5 ounces (142 grams) white chocolate baking bars*, melted and cooled for 5 minutes
¾ cup (90 grams) confectioners’ sugar
¼ teaspoon (1 gram) peppermint extract
⅛ teaspoon kosher salt
Instructions
In the bowl of a stand mixer fitted with the paddle attachment, beat butter at medium speed until smooth, 30 seconds to 1 minute. Beat in melted white chocolate. Reduce mixer speed to low. Gradually add confectioners’ sugar, beating until combined. Add peppermint extract and salt; increase speed to medium and beat until light and fluffy, about 2 minutes, scraping down sides, as needed.
Notes
*We used Ghirardelli Premium Baking White Chocolate bars.
Recipe by Victoria at https://victoriamag.com/white-chocolate-mint-macaron-recipe/