Description
A delightful Peppermint Macarons recipe featuring delicate almond meringue shells filled with a creamy peppermint buttercream, and topped with white chocolate and crushed candy canes. Perfect for festive occasions and a sweet treat that combines classic French technique with refreshing peppermint flavor.
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). Using a fine mesh sieve over a large mixing bowl on a scale, sift almond flour until you reach 140 grams and repeat with confectioners’ sugar. Whisk both together thoroughly and set aside.
- Whip egg whites: Add the egg whites to your stand mixer bowl and whip at low speed until soft peaks form (~2 minutes). Add in the white sugar slowly while increasing speed to medium, and then high until stiff peaks form (~2 minutes). Blend in red gel food coloring just until combined.
- Sift dry mix into meringue: Remove bowl from mixer, place a sieve over it, and sift the almond flour and sugar mixture into the meringue.
- Fold to form batter: Gently fold the dry ingredients into the meringue with a rubber spatula, being careful not to deflate. The batter ribbons off the spatula steadily and passes the figure 8 test when ready.
- Pipe macarons: Transfer batter to a piping bag with a medium-large round tip (~½ inch). Pipe small 1 to 1 ½ inch circles onto the prepared baking sheets, holding the bag perpendicular to the surface.
- Remove air bubbles: Tap baking sheet against counter multiple times to pop bubbles. Use a toothpick to gently remove any remaining bubbles.
- Form skin: Allow macarons to rest at room temperature while the oven preheats to 300°F, for 8 minutes up to an hour, until a skin forms and the surface isn’t sticky when lightly touched.
- Bake macarons: Bake for 15-20 minutes; begin checking at 15 minutes. They’re done when tops are firm and do not wobble on their base. Cool completely before removing from mat.
- Decorate the tops: Melt white chocolate using a double boiler or microwave, stirring until smooth. Dip half the macaron tops into melted chocolate and sprinkle with crushed peppermint candy canes. Chill in fridge to harden.
- Make peppermint buttercream: Beat softened butter in stand mixer on high until light and fluffy. Gradually add confectioners’ sugar on low speed until combined, then add peppermint extract and mix thoroughly.
- Assemble macarons: Pipe peppermint buttercream onto the flat side of undecorated macaron halves. Top with decorated halves, pressing gently together.
- Mature macarons: Place assembled macarons in the fridge overnight to allow flavors to meld and develop.
Notes
- Store macarons in a sealed Ziploc bag or airtight container at room temperature for up to one week.
- For refrigeration, place macarons in an airtight container in a single layer to prevent cracking and refrigerate for up to six weeks.
- To freeze, let macarons sit at room temp for 24 hours, then freeze in a single layer on parchment paper until solid (1-2 hours). Store in airtight container in freezer for up to three months.
- Thaw frozen macarons overnight in the fridge before serving.
- Unassembled macaron shells can also be frozen similarly and thawed before decorating and assembling.
Nutrition
- Serving Size: 1 macaron
- Calories: 110
- Sugar: 13g
- Sodium: 15mg
- Fat: 6g
- Saturated Fat: 3.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 15mg
