It’s the most wonderful time of year!
The air is crisp, snowflakes are falling and there’s a chill in the air that makes you want to snuggle up under a blanket with hot cocoa and peppermint bark macaroons. These sweet treats have become popular this holiday season because they’re not only festive but also easy to make at home! In this blog post, we will share all our secrets for making these delicious little cookies, including how to get your hands on some pre-made peppermint bark if you don’t want to make it from scratch. We’ll also show you how to decorate them like Santa or Christmas trees so that they can be enjoyed for years to come as part of your family.
Let’s get started!
We recommend having all ingredients ready before starting because it can be difficult when they need to take long periods of time like melting chocolate chips or baking macaroons. All that prep work will save you lots of stress later on so we would suggest assembling everything now before getting going.
First, make the peppermint bark. You can use our recipe or you can buy some at the store if you don’t have time to prepare it yourself.
If you’re using our recipe below, you’ll need:
– one cup of semisweet chocolate chips
– two tablespoons of cocoa powder
– a tablespoon each of shortening and butter, softened at room temperature (not melted) for easier mixing
– two large egg whites, at room temperature
– one teaspoon of pure vanilla extract
– a pinch salt
– four tablespoons granulated sugar
– three cups of sifted confectioners’ sugar (aka powdered or icing)
– five peppermint candies crushed into small pieces with the flat side of a knife or spoon. You can also use candy cane if you aren’t able to find peppermints near where you are right now. The taste will be slightly different but still delicious! Repeat this step three times so that there is enough mixture for six macaroons. Note that the instructions below assume using our recipe, whereas some extra steps may be needed when following another recipe. Proceed according to your own requirements as outlined in whichever recipe you are using.
Instructions: Preheat the oven to 350 degrees and line baking sheets with parchment paper or silicone matting. In a medium bowl, whisk together the chocolate chips, cocoa powder and shortening until well combined; if desired add peppermint candies now for more flavor! Add in butter chunks as well as eggs one by one while continuously mixing with a handheld mixer on low speed so that it can break up into small pieces but is not completely mixed yet. Finally, sprinkle in the flour and salt, mixing as you go. Add more chocolate chips if necessary to reach a consistency that is not too wet or dry. From here, it’s all about shaping! Fill a piping bag with your macaroon batter (or use two spoons) then pipe small circles on baking sheet one at a time- they should be quite close together for quicker cooking time and uniformity of size; depending on how big/small you want them just adjust accordingly. Bake for 15 minutes before rotating pans from front to back so that both racks are used evenly over oven space – this will ensure even browning across every ramekin! For crispier edges after removing from oven allow pan cool completely before making another batch but keep in mind that the macaroons will be less crispy as they cool.
- Make sure the marshmallows and white chocolate chips are at room temperature
- Don’t overbeat or mix too much when adding in ingredients. The batter should be thick enough to stay put on your hand, but not so solid that you can barely move it around without using a lot of pressure. If this is the case, add just a little bit more egg whites (or whatever liquid ingredient you’re using) until it’s less stiff
- Bake for 12 minutes, then let cool completely before removing from pan
- The recipe makes about 24 macaroons
How to serve it?
There are two ways to serve Peppermint Macaroons. The first being the traditional way of serving them as a simple cookie with milk, coffee or tea. Much like any other cookies that you may enjoy on their own without anything else needed for accompaniment. If you’d prefer something more substantial then they will go nicely alongside ice cream and/or whipped cream if desired. It would also be an excellent flavor for filling in Ice Cream Cone Waffles!
What is my experience? I made these macaroon style because one day last year when we had company over, everyone was asking me why there were no peppermint desserts available while everyone else’s dessert plates had various versions of this classic holiday treat. A few days later I had a light-bulb moment and I knew just what to do!