Peppermint Macarons

Peppermint is such a classic wintertime flavor. Of course, you could enjoy them year round, but there is something about these red and white treats that just screams Christmas to me.

I decorated these macarons with a small bit of red food coloring to make them match the peppermint appearance, and I can't get over how cute they are. I know my whole family will be enjoying them this holiday season.

🥘 Ingredients

Macaron Shells (above, left)

• Almond Flour - Almond flour is a staple ingredient in macarons and cannot be substituted. Try using a brand that is ultra-fine so it is easier to sift.
• Confectioners Sugar - Confectioners sugar is another staple ingredient in macarons that cannot be substituted.
• Egg Whites - Make sure there are no traces of egg yolk in your whites or your meringue won't whip up properly.
• Vanilla Extract - A small amount of vanilla for flavor. You could omit this if you don't have any.
• Cream of Tartar - A little bit of cream of tartar helps to strengthen your meringue.
• Sugar - You can use regular granulated sugar or caster sugar for a smoother texture.
• Red Gel Food Coloring (optional) - If you want to design the macarons like I did, you'll need red gel food coloring. Don't use liquid coloring or it could mess with the outcome of your macarons.

White Chocolate Peppermint Ganache (above, right)

• White Chocolate - I used white chocolate chips, but you could also chop up a white chocolate bar.
• Heavy Cream - Some heavy cream for making your ganache rich and creamy.
• Peppermint Extract - Make sure you use peppermint extract for the best flavor.
• Candy Canes - These will be crushed. During the holidays, you can find candy canes all over the place. In fact, you can even find bags of pre-crushed candy canes.

👩‍🍳 How To Make Peppermint Macarons

I've broken down these macarons into easy, beginner-friendly instructions. You will need a kitchen scale, baking sheets, a stand mixer, and some mixing bowls.

Depending on how large you make them, you should get around 20 fully assembled macarons.

Make the Ganache

Step 1: Add. Add 226 grams of white chocolate chips and ½ cup (118 milliliters) of heavy cream to a microwave-safe bowl (photo 1).

Step 2: Microwave. Heat in the microwave for 1 minute.

Step 3: Rest. Remove the bowl from the microwave and let it rest, undisturbed, for 5 minutes.

Step 4: Stir. Stir in 1 teaspoon of peppermint extract and stir until completely melted and smooth (photo 2).

Step 5: Chill. Place in the fridge to chill while you make the macarons.

Make the Macarons

Step 6: Prepare. Prepare a piping bag with a round tip (such as a Wilton #12) and line a baking sheet with parchment paper. Leave the piping bag in a cup with the tops wrapped around the edges of the cup. Set aside.

Step 7: Add. In the bowl of your food processor, add 125 grams of almond flour and 125 grams of confectioners sugar (photo 3).

Step 8: Pulse and sift. Blend with the food processor on low speed until the mixture has become extra-fine. Then, use a fine-mesh sieve to sift the mixture into a large mixing bowl (photo 4). Set aside.

Step 9: Begin making the meringue. In a separate large mixing bowl, use a hand mixer or stand mixer with the whisk attachment to beat 100 grams of egg whites (photo 5) until foamy.

Step 10: Add cream of tartar. Add ¼ teaspoon of cream of tartar (photo 6) and keep mixing until soft peaks form.

Step 11: Start adding sugar. Gradually add 80 grams of sugar while continuing to mix, until everything is fully distributed.

Step 12: Beat until stiff. Add ½ teaspoon of vanilla extract (photo 7) and continue to mix until stiff peaks form (photo 8).

Step 13: Start folding. Scoop ⅓ of the whipped egg mixture into your flour mixture (photo 9) and use a rubber spatula to gently fold it in until it is combined.

Step 14: Continue mixing. Repeat this process with the remaining ⅔ of the egg whites, only adding ⅓ at a time, and gently folding in between each addition.

Step 15: Reach the right consistency. After the last bit of the egg mixture has been added, continue to gently and slowly fold the macaron batter until the batter falls from the spatula in ribbons (photo 10). *The consistency should be similar to honey or lava. If you let the batter fall from your spatula, it should only take about 10 seconds to sink back into itself.

Pipe the Macarons

Step 16: Paint the piping bag. Dip a small brush into your red gel food coloring (if desired) and use it to paint the inside of the piping bag in 4 vertical streaks (photo 11). Make sure the lines go all the way from the bottom with the piping tip to the top.

Step 17: Add to the bag. Transfer the batter to the painted piping bag.

Step 18: Pipe. Pipe the macarons onto your parchment paper (or mat) in 1½-inch circles, making sure to space them at least ½-inch apart from each other (photo 12).

Step 19: Remove air bubbles. Firmly tap the baking sheet on the counter 5 times to get rid of any air bubbles. Then, use a toothpick to pop any remaining bubbles that you might see.

Step 20: Rest. Allow the macarons to rest on the counter at room temperature for 30-60 minutes, or until they are dry to the touch and no longer tacky.

Step 21: Preheat. While the macarons are resting, go ahead and preheat your oven to 300˚F (150˚C/Gas Mark 2).

Step 22: Bake. Once ready, bake the macarons for 15-18 minutes, or until the macarons don’t move if you tap on them slightly.

Step 23: Cool. Remove the macarons from the oven (photo 13) and let them cool on the baking sheet completely before removing them.

Assemble

Step 24: Match the shells. Match up your macaron shells based on size.

Step 25: Fill. Pipe a generous dollop of the ganache and then top with the crushed ¼ cup (56.5 grams) of candy canes (photo 14) followed by another shell.

Step 26: Chill. Place into an airtight container and chill the finished macarons in the fridge for 24 hours.

💭 Angela's Pro Tips & Notes

• Thicken the ganache. You want your white chocolate ganache to have a consistency similar to peanut butter. If it is too thin, it will run out of the macarons and make a mess. If you've let your ganache chill and it is still runny, you can mix it with a hand mixer for about 1 minute and it will thicken right up. 
• Don't use too much food coloring. When you paint your piping bag with food coloring, it might bead up and won't look like much. Don't worry! Once you add the macaron batter, the food coloring will spread as intended. 
• Try pre-crushed candy canes. Crush your candy canes by placing them into a zip-top storage bag and covering the bag with a towel. Use a rolling pin or heavy pan to crush them. Alternatively, you can also buy pre-crushed candy canes. You can typically find this around the holidays either by the chocolate chips or in the holiday baking section. 

🥡 Storing

Place shells into an airtight container and refrigerate for up to 6 days. Simply add your filling when you are ready.

If assembled, place your macarons into the fridge in an airtight container for up to 4 days.

Freezing

Once the shells have fully cooled, place them into an airtight container and freeze them. When ready, allow them to thaw in the fridge for a few hours before filling and assembling them.

If you want to freeze your assembled macarons, let them fully bloom in the fridge for 24 hours before freezing. Stack them carefully in an airtight container and place them in the freezer.

When ready, allow the macarons to thaw in the fridge for a few hours.

📖 Recipe Card