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