Peppermint Macarons
These textured Peppermint Macarons are filled with peppermint white chocolate ganache and rolled in crushed candy canes.
Servings 24 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.