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, these macarons combine traditional French baking techniques with vibrant holiday flavors for an elegant dessert.
Ingredients
Scale
For the Macarons:
- 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
For the Macaron Tops:
- 4 ounces white chocolate, melted
- 3-4 tablespoons crushed peppermint candy canes
For the Peppermint Buttercream:
- ½ cup (114 grams) unsalted butter, softened
- 1 cup (240 grams) confectioners’ sugar
- 1 teaspoon peppermint extract
Instructions
- Make the Macaron Shells: 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 on a scale, ensuring 140g of almond flour and 120g of sugar, discarding any large pieces. Whisk them together thoroughly and set aside.
- Whip Egg Whites: 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.
- Fold Dry Ingredients into Meringue: 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 and use the figure 8 test to ensure batter flows off spatula in continuous ribbons.
- Pipe the Macarons: 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 several times to release air bubbles and remove remaining bubbles with a toothpick.
- Dry the Shells: 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 and do not stick when lightly touched.
- Bake the Macarons: Preheat oven to 300°F (149°C). Bake the macarons for 15 to 20 minutes, checking at 15 minutes and continuing until tops are firm and shells do not move on their bases. Cool completely on the silicone mats before removing.
- Decorate the Macaron Tops: 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.
- Make the Peppermint Buttercream: Beat softened unsalted butter on high in a stand mixer until light and fluffy, doubling in volume. Slowly add confectioners’ sugar on low until incorporated, then add peppermint extract and beat until well combined.
- Assemble the Macarons: 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 to sandwich.
- Chill to Mature: Place the assembled macarons in the fridge overnight to allow flavors to meld and the buttercream to set perfectly.
Notes
- How to Store: Store assembled macarons in a sealed ziploc bag or airtight container at room temperature for up to one week. For refrigeration, arrange macarons gently in a single layer inside an airtight container and refrigerate for up to six weeks.
- How to Freeze: Let macarons sit at room temperature for 24 hours, then freeze in a single layer on parchment lined baking sheet for 1-2 hours until solid. Once frozen, stack in an airtight container and store up to 3 months. Thaw overnight in the fridge before serving.
- You may also freeze unassembled macaron shells by the same method and assemble after thawing overnight in the fridge.
Nutrition
- Serving Size: 1 macaron
- Calories: 120
- Sugar: 13g
- Sodium: 15mg
- Fat: 6g
- Saturated Fat: 3.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 0.5g
- Protein: 2g
- Cholesterol: 15mg
