Description
This Peppermint Macarons recipe offers delicate almond meringue shells filled with a refreshing peppermint buttercream and topped with white chocolate and crushed candy canes. Perfect for festive occasions or a sweet treat.
Ingredients
Scale
- 140 grams super fine almond flour (about 1 ½ cups)
- 120 grams confectioners’ sugar (about 1 cup)
- 100 grams egg whites (about 3 large egg whites), at room temperature
- 110 grams super fine white sugar (about 1 cup + 2 teaspoons)
- 1–2 teaspoons red gel food coloring
- 4 ounces white chocolate, melted
- 3–4 tablespoons crushed peppermint candy canes
- ½ cup (114 grams) unsalted butter, softened
- 1 cup (240 grams) confectioners’ sugar
- 1 teaspoon peppermint extract
Instructions
- Prepare a baking sheet with a silicone baking mat or two if you have enough. Sift almond flour and confectioners’ sugar through a fine mesh sieve over a large bowl, ensuring 140g of almond flour and 120g of sugar, discarding any large pieces. Whisk them together thoroughly and set aside.
- In a stand mixer bowl with a whip attachment, beat the room temperature egg whites on low until soft peaks form (about 2 minutes). Gradually add the superfine white sugar while increasing the speed to medium, then high until stiff peaks form (about 2 minutes). Add red gel food coloring and whip gently until combined.
- Place a sieve over the meringue and sift the almond flour and sugar mixture on top. Fold gently with a rubber spatula being careful not to deflate the mixture. Test for a ribbon-like consistency.
- Transfer batter to a piping bag with a ½-inch round tip. Pipe 1 to 1 ½-inch circles onto prepared baking sheets, holding the bag vertically. Tap baking sheets firmly on the counter to release air bubbles.
- Allow piped macarons to sit at room temperature forming a skin for between 8 minutes to 1 hour until the shells are dry to the touch.
- Preheat oven to 300°F (149°C). Bake the macarons for 15 to 20 minutes, checking at 15 minutes. Cool completely on the silicone mats before removing.
- Melt white chocolate using a double boiler or microwave in intervals, stirring until smooth. Dip the tops of half the macarons into the melted white chocolate and sprinkle with crushed peppermint candy canes. Refrigerate to harden.
- Beat softened unsalted butter on high in a stand mixer until light and fluffy. Slowly add confectioners’ sugar on low until incorporated, then add peppermint extract and beat until well combined.
- Fill a piping bag with the peppermint buttercream fitted with a large ½-inch round tip. Pipe buttercream onto the undecorated bottom halves of the macaron shells. Top with the decorated macaron tops.
- Place the assembled macarons in the fridge overnight to allow flavors to meld and the buttercream to set perfectly.
Notes
- Use a kitchen scale for accurate measurements.
- Ensure egg whites are at room temperature for best results.
- Allow macarons to cool completely before filling.
- Store assembled macarons in the fridge.
- Prep Time: 12 hours
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 macaron
- Calories: 120
- Sugar: 10g
- Sodium: 30mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 15mg
Keywords: Peppermint Macarons, Holiday Desserts, French Pastry