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White Chocolate Peppermint Macarons

Elegant French macarons with a festive twist, featuring a peppermint swirl filling, white chocolate drip, and holiday sprinkles.
Print Recipe
Prep Time 1 hour
Cook Time 15 minutes
Total Time 1 hour 15 minutes
Servings: 24 macarons
Course: Cookie, Dessert
Cuisine: French, Holiday
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

Macaron Shells
  • 140 g almond flour super fine
  • 130 g powdered sugar
  • 100 g egg whites aged room temp
  • 90 g granulated sugar
  • 1 tsp vanilla extract
Peppermint Filling
  • 1 cup unsalted butter softened
  • 3 cups powdered sugar
  • 1.5 tsp peppermint extract
  • Red gel food coloring for striping bag
Topping
  • 1 cup white chocolate melted
  • Holiday sprinkles

Equipment

  • Food processor
  • Kitchen Scale
  • Stand Mixer
  • Piping Bags and Tips
  • Silicone Baking Mats

Method
 

  1. Pulse almond flour and powdered sugar in food processor, then sift to remove lumps.
  2. Whip egg whites to soft peaks, slowly add granulated sugar, and whip to stiff peaks.
  3. Fold dry ingredients into meringue (macaronage) until batter flows like lava.
  4. Pipe circles onto baking sheet and tap tray firmly to release air bubbles.
  5. Rest shells for 30-60 minutes until skin forms. Preheat oven to 300°F (150°C).
  6. Bake for 13-15 minutes. Cool completely on baking sheet.
  7. Beat butter, powdered sugar, and extract for filling. Paint red stripes in piping bag, fill with frosting.
  8. Pipe swirl filling onto shells and sandwich together.
  9. Melt white chocolate and drizzle over assembled macarons. Add sprinkles immediately.
  10. Refrigerate for 24 hours to mature before serving.

Notes

Aging egg whites helps prevent cracks. Ensure bowl is grease-free before whipping meringue.