Peppermint Macarons

5 from 1 rating

Learn how to make these adorable peppermint macarons! They're filled with peppermint white chocolate ganache and are absolutely delicious!

Prep Time20

Cook Time18

Additional Time30

Total Time1 8

Course: Macarons

Cuisine: French

Servings: 18 macarons

Calories: 155kcal

Author: Chelsey White

Ingredients

Peppermint White Chocolate Ganache Filling

170 g finely chopped white chocolate or white chocolate chips 1 cup
95 g heavy whipping cream, room temperature 1/3 cup + 1 Tbsp
4 g peppermint extract 1 tsp
45 g chopped peppermint pieces - to be added later 1/4 cup

Peppermint Macarons

55 g aged egg whites, room temperature - about 2 large eggs
pinch cream of tartar - optional
55 g granulated sugar 1/4 cup + 1 tsp
70 g superfine almond flour - blanched 1/2 cup + 2 Tbsp
63 g powdered sugar 1/2 cup

Recommended Equipment

Instructions

Peppermint White Chocolate Ganache

The white chocolate ganache filling needs about 5 hours to set, so I recommend making it first! It can also be made up to a week in advance. I usually make it the night before.
Place 170g of white chocolate in a medium-sized bowl and set aside.
Pour 95g heavy cream into a heat-proof bowl and heat in 15 second intervals in the microwave until it just begins to bubble (this usually takes me about a minute). If you don't have a microwave, heat the cream over a medium-high heat in a saucepan until it starts to bubble and steam.
Pour the heavy cream over the white chocolate. Make sure all the white chocolate is submerged beneath the cream. Let the mixture sit for a couple minutes.
Add 4g of peppermint extract then use an immersion blender or a spoon to mix the ganache until the mixture has come together and is smooth. Press a piece of plastic wrap flush against the ganache and place the bowl in the fridge to chill.

Peppermint Macarons

Line two large baking sheets with parchment paper or silicon mats. Set aside.
Pour 55g of aged egg whites into the bowl of a stand mixer with a whisk and mix on a medium speed until the surface of the egg whites is covered in small bubbles. Add in a pinch of cream of tartar and continue to mix until it reaches the soft peak stage.
Add 55g of granulated sugar into the eggs and mix on a medium speed for 30 seconds then increase the mixing speed to a medium high speed. Keep mixing until stiff, glossy peaks form.
Sift 70g superfine almond flour and 63g powdered sugar into the meringue.
Fold the dry ingredients into the meringue using a circular motion until a thick ribbon of batter runs off the spatula when it's lifted. Be careful not to over mix the batter!
Paint 4 lines of red gel food coloring inside your piping bag with a small paint brush.
Pour the batter into a large piping bag fit with a medium-sized round piping tip and pipe 1 1/4-inch rounds on the prepared baking sheets, spacing them about 1 inch apart.
Bang the pans firmly on the counter a few times to release air bubbles, then pop any remaining air bubbles that come to the surface with a toothpick.
Let the macarons rest for 30 minutes, or until they develop a skin. The macarons should look matte once the skin has formed. While the macarons rest, preheat the oven to 315 F / 157 C.
Bake one tray of macarons at a time on the middle rack of your oven for 15-18 minutes and rotate your pan halfway through.
Remove from oven and let the macarons cool on the pan (about 15 minutes), then gently remove them from the silpat mat.

Assembling These Peppermint Macarons

While the macaron shells bake and cool, remove the peppermint ganache from the fridge and fold in the chopped bits of peppermint. It should be thick enough to scoop into the piping bag and hold its shape.
Place the ganache in a piping bag fit with a large round piping tip.
Pair up the macaron shells, then pipe a thick dollop of ganache on one macaron shell. Gently press a second shell on top of the frosting to create a sandwich.
Place the finished macarons in an airtight container and chill in the fridge overnight, then let them warm to room temperature and enjoy!

Video

Notes

Recipe Yield:

This recipe makes about 36 macaron shells, which can be used to make 18 macarons. You can double or triple this recipe to make more macarons if needed.

The yield and bake time can vary based on how large you pipe your shells. I piped these shells with a diameter of about 1 and 1/4 inches, so they're a tiny bit smaller than a standard macaron.

Tips for Making the Best Peppermint Macarons

Measure your ingredients in grams with a kitchen scale. You really need to be precise with this recipe. Your macarons will turn out best if the ingredients are weighed.
Separate your own eggs and age them if possible! Do not use egg whites from a carton.

Carefully read through the directions before making these macarons. There are quite a few steps and it's good to know your game plan before you start!
Use gel food coloring to color the buttercream. If you use liquid food coloring it can throw off the consistency and won't create as vibrant of a color.
Use a macaron mat or print out a template to help you pipe consistently sized macarons.
Let your macarons mature in the fridge overnight! Letting them rest overnight while they are filled softens them (in a good way) and allows the flavors to develop.
If your first batch of macarons doesn't turn out, please check out my macaron troubleshooting guide for help.

Making These Peppermint Macarons in Advance & Storage Tips

French macarons need to mature overnight (or ideally 24 hours) in the fridge before being eaten! They taste best 24 hours after being made.
Macarons can be stored at room temperature for up to 2 days in an airtight container.
Macarons can be refrigerated for up to 5 days in an airtight container.
Filled macarons can be frozen for up to a month, but the length can vary based on the filling.
Unfilled macaron shells can be frozen for up to a month in an airtight container.
Your filling can be made ahead of time too or save any leftover filling! It can be stored in an airtight container in the fridge for up to a week, or in the freezer for up to a month.

Nutrition