Peppermint Macarons
Delicate French almond macarons filled with a creamy peppermint buttercream and sprinkled with crushed candy canes. These festive cookies are crisp on the outside, chewy inside, and bursting with holiday flavor.
Equipment
- mixing bowls
- hand or stand mixer
- sifter
- piping bags with round tip
- baking sheets
- silicone mats or parchment paper
Ingredients
- 1 3/4 cups powdered sugar
- 1 cup almond flour, finely ground
- 3 large egg whites, room temperature
- 1/4 cup granulated sugar
- 1/4 tsp cream of tartar
- 1/4 tsp peppermint extract
- optional red gel food coloring
- 1/2 cup unsalted butter, softened
- 1 1/4 cups powdered sugar (for filling)
- 1 tsp peppermint extract (for filling)
- 1 tbsp heavy cream or milk
- for garnish crushed candy canes
Instructions
- Line two baking sheets with parchment paper or silicone mats. Sift almond flour and powdered sugar together and set aside.
- In a clean mixing bowl, beat egg whites with cream of tartar until foamy. Gradually add granulated sugar and beat to stiff, glossy peaks. Mix in peppermint extract and food coloring if using.
- Gently fold dry ingredients into the meringue in batches until the batter flows like thick lava and forms ribbons when lifted.
- Transfer batter to a piping bag fitted with a round tip. Pipe small circles (about 1.5 inches) onto prepared baking sheets. Tap sheets on the counter to release air bubbles.
- Let macarons sit at room temperature for 30–45 minutes, until tops are dry to the touch.
- Preheat oven to 300°F (150°C). Bake one sheet at a time for 14–16 minutes, until firm. Cool completely before removing from parchment.
- For the filling, beat butter until creamy. Add powdered sugar, peppermint extract, and cream; beat until fluffy.
- Pipe filling onto half the macaron shells and top with remaining halves to form sandwiches.
- Sprinkle edges with crushed candy canes and refrigerate for 24 hours for best texture before serving.
Notes
Use a kitchen scale for precise measurements — accuracy is key for perfect macarons. Allow the shells to rest before baking to develop smooth tops and 'feet'. Store in an airtight container in the refrigerator for up to 4 days; bring to room temperature before serving.