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Peppermint Macarons

Course Dessert
Prep Time 25 minutes
Bake Time 15 minutes
Total Time 40 minutes
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

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.
  • Turn stand mixer speed 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 on high until the batter can hold stiff peaks.
  • 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 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.
  • 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 consistency

Peppermint White Chocolate Ganache:

  • Add white chocolate chips and heavy cream into a small bowl. Microwave for 45-60 seconds.
  • Stir until the chocolate and heavy cream is well combined. Cool mixture in the fridge for an hour.
  • Put ganache into stand mixer and mix on high speed for 3-4 minutes.
  • Pipe about a tablespoon of filling onto one macaron and sandwich the filling with another macaron cookie. Continue with the remaining cookies and enjoy!