I’ll never forget my first macaron. It was in a patisserie in Paris, and I bought it purely for its beauty—a pale, perfect disc the color of a winter sky, nestled in a tissue-paper shroud. I bit into it on the steps of the Métro, and the shell gave way with a delicate crackle to something impossibly tender and airy within. I was hooked. Then I tried to make them at home. What followed was a comedy of errors: lopsided feet, hollow shells, and a vocabulary of frustration I didn’t know I possessed. But after many, many batches (and a few tears), I found a rhythm. This recipe is my hard-won peace treaty with the macaron. The white chocolate peppermint ganache is a festive, creamy dream that cuts through the sweetness perfectly. They’re finicky, yes. But when you pull that first perfect tray from the oven, with their little “feet” proudly ruffled, you’ll feel like a wizard.
Quick Look
| Prep | Cook | Total | Feeds | Level |
|---|---|---|---|---|
| 1 hr 30 mins | 15 mins | 2 hrs (+2 hrs rest) | 30 filled macarons | Advanced |
Why You’ll Love This Recipe
- The pride. Successfully baking macarons is a badge of honor every home baker deserves to wear.
- The white chocolate peppermint ganache is rich, cool, and not too sweet—the perfect partner for the almond shell.
- They’re stunningly festive. The white filling against a pale shell, perhaps with a tiny sprinkle of crushed candy cane, is pure holiday magic.
- They improve with age. A 24-hour rest in the fridge transforms them from good to sublime, making them a perfect make-ahead treat.
Grab These
For the Macaron Shells:
- 100g aged egg whites (about 3 large eggs, separated and left covered on the counter for 24 hours)
- 100g granulated sugar
- 110g almond flour, finely sifted
- 200g powdered sugar, finely sifted
- Gel food coloring (optional: a tiny dot of sky blue or a drop of red for pale pink)
- A kitchen scale is non-negotiable here. Please, trust me on this.
For the White Chocolate Peppermint Ganache:
- 6 oz (170g) high-quality white chocolate, very finely chopped
- ⅓ cup (80ml) heavy cream
- 2 tbsp (28g) unsalted butter, softened and cubed
- ½ tsp pure peppermint extract (not mint extract! Peppermint is purer, less medicinal)
- A tiny pinch of salt
- Crushed candy canes or peppermint candies, for garnish
Let’s Make It
First, the prep. This is 90% of the battle. Line two heavy, light-colored baking sheets with parchment paper or silicone mats. Have your piping bag fitted with a ½-inch round tip ready. Sift the almond flour and powdered sugar together into a bowl. I know, it’s tedious. But if you skip this, you’ll have lumpy shells. Sift it. Then, do it again. Really.
Now, the meringue. In the impeccably clean, grease-free bowl of a stand mixer, pour in your aged egg whites. Using the whisk attachment, whip on medium speed until they’re foamy and look like a loose bubble bath. Gradually, a spoonful at a time, add the granulated sugar. Once it’s all in, increase the speed to medium-high and whip until you have a stiff, glossy meringue. When you lift the whisk, the peak should stand straight up without drooping. If you’re using food coloring, add it now and whip for just a few more seconds to combine.
Here comes the scary part: macaronage. Add about one-third of the sifted dry ingredients to the meringue. Fold them in vigorously, almost deflating the meringue on purpose. This is to lighten the mixture. Now, add the remaining dry ingredients and switch to a more gentle, deliberate motion. Fold, scooping from the bottom and rotating the bowl. You’re looking for a specific consistency: the batter should flow off the spatula in a thick, continuous “ribbon,” and when you draw a figure-eight with the ribbon, it should hold its shape for a moment before melting back into the surface. This can take anywhere from 30 to 50 folds. Do not overmix, or they’ll be flat. Do not undermix, or they’ll be lumpy and won’t develop feet. This is the heart of the entire operation.
Transfer the batter to your prepared piping bag. Pipe 1.5-inch circles onto the prepared baking sheets, about an inch apart. Firmly tap the baking sheets on the counter 3-4 times to release any air bubbles. Use a toothpick to pop any that remain on the surface. Now, the wait. Let them sit at room temperature for 30-60 minutes, until they form a dry skin. You should be able to lightly touch the surface without any batter sticking to your finger. This skin is what forces the steam downward during baking, creating the iconic “feet.”
While they rest, preheat your oven to 300°F (150°C). An oven thermometer is your best friend here; most ovens lie. Bake one sheet at a time for 13-15 minutes, rotating halfway through. They’re done when they don’t wobble when you gently touch the top. Let them cool completely on the baking sheet before attempting to remove them.
For the ganache, place the chopped white chocolate in a heatproof bowl. Heat the cream until it just begins to simmer, then pour it over the chocolate. Let it sit for 2 minutes, then whisk gently from the center out until smooth and glossy. Whisk in the soft butter, peppermint extract, and salt until completely incorporated. Cover and let it cool and thicken at room temperature or in the fridge, stirring occasionally, until it’s a pipeable consistency.
Nutritional Facts (Per Macaron)
| Nutrient | Amount |
|---|---|
| Calories | ~ 85 kcal |
| Protein | 1g |
| Carbohydrates | 12g |
| Fat | 4g |
| Fiber | 0g |
| Sugar | 12g |
| *Note: | Values are estimates |
Variations & Add-Ins
- Chocolate Dip: Dip the feet of the finished macarons in melted dark chocolate for a dramatic, bitter contrast.
- Different Extract: Swap the peppermint for orange extract or a scraped vanilla bean for a classic flavor.
- Candy Cane Crunch: Roll the filled edges of the macarons in the crushed candy canes for extra crunch and visual pop.
Serving Ideas
Pair the macarons with a cup of strong espresso or a glass of cold milk. They are the epitome of an elegant holiday dessert, perfect for cookie trays, gift boxes, or a quiet moment of accomplishment with a good book.
Storage & Reheating
This is key! Once filled, store the macarons in an airtight container in the refrigerator for at least 24 hours before serving. This “maturation” allows the shells to soften and absorb moisture from the filling, resulting in the perfect, tender-chewy texture. They will keep for up to 5 days in the fridge. You can also freeze them, filled, for up to a month.
My Two Cents
The single most important tip is to let your piped macarons form a proper skin. I don’t care if it takes 45 minutes or 90 minutes. Do not rush this step. A properly formed skin is the difference between a macaron with tall, elegant feet and a cracked, footless blob. Humidity is your enemy here; on a muggy day, it can take forever. Be patient. It’s the ultimate test.
You Asked, I’m Answering
“My macarons have no feet! What happened?”
This is almost always because the skin didn’t form properly, or your oven temperature was too low. Ensure they are completely dry to the touch and verify your oven temp with a thermometer.
“My macarons are hollow.”
This can be from overmixing the batter, under-whipped meringue, or even over-baking. It’s the most common issue. Focus on nailing the macaronage stage and perfecting your oven temperature.
“My ganache is too runny/too thick.”
If it’s too runny, chill it for 10-minute intervals, whisking in between. If it’s too thick, let it warm up slightly or add a tiny splash of warm cream and whisk vigorously.