Go Back
Peppermint Macarons with Chocolate Ganache
Servings: 20 macarons
Author: Cristina
  • Macaron Cookies:
  • 115 g (4oz) ground almond flour
  • 230 g (8oz) powdered sugar
  • 144 g (5oz) room temperature egg whites (~4 medium egg whites)
  • 72 g (2.5oz) white sugar
  • 1/4 tsp peppermint extract
Chocolate Ganache
  • ~50g (2oz.) semi-sweet or dark chocolate, chopped into very fine pieces or grated.
  • ~50g (2oz) heavy cream
Edible Paint
  • 2 Tbsp vodka OR clear extract
  • 1-2 drops red food colouring
  1. Before we start, it is important for me to note that macarons are a little finicky, and many of the times in the instructions below might be different for you based on things like the humidity of your kitchen. A little trial and error may be necessary!
  1. Weigh out your almond flour and powdered sugar, and place in a bowl together. Depending on how grainy or sticky your almond flour is, you can put the mixture in a food processor and pulse 10 times for 10 seconds.
  2. Pass the mixture through a fine sieve. This part takes some time, and you may have to use your hand. If there are any very large grains, don't push them through, just set them aside for another recipe.
  3. Set the almond flour and powdered sugar mixture aside.
  4. In a stand mixer, beat your egg whites until they are frothy, and then add your white sugar a little bit at a time.
  5. Beat on a low-medium speed until stiff peaks form (it was about 5 minutes for my mixer)
  6. Add your peppermint extract, and beat for another 30 seconds or until evenly distributed.
  7. Gently fold your meringue and your almond flour mixture together using a flexible spatula. I go around the bowl once, scraping the sides, and then through the centre, pressing the mixture against the side of the bowl. That's one time. Try to fold it no more than 35-50 times. It should become almost liquidy and sink back into itself. Some people say it's the texture of lava.
  8. Place parchment paper onto two flat cookie sheets. You can make it stick with just a little batter under each corner.
  9. Place the mixture in a pastry bag with a large, round nozzle (I used Wilton 10). Squeeze the macarons onto your baking sheets, holding your pastry bag at a 45° angle, and just release the pressure and pull away once you've got a nice circle 1.5 inches in diameter.
  10. Set your macarons aside for at least 30 minutes to an hour, or until the top of the dome hardens a bit. Depending on how humid your kitchen is, it might take an hour or more, but that is how you get that really nice dome and the little 'feet'.
  11. Preheat your oven to 320°F.
  12. Bake the macarons for about 12 minutes. Keep a close eye on them. You'll know they're finished when they just come off the parchment paper leaving nothing behind.
  13. Remove from the oven and let cool
  1. Heat your cream in a pot on the stove until it begins to steam.
  2. Remove from heat, pour your chocolate in and cover for 1 minute.
  3. Stir until the chocolate is completely melted and incorporated, and set aside to cool.
Painting Time!
  1. Mix your vodka and food colouring.
  2. Using a food safe, thin, soft paint brush, paint 5 swirling lines, starting thin in the centre and working your way outward.
  3. When the paint is dry, match up your macarons and fill with the ganache to make sandwiches! Enjoy!