PEPPERMINT MACARONS
These Peppermint Macarons are festive and elegant, with crisp shells, chewy centers, and a creamy peppermint filling. Perfect for Christmas cookie trays or winter parties, they add a sweet minty flair to any holiday celebration.
Ingredients
For the Macaron Shells:
- 1 cup powdered sugar
- ¾ cup almond flour blanched, finely ground
- 2 large egg whites room temperature
- ¼ cup granulated sugar
- ¼ teaspoon cream of tartar
- Red gel food coloring optional
For the Peppermint Buttercream Filling:
- ½ cup unsalted butter softened
- 1½ cups powdered sugar
- 1 teaspoon peppermint extract
- 1 –2 tablespoons heavy cream or milk
Instructions
Prepare Baking Sheets:
- Line baking sheets with parchment paper or silicone mats. Set aside.
Sift Dry Ingredients:
- Sift almond flour and powdered sugar together. Discard any large bits. Set aside.
Make Meringue:
- Beat egg whites until foamy. Add cream of tartar. Gradually beat in granulated sugar until stiff peaks form. Add a drop of red gel food coloring if desired.
Fold in Dry Ingredients:
- Gently fold dry mixture into meringue until batter flows like lava and forms ribbons. Do not overmix.
Pipe and Rest:
- Transfer to a piping bag and pipe 1-inch circles onto prepared sheets. Tap trays to release air bubbles. Let rest 30–45 minutes until tops are dry to the touch.
Bake:
- Bake at 300°F (150°C) for 14–15 minutes. Cool completely on the trays.
Make Filling:
- Beat butter until fluffy. Add powdered sugar, peppermint extract, and cream. Mix until smooth.
Assemble Macarons:
- Pipe filling on half the shells and sandwich with the remaining halves. Chill 24 hours for best texture.
Notes
Make Ahead: Macarons taste better after maturing in the fridge overnight.
Customisations: Sprinkle crushed candy canes on the filling before sandwiching for crunch.
Serving Suggestions: Serve with hot cocoa, coffee, or as part of a holiday dessert spread.
Storage Tips: Store in an airtight container in the fridge for up to 5 days or freeze for longer.
Customisations: Sprinkle crushed candy canes on the filling before sandwiching for crunch.
Serving Suggestions: Serve with hot cocoa, coffee, or as part of a holiday dessert spread.
Storage Tips: Store in an airtight container in the fridge for up to 5 days or freeze for longer.