These Peppermint Macarons are the perfect Christmas macarons to share with friends and family. Drizzled with melted white chocolate and filled with a creamy peppermint white chocolate buttercream, Peppermint Macarons are always a hit around the holidays. This is a simple macaron filling recipe that impresses anyone who tries them.
You can use any plain macaron shells for this recipe. Go here for my favorite shell recipe: https://michellesmacarons.com/french-macaron-recipe/
Let the macarons cool completely before filling.
Making the Filling
Melt the white chocolate chips. While this is cooling down, make the filling. Stir it occasionally to prevent the edges from getting hard.
Put the butter, powdered sugar, heavy cream, peppermint, and vanilla in a bowl of a stand mixer, fitted with the paddle attachment, and whip until it's all combined and fluffy.
By now, the white chocolate should be cooled but not hard. Turn the mixer on medium and slowly add the white chocolate then turn it up to high and whip until combined.
Making the Topping
Melt the white chocolate and add the vegetable oil. Stir until smooth.
Add the food coloring (I like to add a couple drops of red to make a pastel red/pink)
Assembling the Macarons
Pipe the buttercream onto one of your macaron shells and sandwich another macaron shell on top.
Place the macarons in an airtight container and refrigerate for at least 8 hours, but preferably 24.
Let the macarons get to room temperature before enjoying.
