Peppermint Macarons

Peppermint Macarons are a delightful holiday treat that combines the elegance of French macarons with the festive flavor of peppermint. With their crisp outer shells, chewy interiors, and creamy peppermint-flavored filling, these cookies are perfect for holiday gatherings, gift-giving, or simply indulging in a seasonal sweet treat.

Why You’ll Love This Recipe

• Festive Flavor: The peppermint filling captures the essence of the holiday season.
• Elegant and Impressive: Perfect for gifting or adding a touch of sophistication to dessert tables.
• Customizable: Easily adjust colors, flavors, or decorations to suit your style.
• Fun Baking Project: A rewarding challenge for bakers of all levels.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Macaron Shells:

• Almond flour
• Powdered sugar
• Egg whites (at room temperature)
• Granulated sugar
• Red gel food coloring (optional)

For the Peppermint Filling:

• Unsalted butter, softened
• Powdered sugar
• Heavy cream
• Peppermint extract
• Crushed candy canes (optional, for garnish)

Directions

this recipe

1. Prepare the Dry Ingredients:
   • Sift the almond flour and powdered sugar together into a bowl to remove any lumps. Discard any coarse bits left behind.
2. Make the Meringue:
   • In a clean, grease-free mixing bowl, beat the egg whites until foamy. Gradually add granulated sugar, continuing to beat until stiff, glossy peaks form.
   • Add a small amount of red gel food coloring, if desired, and gently fold it into the meringue.
3. Combine Wet and Dry Ingredients:
   • Gradually fold the almond flour mixture into the meringue using a rubber spatula. Be gentle to avoid deflating the meringue, but mix until the batter flows like lava when lifted with a spatula.
4. Pipe the Macaron Shells:
   • Transfer the batter to a piping bag fitted with a round tip. Pipe small, evenly sized circles onto a baking sheet lined with parchment paper or a silicone mat.
   • Tap the baking sheet firmly on the counter a few times to release air bubbles. Allow the piped shells to sit at room temperature for 30-60 minutes, or until a skin forms on the surface and the batter doesn’t stick to your finger when touched lightly.
5. Bake the Shells:
   • Preheat the oven to 300°F (150°C). Bake the macarons for 14-16 minutes, or until the shells are set and have developed feet (the ruffled edges). Allow them to cool completely before removing from the baking sheet.
6. Make the Filling:
   • In a mixing bowl, beat the softened butter until creamy. Gradually add powdered sugar and beat until smooth.
   • Add the peppermint extract and heavy cream, beating until the filling is light and fluffy.
7. Assemble the Macarons:
   • Pair up macaron shells of similar sizes. Pipe a small amount of peppermint filling onto one shell, then gently sandwich it with the other.
   • Optionally, roll the edges of the macarons in crushed candy canes for a festive touch.
8. Chill and Serve:
   • Refrigerate the assembled macarons in an airtight container for 24 hours to allow the flavors to mature. Bring to room temperature before serving.

Servings and Timing

• Servings: Approximately 24 macarons
• Preparation Time: 45 minutes
• Resting Time: 30-60 minutes
• Cooking Time: 15 minutes

Variations

• Color Options: Skip the red food coloring or experiment with other festive hues like green or white.
• Flavor Adjustments: Add vanilla or almond extract to the shells for extra flavor.
• Decorative Touches: Drizzle melted chocolate over the shells or sprinkle with edible glitter for added flair.
• Alternative Fillings: Swap the peppermint buttercream for chocolate ganache or cream cheese frosting.

Storage/Reheating

• Storage: Store macarons in an airtight container in the refrigerator for up to 5 days.
• Freezing: Macarons freeze well; store in a freezer-safe container for up to 3 months. Thaw in the refrigerator before serving.
• Reheating: These cookies are best served at room temperature and do not require reheating.

FAQs

1. Are macarons hard to make?

While macarons can be tricky, following the steps carefully and practicing makes the process easier over time.

2. Why did my macarons crack?

Cracking often occurs if the shells weren’t rested long enough or if the oven temperature was too high.

3. Can I use liquid food coloring?

Gel food coloring is recommended as it doesn’t alter the consistency of the batter like liquid food coloring can.

4. How do I ensure smooth macaron shells?

Sifting the almond flour and powdered sugar and properly mixing the batter (macaronage) are key to smooth shells.

5. Can I make these without almond flour?

Almond flour is essential for traditional macarons, but some recipes use finely ground sunflower seeds as a substitute.

6. How do I know when the batter is ready?

The batter is ready when it flows like lava, and a ribbon of batter dissolves back into the mixture within about 10 seconds.

7. Can I skip the resting step?

Resting helps form the shells and prevents cracking, so it’s important not to skip it.

8. How do I know when macarons are baked?

The shells should feel firm to the touch and easily lift off the baking sheet when cooled.

9. Can I make the filling ahead of time?

Yes, the filling can be made a day in advance and stored in the refrigerator until ready to use.

10. Do macarons taste better the next day?

Yes, allowing macarons to mature in the refrigerator for 24 hours enhances their texture and flavor.

Conclusion

Peppermint Macarons are a festive and elegant addition to your holiday dessert lineup. With their perfect combination of crisp shells, chewy centers, and creamy peppermint filling, they’re sure to impress your guests. Whether you’re making them for a party or as a gift, these delightful cookies are worth every bit of effort. Try this recipe today and bring a touch of French sophistication to your holiday table!

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