Why You’ll Love This Recipe
Peppermint Macarons are a festive, elegant treat perfect for the holiday season. These delicate French cookies feature crisp, airy shells with a chewy center, filled with a creamy peppermint-flavored buttercream. Their vibrant color and refreshing minty flavor make them an eye-catching and delicious addition to any dessert spread, perfect for gifting or enjoying with a cup of hot cocoa.
Ingredients
For the Macaron Shells:
- Almond flour (finely ground)
- Powdered sugar
- Egg whites (at room temperature)
- Granulated sugar
- Cream of tartar
- Red gel food coloring
For the Peppermint Buttercream Filling:
- Unsalted butter (softened)
- Powdered sugar
- Peppermint extract
- Heavy cream (as needed)
- Crushed candy canes (optional, for garnish)
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Sift the almond flour and powdered sugar together into a bowl to remove any lumps.
- In a separate bowl, beat the egg whites until foamy, then add cream of tartar.
- Gradually add the granulated sugar while beating until stiff, glossy peaks form.
- Add red gel food coloring and mix until evenly distributed.
- Gently fold the almond flour mixture into the meringue using a spatula until the batter flows like lava.
- Transfer the batter to a piping bag fitted with a round tip.
- Pipe small, even circles onto a parchment-lined baking sheet.
- Tap the baking sheet on the counter to release any air bubbles.
- Let the macarons sit at room temperature for 30-60 minutes until a skin forms on the surface.
- Preheat your oven to 300°F (150°C) and bake for 12-14 minutes.
- Let the macarons cool completely on the baking sheet before removing.
- For the filling, beat the softened butter until creamy, then gradually add powdered sugar.
- Mix in peppermint extract and a splash of heavy cream if needed for consistency.
- Pipe the peppermint buttercream onto the flat side of one macaron shell and sandwich with another shell.
- Optional: Roll the edges in crushed candy canes for extra festive flair.
Servings and Timing
- Servings: Approximately 24 macarons
- Preparation Time: 30 minutes
- Resting Time: 30-60 minutes
- Cooking Time: 12-14 minutes per batch
- Total Time: Around 1 hour 30 minutes
Variations
- Chocolate Peppermint: Add cocoa powder to the shells for a chocolate twist.
- Mint Chocolate Chip: Fold mini chocolate chips into the buttercream.
- Swirled Shells: Add streaks of white food coloring for a candy cane effect.
- Vegan Option: Use aquafaba in place of egg whites.
Storage/Reheating
- Storage: Store in an airtight container in the refrigerator for up to 5 days.
- Freezing: Freeze assembled macarons for up to 1 month. Thaw in the refrigerator before serving.
- Resting: For the best texture, let macarons rest in the fridge for 24 hours before enjoying.
FAQs
Why did my macarons crack?
Cracking can result from skipping the resting step or baking at too high a temperature.
How do I achieve smooth, shiny shells?
Sift the dry ingredients well and ensure the batter is properly mixed.
Can I use liquid food coloring?
It’s best to use gel food coloring to avoid altering the batter’s consistency.
How do I know when the macarons are done baking?
They should have formed feet and easily lift off the parchment paper.
Can I make the buttercream ahead of time?
Yes, store it in the refrigerator and let it come to room temperature before using.
What if my macarons are hollow?
Hollow shells can result from overmixing or underbaking. Practice makes perfect!
How long should I rest the macarons before baking?
Rest them until a skin forms on the surface, usually 30-60 minutes.
Can I double the recipe?
Yes, but it’s best to work in batches to maintain consistency.
Are macarons gluten-free?
Yes, macarons are naturally gluten-free as they are made with almond flour.
How do I store leftover macarons?
Keep them in an airtight container in the fridge for the best freshness.
Conclusion
Peppermint Macarons are a delightful, festive treat that’s as beautiful as it is delicious. Their crisp shells, chewy centers, and creamy peppermint filling make them the perfect addition to your holiday dessert table. With a little practice and patience, you’ll master these elegant cookies and impress your friends and family with your baking skills.
Print
Peppermint Macarons
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Total Time: 1 hour 45 minutes
- Yield: About 24 macarons 1x
- Category: Dessert
- Method: Baking
- Cuisine: French
- Diet: Vegetarian
Description
These delicate Peppermint Macarons feature crisp, airy shells with a chewy center, filled with a luscious peppermint buttercream. With their festive red and white colors and cool, minty flavor, they’re perfect for holiday cookie trays, gift boxes, or a sophisticated seasonal treat.
Ingredients
For the Macaron Shells:
- 1 1/2 cups (150 g) almond flour
- 1 1/2 cups (150 g) powdered sugar
- 3 large egg whites, at room temperature
- 1/2 cup (100 g) granulated sugar
- 1/4 teaspoon cream of tartar
- 1/2 teaspoon peppermint extract
- Red gel food coloring (optional, for festive color)
For the Peppermint Buttercream Filling:
- 1/2 cup (1 stick) unsalted butter, softened
- 1 1/2 cups powdered sugar
- 1 tablespoon heavy cream or milk
- 1/2 teaspoon peppermint extract
- Crushed peppermint candies (optional, for garnish)
Instructions
Make the Macaron Shells:
- Sift together the almond flour and powdered sugar into a large bowl. Discard any large lumps.
- In a separate bowl, beat the egg whites with cream of tartar until foamy.
- Gradually add the granulated sugar while beating on medium speed until stiff, glossy peaks form.
- Gently fold in the peppermint extract and red gel food coloring (if using).
- Fold the dry ingredients into the meringue using a spatula. Mix until the batter flows like lava—smooth and glossy, but not runny. This is called the macaronage stage.
- Transfer the batter to a piping bag fitted with a round tip.
- Pipe small circles (about 1½ inches in diameter) onto a parchment-lined baking sheet. Tap the sheet firmly on the counter to release air bubbles.
- Let the macarons rest at room temperature for 30–60 minutes, or until a skin forms and they are no longer sticky to the touch.
- Preheat the oven to 300°F (150°C) and bake for 14–16 minutes. The macarons are done when they have formed “feet” and easily lift off the parchment when cooled.
- Cool completely before filling.
Make the Peppermint Buttercream:
- In a bowl, beat the softened butter until creamy.
- Gradually add the powdered sugar, beating until smooth and fluffy.
- Mix in the peppermint extract and heavy cream, beating until light and spreadable.
- Transfer the buttercream to a piping bag.
Assemble the Macarons:
- Pair up matching macaron shells.
- Pipe a small dollop of peppermint buttercream onto one shell.
- Gently sandwich with another shell, pressing lightly to spread the filling evenly.
- Optionally, roll the edges in crushed peppermint candies for extra crunch and festive flair.
- Refrigerate the macarons for 24 hours to allow the flavors to meld, then bring to room temperature before serving.
Notes
- Use gel food coloring to maintain the batter’s consistency—liquid coloring can make it too runny.
- Macarons improve with age! Store them in an airtight container in the fridge for up to 5 days.
- For a decorative swirl effect, paint red food coloring stripes inside the piping bag before adding the batter.
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