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White chocolate peppermint macarons are a sweet way to welcome in the holiday season.
I wait all year for white chocolate truffles to start showing up in stores. It’s one of my favorite candies. The combination of peppermint and white chocolate is so delicious. This year I took inspiration and made white chocolate peppermint macarons!
These macarons have a red and white swirl, just like candy canes and peppermint candies. To get this effect, I start out with a plain batch of my Perfect Macarons. You can find the recipe and all of my tips here.
I scoop out a third of the batter and add 4 drops of red gel food coloring.
Fill the piping bag with the red and white batter, keeping the two as evenly distributed as possible. As you pipe, the two will mix slightly and create a swirled pattern.
How to make the White Chocolate Peppermint Ganache
The filling for these macarons is a delicious, minty ganache.
To flavor the ganache, add one teaspoon of peppermint extract to the cream and bring it to a simmer. Chop the white chocolate into small pieces and place in a bowl.
Pour the hot cream over the chocolate and let sit for 2-3 minutes. Stir until the ganache is silky and all the chocolate has melted. Transfer the ganache to a piping bag and let it cool to room temperature.
Chop or crush two peppermint candy canes into very small pieces.
How to finish the White Chocolate Peppermint Macarons
Pipe the ganache onto the bottom shell and sprinkle over some candy cane pieces.
Top with a matching shell.
After you have filled the macarons, let them sit for a day or two. Something magical happens-the filling and the shells merge to form the perfect texture! Be sure to check out my Perfect Macaron Recipe for all of my baking tips and tricks!
These macarons are great for the holidays. It’s a wonderful addition to a cookie box or exchange. I’m sharing some this year in custom boxes that I screen printed with a Christmas sweater pattern!
You can find all of my macaron box SVG files in my Shop.
Enjoy these delicious white chocolate peppermint macarons! I know I will!
Ingredients
- 300 grams white chocolate about 2 1/2 premium baking bars, chopped into small pieces
- 117 grams heavy cream
- 1/2 tsp peppermint extract
- 2 candy canes chopped or crushed into small pieces
Instructions
- Add one teaspoon of peppermint extract to the cream and bring it to a simmer.
- Chop the white chocolate into small pieces and place into a bowl.
- Pour the hot cream over the chocolate and let sit for 2-3 minutes. Stir until the ganache is silky and all the chocolate has melted. Transfer the ganache to a piping bag and let is cool to room temperature.
- Chop or crush four peppermint candy canes into very small pieces.
- Pipe the filling onto the bottom shell and sprinkle over some candy cane pieces. Top with a matching shell.
- After you have filled the macarons, let them sit for a day or two. Something magical happens-the filling and the shells merge to form the perfect texture!
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