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To make these delightful White Chocolate Peppermint Macarons, gather the following ingredients: - 1 cup almond flour - 1 ¾ cups powdered sugar - 3 large egg whites, at room temperature - 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, finely chopped - 1/2 cup heavy cream - Crushed peppermint candies for garnish If you need to make swaps, here are some options: - Almond flour can be replaced with hazelnut flour for a nutty twist. - Use coconut sugar instead of granulated sugar for a richer flavor. - Instead of peppermint extract, try vanilla extract for a different taste. - Dark chocolate can stand in for white chocolate if you prefer a bolder flavor. Almond flour gives macarons a unique taste and texture. It’s finer than regular flour. This helps create a smooth macaron shell. Make sure to sift it to remove lumps. Powdered sugar should be extra fine. It blends well and helps create a soft filling. Regular granulated sugar can be used, but it may not dissolve as easily in the egg whites. Choosing the right sugars and flours is key to making successful macarons. Each ingredient plays a role in flavor and texture. Using high-quality ingredients will enhance your macarons. {{ingredient_image_2}} To start, gather your almond flour and powdered sugar. Place them in a food processor. Pulse this mix a few times until it's smooth. Then, sift the mixture through a fine mesh sieve into a large bowl. This step helps remove any lumps. It is key for smooth shells. Next, take three egg whites at room temperature. In a clean bowl, beat them with an electric mixer on medium speed. When they look frothy, add 1/4 teaspoon of cream of tartar. Gradually mix in 1/4 cup of granulated sugar, one spoon at a time. Continue beating until stiff peaks form. This means they hold their shape well. Gently mix in 1 teaspoon of peppermint extract and a few drops of green food coloring if you want. Now, it's time to combine the mixtures. Use a rubber spatula to fold the almond flour mix into the egg whites. Be gentle to keep the air in the mixture. Stop when it looks smooth, like flowing lava. Fit a piping bag with a round tip and fill it with the batter. Line a baking sheet with parchment paper. Pipe 1.5-inch circles on the sheet, leaving space between each. Let them rest for 30-45 minutes. This helps them form a dry skin. Preheat your oven to 300°F (150°C). Bake the macarons for 15-20 minutes. Rotate the baking sheet halfway through. They should be crisp outside and soft inside. Let them cool completely before moving. Enjoy the process! Making macarons can be tricky. Here are some common mistakes to watch out for: - Not sifting the dry ingredients: This can cause lumps. Always sift for a smooth batter. - Overmixing the batter: Mix gently and stop when the batter flows smoothly. - Skipping the resting step: Skipping this makes macarons crack. Let them rest to form a skin. - Incorrect oven temperature: Use an oven thermometer. Too hot can burn, too cool can underbake. Ageing egg whites is key. Fresh egg whites can be too moist. Here’s why you should age them: - Better volume: Older egg whites whip up fluffier, which helps your macarons rise. - Stability: They hold their shape better, making for a sturdy shell. - Flavor: Aging also helps mellow the taste. Just separate the egg whites and let them sit at room temp for at least 24 hours. Texture is everything in macarons. You want a crisp shell and a chewy center. Here’s how to nail it: - Proper folding: Fold the batter gently until it flows like lava. - Baking time: Bake until the outside is firm but the inside is soft. - Cooling: Let them cool completely. This helps set the shell and keeps it from sticking. - Filling: Use white chocolate ganache for a creamy inside that pairs well with the shell. With these tips, you'll create perfect white chocolate peppermint macarons every time! Pro Tips Don’t Skip the Resting Time: Allowing the piped macarons to rest before baking forms a protective skin, which is essential for achieving that characteristic macaron "foot." Check Your Oven Temperature: Every oven can vary, so use an oven thermometer to ensure your macaron shells are baked at the correct temperature for perfect results. Use a Kitchen Scale: For the best accuracy, measure your ingredients by weight rather than volume, especially when it comes to almond flour and powdered sugar. Experiment with Flavors: While peppermint is festive, feel free to try other extracts like vanilla or almond for a different twist on these delightful treats! {{image_4}} You can change the flavor of these macarons easily. For chocolate, add cocoa powder to the almond flour. Use about 2 tablespoons for a rich taste. To make vanilla macarons, just swap the peppermint extract for vanilla extract. For a fruity twist, add raspberry puree. This gives a sweet and tart note. Each flavor offers a new way to enjoy these treats. Decorating your macarons is fun and easy. You can use colorful sprinkles for a festive look. Just sprinkle them on the ganache before it sets. If you like drizzles, melt some additional white chocolate. Use a fork to drizzle it over the top. This adds a lovely touch and makes them eye-catching. Try different fillings for your macarons. A cream cheese filling adds a tangy flavor that balances the sweetness. Mix softened cream cheese with powdered sugar and peppermint extract. For another option, use flavored ganaches. You can make them with dark chocolate, milk chocolate, or even fruit flavors. Each filling brings a unique taste to the macarons. To keep your macarons fresh, store them in an airtight container. Place parchment paper between layers to prevent sticking. Store them in the fridge for up to a week. If you want to enjoy them later, freezing is a great option. For long-term storage, freeze your macarons. First, let them cool completely. Then, place them in a single layer on a baking sheet. Freeze for one hour before transferring them to a freezer bag. This way, they won’t stick together. They can last up to three months in the freezer. When you’re ready to enjoy your frozen macarons, take them out of the freezer. Place them in the fridge for a few hours. This allows them to thaw slowly and keep their texture. After thawing, let them sit at room temperature for about 30 minutes before eating. This will help restore their delightful taste. You can tell if macarons are undercooked by checking their feet. The feet should be smooth and not sticky. If the macarons feel soft and wobble when touched, they need more time. Look for a shiny shell that is firm to the touch. If they crack easily, they are likely undercooked. Always trust your oven's temperature. Ovens can vary, so adjust baking time as needed. Yes, you can make these macarons gluten-free. The main ingredient, almond flour, is naturally gluten-free. Just ensure that your powdered sugar is also gluten-free. Read labels to avoid any hidden gluten sources. This makes the recipe perfect for gluten-sensitive friends or family. Leftover egg yolks are a great ingredient. You can use them to make rich custards or creamy sauces. They can also enhance your baking. Add yolks to cookie dough for a soft texture. You can even make homemade mayonnaise or aioli. Store yolks in the fridge for 2-3 days or freeze them for later use. Just remember to cover them with water or oil before freezing. In this blog post, we covered key ingredients for white chocolate peppermint macarons and how to make them step-by-step. I shared tips to help you avoid common mistakes and achieve the perfect texture. We explored fun flavor variations and ways to decorate your treats. Lastly, I gave storage tips to keep your macarons fresh. Take these insights and enjoy making delicious macarons at home. Happy baking!

