky peppermint white chocolate ganache filling. Using a special technique with your piping bag, these delicate cookies come out looking like perfectly swirled peppermint candies!

With just a few simple ingredients, you can create a batch of these beautifully delicious bites of holiday cheer, so let’s get baking!

Peppermint Macarons

Recipe Concept by Josephine Cunanan. Modified by Heather Shaw

Course Dessert

Prep Time 25

Bake Time 15

Total Time 40

Servings 12

Ingredients

Macaron Pastry

1⅔ cups powdered sugar
1 cup sifted almond flour
3 large egg whites
1/3 cup granulated sugar
1/2 tsp Hedessent Peppermint Flavour Drops
Red gel food colouring designed for baking

Peppermint White Chocolate Ganache:

1 ¼ cup (210g) bakers’ white chocolate
1/3 cup 35% cream
1/2 tsp Hedessent Peppermint Flavour Drops

Instructions

White Chocolate Ganache

The white chocolate ganache filling needs about 2 hours to set, so it's recommended to making it first.
Place chopped white chocolate in a medium-sized bowl and set aside
In a small saucepan heat cream until it just begins to bubble.
Pour heavy cream over the white chocolate. Make sure all the white chocolate is submerged beneath the cream. Let the mixture sit for 5 minutes.
Add in 1/2 tsp of Hedessent Peppermint to mixture. Use a whisk or immersion blender to mix the ganache until it is smooth. Press a piece of plastic wrap flush against the ganache and place the bowl in the fridge to chill, 2 hours.

Macaron Batter

Sift almond flour and powdered sugar together into a large mixing bowl, set aside.
Use a stand mixer fitted with the whisk attachment and add your egg whites. Whisk on medium speed for 2-3 minutes until frothy.
Increase speed of mixer to medium-high and add granulated sugar, a few tablespoons at a time every 30 seconds. Add in the Hedessent Peppermint Flavour. Continue to mix medium high until stiff peaks form.
Remove bowl from the stand mixer. Fold almond flour into the egg white. Fold the batter until a thick ribbon of batter runs off the spatula when it's lifted. TIP: You should be able to draw a couple of figure 8s with the batter running off your spatula in a continuous stream when it's the right consistency. If the stream of batter breaks before you're able to do this, you may need to stir it a bit more.
Add food coloring to the 4 sides of your piping bag. Gently fill your piping bag with the macaron batter, trying not to smudge the sides too much.
Pipe batter into 1.5-inch-wide circles on a parchment-lined baking sheet, spacing 1 inch apart. Gently tap baking tray to release any air bubbles. Set the tray aside for 30 -40 minutes, until they develop a skin. TIP: The macarons should look matte once the skin has formed. While the macarons rest, preheat the oven to 320°F / 160°C.
Bake one tray of macarons at a time on the middle rack of your oven for 18-21 minutes and rotate the pan halfway through to help the macarons bake evenly. TIP: Bake time can vary based on the size of your shells, so if you pipe them smaller than 1 1/2 inches, they may be done a few minutes earlier.
Remove the macaron shells from the oven and let them cool fully on the pan. Gently peel from the parchment paper and transfer to another tray for assembly

Assembly

Once shells have cooled, fill piping bag with ganache and fit with a large round piping tip. TIP: Ganache should be thick enough to scoop into the piping bag and hold its shape.
Pipe a thick dollop of white chocolate ganache on one macaron shell. Gently press a second shell on top of the ganache to create a sandwich.
Place the finished macarons in an airtight container and chill in the fridge overnight, then enjoy! Store any leftover macarons in the fridge up to 3 days.

About Josephine

Josephine is a food photographer and dessert content creator. She has a love for all things sweet, and has passionately created dessert-based content for over four years. Her creativity thrives in between different kinds of sprinkles and pastries, which is evident in all she creates.

Keep up-to-date with Josephine’s creations on Instagram

Heather Shaw Bio Pic - Heather Shaw behind the scenes

About Heather

With a career bridging two decades as a food stylist and recipe developer, Heather Shaw combines her passion for cooking, baking, aesthetics, and media arts in everything she does. Her skills range from creating enticing recipes to artfully styling food and drinks for photography, film, and more.

Follow along with Heather’s creations on Instagram @FoodbyHeather

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