These festive peppermint macarons are a delightful treat perfect for the holiday season or any time you crave a sweet, minty indulgence. Featuring crisp almond meringue shells paired with a luscious peppermint buttercream filling, these macarons are a show-stopping dessert that’s as beautiful as it is delicious.
Why You’ll Love This Recipe
- Festive Flavor: The combination of almond shells and peppermint filling makes these macarons perfect for holiday gatherings.
- Impressive Yet Achievable: While macarons have a reputation for being tricky, this recipe breaks it down into easy-to-follow steps.
- Customizable: You can experiment with colors, flavors, or decorations to suit any occasion.
- Make-Ahead Friendly: Macarons can be prepared in advance, making them ideal for entertaining.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Almond flour
- Powdered sugar
- Granulated sugar
- Egg whites
- Peppermint extract
- Unsalted butter
- Heavy cream
- Food coloring (optional)
Directions
- Prepare the Dry Ingredients: Sift together the almond flour and powdered sugar to remove any lumps.
- Whip the Meringue: Beat egg whites until foamy, then gradually add granulated sugar. Continue whipping until stiff, glossy peaks form.
- Fold the Batter: Gently fold the dry ingredients into the meringue until the mixture flows like molten lava. Add food coloring if desired.
- Pipe the Macarons: Transfer the batter into a piping bag and pipe small circles onto a parchment-lined baking sheet. Tap the baking sheet to release air bubbles.
- Rest the Shells: Let the piped macarons sit at room temperature for 30-60 minutes until they form a dry skin.
- Bake: Preheat your oven to 300°F (150°C) and bake the macarons for 15-18 minutes. Allow them to cool completely.
- Prepare the Filling: Beat unsalted butter until creamy, then add powdered sugar, heavy cream, and peppermint extract. Whip until light and fluffy.
- Assemble the Macarons: Pair shells of similar size, pipe the filling onto one shell, and sandwich them together.
Servings and Timing
- Servings: Approximately 20 macarons
- Prep Time: 1 hour
- Rest Time: 30-60 minutes
- Cook Time: 15-18 minutes
Variations
- Colorful Swirls: Add streaks of food coloring to your piping bag for a marbled effect.
- Chocolate Peppermint: Add cocoa powder to the shells or drizzle melted chocolate on top.
- Festive Decorations: Sprinkle crushed candy canes or edible glitter on the shells before baking.
- Other Flavors: Substitute peppermint extract with vanilla, almond, or lemon extract for different fillings.
Storage/Reheating
- Storage: Store macarons in an airtight container in the refrigerator for up to 5 days.
- Freezing: Macarons can be frozen for up to 3 months. Thaw in the refrigerator before serving.
- Reheating: Macarons are best served at room temperature. Allow them to sit out for about 15 minutes before enjoying.
FAQs
1. What is the secret to perfect macarons?
The key is mastering the consistency of the batter and ensuring the shells rest before baking to develop a dry skin.
2. Can I make macarons without almond flour?
Almond flour is traditional, but you can try substituting sunflower seed flour for a nut-free version.
3. Why did my macarons crack?
Cracking often occurs if the shells didn’t rest long enough or if the oven temperature is too high.
4. How do I know when macarons are baked?
They should have firm feet and peel off the parchment easily. Overbaking will make them dry.
5. Can I use store-bought egg whites?
Fresh egg whites are recommended for better results, but carton egg whites can work if measured correctly.
6. Do I have to use food coloring?
No, food coloring is optional and purely for aesthetics.
7. Why are my macarons hollow?
Hollow shells usually result from over-whipping the meringue or under-baking.
8. Can I make the filling ahead of time?
Yes, the filling can be prepared in advance and stored in the refrigerator for up to 3 days.
9. How long should I age macarons?
Aging macarons for 24-48 hours enhances their texture and flavor.
10. Can I make macarons on a humid day?
Humidity can affect macaron shells. Use a dehumidifier or air conditioner for better results.
Conclusion
Peppermint macarons are an elegant and delicious treat that’s perfect for spreading holiday cheer. With a little practice and attention to detail, you can create these impressive confections in your own kitchen. Whether for gifting, entertaining, or indulging yourself, these macarons are sure to impress!
PrintPeppermint Macarons
These festive peppermint macarons feature delicate almond shells flavored with a hint of peppermint and are sandwiched together with a creamy peppermint buttercream filling. Perfect for the holidays or anytime you want to impress with a delightful homemade treat!
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Total Time: 1 hour 45 minutes
- Yield: 20 macarons (approx. 10 sandwiches) 1x
- Category: Dessert
- Method: Baking
- Cuisine: French
- Diet: Gluten Free
Ingredients
Macaron Shells:
- 1 cup (100g) almond flour
- 1 ¾ cups (210g) powdered sugar
- 3 large egg whites (room temperature)
- ¼ cup (50g) granulated sugar
- ½ teaspoon peppermint extract
- Red food coloring (optional)
Peppermint Buttercream Filling:
- ½ cup (113g) unsalted butter, softened
- 1 ½ cups (180g) powdered sugar
- ½ teaspoon peppermint extract
- 1–2 tablespoons heavy cream or milk
- Crushed peppermint candies (optional, for decoration)
Instructions
Make the Macaron Shells:
- Prepare Dry Ingredients: Sift the almond flour and powdered sugar together. Discard any large pieces. Set aside.
- Whip Egg Whites: In a large bowl, beat egg whites on medium speed until foamy. Gradually add granulated sugar and increase to high speed until stiff peaks form.
- Flavor & Color: Gently fold in the peppermint extract and red food coloring.
- Combine: Fold the dry ingredients into the whipped egg whites in thirds. Mix until the batter flows like thick ribbons. Avoid overmixing.
- Pipe: Fill a piping bag with the batter and pipe small circles (1.5 inches) onto a parchment-lined baking sheet.
- Rest: Let the macarons rest at room temperature for 30–60 minutes until they form a skin that doesn’t stick when touched.
- Bake: Preheat oven to 300°F (150°C). Bake for 15–18 minutes. Cool completely before removing from the baking sheet.
Make the Filling:
- Beat softened butter until creamy.
- Add powdered sugar gradually, mixing well. Stir in peppermint extract.
- Adjust consistency with heavy cream or milk, one tablespoon at a time.
Assemble:
- Pair similar-sized macaron shells.
- Pipe a dollop of buttercream on one shell and sandwich it with another.
- (Optional) Roll edges in crushed peppermint candies.
- Store in an airtight container and refrigerate for 24 hours before serving.
Notes
- Aging macarons overnight enhances their texture and flavor.
- Use gel food coloring for vibrant shells without altering batter consistency.