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.
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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 French merignue recipe to make these macarons. 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.
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.
Tip from Marina: when you are painting pipping bag, make sure to paint pipping tip too.
- Assemble macarons. When you have macaron shells and ganache are ready, only then assemble macarons.
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 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
- Snowman Macarons
- One dough Holiday cookies Box
- Sugared Cranberries
Peppermint Macarons
Equipment
- 1 stand mixer or electric hand mixer
- 1 emulsify blender
Ingredients
Peppermint White Chocolate ganache
- 226 gr White Chocolate
- 110 ml Heavy Cream
- 20 gr Glucose syrup
- ¼ tbsp Peppermint extract
- ¼ cup Cruched candy canes for rolling (optional)
Instructions
- 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.