Continue to spread the holiday joy by making some Peppermint and Chocolate Macarons!
Peppermint extract will work the best, using “pure mint” extract will taste more like spearmint.
I used a dark chocolate ganache instead, which is pretty much the easiest and most versatile!
Chocolate Ganache Filling:
6 oz heavy cream
8 oz dark chocolate, finely chopped
1 oz unsalted butter, softened
In a small saucepan, heat cream over medium-high heat to a simmer. Place chocolate in a medium heatproof bowl and pour hot cream over the chocolate. Let stand for 1 minute.
Slowly stir chocolate mixture with a silicone spatula to combine. Add butter and whisk mixture until smooth. Let cool, stirring every 10 minutes. Once ganache cools, pipe between two macarons.