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, at room temperature
  • 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, finely chopped
  • 0.5 cup heavy cream
  • crushed peppermint candies for garnish

Instructions
 

  • Prepare the Macaron Shells: Begin by placing the almond flour and powdered sugar in a food processor. Pulse the mixture several times until it's finely ground and well combined. Sift the mixture through a fine mesh sieve into a large bowl to eliminate any lumps.
  • Whip the Egg Whites: In a clean, dry mixing bowl, use an electric mixer to beat the egg whites on medium speed. Once they're frothy, add the cream of tartar. Gradually introduce the granulated sugar, one tablespoon at a time, while continuing to beat until stiff peaks form that hold their shape. Gently mix in the peppermint extract and, if desired, the green food coloring until fully incorporated.
  • Combine Mixtures: Using a rubber spatula, carefully fold the almond flour mixture into the whipped egg whites. Be gentle and gradual to maintain the airiness of the egg whites. Stop when the batter is well combined and reaches a smooth, flowing consistency reminiscent of lava—avoid overmixing.
  • Pipe the Shells: Fit a piping bag with a round tip and fill it with the macaron batter. Line a baking sheet with parchment paper. Pipe 1.5-inch circles onto the parchment, leaving adequate space between each because they will spread slightly during baking.
  • Rest the Macarons: Allow the piped macarons to sit at room temperature for 30-45 minutes. This step is crucial; you want them to develop a dry skin on the surface that feels tacky but isn't wet to the touch.
  • Bake the Shells: Preheat your oven to 300°F (150°C). Bake the macarons for 15-20 minutes, rotating the baking sheet halfway through baking. They should come out crisp on the outside and soft on the inside. Let them cool completely on the baking sheet before moving.
  • Make the White Chocolate Ganache: In a small saucepan, heat the heavy cream over medium heat until it's just about to reach a boil. Remove from the heat and pour hot cream over the chopped white chocolate in a mixing bowl. Allow it to sit for about 2 minutes, then whisk until the mixture is smooth and shiny. Place it in the refrigerator for around 30 minutes until it thickens slightly but remains pipeable.
  • Assemble the Macarons: Pair up macaron shells of similar sizes. On the flat side of one shell, pipe a generous dollop of the white chocolate ganache. Take its paired shell and gently press it on top to make a sandwich.
  • Finish: While the ganache filling is still soft, sprinkle a little crushed peppermint over the filling. This will stick and add a beautiful festive touch.

Notes

Present the macarons on a decorative festive platter, sprinkling additional crushed peppermint around for extra color. You can also package them in clear cellophane bags tied with a beautiful ribbon to create a stunning gift option!
Keyword dessert, holiday, macarons, peppermint, white chocolate