This post is sponsored by Ghirardelli, but all opinions are my own.
It’s true! Great things come in small packages and this year your holidays will be just a little sweeter when you present your friends and family with a tiny package of deliciousness in the form of Ghirardelli Drizzled Peppermint Macarons.
The traditional Christmas flavors of frosty peppermint candy canes and rich combine in these delectable Parisian treats that feature a creamy cheesecake filling. You’ll be the star of the season when you make these special macarons your holiday gifting treat.
Master the Macaron Technique
I know, I know. You’re saying to yourself, “But making macarons is really hard.” And I admit the process is a little fussy, but anyone can make these delectable cookies when you learn a few simple tricks of the process. Plus, the beauty of mastering basic macarons is that you can then use those fundamental techniques to go wild with all kinds of imaginative flavor combinations.
Our family’s obsession with macarons started during the first pandemic lock-down when my eldest daughter decided she wanted to learn how to make them. She conned my mom (who’s kind of a dessert whisperer) into helping her try out recipes. After a little trial and error, they perfected the delicacies and started experimenting with flavor combos. Last Christmas, these pink peppermint, cheesecake-filled delights drizzled with dark chocolate ganache were a fan favorite. And everyone was astonished that they had been invented and baked by a 13-year-old!
Use the Best Ingredients
Holiday baking deserves the best ingredients. That’s just one of the reasons I am so glad I discovered . I had often struggled with making silky ganache that has that beautiful glossy shine. Using the melting wafers eliminates all the stress of overheating or tempering.
A Few Important Hints
Before we get to the recipe, there are a couple of fundamental techniques I need to explain.
1) Age your egg whites!! It is absolutely crucial to separate the egg whites and let them rest, covered, in the refrigerator 24-hours in advance.
2) Meringue (beaten egg whites) will “break” (lose their ability to stiffen) if they come in contact with any fat. Therefore, it is imperative that you use very clean beaters, bowls, and spatulas. My mom wipes down everything with lemon juice before she starts making the meringue. Check out this great Meringue How To by Mimi for a tutorial on making the perfect meringue.
3) Don’t try and rush the process. In order to achieve that classic “crunchy then chewy” texture the cookies have to air dry for a while until they form a crust. If you live in a humid climate as I do, it might take up to two hours. In the early days of our experimentation, my dad actually rigged up a “resting station” out of a cardboard box and a small oscillating fan. Eventually, Aubrey figured out that just letting them rest a little longer than the recommended ½ hour did the trick.
4) Finally, you need to use a food scale. It’s much more accurate. If you think about it, egg sizes vary widely, and since they are the key ingredient their measurement must be precise.
This recipe can be doubled or tripled (and you will probably want to since folks are going to be clamoring for them.)
Rave Reviews
As I said before, these Drizzled Peppermint Macarons are so divine that you’ll want to gift them to your friends, neighbors, and coworkers. I found special macaron boxes online and just added a pretty bow and the FREE printable Sweet Holiday gift tag. However, you can use holiday cookie tins, little buckets, or just a cute plate. Regardless, recipients will be delighted to receive such a decadent, elegant treat.
Chocolate Drizzled Peppermint Macarons

Sweet pink peppermint macarons brimming with a creamy cheesecake filling and garnished with swags of dark Ghirardlli chocolate. The perfect holiday treat!
Ingredients
- 65 grams almond flour
- 65 grams powdered sugar
- 45 grams granulated sugar
- 50 grams aged egg whites (about 5 eggs)
- 1/8 teaspoon cream of tartar
- 1/2 teaspoon peppermint extract
- Pink gel food coloring
- Filling
- 8 Oz. cream cheese, room temperature
- 1//2 cup powdered sugar
- 1 teaspoon vanilla extract
- 8 oz. container whipped topping, thawed
- Drizzle
- 2/3 cup Ghirardelli Dark Chocolate Melting Wafers
- 1/3 cup heavy cream
Instructions
- Separate eggs and store egg whites in a covered container for at least 24 hours before beginning recipe.
- Remove eggs from the refrigerator about 1 hour before you begin baking to allow them to come to room temperature.
- Sift almond flour into bowl. Sift powdered sugar over the almond flour. Mix, then sift the entire mixture again. Throw away any of the almond crumbs that remain in the strainer or sifter. Set mixture aside.
- Wipe mixing bowl, beaters and spatula with a paper towel dipped in lemon juice.
- Beat egg whites until foamy. Add cream of tartar.
- Continue beating on medium high until the beaters start leaving tracks in the egg whites. Add granulated sugar 1/3 cup at a time while continuing to beat.
- Once the sugar is fulling incorporated, add peppermint flavoring and 3 to 4 drops of pink gel coloring. Continue beating and add more gel until the color is to your liking.
- Whip until stiff peaks form in the meringue. You may want to turn you mixer to high. To test for the correct stiffness, remove a beater and hold it straight up. The meringue should form an upright peak that holds its shape.
- Pour a third of the almond/powdered sugar mixture into the egg whites. Gently fold it into the egg whites until the mixtures are completely incorporated. Add the remaining almond/powered sugar mixture and repeat the process. It may be necessary to press the mixture against the sides of the bowl with the spatula to achieve a homogenous mixture.
- Stop folding once the meringue mixture reaches a honey like consistency. Test the consistency by dropping the batter in a figure-8 pattern from the spatula. The figure-8 should hold its shape for a couple of seconds.
- Place batter in a piping bag fitted with a large circle tip.
- Pipe 1.5 inch circles onto parchment line baking sheets.
- Rap the tray several times on the counter to rid of excess bubbles. Then take a toothpick and pop any remaining bubbles.
- Let the macarons rest on the counter for 1 to 2 hours until a "skin" develops on the top of the cookies. The amount of resting time depends on the humidity and heat conditions in your kitchen so check occassionaly to see how the cookies are progressing.
- Preheat oven to 320 degrees F.
- Place tray on the middle shelf and bake for 12 to 14 minutes. Only bake one tray at a time.
- Test for doneness by gently shaking the baking tray. There should be no wobbles in the cookies and a "foot" should have formed at the bottom of each cookie.
- Cool for 5 minutes on the baking tray. Remove and let cool,
Cheesecake Filling
1. Beat room temperature cream cheese until smooth and light.
2. Add powdered sugar and vanilla and beat until the sugar is fully incorporated.
3. Fold in whipped topping and blend until mixture is homogenous.
4. Pipe or spoon filling onto half the macaron shells and top with another cookie half.
Chocolate Drizzle
1. Prepare the chocolate ganache by heating the heavy cream until just short of boiling. DO NOT scald.
2. Pour the cream over the chocolate melting wafers and let sit for about 3 minutes. The hot cream will soften the chocolate making it easier (and faster) to achieve a smooth consistency. Stir the chocolate and cream until the chocolate is completed melted and shiny.
3. Use a fork or piping bag to drizzle the chocolate over the macaroons.
4. Sprinkle with crushed candy canes if desired.
Please send me the Ghirardelli drizzled peppermint macaroons. Thank you