Peppermint Macarons

5 from 1 vote

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

Prep Time45

Cook Time30

staibalizing ganache8

Total Time9 15

Course: Dessert

Cuisine: French

Diet: Gluten Free

Servings: macarons

Calories: 126kcal

In the small saucepan, warm up heavy cream and glucose syrup; do not boil.
Pour the warm mixture over the 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 piping tip.

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 peaks. 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 filled one piping bag with red food 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 the shells rest on the countertop until no batter sticks to your finger when you touch them.
Bake macaron shells in the preheated oven to 275°F (134^oC) for 12-14 minutes. Oven temperature and baking time may vary, depending on your oven.
Remove baked macaron shells from the oven and let them cool on the baking mat with a baking sheet pan.

Crush candy cane candies with the rolling pin. Pair up the round macaron shells with the textured shells.
Transfer the ganache into a pastry bag with a round piping tip. Pipe ganache on the flat side of the macaron shell and sandwich it with another.
Roll sides of macarons 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.

Macaronage should be lightly "undermixed" when you want to pipe textured macarons.

Do not top the baking tray with piped macaron shells.

Give pipped shells enough time to rest before baking. This may be different than regular shells.