These Peppermint White Chocolate Macarons are a delightful treat perfect for the holiday season. With a crisp shell and a creamy filling, they make an excellent addition to your Christmas desserts.
This recipe is straightforward, allowing you to create these elegant cookies at home with just a few ingredients and some basic baking techniques.
Festive Peppermint White Chocolate Macarons
These macarons feature a delicate almond meringue shell infused with peppermint flavor, filled with a rich white chocolate ganache. The recipe yields about 24 macarons and takes approximately 1.5 hours to prepare and bake.
Ingredients
- 1 cup almond flour
- 1 3/4 cups powdered sugar
- 3 large egg whites, at room temperature
- 1/4 cup granulated sugar
- 1/2 teaspoon peppermint extract
- Red food coloring (optional)
- 1 cup white chocolate, chopped
- 1/2 cup heavy cream
- 1 tablespoon unsalted butter
Instructions
- Prepare Baking Sheets: Line two baking sheets with parchment paper or silicone baking mats.
- Make the Macaron Batter: In a bowl, sift together the almond flour and powdered sugar. In a separate bowl, beat the egg whites until frothy, then gradually add granulated sugar and continue beating until stiff peaks form. Gently fold the dry ingredients into the egg whites, adding peppermint extract and food coloring if desired, until the mixture flows like lava.
- Pipe the Macarons: Transfer the batter to a piping bag fitted with a round tip. Pipe small circles onto the prepared baking sheets, leaving space between each. Tap the baking sheets on the counter to release any air bubbles.
- Rest the Macarons: Let the piped macarons sit at room temperature for 30-60 minutes, or until a skin forms on the surface.
- Bake: Preheat the oven to 300°F (150°C). Bake the macarons for 15-20 minutes, or until they have risen and the shells are firm. Allow them to cool completely on the baking sheets.
- Make the Ganache: In a small saucepan, heat the heavy cream until just simmering. Pour it over the chopped white chocolate in a bowl and let it sit for a minute. Stir until smooth, then mix in the butter. Let the ganache cool until it thickens.
- Assemble the Macarons: Pair the macaron shells by size. Pipe a small amount of ganache onto the flat side of one shell and sandwich it with another shell. Repeat with the remaining macarons.
- Chill: Place the assembled macarons in the refrigerator for at least 24 hours to allow the flavors to meld before serving.
Cook and Prep Times
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Rest Time: 30-60 minutes
- Total Time: 1.5 hours
Nutrition Information
- Servings: 24 macarons
- Calories: 100 kcal per macaron
- Fat: 6g
- Protein: 1g
- Carbohydrates: 10g
