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.

Happy Holidays!