Description
Delicate French macarons infused with peppermint bark bring festive holiday cheer to classic pastry. Crisp almond shells sandwich rich chocolate ganache, delivering a perfect balance of mint and chocolate that enchants dessert enthusiasts.
Ingredients
Scale
Macarons Shells:
- 100 g almond flour
- 100 g powdered sugar
- 2 egg whites
- 50 g granulated sugar
- 1/4 tsp peppermint extract
- Red food coloring (optional)
Filling:
- 1 cup white chocolate chips
- 1/4 cup heavy cream
- 1/2 tsp peppermint extract
- 2 tbsp crushed candy canes
Decoration:
- 1/4 cup dark chocolate chips
- 2 tbsp crushed candy canes
- Pinch of sea salt
Instructions
- Sift almond flour and powdered sugar together in a bowl, ensuring a fine, lump-free mixture.
- Whip egg whites in a clean, dry mixer bowl until soft peaks form, gradually adding granulated sugar while continuing to whip until stiff, glossy peaks develop.
- Gently fold dry ingredients into the meringue, adding peppermint extract and optional red food coloring, creating a smooth, flowing batter that ribbons when lifted.
- Transfer batter to a piping bag fitted with a round tip, and pipe uniform 1.5-inch circles onto parchment-lined baking sheets, leaving space between each macaron.
- Tap baking sheets firmly on the counter to release air bubbles, then let macarons rest at room temperature for 30-45 minutes until a skin forms on the surface.
- Preheat oven to 300°F (150°C) and bake macarons for 12-15 minutes, rotating halfway through for even cooking.
- Allow shells to cool completely on the baking sheet before carefully removing.
- Prepare white chocolate ganache by heating heavy cream and pouring over white chocolate chips, stirring until smooth, then mix in peppermint extract.
- Once ganache reaches room temperature, pipe filling onto one macaron shell, then sandwich with a matching shell.
- Melt dark chocolate chips and drizzle over assembled macarons, immediately sprinkle with crushed candy canes and a pinch of sea salt.
- Refrigerate for at least 24 hours to allow flavors to meld and texture to soften.
Notes
- Sift dry ingredients thoroughly to prevent lumps and ensure a smooth, delicate macaron texture.
- Create a stable meringue by whipping egg whites at medium-high speed, watching for glossy, stiff peaks that hold their shape.
- Allow macarons to form a skin before baking, which helps develop the classic crisp shell and ruffled “feet” during baking.
- Use room temperature ingredients for better incorporation and consistent macaron performance.
- Store macarons in an airtight container in the refrigerator to maintain their delicate texture and enhance flavor development.
- Experiment with different food colorings or extracts to customize the festive peppermint bark theme.
- For gluten-free diets, this recipe is naturally gluten-free; use dairy-free white chocolate for a vegan alternative.
- Prep Time: 45 minutes
- Cook Time: 15 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 12
- Calories: 220
- Sugar: 15 g
- Sodium: 30 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 29 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 20 mg