Peppermint Macarons
Servings 22 macarons
Ingredients
For the Macaron Shells:
- 1/2 cup granulated sugar
- 4 grams egg white powder optional
- 2 large egg whites
- 1 cup almond flour
- 1 cup powdered sugar
- Red food coloring
For the Peppermint Buttercream:
- 1 1/3 cups confectioners’ sugar sifted
- 4 tablespoons unsalted butter softened
- 1 teaspoon peppermint extract
- 1/2 -1 tablespoon milk or water if necessary
Instructions
For the Macaron Shells:
- Before we begin, gather all your ingredients and prepare your piping bag with a round tip.
- Line two baking sheets with parchment paper or a silicone mat.
- Sift together the powdered sugar and almond flour.
- In a heatproof bowl, whisk together the granulated sugar, egg white powder (if using), and egg whites until the sugar is melted.
- Transfer the mixture to a stand mixer and whip until stiff peaks form.
- Gently fold in the sifted almond flour and powdered sugar until you get a glossy and thick batter.
- Pipe the batter onto the prepared baking sheets and let them sit for 20-40 minutes to dry.
- Bake in a preheated oven at 310°F for 15-20 minutes until they have formed feet and are golden brown.
- Let them cool completely before filling.
For the Peppermint Buttercream:
- Beat the butter until creamy, then gradually add in the sifted confectioners’ sugar.
- Mix in the peppermint extract and add milk or water if needed to reach the desired consistency.
Assembly:
- Pipe a dollop of peppermint buttercream onto half of the macaron shells and sandwich them with the remaining shells.
- Roll the edges of the macarons in crushed peppermint candy for a festive touch.
- Place the macarons in the fridge and let them mature for 24 hours before serving.
Notes
These macarons can be frozen for up to 2 months in an airtight container or stored in the fridge for up to 1 week.