Go Back
+ servings

White Chocolate Peppermint Macaron Filling

A bright and refreshing ganache filling, perfect for the holiday season. This recipe makes enough filling for 50 macarons.
Total Time: 15 minutes
Makes: 50 Macarons
Author: Corey Grimsley


  • 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


  • 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!
Did you try this recipe?Let me know how it was!