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There is officially less than a week to go with Christmas! And there is so much to bake! It’s time for all things, peppermint, chocolates, and cookies!
To be honest, growing up, Christmas wasn’t a big holiday in our household. But I still have fond memories of time spent together with family.
I just love how magical this time of year feels; everything around you is so festive.
Daily routines slow down, and the focus shifts from the routines to special touches.
More time is spent socializing, and indulging; eating and drinking to our heart’s desire.
The eating of course usually includes lots of cookies, and chocolates!
Even though our family was not big on celebrating Christmas, it was my time off from school. And that meant there was a new baking project to be undertaken! Whether it was making gingerbread houses or experimenting with a new chocolate chip recipe – Christmas was my time to bake up a storm! Also, it helped that there were lots of people willing to test my experiments.
These days, my cookie baking adventured have matured a wee bit.
Lately, I’ve been obsessed with making French Macarons.
This year, I’ve spent a lot of time on perfecting my macaron recipe. Tweaking the ingredients each batch, experimenting with different baking times, and I think I’ve finally gotten there! You can read about all that I learned from the experiments here!
Delicate french almond cookies, typically stuffed with a ganache or cream filling.
Once you’ve conquered these cookies, the possibilities are endless, and frankly addictive!
There are an infinite amount of colors, and flavor combinations to experiment with! These dainty cookies are oh so pretty on any dessert table, and can be adorned so different ways!
Peppermint white chocolate macarons
This right here, is to me the most festive flavor combination of the lot! Peppermint white chocolate is my favorite flavor combination of the season. Yes, a peppermint mocha is also my favorite drink order at Starbucks, this time of year.
The bright and bold peppermint, pair so well with the soft and subtly sweet flavors of the white chocolate in these Peppermint white chocolate macarons. I also add in some crushed candy canes for added texture.
Go ahead, try these peppermint white chocolate macarons, and share with your friends and family, or keep them to yourself! Calories don’t count this time of year, do they?
Marbled Peppermint White Chocolate Macarons
- 135 grams almond flour
- 125 grams icing sugar
- 100 grams egg whites (About 3 large egg whites)
- 88 grams granulated sugar
- a pinch cream of tartar
- red food coloring gel
White chocolate peppermint filling
- white chooclate
- peppermint extract
- 2 tablespoon crushed candy canes (optional - I crushed about 2 candy canes)
- Measuring scale
- oven thermometer
- Stand mixer or Hand mixer
- Pastry bag
- #12 round tip (optional)
- 2 aluminum baking sheets with silicon mats or silpat
- Pre-heat oven to 300°F.
- Separate the eggs from the egg whites (if using fresh eggs). Measure out 100 g (about 3 large eggs).
- In a separate bowl, sift the icing sugar and almond flour together
- Repeat the sifting process to ensure there are no clumps. If there are any clumps, discard them.
- In a stand mixer fitted with the whisk attachment, add the egg whites and a pinch cream of tartar. Beat on high until foamy.
- Once the egg whites are foamy, turn mixer down to the lowest setting possible, and slowly add in the granulated sugar. Be sure to incorporate all the sugar into the egg whites.
- Turn up the mixer again on high, and keep beating egg whites until peaks form. DO NOT OVER BEAT.
- Once done, pour all the almond flour and icing sugar mixture into the egg whites.
- With a rubber spatula, fold the dry mixture into the egg whites, until the paste flows like a ribbon.
- Fit a pasty bag with a #12 round tip, if using, and trim the bottom as appropriate.
- Paint one streak along the inside of the pastry bag, starting at the tip all the way to the top, with red gel food color.
- Pour batter into bag.
- Pipe circles onto the prepared baking sheet. You should get about 50-60 circles in total depending on the size of your macarons.
- Once piped, rap the sheet on the counter to release all the air bubbles.
- Rest for 30 minutes, until the shells have formed a skin, and are no longer tacky to the touch.
- Bake in oven, at 300°F for 12 minutes.
- Check for doneness, by wiggling the a shell. Shells are done when they don't move from the feet. If it wiggles from the feet, then bake for another minute, and check again.
- Cool the shells in the tray.
Peppermint Ganache Filling
- While the shells are cooling, make the ganache filling.
- Heat the heavy cream in the microwave for one minute
- Whisk in the solid white chocolate until melted and smooth
- Add in peppermint extract and whisk to incorporate
- Store in fridge to cool / harden a little for about 30 minutes
- Remove macaron shells from baking tray and pair similar sized shells together to form the cookie sandwiches.
- Add in about a teaspoon of peppermint ganache
- Sprinkle each shell with chopped candy canes, if using.
- Carefully sandwich the cookie with it’s pair.
- Repeat to assemble all the cookies
- Once all the cookies are assembled, store the macarons in the fridge for at least 24 hours to mature.
- Enjoy your hard work!