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.
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
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
Peppermint White Chocolate Ganache:
- 1 cup white chocolate chips
- 1/2 cup heavy whipping cream
- 1/2 tsp Hedessent Peppermint Flavour Drops
Instructions
Macaron Pastry
- Sift almond flour and powdered sugar together and set aside.
- Add your egg whites to a stand mixer bowl and mix on medium speed for 2-3 minutes until the eggs become frothy.
- Place Stand Mixer on 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.
- Add half of the almond flour and powdered sugar mix, lightly folding the dry ingredients into the wet batter. Once combined, add second half of dry ingredients. Fold into batter until thick and lava-like in consistency.
- Add red food colouring to the sides of your piping bag to create a peppermint effect. Fill your piping bag with the macaron batter.
- Pipe batter into 2-inch-wide circles on a parchment-lined baking sheet. Let rest for about 20 minutes, until the outer layer is dry.
- Bake at 350°F / 149°C for 13-15 minutes.
Peppermint White Chocolate Ganache:
- Add white chocolate chips and heavy cream into a small microwave-safe bowl. Microwave in 15-second intervals, stirring between each round until the chocolate is fully melted and the mixture is smooth. This should take about 45-60 seconds total.
- Stir until the chocolate and heavy cream are well combined. Let the mixture cool to room temperature, then place it in the fridge for about an hour to thicken.
- Once chilled, transfer the ganache to a stand mixer and whip on high speed for 3-4 minutes until light and fluffy.
- Pipe about a tablespoon of the whipped ganache onto one macaron and sandwich it with another macaron cookie. Repeat with the remaining cookies. Serve, and enjoy!
@jo8bakes Peppermint Macarons Ingredients: Macaron Cookie: 3 large egg whites (90g) ⅓ cup of granulated sugar (67g) ½ teaspoon of Hedessent Peppermint Flavor (2g) 1 cup of sifted almond flour (96g) 1 and ⅔ cups of powdered sugar (200g) Peppermint White Chocolate Ganache: 1 cup of white chocolate chips (175g) ⅓ cup of heavy whipping cream (120g) ½ teaspoon of Hedessent Peppermint Flavor (2g) For the Macaron Cookies To start, sift the almond flour and powdered sugar together and set aside In a stand mixer bowl, add your egg whites and mix this on medium speed for 2-3 minutes until the eggs become frothy. Turn the stand mixer speed back to medium-high and add in the granulated sugar a few tablespoons at a time every 30 seconds. Add in the Hedessent Peppermint Flavor. I’ve tried a few Hedessent flavors now and they always add strong, authentic flavors. You truly only need half a teaspoon here, as the flavor is more prominent than other peppermint extracts I’ve tried. Continue to mix on high until the batter can hold stiff peaks Add in half of the almond flour and powdered sugar mix and lightly fold the dry ingredients into the wet batter Once the first half is just combined, add in your second half of dry ingredients. Fold this into the batter until you have a thick, lava like batter I added red food coloring to the sides of my piping bag to create a peppermint effect. Fill your piping bag with the macaron batter. Pipe the batter into about 2 inch wide circles on a parchment lined baking sheet. Let the piped cookies rest for about 20 minutes, until the outer layer is dry. Bake this at 350F / 149C for 13-15 minutes For the White Chocolate Peppermint Ganache Filling: Add the white chocolate chips and the heavy cream into a small bowl. Microwave this for 45-60 seconds. Add in half a teaspoon of Hedessent Peppermint Flavor. Half a teaspoon will go a long way as Hedessent flavors provide a strong flavor in just a few drops! Stir until the chocolate and heavy cream is well combined. Let this mixture cool in the fridge for an hour Then add the ganache into a stand mixer and let this mix on high speed this for 3-4 minutes Pipe about a tablespoon of filling and on to one macaron and sandwich the filling with another macaron cookie. #holidaycookies #holidaybaking #holidaybakingideas #christmascookie #macarons #holidaytiktok ♬ Frosty Drip (Christmas Xmas Trap Beat2) – TikTok Version – DocBlazeBeats
Meet 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
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