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    Home » Macarons » Chocolate Peppermint Macarons

    Chocolate Peppermint Macarons

    December 15, 2019 by Mike Johnson 4 Comments

    Jump to Recipe Print Recipe
    chocolate peppermint macarons and a glass of milk
    chocolate peppermint macarons being filled with white chocolate peppermint ganache
    chocolate peppermint macarons close up
    chocolate peppermint macarons spread out with milk
    chocolate peppermint macarons with bite missing

    Happy Sunday! I’ve been busting my ass working on my first cookbook but I'm taking a quick (& short) break to share this recipe with you as it’s one of my favorite macaron recipes I've developed! It’s a chocolate macaron base with a white chocolate peppermint ganache filling, or simply put chocolate peppermint macarons! I developed this recipe for the Holiday Cookie issue of Bake From Scratch, along with two other recipes that you should check out in the issue! But back to these macarons...

    These chocolate peppermint macarons are the perfect holiday cookie. They are wonderfully delicate and full of bold Christmas flavor. It's surprisingly simple to make these macarons as long as you work with a delicate hand and really pay attention to what you're doing. Regardless of if your macarons crack or don’t form feet, you will still end up with a deliciously tasty treat everyone will love. And if you do happen to have a few aesthetic flaws, they are easily covered with powdered sugar!

    Now, get this recipe for chocolate peppermint macarons pinned, then let’s get baking, because, dude, these are SO DELICIOUS… you have to try them.

    Looking for more holiday cookie recipes? Check these out!

    Frosted Peppermint Brownie Cookies
    Fudgy Brownie Crinkle Cookies
    Triple Chocolate Peppermint Ganache Cookies
    Red Velvet Macarons

    chocolate peppermint macarons and a glass of milk
    Print Recipe
    5 from 3 votes

    Chocolate Peppermint Macarons

    These chocolate macarons are sprinkled with crushed candy canes and sandwiched together with a white chocolate peppermint ganache. They're perfect for cookie exchanges, holiday gatherings, or alongside a cup of hot cocoa!
    Prep Time1 hr
    Cook Time20 mins
    Total Time1 hr 20 mins
    Course: Dessert
    Cuisine: French
    Keyword: Chocolate Peppermint, Cookies, Macarons
    Servings: 24 macarons
    Calories: 155kcal
    Author: Mike Johnson

    Ingredients

    • 120 grams egg whites (approx. 4 large eggs)
    • 120 grams granulated sugar
    • 200 grams powdered sugar
    • 130 grams almond flour
    • 15 grams cocoa powder
    • Garnish: crushed peppermint candy

    For the White Chocolate Peppermint Ganache:

    • 255 g white chocolate chopped
    • 80 g heavy cream
    • ½ teaspoon peppermint extract
    Metric - US Customary

    Instructions

    • Make the macarons: In a medium bowl, sift together the almond flour, confectioners’ sugar, and cocoa powder and set aside.



    • In the bowl of a stand mixer fitted with the whisk attachment, whip the egg whites
      on medium speed until foamy. Continue to beat until your whisk begins leaving
      visible trails in the foamy egg whites.



    • Once you can see trails, gradually add the granulated sugar, increase the mixer
      speed, and whip on high until the meringue forms stiff peaks. (Be sure not to
      over-whip your egg whites otherwise you risk drying them out.)



    • Remove the bowl from the stand mixer, add the dry
      ingredients to the meringue and fold with a rubber spatula from the bottom of
      the bowl upward then press the flat side of your spatula through the middle
      against the side of the bowl. (The batter will look very thick at first, but it
      will get thinner as you fold.) Continue folding until the batter gets to a
      lava-like consistency.
      Pro Tip:
      The figure 8 test is a great way to check your batter’s consistency; pick up
      the batter with your spatula and let it flow down into the bowl while drawing
      the figure “8”. If it can do that without the batter breaking, immediately stop
      folding.






    • Transfer the batter into a large pastry bag with a medium-sized round tip, such as a Wilton 2A plain round tip.
    • Holding the piping bag at a 90 ̊ angle to the surface, pipe
      out the batter into 1.5-inch rounds about an inch apart on a baking sheet lined
      with parchment paper. (Feel free to print out a macaron template if you’re
      worried about size/uniformity). Sprinkle crushed peppermint on the top of each shell,
      if desired.



