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Today: December 22, 2024
Today: December 22, 2024

White Chocolate Peppermint French Macarons

White Chocolate Peppermint French Macarons
Prep Time: 30 mins
Cook Time: 26 mins
Total Time: 13 hrs 36 mins
Yield: 15 to 16
These peppermint macarons bring a festive twist to the classic French cookie, making them perfect for holiday parties and cookie trays.

Ingredients

  • 1/2 cup - Heavy cream
  • 1 1/2 cups - White chocolate chips
  • 1 to 2 drops - Peppermint extract
  • 1 1/4 cups - Blanched almond meal
  • 3/4 cup - Powdered sugar
  • - Distilled white vinegar, for cleaning the bowl
  • 2 or 3 - Large egg whites (at room temperature)
  • 1/4 teaspoon - Cream of tartar
  • 1/3 cup - Sugar
  • - Red food coloring
  1. Step 1 In a small pot over medium-high heat, bring the heavy cream to a gentle boil, approximately 5 minutes. Remove from heat immediately as the first bubbles appear.
  2. Step 2 Place white chocolate chips in a medium heatproof bowl. Pour the hot cream over them and let it rest for a minute, then whisk until the mixture is smooth and fully combined.
  3. Step 3 Stir in the peppermint extract. Let the ganache cool at room temperature without refrigerating, as it will harden.
  4. Step 4 Sift together the almond meal and powdered sugar into a large bowl, discarding any large pieces. Set aside.
  5. Step 5 Dampen a paper towel with distilled white vinegar, and wipe a 4- or 5-quart mixing bowl. Add egg whites and whisk with a mixer on medium-low for 3 minutes until foamy. A KitchenAid mixer at speed 3 or an electric handheld mixer on medium speed can be used.
  6. Step 6 Add cream of tartar, continuing to whisk for 3 minutes. Gradually sprinkle in sugar, a tablespoon at a time, then increase speed to medium. Whisk for about 5 minutes until thick and white, using a KitchenAid mixer on speed 4.
  7. Step 7 Stop the mixer, and test the meringue by lifting the whisk out. A stiff peak should form that slightly bends at the tip but does not slide off. Whisk 1 to 2 additional minutes if necessary, avoiding overwhipping.
  8. Step 8 Add a third of the dry ingredients to the meringue, gently folding with a rubber spatula. Incorporate the rest, folding until fully combined.
  9. Step 9 With a rubber spatula, scrape and fold the batter against the bowl's sides 5 or 6 times to release excess air. Lift batter with a spatula and drizzle over the bowl. It should stream down like honey, forming a figure 8 that slowly sinks within 10 to 20 seconds.
  10. Step 10 Line two upside-down baking sheets with silicone mats or parchment. Prepare a pastry bag with a #12 Wilton round tip, painting three red food coloring streaks inside the bag's length.
  11. Step 11 Pipe 1- to 1 1/2-inch circles 2 inches apart on prepared sheets. Smooth any peaks with an offset spatula. Tap baking sheets firmly on the counter. For remaining air bubbles, pop them with a toothpick. Allow shells to rest 30 to 40 minutes, until matte and non-sticky when touched.
  12. Step 12 Preheat oven to 300°F. Bake each sheet for 13 minutes, checking shells for stability. Bake an extra minute if needed.
  13. Step 13 Cool shells on the sheet until completely set. Carefully peel off when cooled. Match shells into pairs for filling.
  14. Step 14 Pipe slightly less than a tablespoon of ganache onto one shell of each pair, and gently sandwich them together. Store macarons in an airtight container in the refrigerator for at least 12 hours to mature and develop the desired texture.

Ingredients

  • 1/2 cup - Heavy cream
  • 1 1/2 cups - White chocolate chips
  • 1 to 2 drops - Peppermint extract
  • 1 1/4 cups - Blanched almond meal
  • 3/4 cup - Powdered sugar
  • - Distilled white vinegar, for cleaning the bowl
  • 2 or 3 - Large egg whites (at room temperature)
  • 1/4 teaspoon - Cream of tartar
  • 1/3 cup - Sugar
  • - Red food coloring

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