Peppermint White Chocolate Macarons
Delicate almond macarons filled with creamy white chocolate peppermint ganache, perfect for holiday celebrations.
Equipment
- Mixing bowls
- Baking sheet
- Wire rack
- Hand mixer or stand mixer
Ingredients
Macaron Shells
- 1 cup almond flour finely ground
- 1.75 cups powdered sugar
- 3 egg whites room temperature
- 0.25 cup granulated sugar
- 0.5 tsp peppermint extract
Filling
- 1 cup white chocolate chopped
- 0.5 cup heavy cream
- 0.25 tsp peppermint extract
Instructions
- Sift almond flour and powdered sugar together.
- Whip egg whites with sugar until stiff peaks form.
- Fold dry ingredients into meringue until batter flows like lava.
- Pipe rounds onto lined baking sheet and rest 30–60 minutes.
- Bake at 300°F for 14–16 minutes. Cool completely.
- Heat cream and pour over white chocolate. Stir until smooth, add peppermint.
- Pipe filling onto shells and sandwich together.
Notes
For best flavor, refrigerate assembled macarons 24 hours before serving.