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Peppermint Macarons (with White Chocolate)

Servings 45 whole macarons

Ingredients

Peppermint Buttercream

  • 1 stick (4 oz) butter (unsalted) room temperature
  • 1.5 cups powdered sugar
  • 2 tablespoons heavy cream
  • 1/2 teaspoon vanilla extract (pure)
  • 1 teaspoon peppermint extract
  • 3 oz white chocolate chips (about 1/4 cup)

White Chocolate Topping

  • 1 cup white chocolate chips
  • 1 tablespoon vegetable oil
  • red or pink food coloring

Instructions

Making the Macaron Shells

  • 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.