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Marbled Peppermint White Chocolate Macarons

Bright and bold peppermint paired with a soft and subtle white chocolate for these festive and elegant Christmas macarons.
Prep Time1 hr
Cook Time12 mins
Total Time1 d 1 hr 12 mins
Course: Dessert
Cuisine: French
Keyword: candy cane macarons, christmas macarons, peppermint macarons, white chocolate macarons, white chocolate peppermint macarons
Servings: 24 macarons

Ingredients

Marble Macaron Shells

  • 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 such as Americolor Tulip Red

White Chocolate Peppermint Ganache Filling

  • 150 grams white chocolate
  • 50 grams heavy cream
  • 1/2 teaspoon peppermint extract
  • 2 tablespoon crushed candy canes (optional - I crushed about 2 candy canes)

Special Tools

  • Measuring scale
  • Sifter
  • oven thermometer
  • Stand mixer or Hand mixer
  • Pastry bag
  • #12 round tip (optional)
  • 2 aluminum baking sheets with silicon mats or silpat

Instructions

Macaron shells

  • 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 two streaks on opposite sides 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 piping 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 macarons are no longer tacky to the touch.
  • Bake in oven, at 300°F for 12-13 minutes.
  • Check for doneness, by wiggling 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.

White Chocolate 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 at least 2 hours.
  • Remove from fridge and beat with a hand mixer to get a airy whipped ganache.

Assembly

  • 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.

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