Step 1

Finely chop the white chocolate and place into a large bowl.

Step 2

Place the heavy cream in a microwave safe bowl and microwave for 1-2 minutes or until hot to the touch but not boiling.

Step 3

Pour over the chopped chocolate and let sit for about two minutes.

Step 4

Using a spatula, gently mix until the chocolate is fully melted and the ganache is fully combined and smooth. Add in the peppermint extract and mix to combine.

Step 5

Let sit in the fridge until is has thickened enough to hold its shape.

Step 6

If your ganache is too firm, microwave for 10 seconds to soften and then stir until ganache is the desired consistency.

Step 7

Sift together almond flour and powdered sugar into a large bowl and set aside.

Step 8

In a stand mixer fitted with the whisk attachment, whisk the egg whites on medium speed until they become foamy, then add in the cream of tartar.

Step 9

Turn the mixer up to medium-high and gradually add in the granulated sugar. Once all the sugar is added, turn the mixer to the highest setting and whisk on high until soft peaks form. Then add in the peppermint extract and continue to whisk until stiff peaks form.

Step 10

Using a spatula, gently fold in half of the dry ingredient mixture until fully combined. Then gently fold in the remaining dry ingredients.

Step 11

Continue to gently fold the batter until it reaches a “flowing lava” consistency. You should be able to make a “figure 8” with the batter before it breaks. As soon as you reach this consistency, stop mixing! If you over-mix the batter, the macarons won’t rise properly in the oven.

Step 12

Line a large baking sheet with a silicone mat or parchment paper.

Step 13

Scoop batter into a large piping bag fitted with a large round tip. Hold the piping bag perpendicular to the silicone mat and pipe 1 inch rounds.

Step 14

Pick up the baking sheet and drop it onto the counter 3-4 times to help bring any air bubbles to the surface of the macarons. Then use a toothpick to pop any visible air bubbles to make a smooth surface.

Step 15

Let the macarons sit at room temperature for 30-40 minutes or until a skin forms on the surface. You should be able to lightly touch the surface without any batter being disturbed.

Step 16

While the macarons are resting, preheat the oven to 300°F.

Step 17

Bake one sheet at a time on the center rack of the oven for 13-15 minutes or when they do not move on their “feet” when touched.

Step 18

Let the macarons cool completely on the baking sheet before removing them. They should easily peel off when fully cooled.

Step 19

Match up your shells before filling, and then turn one side over. On the other side, drizzle a small amount of melted white chocolate over the top and sprinkle with crushed candy canes.

Step 20

Then pipe the white chocolate ganache in the center and top with the other shell. Gently roll the macarons in the crushed peppermints.

Step 21

Put the assembled white chocolate peppermint macarons in an airtight container, then place them in the fridge to mature for 12-24 hours. Store in the fridge for up to 5 days. However, for the best taste/texture, let them come up to room temperature for about an hour before eating! [Directly out of the fridge they can sometimes be super hard but at room temperature they're perfectly soft and tender!]