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- 1 cup almond flour - 1 ¾ cups powdered sugar - 3 large egg whites - 1/4 cup granulated sugar - 1/4 teaspoon cream of tartar - 1 teaspoon peppermint extract - A few drops of green food coloring (optional) - 4 oz. white chocolate, chopped - 1/2 cup heavy cream - Crushed peppermint candies for garnish The almond flour gives these macarons their unique texture. It helps create a light and crisp shell. The powdered sugar adds sweetness and aids in forming that perfect smooth surface. Egg whites are key in achieving those lovely fluffy peaks. They provide structure and stability to the shells. Granulated sugar helps strengthen the egg whites, ensuring they whip up nice and firm. Cream of tartar stabilizes the egg whites too, giving them that glossy finish. Peppermint extract brings a fresh burst of flavor. It’s what makes these treats festive and fun. Green food coloring is optional but adds a nice touch for the holidays. The white chocolate is the star of the filling. It melts beautifully with heavy cream to create a rich ganache. Finally, crushed peppermint candies add a lovely crunch and a pop of color on top. If you have nut allergies, you can use sunflower seed flour instead of almond flour. Just keep in mind that the color may be different. For those who avoid sugar, a sugar substitute like erythritol can work in the powdered sugar. You can also skip the peppermint extract and use vanilla extract if you prefer a milder flavor. If you're dairy-free, try using coconut cream in place of heavy cream for the ganache. {{ingredient_image_1}} To make the macaron shells, start by mixing the almond flour and powdered sugar. Use a food processor to pulse them together until they are very fine. This helps create a smooth texture. Next, sift the mixture through a fine mesh sieve. This step removes any lumps and ensures a light shell. Now, it’s time to whip the egg whites. In a clean bowl, beat the egg whites on medium speed until they start to get frothy. Add the cream of tartar, which helps stabilize the egg whites. Gradually add the granulated sugar, one tablespoon at a time, beating until stiff peaks form. This means the egg whites should stand tall when you lift the beaters. Mix in the peppermint extract and, if you like, a few drops of green food coloring for a festive touch. Carefully fold the almond flour mixture into the whipped egg whites. Use a spatula and be gentle. You want to combine them until the mix is smooth but not overmixed. It should flow like lava when you lift the spatula. Next, transfer this batter into a piping bag fitted with a round tip. On a baking sheet lined with parchment paper, pipe 1.5-inch circles. Leave enough space between them, as they will spread a bit while baking. Let the piped macarons rest at room temperature for about 30-45 minutes. This helps them form a dry skin on top. You’ll know they are ready when they are no longer sticky to the touch. Whipping egg whites can be tricky, but with a few tips, you can nail it. First, make sure your bowl and beaters are clean and dry. Any oil or fat can prevent the egg whites from whipping properly. Use room temperature eggs; they whip better than cold ones. Start whipping on medium speed. This allows the air to incorporate slowly. Once they look frothy, add the cream of tartar. This will help your whites hold their shape. Gradually add the sugar. Doing this slowly gives the sugar time to dissolve and helps create a stable meringue. When you reach stiff peaks, stop mixing. Overbeating can lead to dry egg whites, which won’t help your macarons. Aim for a shiny, smooth texture. For the white chocolate ganache, begin by heating the heavy cream in a small saucepan. Heat it over medium heat until it is just about to boil. Remove it from the heat and pour it over the chopped white chocolate in a bowl. Let this sit for about 2 minutes. This allows the chocolate to soften. After 2 minutes, whisk the mixture until it is smooth and creamy. This is your ganache filling. Now, chill it in the fridge for about 30 minutes. You want it to thicken but still be pipeable. To assemble your macarons, pair the shells by size. Pipe a dollop of the white chocolate ganache onto the flat side of one shell. Place its partner on top and gently press down. For a festive touch, sprinkle some crushed peppermint candies on top of the ganache while it is still soft. This adds a nice crunch and festive flair. Making macarons can be tricky. Here are some common mistakes to watch out for: - Not sifting the dry ingredients: This step is key. It helps remove lumps and keeps your macarons smooth. - Overmixing the batter: Mix until the batter flows like lava. Overmixing makes the shells flat. - Skipping the resting time: Letting the piped macarons sit is essential. This helps them form a skin that keeps their shape. Piping macarons takes practice. Here are some tips for neat, uniform shells: - Use a template: Place a template under your parchment paper. This helps you pipe evenly sized circles. - Hold the piping bag straight: Use a steady hand and pipe directly down. This keeps your circles even. - Release pressure before lifting: This prevents peaks. Lift straight up to keep the shell smooth. Getting the oven right is crucial for perfect macarons. Here are my best tips: - Preheat your oven to 300°F (150°C): This is the ideal temperature. It helps your macarons rise and bake evenly. - Rotate the trays halfway through: This ensures even baking. It helps avoid hot spots in the oven. - Bake for 15-20 minutes: Check for crisp shells. They should be firm outside and soft inside. Following these tips will help you make beautiful White Chocolate Peppermint Macarons. Enjoy the process and watch your skills grow! Pro Tips Use aged egg whites: For the best results, use egg whites that have been aged for at least 24 hours in the refrigerator. This helps achieve a better meringue consistency. Don’t skip the resting time: Allowing the piped macarons to rest until they form a skin is crucial. This step helps develop the characteristic "foot" of the macaron during baking. Rotate your baking sheets: To ensure even baking, rotate your baking sheets halfway through the baking time. This helps the macarons bake uniformly for a perfect texture. Experiment with flavors: Feel free to customize the ganache by adding different extracts or spices, like vanilla or cinnamon, to create unique flavor combinations! {{image_2}} You can change the taste of your macarons easily. Here are some fun ideas: - Chocolate Ganache: Mix dark chocolate with heavy cream for a rich filling. - Berry Jam: Use raspberry or strawberry jam for a fruity twist. - Caramel: Whip up a simple caramel sauce for sweetness. - Nutella: Spread creamy Nutella for a hazelnut flavor. Experiment with these ideas to find your favorite! Color makes your macarons stand out! Here are some ways to add color: - Red and White: Use red food coloring for a classic holiday look. - Blue and Silver: Try blue food coloring for a cool winter theme. - Gold Dust: Lightly sprinkle edible gold dust for a touch of glam. Mix and match colors to suit your holiday style! You can create seasonal flavors to match the time of year. Here are some ideas: - Pumpkin Spice: Use pumpkin puree and spices in the ganache for fall. - Lemon Lavender: Mix lemon zest and lavender for a fresh spring treat. - Cinnamon Roll: Add cinnamon and vanilla for a cozy winter flavor. These variations keep your baking fun and festive! To keep your White Chocolate Peppermint Macarons fresh, store them in an airtight container. Layer them with parchment paper to avoid sticking. Place the container in a cool, dry place, away from sunlight. This helps maintain their crisp shells and soft centers. If you plan to eat them later, refrigeration is not the best choice. Cold air can ruin their texture. Freezing macarons is a great way to save them for later. Start by placing them in a single layer on a baking sheet. Freeze them for about an hour. Once frozen, transfer them to a freezer-safe bag or container. Remove as much air as possible before sealing. When ready to enjoy, let them thaw in the fridge overnight. This slow method helps keep their texture perfect. When stored properly, White Chocolate Peppermint Macarons can last up to a week at room temperature. If you freeze them, they can last for up to three months. However, for the best taste and texture, enjoy them within a month. The flavors remain vibrant, and the crunch stays intact. To keep your macarons from cracking, follow a few simple steps. First, be sure to rest the piped shells. Let them sit for 30-45 minutes until they form a dry skin. This step helps them bake evenly. Also, avoid overmixing the batter. Mix until it flows like lava but is not runny. Lastly, make sure your oven temperature is correct. An oven that is too hot can cause cracks. Yes, you can make macarons without almond flour. You can use other nut flours like hazelnut or cashew. You can also try sunflower seed flour for a nut-free option. Keep in mind that these alternatives may change the taste and texture a bit. Experimenting with different flours can yield fun results. Just remember to adjust your ratios as needed. Macarons stay fresh for about 3-5 days when stored correctly. Keep them in an airtight container at room temperature. For longer storage, you can freeze them. Place them in a single layer in a freezer-safe bag. They can last up to a month in the freezer. Just let them thaw in the fridge before enjoying. This way, you can savor your white chocolate peppermint macarons longer! Making White Chocolate Peppermint Macarons is fun and rewarding. We covered key ingredients, tips for success, and how to adapt recipes. Remember, practice makes perfect, and every batch gets better. Using these methods, you can create delicious treats for any occasion. Always keep your macaron shells fresh and enjoy experimenting with flavors. With these tips, you’ll not only impress yourself but also anyone lucky enough to taste your creations. Embrace the joy of baking, and get ready to share your sweet success!

