Description
Delight in these festive Peppermint Chocolate Macarons featuring delicate almond meringue shells infused with peppermint and vibrantly colored, sandwiched with a rich peppermint chocolate buttercream, and finished with crushed candy cane edges. Perfect for holiday gatherings or as a special treat.
Ingredients
Scale
Macarons:
- 100 grams almond flour (≈ 1 cup)
- 180 grams powdered sugar (≈ 1½ cups)
- 3 large egg whites (around 90 grams, room temperature)
- ¼ teaspoon cream of tartar
- ¼ cup granulated sugar
- ½ teaspoon red gel food coloring
- ½ teaspoon peppermint extract
Peppermint Chocolate Buttercream Filling:
- ½ cup unsalted butter (room temperature)
- 2 cups powdered sugar
- 2 tablespoons unsweetened cocoa powder
- 1 to 2 tablespoons heavy whipping cream
- 1 teaspoon peppermint extract
- 12 crushed candy canes (for decoration)
Instructions
- Sift Dry Ingredients: Using a large sieve, sift the almond flour and powdered sugar together into a large bowl. Then sift the mixture a second time into another large bowl. Set aside to ensure a smooth batter.
- Beat Egg Whites: In a large bowl, combine the egg whites and cream of tartar. Beat on medium-low speed until soft peaks form.
- Add Granulated Sugar: Gradually add granulated sugar to the egg whites. Continue beating until the mixture reaches almost stiff peaks.
- Incorporate Color and Flavor: Add the red gel food coloring and peppermint extract, then beat until stiff peaks form such that the meringue holds its shape even if the bowl is tilted upside down.
- Fold Dry Ingredients: Fold one-third of the dry ingredient mixture into the egg whites using a spatula until fully incorporated. Repeat folding with the remaining dry ingredients until the batter flows off the spatula in a figure-8 shape without breaking, being careful not to overmix.
- Pipe Macarons: Transfer the batter into a large piping bag fitted with a large round tip. Pipe 1 to 1½ inch circles onto parchment-lined baking sheets, spacing them 1 to 2 inches apart. Tap the baking sheet on the counter at least five times to release air bubbles and use a toothpick to pop any surface bubbles.
- Rest Macarons: Allow the piped macarons to rest in a dry area for 30 to 60 minutes until their tops are no longer tacky to the touch, which helps achieve smooth tops after baking.
- Preheat Oven: Preheat the oven to 315°F (157°C).
- Bake Macarons: Bake one sheet at a time for 17 minutes. The macarons should rise and develop feet as they bake.
- Cool Macarons: Let the baked macarons cool on the pan placed over a cooling rack for 10 minutes. Then carefully transfer the parchment paper with macarons to the cooling rack and cool completely for at least another 10 minutes before removing from the parchment.
- Prepare Buttercream Filling: In a large bowl, cream the softened butter on medium speed with a handheld mixer. Gradually add powdered sugar, beating until smooth with no lumps.
- Add Cocoa and Peppermint: Mix in the unsweetened cocoa powder completely, then add peppermint extract and 1 tablespoon heavy cream. Beat until smooth and creamy. If too thick, add a second tablespoon of cream and mix again.
- Assemble Macarons: Fill a piping bag with the buttercream and pipe onto the flat side of half the macaron shells. Top each with the remaining shells to form sandwiches.
- Decorate Edges: Roll the assembled macarons gently in crushed candy canes to coat the edges.
Notes
- Use Gel Food Coloring: Liquid food coloring adds moisture which can affect egg whites. Gel colors maintain batter integrity.
- Let Macarons Rest: Resting dries the surface and helps create smooth tops during baking.
- Check Oven Temperature: Use an oven thermometer to ensure accurate temperature for optimal results.
- Don’t Open Oven Early: Avoid opening the oven during baking to prevent temperature fluctuations that can cause cracking.
- Storing: Store in an airtight container. Macarons remain fresh at room temperature for 3 days, refrigerated for 7 days, and frozen for up to 2 months.
- Freezing: Both shells and assembled macarons freeze well. Thaw in the refrigerator for a few hours before serving.
Nutrition
- Serving Size: 1 macaron sandwich
- Calories: 120 kcal
- Sugar: 14 g
- Sodium: 15 mg
- Fat: 6 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 2.5 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 20 mg
