Peppermint Macarons
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Peppermint Macarons are filled with peppermint white chocolate ganache and rolled in crushed candy canes. Textured macaron shells make them very festive for the Holiday season. These macarons are so much fun to make. Read my instructions below on how to make perfect textured shells, and check my YouTube Channel for videos.
Why You’ll Love This Recipe
- These textured macarons will melt in your mouth, like my Carrot Shaped and Pistachio Raspberry Macarons.
- Perfect make ahead-of-time dessert.
- Great for Holiday Macarons Box.
How to make this recipe
- Make peppermint white chocolate ganache. Use good quality white chocolate.
- Bake macaron shells. I used my French meringue recipe to make these macarons. I also have an online video lesson on how to make macaron shells using the 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 a Wilton 4B pipping tip. The macaronage should be a little undermixed if you want macaron shells to hold the shape, and do not top the 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 saucepan, 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 the ganache with the immersion blender. Transfer into a flat container and cover with the plastic wrap “to contact.” Refrigerate ganache for 6-8 hours or overnight.
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How to make Textured Macarons
- The first rule you need to know is 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 piping bag. Add macaronage (macaron batter) into a pipping bag. To make these peppermint macarons, I pained one pipping bag with red color and another with green food color. I used gel food coloring.
Tip from Marina: when you are painting the pipping bag, make sure to paint the pipping tip, too.
How to assemble
Crush candy cane candies with the rolling pan. Pair up the round macaron shells with the textured shells. Transfer the ganache into a pastry bag with a round pipping tip. Pipe ganache on the flat side of the 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.
Expert Tips
- If you have never made textured macarons, I would recommend making half of the batter undermixed and the other half regular flow. Place them on two different pastry bags and bake on separate baking trays.
- Do not top the baking tray after pipping shells. Shells may lose their texture and be flat.
- Give pipped shells enough time to rest before baking. This may be different than regular shells.
- The maturing time for textured macarons may be different than regular shells.
Recipe FAQs
Yes, macarons are naturally gluten-free cookies. Macaron shells are made of almond flour, egg whites, and sugar. Macarons are an excellent treat for those with gluten-free allergies.
The macaron shells will absorb moisture from the filling, allowing the shells to be more hydrated and have a soft and chewy texture.
Freeze macarons in an air-tight container for up to 6 months. Defrost macarons in the refrigerator for a few hours or overnight. Do not defrost in the microwave.
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If you make these Peppermint Macarons, please make sure to tag me on social media and leave a rating down below. I would love to see your creations.
Recipe
Peppermint Macarons
Equipment
- 1 stand mixer or electric hand mixer
- 1 immersion blender
- 1 saucepan
- 1 spatula
- 2 pastry 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
- 125 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 saucepan, 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 the ganache with the immersion blander.
- Transfer into a flat container and cover with the plastic wrap "to contact." Refrigerate ganache for 6-8 hours or overnight.
- When you are ready to fill macarons, transfer the ganache into a pastry bag with a 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 a stand mixer, add room-temperature egg whites and start whisking on low speed. Start adding sugar one tablespoon at a 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 pastry bag. Add macaronage (macaron batter) into a pastry bag. To make these peppermint macarons, I pained one pipping bag with red color and another with green food color.
- When macaronage drips down from the spatula “like lava,” transfer it into piping bags with a round tip and Wilton 4B.
- Pipe macaron shells on the baking mat.
- Let shells rest on the countertop until no batter sticks to your finger when you touch them.
- Bake macaron shells in the preheated oven to 275oF (134oC) 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 a baking sheet pan.
How to assemble Peppermint Macarons
- Crush candy cane candies with the rolling pan. Pair up the round macaron shells with the textured shells.
- Transfer the ganache into a pastry bag with a round pipping tip. Pipe ganache on the flat side of the macaron shell and sandwich it 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.