Description
Delight in these festive Peppermint Chocolate Macarons featuring delicate almond-based shells with a vibrant red hue and a smooth peppermint chocolate buttercream filling, perfect for holiday celebrations or any special occasion.
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 the egg whites on medium-low speed until soft peaks form. Add the granulated sugar and continue beating until the mixture almost reaches stiff peaks.
- Add Color and Flavor: Add the red gel food coloring and peppermint extract to the egg white mixture. Beat until stiff peaks form, ensuring you can tip the bowl upside down and nothing falls out.
- Fold Dry Ingredients: Fold in a third of the dry ingredients to the egg white mixture with a spatula until completely mixed. Fold in the rest slowly until the batter runs off the spatula forming a figure-8 without breaking, being careful not to overmix.
- Pipe Macarons: Scoop the batter into a large piping bag fitted with a large round tip. Pipe 1 to 1½ inch circles onto parchment-lined baking sheets, leaving 1 to 2 inches between each macaron. Tap the pan on the counter at least 5 times to release air bubbles and pop any surface bubbles with a toothpick.
- Rest Macarons: Allow the macarons to rest in a dry area for 30 minutes to 1 hour until the tops are no longer tacky to the touch.
- Preheat and Bake: Preheat the oven to 315°F (157°C). Bake the macarons one sheet at a time for 17 minutes, until they rise and form feet.
- Cool Macarons: Let the macarons cool on the pan placed on a cooling rack for 10 minutes. Then remove the pan and leave the macarons on the rack to cool completely, at least 10 more minutes.
- Make Buttercream Filling: In a large bowl, cream the softened butter with a handheld mixer on medium speed. Gradually add powdered sugar and mix until smooth. Add cocoa powder, peppermint extract, and 1 tablespoon heavy cream. Mix well and add a second tablespoon of cream if needed to achieve smooth and creamy texture.
- Assemble Macarons: Pipe the buttercream onto the flat side of half the macaron shells. Top with the remaining shells to form sandwiches. Roll the edges in crushed candy canes for decoration.
Notes
- Use Gel Food Coloring: Liquid colorings add extra moisture which can affect egg whites' ability to whip properly.
- Let Macarons Rest: Resting allows the tops to dry, producing smooth shells after baking.
- Check Oven Temperature: Use an oven thermometer to ensure accurate temperature for best results.
- Don't Open Oven Door Early: Avoid opening during baking to prevent disrupting the meringue formation; start checking gently after 15 minutes.
- Storage: Store macarons in an airtight container. They stay fresh for 3 days at room temperature, 7 days refrigerated, and up to 2 months frozen.
- Freezing Tips: Freeze assembled macarons or just shells after they have rested at room temperature 8-12 hours. Thaw in refrigerator for a few hours before serving without opening container prematurely.
Nutrition
- Serving Size: 1 macaron sandwich
- Calories: 150 kcal
- Sugar: 18 g
- Sodium: 25 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 20 mg
