Peppermint Macarons with White are a delightful treat that perfectly captures the spirit of the holiday season. This recipe features delicate almond meringue shells filled with a refreshing peppermint buttercream and topped with creamy white chocolate and crushed candy canes. These elegant desserts not only please the palate but also make for stunning holiday table decor. Whether you’re hosting a festive gathering or looking for the perfect treat to gift, these macarons are sure to impress!
Why You’ll Love This Peppermint Macarons with White
This recipe is a must-try for several reasons. First, the combination of Peppermint Macarons and white chocolate creates a harmonious balance of flavors that is both festive and delicious. Second, the refreshing mint-infused macarons are perfect for holiday celebrations, making them ideal for Christmas parties. Third, they are visually stunning, with a beautiful red and white color scheme that brightens any dessert table. Additionally, this recipe caters to different dietary preferences, as you can easily find vegan and gluten-free versions. Lastly, they are a fantastic opportunity to practice your baking skills and impress your friends and family!
Ingredients for Peppermint Macarons with White
Gather these items:
- 140 grams super fine almond flour (about 1 ½ cups)
- 120 grams confectioners’ sugar (about 1 cup)
- 100 grams egg whites (about 3 large egg whites), at room temperature
- 110 grams super fine white sugar (about 1 cup + 2 teaspoons)
- 1-2 teaspoons red gel food coloring
- 4 ounces white chocolate, melted
- 3-4 tablespoons crushed peppermint candy canes
- ½ cup (114 grams) unsalted butter, softened
- 1 cup (240 grams) confectioners’ sugar
- 1 teaspoon peppermint extract
How to Make Peppermint Macarons with White Step-by-Step
- Step 1: Prepare a baking sheet with a silicone baking mat or two if you have enough. Sift almond flour and confectioners’ sugar through a fine mesh sieve over a large bowl, ensuring 140g of almond flour and 120g of sugar, discarding any large pieces. Whisk them together thoroughly and set aside.
- Step 2: In a stand mixer bowl with a whip attachment, beat the room temperature egg whites on low until soft peaks form (about 2 minutes). Gradually add the superfine white sugar while increasing the speed to medium, then high until stiff peaks form (about 2 minutes). Add red gel food coloring and whip gently until combined.
- Step 3: Place a sieve over the meringue and sift the almond flour and sugar mixture on top. Fold gently with a rubber spatula being careful not to deflate the mixture. Test for a ribbon-like consistency and use the figure 8 test to ensure batter flows off spatula in continuous ribbons.
- Step 4: Transfer batter to a piping bag with a ½-inch round tip. Pipe 1 to 1 ½-inch circles onto prepared baking sheets, holding the bag vertically. Tap baking sheets firmly on the counter several times to release air bubbles and remove remaining bubbles with a toothpick.
- Step 5: Allow piped macarons to sit at room temperature forming a skin for between 8 minutes to 1 hour until the shells are dry to the touch and do not stick when lightly touched.
- Step 6: Preheat oven to 300°F (149°C). Bake the macarons for 15 to 20 minutes, checking at 15 minutes and continuing until tops are firm and shells do not move on their bases. Cool completely on the silicone mats before removing.
- Step 7: Melt white chocolate using a double boiler or microwave in intervals, stirring until smooth. Dip the tops of half the macarons into the melted white chocolate and sprinkle with crushed peppermint candy canes. Refrigerate to harden.
- Step 8: Beat softened unsalted butter on high in a stand mixer until light and fluffy, doubling in volume. Slowly add confectioners’ sugar on low until incorporated, then add peppermint extract and beat until well combined.
- Step 9: Fill a piping bag with the peppermint buttercream fitted with a large ½-inch round tip. Pipe buttercream onto the undecorated bottom halves of the macaron shells. Top with the decorated macaron tops to sandwich.
- Step 10: Place the assembled macarons in the fridge overnight to allow flavors to meld and the buttercream to set perfectly.
Pro Tips for the Best Peppermint Macarons with White
Keep these in mind:
- Use a kitchen scale for accurate measurements.
- Ensure egg whites are at room temperature for best results.
- Allow macarons to cool completely before filling.
- Store assembled macarons in the fridge to maintain freshness.
- For a festive touch, consider adding a sprinkle of edible glitter.
Nutrition Facts for Peppermint Macarons with White
Per serving size of 1 macaron:
- Calories: 120
- Protein: 2g
- Fat: 6g
- Carbohydrates: 15g
- Fiber: 1g
- Sugar: 10g
- Sodium: 30mg
- Cholesterol: 15mg
Nutritional values are estimates.
Frequently Asked Questions About Peppermint Macarons with White
What is a Peppermint Macaron?
