Description
Delicate French “Peppermint Macarons” melt hearts with their crisp almond shells and silky mint filling. Parisian pastry magic meets holiday cheer in this elegant treat perfect for winter celebrations.
Ingredients
Scale
Main Ingredients:
- 100 g (1 cup) almond flour, finely sifted
- 70 g (⅓ cup) egg whites, at room temperature
- 50 g (¼ cup) granulated sugar
- 100 g (45 cup) powdered sugar
Filling Ingredients:
- 112 cup (115 g) unsalted butter, softened
- 1 ½ cups (190 g) powdered sugar
- ½ tablespoons heavy cream or milk
Flavoring and Decoration:
- ½ teaspoon peppermint extract
- ½ teaspoon peppermint extract (to taste)
- Red gel food coloring
- Crushed candy canes (optional, for garnish)
Instructions
- Craft a pristine workspace by meticulously sifting almond flour and powdered sugar together, ensuring a uniform, lump-free mixture. Eliminate any coarse remnants trapped in the sieve.
- Sanitize a mixing vessel and whip egg whites using an electric mixer until they transform into a frothy texture. Incrementally introduce granulated sugar, continuing to beat until the mixture achieves glossy, rigid peaks.
- Infuse the whipped meringue with peppermint extract, then delicately incorporate a hint of red gel coloring to create a soft blush or vibrant crimson hue.
- Execute the macaronage technique by gently folding dry ingredients into the meringue. Maneuver the spatula with precision, blending until the batter mimics molten lava and gracefully ribbons when dripped.
- Transfer the velvety batter into a piping bag equipped with a circular nozzle. Carefully dispense uniform circles onto a parchment-lined or silicone-matted baking sheet.
- Firmly tap the baking sheet against the countertop to expel trapped air bubbles. Allow shells to rest at ambient temperature, developing a delicate skin over 30-60 minutes.
- Preheat the oven to 300F (150C). Bake the shells until they effortlessly detach from the parchment, typically 15-18 minutes. Cool completely before manipulation.
- Whip softened butter until creamy, gradually integrating powdered sugar for a silky consistency. Enhance with peppermint extract and heavy cream, adjusting texture as desired.
- Optionally, fold crushed candy canes into the buttercream for an additional textural and flavor dimension.
- Match macaron shells by size, then generously pipe or spread peppermint buttercream between paired shells.
- Refrigerate assembled macarons for a minimum of 24 hours, allowing flavors to harmonize. Serve at room temperature for optimal taste experience.
Notes
- Create a smooth batter by sifting almond flour and powdered sugar thoroughly to prevent lumpy macarons and ensure a delicate texture.
- Achieve perfect meringue by using room temperature egg whites and cleaning your mixing bowl with vinegar to remove any grease that might prevent proper whipping.
- Control humidity when making macarons by avoiding baking on rainy or very humid days, as moisture can prevent shells from forming the signature crisp exterior and smooth top.
- Experiment with natural food coloring like beetroot powder for a soft pink hue if you prefer avoiding artificial gel colors.
- Rest macarons at room temperature to develop a protective skin, which helps create the classic “feet” and prevents cracking during baking.
- Store finished macarons in an airtight container in the refrigerator for up to a week, allowing flavors to develop and improve over time.
- Adapt the recipe for gluten-free diets by ensuring all ingredients are certified gluten-free, particularly the powdered sugar and almond flour.
- Prep Time: 15-18 minutes
- Cook Time: 30-60 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 20
- Calories: 180
- Sugar: 16 g
- Sodium: 50 mg
- Fat: 8 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 15 mg