    • Holding the baking sheet with both hands, carefully bang the sheet firmly on the
      counter a few times to get rid of any air bubbles. (If you don’t release the air
      bubbles, they will expand during baking and crack your beautiful macarons
      shells.)



    • Repeat the piping and banging process until you have used up all the batter (usually about three sheet pans worth.)



    • Let the macarons rest and dry for 30 minutes or until a skin has developed; on a
      humid day, it might take an hour or more. To see if it’s ready to be baked,
      lightly touch it. If the batter doesn’t stick to your finger, then it’s ready.
      (Don’t forget to remove the macaron templates, if using, before baking!)



    • While the macarons are resting, preheat the oven to 300˚F (150˚C) and position the
      oven rack in the center of the oven.



    • Bake the macarons, one tray at a time, for 18-20 minutes, rotating the pan once
      halfway through the cooking process.



    • Remove from the oven and allow to cool on the sheet pan for 10 minutes before peeling off the parchment paper and cooling completely on a wire rack. (If the bottoms are a tiny bit sticky, keep them on the tray to cool off for an additional
      10-15 minutes. If, however, the bottoms are already brown, they peel off cleanly, or they appear over-baked, then carefully take them off the tray immediately to cool down.) Repeat the baking process with the remaining sheet pans.



      Pro Tip:
      It’s always better to over- rather than under-bake your macarons as the
      maturation process can typically salvage ones that are over-baked.








    • Make the white chocolate peppermint ganache frosting: Heat heavy cream up until just simmering and pour it over the chopped white chocolate. Let the cream and chocolate mixture sit for 3 minutes.









    • Add the peppermint extract, then whisk the mixture together in one direction until combined and smooth.



    • Cover the bowl with a piece of plastic wrap pressed on the top of the ganache and place in the refrigerator to let it cool until it firms up, about 1 hour.



    • In the bowl of a stand mixer with the whisk attachment, whip the ganache until
      it’s a light & fluffy frosting consistency.



    • Transfer the white chocolate peppermint ganache frosting into a pastry bag and fill the macarons, then gently sandwich together.



    Notes

    • Store unused frosting in an airtight container in the refrigerator for up to 3 days. If the frosting feels too stiff, allow it sit at room temperature for some time before piping it.
    • Macarons are best enjoyed the next day after they mature in the fridge (since the flavors will be absorbed into the shell). If your shell is hard/crunchy/over-baked, letting them mature will also cause the shells to absorb the moisture from the filling and soften up / give them their signature chewy texture.
     

    Nutrition

    Serving: 1macaron | Calories: 155kcal | Carbohydrates: 21g | Protein: 3g | Fat: 7g | Saturated Fat: 3g | Cholesterol: 7mg | Sodium: 19mg | Potassium: 51mg | Fiber: 1g | Sugar: 20g | Vitamin A: 52IU | Vitamin C: 1mg | Calcium: 35mg | Iron: 1mg
    Did you try this recipe?Tag @mikebakesnyc and use the hashtag #mikebakesnyc!

    MikeBakesNYC LLC owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than on this website unless authorization is given. If you enjoyed the recipe and would like to publish it on your site, please re-write it in your own words, and link back to my site and recipe page. Read my Disclosure page. This post may contain affiliate links.

    Filed Under

    MacaronsHolidaysWinterChocolateMint
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    Comments

    1. avery brown

      November 22, 2020 at 12:40 pm

      How do i Do this recipe with cup measurements rather than grams?

      Reply
      • Michael Johnson

        November 23, 2020 at 11:57 am

        Macarons require precision, unfortunately! You'll need a kitchen scale to make these.

        Reply
    2. Anne

      December 20, 2019 at 5:42 pm

      So pretty! How did you manage to keep the crushed peppermints intact on your macarons? As I assumed, all the crushed peppermint melted when I put the macarons into the oven!

      Reply
      • Michael Johnson

        December 22, 2019 at 11:03 am

        Oh no! Try using crushed candy canes instead!

        Reply

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