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    Home » Recipes » Peppermint White Chocolate French Macarons

    Published: Dec 1, 2020 · Modified: Nov 29, 2020 by Kristen Massad · This post may contain affiliate links · Leave a Comment

    Peppermint White Chocolate French Macarons

    Jump to Recipe·Print Recipe

    The perfect combination of white chocolate and peppermint sandwiched between two crispy, chewy, and petit cookies. Peppermint White Chocolate French Macarons are classic cookies with a holiday twist that you are going to love.  

    Peppermint white chocolate french macarons sitting on a white cake stand, with a few around the base

    It's day two of Christmas Cookie Week 2020 and I am so excited to share Peppermint White Chocolate French Macarons with you. These cookies will add a colorful and festive twist to your Christmas treat lineup. Peppermint and white chocolate might be the best flavor combination of the season. It's just so beautiful on your cookie board or in your cookie box. If you're searching for more festive ideas for your spread, make sure to check out my Christmas Cookie Round Up and pick out your favorites!

    Ingredients

    three peppermint white chocolate french macarons stacked on top of each other, with more macarons in the background

    Sugar- Powdered sugar will sweeten the macarons perfectly

    Flour- Almond flour is always the flour to use for classic french macarons

    Eggs- Egg whites will be whipped up until they reach stiff peaks, giving it the right consistency

    Egg White Powder- This will stabilize the batter and give the cookie the right structure

    White Chocolate- White chocolate chips to melt down for the ganache

    Cream- Heavy whipping cream to give the ganache the perfect richness

    Peppermint Extract- For the minty pop of flavor

    Directions

    Close up of three peppermint white chocolate french macarons, one stacked on top of the other two

    How To Make Peppermint White Chocolate French Macarons
    French Macarons are made in two steps; first, the filling so that it can set, and then the macaron cookie. The filling will be the flavor of your macaron and the cookie recipe stays the same but can vary in color.

    Prepare the Peppermint White Chocolate Ganache

    • Place the white chocolate in a medium bowl; set aside
    • In a small saucepan bring the heavy cream to a simmer, remove the pan from the heat, add the peppermint extract and the white chocolate chips and whisk together until smooth.  
    • Pour the ganache into a heatproof bowl and allow the ganache to cool and let it sit for 3-4 hours or overnight before using (it will become thick and spreadable)
    Close up of several peppermint white chocolate french macarons, surrounded by pieces of peppermint

    Prepare the Classic French Macaron Cookie

    • Preheat the oven to 325 degrees F and line two baking sheets with parchment paper or a Silpat
    • Add almond flour (115 grams) and powdered sugar (200 grams) to the bowl of a food processor; turn the food processor on for one minute
    • Sift the almond flour and powdered sugar mixture into a large bowl; set aside
    • In a mixer with the whisk attachment, whisk egg whites and egg white powder until stiff peaks
    • Slowly add powdered sugar (30 grams) to egg whites
    • Remove the bowl from the mixer and fold in powdered sugar and almond flour 
    • Fold until smooth and can make ribbons with batter (do not over mix)
    • Separate a quarter of the batter into a small bowl and color the small amount of batter with red food coloring 
    three peppermint white chocolate french macarons stacked on top of each other
    • Transfer the batter into a piping bag, adding the red colored batter on one side of the bag and the white batter on the other 
    • Pipe 1.5” round about an inch apart onto a sheet pan lined with parchment paper or a Silpat to create a red and white swirl
    • Let the macarons sit on the sheet pan for 20-30 minutes before baking (they will form a crust on top of the cookie)
    • Bake for 12 minutes, turning the sheet pan halfway through the baking time 
    • Remove the macarons from the oven and allow them to cool before filling 
    • Fill half of the macaron shells with the Peppermint White Chocolate Ganache and then stack the other half of the cookies on top
    • Enjoy immediately or store in an airtight container in the refrigerator for 24-48 hours

    Tips and FAQs for Peppermint White Chocolate French Macarons

    • French macarons are simple but require patience, so the key is slow and steady!
    • Make sure you have a food processor to run the almond flour and powdered sugar through to create a fine texture
    • Add the food color to the meringue while it is mixing instead of adding the color at the end of the process because you can overtax the batter which will cause the macarons to be too flat
    • Allow the macarons to sit for 20-30 minutes to create a crust on top (this allows the french macarons to have feet when they bake)
    What's the difference between Macaroons and French Macarons?

