Chocolate Macarons With Chocolate Peppermint Ganache Recipe

Chocolate Macarons With Chocolate Peppermint Ganache Recipe – delicate chocolate macaron shells, glued together with smooth chocolate peppermint ganache.



Hey guys!

Happy Monday!

How was your Thanksgiving?

There is probably no need to remind you that Christmas is around the corner.

Every year, around this time I get obsessed with holiday cookie baking. But this year is different. I don’t have a lot of cookie recipes coming. I’ve made some cakes.

I’ll definitely make these brownie cookies and meringue Christmas trees. But no new cookie recipes. Please forgive me!

I’ve made these Chocolate Macarons With Chocolate Peppermint Ganache a few times and they turned perfect every single time. The rich chocolate favor and smooth peppermint ganache, make them perfect for the holidays.

As you know I’m in the French macaron lover’s camp! But what I enjoy even more, than eating them – is making them.

I’ve shared some tips and tricks on making French macarons at home in this post.


The truth is that macarons aren’t difficult to make, but you need prectice and some luck!

Humidity, overmixing or undermixing the batter can be a problem. But I’m still very excited watching these bake and form feet! And then sandwich them together and look at how gorgeous they are!


Most of my friends are obsessed with French macarons as well! That’s why this holiday season I’m putting together French macaron gift baskets (cookies by me!) for some close friends and family!

Hope you enjoy these! And if you don’t have the patience and desire to try the recipe, feel free to check my cookie gallery out and try some of the other cookie recipes.


Chocolate Macarons With Chocolate Peppermint Ganache Recipe


For the chocolate macarons:

  • 1 cup (125 gr) powdered sugar
  • 1/2 cup (50 gr) fine almond flour
  • 3 tbsp (25 gr) cocoa powder (I used Hersheys)
  • 2 large egg whites at room temperature (60-65 grams)
  • pinch of cream of tartar
  • 5 tbsp granulated sugar

For the peppermint chocolate ganache:

  1. 4 oz (120 gr) semi-sweet chocolate
  2. 1/2 cup (120 ml) heavy cream
  3. 2 drops peppermint extract


For the chocolate macarons:

  1. Preheat oven to 350 F (190 C).
  2. Line 2 baking sheets with parchment paper (alternatively use silpat for macarons).
  3. Sift together powdered sugar, cocoa powder and almond flour. Discard any large pieces.
  4. Beat egg whites and cream of tartar until they begin to foam, for 1 minute.
  5. Slowly add sugar, beating on medium-high speed. Beat until stiff, for 3 minutes.
  6. Fold in the dry ingredients in two additions, using a rubber spatula. Fold so the mixture is smooth, not runny.
  7. Fill a pastry bag, fitted with 1/2 inch tip (or just cut the tip of the bag and do not use a piping tip) with the batter.
  8. Pipe batter into 1-inch circles, spaced at least 1 inch apart. Tap baking sheets on the counter a few times, to release any air bubbles.
  9. Let macarons sit at room temperature for 45 minutes to 1 hour, so the tops are no longer glossy.
  10. Reduce oven temperature to 325 F (160 C). Bake for 12 minutes. Remove from the oven and let them cool on the baking sheets for at least 15 minutes, then remove and transfer to a cooling rack.
  11. Try to match shells with the same size, so you can glue them together with the ganache later.
  12. For the ganache:

  13. In a small saucepan, heat heavy cream until it just begins to boil and remove immediately.
  14. Place chocolate in a bowl and pour hot cream on top. Add peppermint extract.
  15. Let it sit for 1 minute, then stir with a rubber spatula. Stir continuously, until mixture gets smooth.  Let it cool completely in the fridge or at room temperature, before you use it.
  16. Pipe ganache onto one shell, then sandwich with another.
  17. Macarons taste best if refrigerated for at least 1 day, before serving.



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