Peppermint Macarons
User Reviews
5
Peppermint Macarons
Description
The Peppermint Macarons recipe involves making almond flour and powdered sugar shells combined carefully with stiffly beaten egg whites stabilized with cream of tartar. The batter is folded until it reaches the correct consistency to pipe smooth, round shells that develop a crisp crust while retaining chewiness inside after baking. Red gel coloring is optionally added to tint the shells.
The buttercream filling softens salted butter with powdered sugar, flavoring it with peppermint and vanilla extracts, and adjusting cream or milk for spreadability. Crushed candy canes may be added for texture and extra mint flavor. Once the shells cool, the peppermint buttercream is sandwiched between two shells to complete the macarons.
This recipe requires attention to ingredient temperature and mixing techniques to produce the delicate meringue-based texture. The peppermint buttercream contrasts the nutty shells with a cool freshness, creating a festive treat. The macarons suit gifting, holiday occasions, or as a refined sweet snack.
Recipe adaptation is credited to Cook with Manali.
Ingredients
Macaron Shells
- 1 cup almond flour
- 1 1/2 cups powdered sugar
- 3 egg room temperature, white
- 1/4 teaspoon cream of tartar
- 1/4 cup granulated sugar
- red gel food coloring
Peppermint Buttercream
- 1/2 cup butter softened, salted
- 2 cups powdered sugar
- 1/2 teaspoon peppermint extract
- 1/2 teaspoon vanilla
- 2-3 Tablespoons cream or milk
- 4-5 candy canes crushed (optional)
Instructions
Macaron Shells
- Combine the almond flour and powdered sugar in a large bowl. Using a sifter, sift mixture 3-4 times, until thoroughly combined.
- Separate egg whites from yolks and allow to sit at room temperature for 2 hours and up to 24 hours.
- In the bowl of a stand mixer using the whisk attachment, beat the egg whites on high speed until they begin to froth. Add the cream of tartar and continue to beat until the egg whites begin thicken and resemble shaving cream. Add the granulated sugar and continue to beat until stiff peaks form when you lift the whisk attachment from the bowl.
- Add the sifted almond flour and powdered sugar to the egg whites in three additions, mixing by hand using a rubber spatula or wooden spoon after each addition until combined. The batter will be thick at first but as it comes together it will loosen up. I use a folding motion and mix until the batter falls off the spatula in a blob but isn't runny. It might take making macarons a time or two to get the feel for it, but you want to try not to undermix or overmix.
- Prepare a pastry bag or large ziploc bag with the tip snipped off with a round tip. Add a few stripes of red gel food coloring up the insides of the bag before filling with macaron batter if you want the red and white swirl effect on your finished macarons.
- Pipe into 1-inch circles on parchment lined baking sheets using a swirl motion. Rap each pan against the counter 2-3 times to remove bubbles, then let the macarons sit uncovered at room temperature for 30-45 minutes.
- Heat oven to 300°F, then bake macarons for 15-18 minutes. Cool completely before removing from the parchment paper.
Peppermint Buttercream
- Beat the butter in a mixer until pale, smooth and creamy, 2-3 minutes. Add powdered sugar 1/2 cup at a time, mixing well between additions.
- Add peppermint and vanilla, then add cream or milk, 1 tablespoon at a time, until you reach a spreadable, but still thick, consistency.
- Pipe frosting onto the bottom of one macaron shell, then top with a second shell. Roll edges of each filled macaron in crushed candy cane, if desired.
- Technically, you are supposed to wait to eat the macarons until the next day because they taste even better then, but they are super hard to resist!
Notes
- Use room temperature egg whites for better meringue volume and stability.
- Fold almond flour and sugar mixture carefully to avoid deflating the batter but ensure it flows properly for piping.
- Adding red gel coloring gives a festive tint without affecting texture.
- Crushed candy canes in the buttercream add crunch and peppermint bursts.
- Allow shells to cool completely before assembling with buttercream for best texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 36macarons
Amount Per Serving
Calories 101 kcal
% Daily Value*
| Calories | 101kcal | 5% |
| Carbohydrates | 15g | 5% |
| Protein | 1g | 2% |
| Fat | 4g | 6% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 1g | 50% |
| Cholesterol | 8mg | 3% |
| Sodium | 27mg | 1% |
| Potassium | 9mg | 0% |
| Fiber | 1g | 4% |
| Sugar | 14g | 28% |
| Vitamin A | 91IU | 2% |
| Vitamin C | 1mg | 1% |
| Calcium | 8mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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