Beautiful Peppermint Macarons filled with chocolate ganache and adorned with crushed candy canes. These gluten free and dairy free cookies are everything.
French macarons – they’re one gorgeous cookie that leaves everyone fan-girling in their wake. Their bright colors and fun flavor combinations make them look like pretty little gems in a bakery display case. They’re one of my favorite specialty cookies and I even have an entire Pinterest board dedicated to them.
While this is the first macaron recipe I’ve shared on the blog, it isn’t my first time making them. I’ve actually been practicing making macarons for over a year now. It’s not that macarons are hard to make, it’s that they can be a bit finicky.
With only a few ingredients in macarons, almond meal, confectioners sugar, granulated sugar, egg whites, cream of tartar, and salt – they need to come together perfectly in order to get it right.
One of the main components to macarons is egg whites. If you’ve ever made meringue, you know you have to make sure everything is “just so” before attempting to beat your egg whites if you want it to be successful. I’m talking low humidity, room temperature eggs, super clean and super dry bowl, not a speck of egg yolk, and not a single speck of any kind of fat (like residual oil in the bowl).
I also age my egg whites to help the cause, which is a super simple step. Just separate your egg whites from the egg yolks and let the whites hang out in a bowl in the back of your fridge for a day or two.
I’ve even read of some people who age them for up to a week. I don’t plan ahead that well so mine are usually only aged a day or so. If it’s longer, it’s because I either forgot I was aging them OR I just got too busy to actually get to make the macarons.
If you’re good to go on the egg white front, the next major component is the almond flour. I use Bob’s Red Mill almond flour, which is a finely ground flour and works great in macarons. You really don’t need to special order your almond flour to make macarons, and you can probably find it right at your regular grocery store.
Since these peppermint macarons are made with almond flour, they are naturally gluten free. And since there are almonds involved, you’ll get a dose of protein, manganese and vitamin E with each cookie you eat. Cookies with benefits!
One step that you always want to take when making macarons is processing the almond flour with the confectioners sugar in a food processor before adding it to the whipped egg whites. It’ll give the macarons a better texture and they won’t be gritty.
If you’ve never made macarons before, don’t be nervous – just go for it! The more you make them, the better you’ll understand how the ingredients work, how much you need to fold the flour into the whipped egg whites, how much to pipe, etc. It’s definitely one of those recipes that you might have to work with a bit, just like pie crust.
But once you do it and once you understand the process, it gets to be like a walk in the park! And how impressive would these peppermint macarons be for a Christmas gift this year?! Enjoy!
Be sure to visit Bob’s Red Mill for a money-saving coupon!
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*See post for notes on aging egg whites. Don't over-bake the shells, you do not want them to brown. Do not use pasteurized egg whites from a carton. This recipe makes about 48 shells which yields 4 dozen sandwich cookies. Yield will depend on how big or small you pipe your shells. As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
For the Macarons
For the Ganache
To Make the Macarons:
To make the ganache:
*See post for notes on aging egg whites.
Don't over-bake the shells, you do not want them to brown.
Do not use pasteurized egg whites from a carton.
This recipe makes about 48 shells which yields 4 dozen sandwich cookies. Yield will depend on how big or small you pipe your shells.
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.