    French Macarons have become quite popular, but there is still sometimes confusion between a macaron with one "0" and a macaroon with two "o's". Although I am a big fan of both, there is a difference and you don't want to confuse the two.

    French Macarons, with one "o", are an almond-based cookie that is made by combining almond flour and powdered sugar, pulsed in a food processor to create a fine texture while egg whites are whipped to stiff peaks. This type of macaron is made using a meringue base and then folded together with the almond flour and powdered sugar mixture. This cookie is crunchy on the outside, chewy in the middle, has beautiful feet that form while they are baking, and are sandwiched together with a creamy filling.

    Macaroons with a double "o" are more traditionally made with coconut.  This macaroon was in the spotlight for many years, but the French Macaron has taken over.

    What is egg white powder?

    Egg white powder is a stabilizer that is necessary when baking the perfect french macaron.

    More Macaron Recipes You Will Love

    • Pistachio Chocolate French Macarons
    • Raspberry Rose French Macarons
    • Chocolate Chai French Macaron
    • Lemon Lavender French Macaron

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    Print

    Peppermint White Chocolate French Macarons

    • Author: kristen massad

    Ingredients

    Classic French Macaron Batter
    200 grams(1 ½ Cups) Powdered Sugar
    115 grams(1 Cup) Almond Flour
    90 grams (3) Egg Whites
    8 grams(1 Tbsp) Egg White Powder
    30 grams(¼ Cup) Powdered Sugar
    Red Food Coloring  

    Peppermint White Chocolate Ganache
    1 ½ Cup White Chocolate Chips
    1 Cup Heavy Whipping Cream
    ¼ teaspoon Peppermint Extract 

    Instructions

    Prepare the Peppermint White Chocolate Ganache

    1. Place the white chocolate in a medium bowl; set aside
    2. In a small saucepan bring the heavy cream to a simmer, remove the pan from the heat, add in the peppermint extract and the white chocolate chips and whisk together until smooth.  
    3. Pour the ganache in a heat proof bowl and allow the ganache to cool and let it set for 3-4 hours or overnight before using (it will become thick and spreadable)

     

    Prepare the Classic French Macaron Cookie

    1.  Preheat oven to 325 degrees F and line two baking sheet with parchment paper or a silpat
    2. Add almond flour (115 grams), powdered sugar (200 grams) to the bowl of a food processor; turn the food processor on for one minute
    3. Sift the almond flour, powdered sugar mixture into a large bowl; set aside
    4. In a mixer with whisk attachment, whisk egg whites and egg white powder until stiff peaks
    5. Slowly add in powdered sugar (30 grams) to egg whites
    6. Remove the bowl from the mixer and fold in powdered sugar and almond flour 
    7. Fold until smooth and can make ribbons with batter (do not over mix)
    8. Separate a quarter of the batter into a small bowl and color the small amount of batter with red food coloring 
    9. Transfer the batter into a piping bag, adding the red colored batter on one side of the bag and the white batter on the other 
    10. Pipe 1.5” round about an inch apart onto a sheet pan lined with parchment paper or a silpat to create a red and white swirl
    11. Let the macarons sit on the sheet pan for 20-30 minutes before baking (they will form a crust on top of the cookie)
    12. Bake for 12 minutes, turning the sheet pan half way through the baking time 
    13. Remove the macarons from the oven and allow them to cool before filling 
    14. Fill half of the macaron shells with the Peppermint White Chocolate Ganache and then stack the other half of the cookies on top
    15. Enjoy immediately or store in an airtight container in the refrigerator for 24-48 hours

     

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