A Peppermint Macaron is a delicate French pastry made from almond flour, egg whites, and sugar, flavored with peppermint. These mint-infused macarons are often filled with peppermint buttercream, making them a festive delight during the holiday season.
Can I make Peppermint Macarons with White ahead of time?
Yes, you can! These macarons can be made a day in advance, allowing the flavors to meld beautifully. Just store them in an airtight container in the fridge until you’re ready to serve.
How do I avoid common mistakes with Peppermint Macarons with White?
To avoid common mistakes, ensure that you accurately measure your ingredients, use room temperature egg whites, and allow the macarons to dry properly before baking. Following these tips will help you achieve perfect macarons every time!
Variations of Peppermint Macarons with White You Can Try
There are several delightful variations to consider:
- Try adding crushed chocolate for Chocolate-dipped Peppermint Macarons.
- Substitute peppermint extract with other flavors for unique combinations.
- Make Vegan Peppermint Macarons by using aquafaba instead of egg whites.
- Experiment with different fillings like chocolate ganache or fruit preserves for a twist.
These adaptations can introduce new flavors while ensuring you enjoy the classic charm of French baking!
For more delicious recipes, check out our latest recipes or try making Double Chocolate Peppermint Cookies for a festive treat!
If you’re interested in more baking tips, you can read about Gingerbread Cookies with Maple Glaze for a delightful holiday experience!
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Peppermint Macarons with White Chocolate Delight
- Total Time: 12 hours 20 minutes
- Yield: 30 macarons 1x
- Diet: Vegetarian
Description
This Peppermint Macarons recipe offers delicate almond meringue shells filled with a refreshing peppermint buttercream and topped with white chocolate and crushed candy canes. Perfect for festive occasions or a sweet treat.
Ingredients
- 140 grams super fine almond flour (about 1 ½ cups)
- 120 grams confectioners’ sugar (about 1 cup)
- 100 grams egg whites (about 3 large egg whites), at room temperature
- 110 grams super fine white sugar (about 1 cup + 2 teaspoons)
- 1–2 teaspoons red gel food coloring
- 4 ounces white chocolate, melted
- 3–4 tablespoons crushed peppermint candy canes
- ½ cup (114 grams) unsalted butter, softened
- 1 cup (240 grams) confectioners’ sugar
- 1 teaspoon peppermint extract
Instructions
- Prepare a baking sheet with a silicone baking mat or two if you have enough. Sift almond flour and confectioners’ sugar through a fine mesh sieve over a large bowl, ensuring 140g of almond flour and 120g of sugar, discarding any large pieces. Whisk them together thoroughly and set aside.
- In a stand mixer bowl with a whip attachment, beat the room temperature egg whites on low until soft peaks form (about 2 minutes). Gradually add the superfine white sugar while increasing the speed to medium, then high until stiff peaks form (about 2 minutes). Add red gel food coloring and whip gently until combined.
- Place a sieve over the meringue and sift the almond flour and sugar mixture on top. Fold gently with a rubber spatula being careful not to deflate the mixture. Test for a ribbon-like consistency.
- Transfer batter to a piping bag with a ½-inch round tip. Pipe 1 to 1 ½-inch circles onto prepared baking sheets, holding the bag vertically. Tap baking sheets firmly on the counter to release air bubbles.
- Allow piped macarons to sit at room temperature forming a skin for between 8 minutes to 1 hour until the shells are dry to the touch.
- Preheat oven to 300°F (149°C). Bake the macarons for 15 to 20 minutes, checking at 15 minutes. Cool completely on the silicone mats before removing.
- Melt white chocolate using a double boiler or microwave in intervals, stirring until smooth. Dip the tops of half the macarons into the melted white chocolate and sprinkle with crushed peppermint candy canes. Refrigerate to harden.
- Beat softened unsalted butter on high in a stand mixer until light and fluffy. Slowly add confectioners’ sugar on low until incorporated, then add peppermint extract and beat until well combined.
- Fill a piping bag with the peppermint buttercream fitted with a large ½-inch round tip. Pipe buttercream onto the undecorated bottom halves of the macaron shells. Top with the decorated macaron tops.
- Place the assembled macarons in the fridge overnight to allow flavors to meld and the buttercream to set perfectly.
Notes
- Use a kitchen scale for accurate measurements.
- Ensure egg whites are at room temperature for best results.
- Allow macarons to cool completely before filling.
- Store assembled macarons in the fridge.
- Prep Time: 12 hours
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 macaron
- Calories: 120
- Sugar: 10g
- Sodium: 30mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 15mg
Keywords: Peppermint Macarons, Holiday Desserts, French Pastry
