Description
Delight in these festive Peppermint Chocolate Macarons featuring delicate almond meringue shells infused with peppermint extract and filled with a rich peppermint chocolate buttercream. Perfect for holidays or special occasions, these macarons combine the crisp texture of classic French cookies with a refreshing minty twist and a luscious chocolate center.
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.
- Beat Egg Whites: In a large bowl, pour in the egg whites and cream of tartar. Beat on medium-low speed until soft peaks form.
- Add Sugar and Color: Gradually add the granulated sugar to the eggs. Continue beating until the mixture almost reaches stiff peaks. Add the red gel food coloring and peppermint extract, then beat until stiff peaks form and the mixture holds when the bowl is flipped.
- Fold Dry Ingredients: Fold one-third of the dry ingredients into the egg white mixture with a spatula until fully combined. Fold in the rest until the batter flows off the spatula in a “figure-8” pattern without breaking. Avoid overmixing to retain air bubbles.
- Pipe Macarons: Transfer the batter to a piping bag fitted with a large round tip. Pipe 1 to 1½ inch circles onto parchment-lined baking sheets or silicone mats, spacing them about 1 to 2 inches apart. Tap the pan on the counter at least five times to release air bubbles and pop any visible bubbles with a toothpick.
- Rest Macarons: Allow the piped macarons to rest in a dry area for 30 to 60 minutes until their tops are no longer tacky to the touch. This step is crucial for smooth tops.
- Preheat Oven: Preheat the oven to 315°F (157°C).
- Bake Macarons: Bake the macarons one sheet at a time for 17 minutes until they rise and develop “feet.”
- Cool Macarons: Let the macarons cool on the pan set on a cooling rack for 10 minutes. Remove the pan, keeping the macarons on the parchment, and cool completely, at least 10 more minutes. They should peel off the parchment cleanly.
- Make Filling: Beat the softened butter in a bowl using a handheld mixer on medium speed until smooth. Gradually add powdered sugar and mix until lump-free. Add cocoa powder and mix thoroughly. Add peppermint extract and 1 tablespoon of heavy cream, mixing until creamy. If needed, add the second tablespoon of cream to reach desired consistency.
- Assemble Macarons: Pipe the buttercream onto the flat side of half the macarons. Top with the remaining macarons to form sandwiches.
- Decorate Edges: Roll the edges of the assembled macarons in crushed candy canes to coat them attractively.
Notes
- Use gel food coloring instead of liquid to prevent affecting egg whites' consistency.
- Let the piped macarons rest thoroughly to dry their tops for a smooth finish; placing them under an oven hood helps.
- Use an oven thermometer to ensure accurate oven temperature for consistent baking.
- Avoid opening the oven during baking to prevent temperature fluctuations that can ruin the macarons.
- Store macarons in an airtight container; they stay fresh for 3 days at room temperature, 7 days in the refrigerator, or up to 2 months frozen.
- Freeze assembled or unassembled macarons by letting them sit at room temperature for 8-12 hours then storing airtight in the freezer. Thaw in the refrigerator before serving.
Nutrition
- Serving Size: 1 macaron sandwich
- Calories: 120 kcal
- Sugar: 15 g
- Sodium: 30 mg
- Fat: 6 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 16 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 15 mg
