Description
Delight in these festive Peppermint Chocolate Macarons featuring tender almond flour shells colored with red gel and infused with peppermint extract. Filled with a creamy peppermint chocolate buttercream and coated with crushed candy canes, these elegant treats offer a perfect balance of minty freshness and rich chocolate, ideal for holiday celebrations or special occasions.
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.
- Whip Egg Whites: In a large bowl, combine egg whites and cream of tartar. Beat on medium-low speed until soft peaks form.
- Add Sugar to Egg Whites: Gradually add granulated sugar to the egg whites. Continue beating until the mixture reaches almost stiff peaks.
- Add Coloring and Flavor: Incorporate red gel food coloring and peppermint extract, then beat until stiff peaks form and batter holds its shape when the bowl is inverted.
- Fold Dry into Wet: Fold one-third of dry ingredients into the egg white mixture with a spatula until fully combined. Fold in the remaining dry ingredients until the batter flows off the spatula in a figure-8 pattern without breaking. Avoid overmixing to preserve air bubbles.
- Pipe Macarons: Transfer batter into a piping bag fitted with a large round tip. Pipe 1 to 1½ inch circles on parchment-lined baking sheets or silicone mats, spacing 1 to 2 inches apart.
- Release Air Bubbles: Tap the baking sheet firmly on the counter at least five times to bring air bubbles to the surface. Pop any visible bubbles with a toothpick.
- Rest Macarons: Allow piped macarons to rest in a dry area for 30 minutes to 1 hour until tops are no longer tacky to touch.
- Preheat Oven: Preheat oven to 315°F (157°C).
- Bake Macarons: Bake each sheet for 17 minutes until cookies rise and develop characteristic feet.
- Cool Macarons: Cool macarons on the baking sheet placed on a cooling rack for 10 minutes, then remove the sheet and continue cooling on the rack for at least 10 more minutes until completely cool. Macarons should peel off parchment easily.
- Prepare Buttercream Filling: In a large bowl, cream softened butter using a handheld mixer on medium speed. Gradually add powdered sugar until smooth and lump-free.
- Add Cocoa and Flavor: Mix in unsweetened cocoa powder, peppermint extract, and 1 tablespoon heavy cream until combined. If thick or clumpy, add a second tablespoon of cream and mix until smooth and creamy.
- Assemble Macarons: Pipe buttercream onto the flat side of half of the macarons. Sandwich with remaining macarons to form pairs.
- Decorate: Roll assembled macarons in crushed candy canes to coat edges evenly.
Notes
- Use gel food coloring as liquid colors can affect egg white whipping and batter consistency.
- Rest the piped macarons thoroughly before baking to develop smooth tops and proper texture.
- Check oven temperature with a thermometer to ensure accurate heat for perfect macarons.
- Avoid opening the oven during baking to prevent heat loss and disrupting meringue setting.
- Store macarons in an airtight container; they stay fresh for 3 days at room temperature, 7 days refrigerated, or up to 2 months frozen.
- Freeze assembled or unassembled macarons after resting 8–12 hours at room temperature; thaw in fridge before serving without opening container prematurely.
Nutrition
- Serving Size: 1 macaron
- Calories: 110 kcal
- Sugar: 12 g
- Sodium: 30 mg
- Fat: 6 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 2.5 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 15 mg
