Peppermint Macarons
by JosephineLight peppermint French macarons with almond flour shells and a smooth peppermint buttercream filling. A step-by-step macaron recipe that breaks down.
For the Macaron Cookies To start, sift the almond flour and powdered sugar together and set aside In a stand mixer bowl, add your egg whites and mix this on medium speed for 2-3 minutes until the eggs become frothy.
Turn the stand mixer speed back to medium-high and add in the granulated sugar a few tablespoons at a time every 30 seconds. Add in the Hedessent Peppermint Flavor. I’ve tried a few Hedessent flavors now and they always add strong, authentic flavors. You truly only need half a teaspoon here, as the flavor is more prominent than other peppermint extracts I’ve tried. Continue to mix on high until the batter can hold stiff peaks
Add in half of the almond flour and powdered sugar mix and lightly fold the dry ingredients into the wet batter Once the first half is just combined, add in your second half of dry ingredients. Fold this into the batter until you have a thick, lava like batter Add red food coloring to the sides of my piping bag to create a peppermint effect. Fill your piping bag with the macaron batter.
Pipe the batter into about 2 inch wide circles on a parchment lined baking sheet. Let the piped cookies rest for about 20 minutes, until the outer layer is dry.
Bake this at 350°F (177°C) for 13-15 minutes
For the White Chocolate Peppermint Ganache Filling: Add the white chocolate chips and the heavy cream into a small bowl. Microwave this for 45-60 seconds.
Add in half a teaspoon of Hedessent Peppermint Flavor. Stir until the chocolate and heavy cream is well combined. Let this mixture cool in the fridge for an hour
Then add the ganache into a stand mixer and let this mix on high speed this for 3-4 minutes Pipe about a tablespoon of filling and on to one macaron and sandwich the filling with another macaron cookie.