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!