Description
These Peppermint Macarons are festive, delicate French cookies with a crisp shell and chewy center, filled with a creamy peppermint buttercream and topped with white chocolate and crushed candy canes for a refreshing holiday treat.
Ingredients
Macaron Shells
- 140 grams super fine almond flour (about 1 ½ cups)
- 120 grams confectioners' sugar (about 1 cup)
- 100 grams egg whites (about 3 large egg whites), at room temperature
- 110 grams super fine white sugar (about 1 cup + 2 teaspoons)
- 1-2 teaspoons red gel food coloring
Topping
- 4 ounces white chocolate, melted
- 3-4 tablespoons crushed peppermint candy canes
Peppermint Buttercream
- 1/2 cup (114 grams) unsalted butter, softened
- 1 cup (240 grams) confectioners' sugar
- 1 teaspoon peppermint extract
Instructions
- Make the macaron shells: Prepare a baking sheet with a silicone baking mat or two if available. Using a fine mesh sieve, sift 140 grams of almond flour into a large mixing bowl on a scale, discarding any large pieces. Repeat by sifting 120 grams of confectioners' sugar. Whisk the almond flour and confectioners' sugar together until well combined and set aside.
- Prepare meringue: Add 100 grams of room temperature egg whites to the stand mixer bowl with the whip attachment. Start whipping on low speed until soft peaks form (about 2 minutes). Gradually add 110 grams super fine white sugar while increasing speed to medium, then to high speed until stiff peaks form (about 2 more minutes). Add 1 to 2 teaspoons red gel food coloring and beat until just combined.
- Incorporate dry ingredients: Place a sieve over the meringue bowl and sift the almond flour and sugar mixture into the meringue. Gently fold the dry mix in using a rubber spatula, being careful not to deflate the meringue. Fold until the batter ribbons off the spatula continuously and passes the figure 8 test, indicating proper consistency for piping.
- Pipe macarons: Transfer batter to a piping bag fitted with a medium to large round tip (around ½ inch). Pipe 1 to 1½ inch circles onto the prepared baking sheet, holding the bag perpendicular to the surface. Tap the baking sheet firmly on the counter multiple times to remove air bubbles and poke remaining bubbles with a toothpick gently.
- Form skin and bake: Preheat your oven to 300°F (150°C). Let the piped macarons sit at room temperature for 8 minutes up to an hour until a skin forms on top that doesn't stick to your finger when lightly touched. Bake for 15 to 20 minutes, checking at 15 minutes and every minute after until the shells are firm with no movement at the base. Cool completely on the mat before removing.
- Melt white chocolate: Using a double boiler, place a medium heatproof bowl over simmering water without the bottom touching the water, and stir the 4 ounces of white chocolate constantly until smooth and melted. Alternatively, melt in the microwave in 30-second intervals, stirring well in between until completely melted.
- Decorate macarons: Dip the tops of half the cooled macarons into the melted white chocolate and immediately sprinkle with 3 to 4 tablespoons crushed peppermint candy canes. Place in the refrigerator to allow the chocolate to harden.
- Make peppermint buttercream: In a mixing bowl, beat the softened 1/2 cup unsalted butter until creamy. Gradually add 1 cup confectioners' sugar and 1 teaspoon peppermint extract, beating until light and fluffy. Use to sandwich the macaron shells once decorated.
Notes
- For best results, use room temperature egg whites to achieve optimal meringue volume.
- Be careful not to overmix the batter, as this will cause flat macarons.
- Allowing the shells to develop a skin before baking prevents cracking and helps to achieve smooth tops.
- The peppermint buttercream can be flavored with more or less peppermint extract to taste.
- Store filled macarons in an airtight container in the refrigerator for up to 3 days to maintain freshness.
- Bring macarons to room temperature before serving for best texture and flavor.