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Peppermint Macarons
55min
20 servings
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These festive Peppermint Macarons feature delicate, crisp shells with a chewy interior, filled with a smooth peppermint-infused white chocolate ganache. The classic French cookie gets a holiday twist with a hint of peppermint extract in the shells and a striking green and white marbled effect. Perfect for holiday cookie exchanges, gifts, or a special dessert, these elegant treats combine the sophisticated texture of macarons with the refreshing flavor of peppermint for a memorable sweet indulgence.
Nutrition Facts
Disclaimer: The nutritional information provided is estimated and may vary based on portion size and preparation.
Facts
Quantity
Fiber
Sugar
1 g
11 g
Allergen Content
Based on your allergy profile, please note the following possible allergens:
Eggs
Milk
Nuts
Ingredients
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Steps
Read instructions and get ready to cook
Prepare Baking Sheets
Line two baking sheets with parchment paper or silicone mats. Create a template with 1.5-inch circles spaced 2 inches apart if needed.
Sift Dry Ingredients
Sift almond flour and powdered sugar together twice to remove any lumps.
Separate Eggs
Separate egg whites into a clean, dry bowl, ensuring no yolk is present.
Age Egg Whites
Allow egg whites to sit at room temperature for 30 minutes.
Beat Egg Whites
Using an electric mixer with clean beaters, whip egg whites on medium speed until foamy.
Add Cream of Tartar
Add cream of tartar to the foamy egg whites and continue beating.
Gradually Add Sugar
Slowly add granulated sugar while continuing to beat the egg whites.
Beat to Stiff Peaks
Increase speed to high and beat until stiff, glossy peaks form.
Add Peppermint Extract
Gently fold peppermint extract into the meringue.
Fold in Dry Ingredients
Add the sifted almond flour mixture to the meringue in three additions, folding gently with a spatula.
Test Batter Consistency
Test the batter by lifting some with a spatula and letting it fall back into the bowl. It should flow like lava and form a ribbon that disappears back into the batter within 30 seconds.
Divide Batter
Transfer 1/3 of the batter to a separate small bowl.
Add Food Coloring
Add green food coloring to the smaller portion of batter and fold gently until evenly colored.
Create Marbled Effect
Add the green batter back to the main bowl in dollops and give just 2-3 gentle folds to create a marbled effect, being careful not to overmix.
Fill Piping Bag
Transfer the marbled batter to a piping bag fitted with a round tip (approximately 1/2 inch).
Pipe Macarons
Pipe 1.5-inch rounds onto the prepared baking sheets, holding the piping bag perpendicular to the sheet.
Remove Air Bubbles
Tap the baking sheets firmly against the counter several times to release air bubbles.
Rest the Shells
Let the piped shells rest at room temperature for 30-60 minutes until they form a skin and are no longer tacky to a gentle touch.
Preheat the Oven
While shells are resting, preheat oven to 300°F (150°C).
Bake the Shells
Bake one sheet at a time for 15-17 minutes, until the shells can be lifted from the mat without sticking.
Cool Completely
Allow the baked shells to cool completely on the baking sheet before attempting to remove them.
Prepare White Chocolate
Finely chop the white chocolate and place in a heatproof bowl.
Heat Cream
In a small saucepan, heat heavy cream until it just begins to simmer around the edges.
Make Ganache
Pour the hot cream over the chopped white chocolate and let sit for 1 minute, then stir until smooth.
Flavor Ganache
Add peppermint extract and a pinch of salt to the ganache and stir to combine.
Cool Ganache
Allow the ganache to cool and thicken at room temperature, stirring occasionally, until it reaches a pipeable consistency.
Fill Piping Bag
Transfer the cooled ganache to a piping bag fitted with a round tip.
Match Shell Pairs
Match macaron shells into pairs of similar size and shape.
Pipe the Filling
Pipe a dollop of ganache onto the flat side of one shell from each pair.
Complete the Macarons
Gently sandwich with the matching shell, pressing just enough to spread the filling to the edges.
Mature the Macarons
Place the assembled macarons in an airtight container and refrigerate for at least 24 hours to mature and develop flavors.
Bring to Room Temperature
Remove fromrefrigerator and allow to come to room temperature for 15-30 minutes before serving.
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