Description
These Peppermint Macarons combine the crisp, airy shell of a traditional macaron with the refreshing and festive flavor of peppermint buttercream. Perfect for holiday parties, gifts, or a cozy treat on a winter day.
Ingredients
Scale
- Macaron Shells:
- 100 grams granulated sugar
- 4 grams egg white powder (optional)
- 100 grams egg whites
- 105 grams almond flour
- 105 grams powdered sugar
- Food coloring (I used a bit of red)
- Peppermint Buttercream:
- 1 1/3 cups confectioners’ sugar, sifted
- 4 tbsp unsalted butter, softened
- 1 tsp peppermint extract (or more, to taste)
- 1/2 – 1 tbsp milk (or water, if necessary)
Instructions
- Preheat oven to 300°F (150°C).
- Prepare macaron shells: Whip egg whites until frothy, gradually adding granulated sugar. Continue whipping until stiff peaks form.
- Sift almond flour and powdered sugar, then gently fold into the whipped egg whites.
- Add food coloring and mix until smooth and thick.
- Pipe the macaron mixture onto a parchment-lined baking sheet.
- Tap the baking sheet to release air bubbles and allow the shells to rest for 20-30 minutes until they form a skin.
- Bake for 15-18 minutes, then cool completely before filling.
- Prepare the buttercream: Beat softened butter, add confectioners’ sugar, and peppermint extract. Add milk for consistency.
- Assemble: Pipe the peppermint buttercream between two macaron shells.
Notes
- Let the macarons age for 24 hours before serving for better flavor development.
- Egg white powder is optional but can help stabilize the mixture.
- Prep Time: 30 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 macaron
- Calories: 90 kcal
- Sugar: 12g
- Sodium: 10mg
- Fat: 3.5g
- Saturated Fat: 1.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 5g
Keywords: Peppermint Macarons