Peppermint Macarons
Peppermint Macarons are filled with peppermint white chocolate ganache and rolled in crushed candy canes. Textured macaron shells make them very festive for Holiday season. These macarons are so much fun to make. Read my instrustions below how to make perfect textured shells and check my You Tube Chanel for videos.
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How to make Peppermint Macarons
- Make peppermint white chocolate ganache. Use good quality white chocolate.
- Bake macaron shells. Recipes of macaron shells you can check here. I used my French meringue recipe to make these macarons. I also have online video lesson how to make macaron shells using no rest method. Both my recipes will work to make these textured macarons. If you prefer Italian meringue, the same rules will apply. To make textured macaron shells I use Wilton 4B pipping tip. The macaronage should be a little undermixed if you want macaron shells to hold the shape and do not top baking pan after pipping shells.
- Assemble macarons. Ganache and shells could be made a day ahead.
How to make Peppermint White Chocolate Ganache
In the small sauce pan warm up heavy cream and glucose syrup, do not boil. Pour warm mixture over white chocolate. Let it sit for a minute or two. Add a few drops of peppermint extract. Do not add too much of the extract. Emulsify ganache with the hand blander. Transfer into flat container and cover with the plastic wrap “to contact”. Refregirate ganache for 6-8 hours or overnight.
How to make Textured Macarons
- First rule you need to know, that macaronage should be lightly “undermixed” when you want to pipe textured macarons.
- The second rule is: Do not top the baking tray with piped macaron shells.
Paint two or three lines of red gel food coloring up the sides of the pipping bag. Add macaronage (macaron batter) into pipping bag. To make these peppermint macarons I pained one pipping bag with red color and another with greed food color. I used gel food coloring.
Tip from Marina: when you are painting pipping bag, make sure to paint pipping tip too.
How to assemble macarons
Crush candy cane candies with the rolling pan. Pair up the round macaron shells with the techtured shells. Transfer ganache into pipping bag with round pipping tip. Pipe ganache on flat side of macaron shell and sandwich with another. Roll sides of macaron in the crushed candy canes. This is optional. Place assembled macarons in the air-tight container and refrigerate for 12 hours or overnight. Macarons need to mature before you can enjoy them.
If you make these Peppermint Macarons, please make sure to tag me on the social media and leave a rating down below. I would love to see your creaions. Check also other recipes:
- Gingerbread Man Macarons
- Eggnog Macarons
- Chocolate Salami
- Snowman Macarons
- One dough Holiday cookies Box
- Sugared Cranberries
Peppermint Macarons
Equipment
- 1 stand mixer or electric hand mixer
- 1 emulsify blender
- 1 saucepan
- 1 spatula
- 2 pipping bags
- 1 round pipping tip
- 1 wilton 4B pippin tip
Ingredients
Peppermint White Chocolate ganache
- 300 gr White Chocolate
- 100 ml Heavy Cream
- 20 gr Glucose syrup
- ¼ tbsp Peppermint extract
- ¼ cup Cruched candy canes for rolling (optional)
Macaron Shells
- 120 gr almond flour (1 cup)
- 150 gr powdered sugar (1 1/4 cup)
- 100 gr egg whites room temperature (from 3 large eggs)
- 100 gr white granulated sugar (1/2 cup)
- 1 red food coloring
- 1 green food coloring
Instructions
How to make Peppermint White Chocolate Ganache
- In the small sauce pan warm up heavy cream and glucose syrup, do not boil.
- Pour warm mixture over white chocolate. Let it sit for a minute or two.
- Add a few drops of peppermint extract. Do not add too much of the extract.
- Emulsify ganache with the hand blander.
- Transfer into flat container and cover with the plastic wrap "to contact". Refregirate ganache for 6-8 hours or overnight.
- When you are ready to fill macarons, transfer ganache into pipping bag with round pipping tip.
How to make macaron shells
- In the mixing bowl sift together almond flour and powdered sugar. Set aside.
- In the mixing bowl of stand mixer add room temperature egg whites and start whisking on low speed. Start adding sugar one tablespoon at the time. Add red food coloring. Increase speed to medium-high and whip until stiff picks. This will take 10-15 minutes.
- Add dry ingredients and start folding the butter.
- Paint two or three lines of red gel food coloring up the sides of the pipping bag. Add macaronage (macaron batter) into pipping bag. To make these peppermint macarons I pained one pipping bag with red color and another with greed food color.
- When macaronage drips down from the spatula “like lava”, transfer into pipping bags with round tip and wilton 4B.
- Pipe macaron shells on the baking mat.
- Let shells to rest on the countertop until no batter sticks to your finger when you touch.
- Bake macaron shells in the preheated oven to 275o F (134o C) for 12-14 minutes. Oven temperature and baking time may vary, depending on your oven.
- Remove baked macaron shells from the oven and let it cool on the baking mat with baking sheet pan.
How to assemble Peppermint Macarons
- Crush candy cane candies with the rolling pan. Pair up the round macaron shells with the techtured shells.
- Transfer ganache into pipping bag with round pipping tip. Pipe ganache on flat side of macaron shell and sandwich with another.
- Roll sides of macaron in the crushed candy canes. This is optional. Place assembled macarons in the air-tight container and refrigerate for 12 hours or overnight. Macarons need to mature before you can enjoy them.