Peppermint Bark Macarons
These festive Peppermint Bark Macarons feature delicate shells, silky dark and white chocolate ganaches, and crusted candy canes. The perfect Christmas macaron recipe!
Servings: 30 macarons
Calories: 184kcal
Equipment
- 1 stand mixer or electric hand mixer
- 1 immersion blender
- 3 pastry bag
- 2 baking tray
- 2 silicon mat
Ingredients
White and Dark Chocolate Ganache
- 200 g white chocolate
- 200 g dark chocolate
- 300 g heavy cream
- 15 g glucose syrup
- 57 g unsalted butter
- 5 g peppermint extract
- 30 g crusched candy cane
French Macarons
- 140 g almond flour
- 125 g powdered sugar
- 100 g egg whites, room temperature
- 105 g white granulated sugar
- 1 g black food coloring
Instructions
How to Make Chocolate Peppermint Ganache
- In the saucepan, add heavy cream, glucose syrup, and peppermint extract. Over medium heat, bring the mixture to a boil, but do not boil. As soon as it starts steaming, remove from the heat.
- Add 100 g of heavy cream to the white chocolate and the rest to the dark chocolate. Stir gently with the spatula until smooth and glossy.
- Emulsify with an immersion blender.
- Add butter and emulsify again.
- Transfer the ganache into a pastry bag and flatten it.
- Repeat the same process with the dark chocolate ganache.
- Place both pastry bags on the baking tray and refrigerate for 6-8 hours or until the ganaches reach a pipeable consistency.
How to Make French Macarons
- Line two baking sheets with parchment paper or silicone macaron mats.
- Sift almond flour and powdered sugar together. Discard any large pieces to ensure smooth macaron shells.
- Place egg whites in a clean mixing bowl. Begin whipping on medium speed until foamy.
- Gradually add granulated sugar and continue whipping until stiff, glossy peaks form.
- Add black gel food coloring, if desired.
- Add the sifted almond flour mixture to the meringue.
- Fold gently until the batter flows like thick lava. When lifted with a spatula, it should fall in a continuous ribbon and slowly disappear back into the batter. Be careful not to overmix.
- Transfer the batter into a piping bag fitted with a round tip.
- Pipe evenly sized circles onto prepared baking sheets.
- Tap the baking sheets firmly against the counter to release air bubbles. Pop any visible bubbles with a toothpick.
- Allow the shells to rest until a dry skin forms on the surface, usually 15–30 minutes depending on humidity.
- Preheat the oven to 300°F (150°C).
- Bake for approximately 14–16 minutes, depending on your oven and macaron size.
- Allow the shells to cool completely before removing them from the baking mat.
How to Assemble Peppermint Bark Macarons
- Pair macaron shells by size. Lay them on the countertop or baking tray.
- Cut the tips of each bag with ganache, then place both bags into a large pastry bag fitted with a Wilton 4B tip.
- Pipe ganache onto the flat side of the macaron shell, then sandwich it with another shell.
- Press lightly and make sure there is no ganache coming from the side of the macaron. Sprinkle the sides of the filled macaron with the crushed candy canes; this is optional.
- Refrigerate the assembled macarons in an airtight container for 12-24 hours to allow the flavors and textures to develop. Bring to room temperature before serving.
Video
Notes
Measure all ingredients using a digital kitchen scale.
Do not overmix the batter.
Nutrition
Calories: 184kcal | Carbohydrates: 17g | Protein: 3g | Fat: 12g | Saturated Fat: 6g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 17mg | Sodium: 17mg | Potassium: 83mg | Fiber: 1g | Sugar: 14g | Vitamin A: 199IU | Vitamin C: 0.1mg | Calcium: 35mg | Iron: 1mg
