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Macarons with White Chocolate-Mint Ganache

A wonderful little meringue cookie filled with minty white chocolate ganache. Decorate for any occasion or leave plain for a special treat!
Prep Time1 hr
Cook Time18 mins
Total Time1 hr 18 mins
Course: Cookies, Dessert
Servings: 30 filled cookies
Author: Tricia

Ingredients

For the macaron batter:

  • 150 grams almond meal, sifted twice, weighed after sifting
  • 150 grams powdered sugar, sifted
  • 55 grams egg whites, aged overnight or for several hours (not refrigerated)

For the meringue:

  • 150 grams granulated sugar
  • 37-38 grams water
  • 55 grams egg whites, aged overnight (not refrigerated)

For the ganache filling:

  • 1/4 cup plus 2 tablespoons heavy whipping cream
  • 8 ounces white chocolate, finely chopped
  • 1/8 teaspoon pure peppermint extract

Optional extras:

  • White sanding sugar
  • Royal icing for decorating
  • Gel food color, if desired

Instructions

  • Prepare 3 sheets of parchment paper to fit your rim-less baking sheet. To ensure consistent sized cookies, trace a cookie cutter on the parchment paper as a template then turn it over before pipping. Prepare a pasty bag fitted with a large round tip. Set aside.
  • In a large mixing bowl sift together the almond meal and powdered sugar. Make a well in the center and add 55 grams of egg whites. Fold the mixture with a spatula until it becomes a thick, paste-like batter.
  • Place the remaining 55 grams of egg whites in the large mixing bowl of a stand mixer fitted with the whisk attachment. Set aside.
  • In a small saucepan combine the granulated sugar and water over medium heat. Stir until the sugar is dissolved. Attach a candy thermometer to the pan and heat to 225 degrees. Once the syrup reaches 225 degrees, turn on the stand mixer and beat the egg whites on high.
  • Continue to beat the whites while cooking the syrup until it reaches 239 degrees. You want the meringue to be at soft peak stage so if it reaches that stage before the syrup reaches 239 degrees, turn the mixer down to low. When the syrup reaches 239 degrees remove it from the heat and slowly pour it into the egg whites while the mixer is running on low. Try to stream the syrup directly into the whites close to the side of the bowl so it won’t cool too quickly.
  • Once all the syrup has been added, whip on high for a minute then reduce the speed to low and continue beating until the bowl has cooled slightly and glossy stiff peaks have formed.
  • Add about half the batter into the meringue, gently folding until combined and smooth.
  • Gradually add the remaining batter, and food color if using, and fold until the batter is smooth. To test the consistency, pick up the spatula and if the batter ribbons back into the bowl, it is ready. It should be like lava blending back into itself after about a minute.
  • Preheat oven to 300 degrees.
  • Fill pastry bags with the macaron batter. Pipe the batter into the desired shape.
  • Once the first sheet is filled, rap the pan on the counter top a few times to rupture any air bubbles trapped in the cookie. Rotate the pan and rap again. If using a rim-less baking sheet you can now slide the parchment paper filled with cookies onto the counter side to allow a shell to form. If you don't have a rim-less baking sheet you will need two more cookie pans. To harden the outer shell it will take about 20-30 sitting out at room temperature. Pipe another sheet of cookies and repeat until the batter is gone.
  • Bake for about 16-18 minutes for until you can lift the cookie off the parchment coming away clean. If the top separate from the bottom, they are not ready. Watch them carefully because you don't want them to brown, just cook until set.
  • Remove the entire sheet of parchment paper with cookies intact to a wire rack to cool. Once completely cool, remove the macarons from the parchment and fill with the ganache.
  • To prepare the ganache bring the whipping cream to a boil in a small saucepan over medium heat. Remove from the heat and add the chopped white chocolate. Set aside for about 5 minutes, then stir until all the chocolate is melted. Add the peppermint extract and stir to combine. Allow the ganache to cool until it reaches a spreadable consistency. You can refrigerate the mixture but not too long as it will harden and become un-spreadable. If this happens, leave the ganache at room temperature stirring until you are able to spread and ice the cookies

Notes

Special equipment you will need:
  • A scale (preferably digital) with grams
  • Candy thermometer
  • Stand mixer is best/easiest
  • Sifter/sieve
  • Parchment paper
  • Piping bag
  • Food color optional
  • Cookie cutter for template
Shell recipe adapted from The Baker Chick
White chocolate ganache adapted from Food.com