White Chocolate Peppermint Macarons

Delicious macarons filled with white chocolate ganache and a hint of peppermint, perfect for the holiday season.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 1 hour 30 minutes
Course Dessert
Cuisine French
Servings 20
Calories 100 kcal

Ingredients
  

  • 1 cup almond flour
  • 1.75 cups powdered sugar
  • 3 large egg whites
  • 0.25 cup granulated sugar
  • 0.25 teaspoon cream of tartar
  • 1 teaspoon peppermint extract
  • a few drops green food coloring (optional)
  • 4 oz. white chocolate, chopped
  • 0.5 cup heavy cream
  • to taste crushed peppermint candies for garnish

Instructions
 

  • Prepare the Macaron Shells: In a food processor, pulse the almond flour and powdered sugar together until finely ground. Sift through a fine mesh sieve into a bowl to remove lumps.
  • Whip the Egg Whites: In a clean bowl, beat the egg whites with an electric mixer on medium speed until frothy. Add the cream of tartar and continue beating. Gradually add the granulated sugar, one tablespoon at a time, until stiff peaks form. Beat in the peppermint extract and green food coloring if using.
  • Combine Mixtures: Gently fold the almond flour mixture into the whipped egg whites using a spatula. Do this gradually until the mixture is smooth but not overmixed; it should flow like lava.
  • Pipe the Shells: Transfer the macaroon batter into a piping bag fitted with a round tip. Line a baking sheet with parchment paper. Pipe 1.5-inch circles, leaving space between them as they will spread slightly.
  • Rest the Macarons: Let the piped macarons sit at room temperature for 30-45 minutes, or until they form a skin that is dry to the touch.
  • Bake the Shells: Preheat the oven to 300°F (150°C). Bake the macarons for 15-20 minutes, rotating the trays halfway through. They should be crisp on the outside and soft on the inside. Allow to cool completely on the baking sheet.
  • Make the White Chocolate Ganache: In a small saucepan, heat the heavy cream over medium heat until just about to boil. Pour the hot cream over the chopped white chocolate in a bowl. Let sit for 2 minutes, then whisk until smooth. Refrigerate for about 30 minutes until it thickens but is still pipeable.
  • Assemble the Macarons: Pair up the macaron shells by size. Pipe a dollop of the white chocolate ganache onto the flat side of one shell and sandwich it with its partner.
  • Finish: Sprinkle crushed peppermint over the ganache filling while it’s still soft to attach.

Notes

Arrange the macarons on a festive platter and garnish with additional crushed peppermint. Consider wrapping them in a clear cellophane bag tied with a ribbon for a beautiful gift presentation!
Keyword holiday treats, macarons, peppermint, white chocolate