Sweet, delicate peppermint french macarons sandwiched with a rich white chocolate ganache. These macaron cookies are lightly peppermint-flavored, and perfectly paired with the white chocolate filling. What makes macarons so delightful is their light and chewy texture that is almost addictive. The way I wax on poetically about them, would you believe it if I told you I used to dislike them? Yepp, at one point I thought I hated them. That is, until I attempted making them for myself..
I abstained from trying macarons until I went to Paris a few years ago to try the real deal there. Unfortunately, I was severely disappointed with the selection I tried. Maybe they were duds, who knows. But I eventually tried making them myself about 6 months after our trip to Paris, and I became hooked. It took me many tries to perfect the method of making macarons, and if you're new to making them, I suggest you check out my French Macarons 101 post, where I discuss my Paris macaron experience, and delve into the tips and tricks of making perfect french macarons.
For these I add peppermint extract to the cookie batter, along with a little red food coloring. When filling them with the white chocolate ganache I sprinkled on a pinch of crushed candy canes for an added surprise. These would be the perfect cookies to leave out for Santa Clause, if you ask me...
- 2 large (apx. 70 grams) egg whites
- 1/4 tea. cream of tartar
- 3/4 cup (70 grams) almond meal
- 1 1/4 cup (125 grams) powdered sugar
- 1/4 cup white sugar
- 1/4 tea. peppermint extract
- 1/4 tea. red food coloring (optional)
- 1/4 cup crushed candy canes (optional)
- 4 oz. white chocolate
- 1-2 oz. heavy cream