When it comes to sweet treats, few desserts can compete with the delicate and fancy appeal of macarons. These delightful French confections are not only a feast for the eyes but also for the taste buds. Peppermint macarons, in particular, capture the spirit of the holiday season with their refreshing minty flavor and charming appearance. Whether you’re preparing for a festive gathering or just looking to satisfy your sweet tooth, peppermint macarons are a perfect choice. In this detailed guide, you will discover everything you need to know about creating these exquisite delights in your own kitchen.
Why We Love This Peppermint Macarons Recipe
There are countless reasons to adore peppermint macarons. First and foremost, they boast an enchanting balance of flavors. The crisp, slightly chewy shell melds perfectly with the creamy peppermint buttercream, creating an irresistible treat. The vibrant red hue makes them visually appealing, perfect for holiday parties or special occasions.
Additionally, the process of making macarons can be a rewarding experience. Although the techniques can seem daunting at first, the satisfaction of perfecting these delicate pastries is immensely gratifying. Each macaron tells a story of precision, creativity, and a touch of magic. Not to mention, they are incredibly versatile. By adjusting the flavors and colors, you can customize them for any event or personal preference. Peppermint macarons, with their festive flair, are just one of the many flavor options you can explore.
Ingredients about Peppermint Macarons
To make your peppermint macarons, you will need the following key ingredients:
- 100 grams granulated sugar
- 4 grams egg white powder (optional but helps with stability)
- 100 grams egg whites (approximately 3 large eggs, aged for at least 24 hours)
- 105 grams almond flour (finely ground)
- 105 grams powdered sugar
- Food coloring (red)
- 1 1/3 cups confectioners’ sugar, sifted
- 4 tablespoons unsalted butter, softened
- 1 teaspoon peppermint extract (or more for a stronger flavor)
- 1/2 to 1 tablespoon milk or water (to adjust the buttercream consistency)
These ingredients harmonize to create perfectly balanced macarons with a refreshing peppermint twist.
How to Make Peppermint Macarons Directions
Now that you have gathered your ingredients, let’s dive into the step-by-step process of making these delightful peppermint macarons.
- Prepare the Macaron Shells: Start by preheating your oven to 310°F (154°C). While the oven warms up, line two baking sheets with parchment paper or silicone mats. This ensures easy removal of the macarons once baked.
- Sift the Dry Ingredients: In a mixing bowl, sift together the almond flour and powdered sugar. This step is crucial as it helps achieve a smooth macaron shell by removing lumps and ensuring even distribution.
- Create the Meringue: In a separate heatproof bowl, combine the granulated sugar and egg white powder (if using). Place this bowl over a pot of simmering water, creating a double boiler. Gently whisk the mixture until the sugar has dissolved and feels smooth. Carefully add the egg whites and continue whisking until soft peaks form. You know it’s ready when the mixture holds its shape but isn’t overly stiff.
- Combine the Ingredients: Gently fold the sifted almond flour and powdered sugar into the meringue. Use a spatula to incorporate the dry ingredients carefully, being cautious not to deflate the meringue. If you opted for food coloring, add it at this stage, mixing until you reach your desired shade.
- Pipe the Macarons: Transfer the macaron batter into a piping bag fitted with a round tip. Pipe small circles, about 1.5 inches in diameter, onto the prepared baking sheets, leaving enough space between each circle as they will spread slightly.
- Let Them Rest: Allow the piped macarons to sit at room temperature for 20 to 40 minutes. This drying period is vital; it helps form a skin on the shells which contributes to their characteristic “feet” when baked.
- Bake: Once the macarons have formed a skin and are no longer sticky to the touch, it’s time to bake. Place the sheets in the preheated oven and bake for 15 to 20 minutes. Keep an eye on them to avoid overbaking. The shells should not color too much; they’re ready when they lift off easily and have a smooth surface.
- Cool Down: Remove the baking sheets from the oven and let the macarons cool on the sheets for a few minutes before transferring them to a wire rack to cool completely.
- Prepare the Buttercream: In a mixing bowl, beat the softened butter using an electric mixer until creamy and smooth. Gradually add the sifted confectioners’ sugar and mix until well combined. Add the peppermint extract and, if needed, adjust the consistency with milk or water until you reach a nice spreading texture.
- Assemble the Macarons: To assemble, pipe a dollop of buttercream onto the flat side of half of the cooled macaron shells. Top with the remaining shells, pressing gently to sandwich them together.
And voila! You’ve created delicious peppermint macarons that are ready to impress.
How to Serve Peppermint Macarons
Serving peppermint macarons is just as important as making them. These beautiful treats can truly brighten up any event. Present them on a decorative cake stand to highlight their stunning colors. You might also consider adding them to your holiday dessert platter alongside other sweets for a festive touch.
You can serve these macarons with a hot drink, such as peppermint tea, coffee, or hot cocoa, to enhance the peppermint flavor and create a cozy atmosphere. Alternatively, incorporate them into your holiday brunch table or dessert buffet, and watch your guests marvel at their beauty and flavor.
Don’t forget, fresh macarons are best enjoyed within a few days of preparation, so share them generously with friends and family!
Expert Tips: Peppermint Macarons
To ensure your peppermint macarons turn out perfectly, consider the following expert tips:
- Age Your Egg Whites: Allow your egg whites to age in the fridge for a day or two before using them. This helps to stabilize the meringue, resulting in a better texture.
- Sifting is Key: Don’t skip the sifting step for the almond flour and powdered sugar. This step helps eliminate lumps which can ruin the smoothness of your macaron shells.
- Perfect the Folding Technique: When incorporating the dry ingredients into the meringue, fold gently but thoroughly. You’re aiming for a batter that flows like lava; it should be smooth and able to ribbon off the spatula.
- Check Oven Temperature: Use an oven thermometer to ensure your oven is at the correct temperature. Even slight variances can affect the baking process.
- Practice Patience: If your macarons don’t turn out perfectly the first time, don’t let it discourage you. Baking macarons is an art that takes practice, and each attempt teaches you something new.
By following these tips, you’ll be well on your way to creating fantastic peppermint macarons that are sure to impress your family and friends.
How to Store Peppermint Macarons
Keeping your macarons fresh is essential for maintaining their taste and texture. Store your assembled peppermint macarons in an airtight container at room temperature for up to three days. If you prefer, you can also refrigerate them to extend their freshness. However, make sure to bring them back to room temperature before serving for the best flavor and texture.
If you want to make macarons ahead of time, consider storing just the shells. You can freeze the unfilled shells for up to a month. When you’re ready to enjoy them, let them thaw at room temperature before filling them with buttercream.
Variation of Peppermint Macarons
While peppermint macarons are delightful on their own, you can mix things up with variations to suit any occasion or flavor preference. Here are a few ideas to inspire you:
- Chocolate Peppermint Macarons: Swap half of the almond flour for cocoa powder to create a chocolate shell. Pair it with a rich chocolate buttercream dressed up with mint for a decadent treat.
- White Chocolate Ganache Filling: Instead of buttercream, fill your macarons with a silky white chocolate ganache infused with peppermint extract for a creamy twist.
- Different Extracts: Explore flavors such as vanilla, almond, or even orange to shake up your macarons while keeping the festive spirit alive.
- Decorative Touches: Dip the macaron shells in chocolate and sprinkle them with crushed peppermint candy for an additional crunch and festive look.
Each variation allows you to experiment with flavors, making it easy to put your personal twist on traditional peppermint macarons.
FAQ
What is the main ingredient in peppermint macarons?
The main ingredient in peppermint macarons is almond flour, which gives the shells their distinct texture. Combined with egg whites and sugar, it creates the signature macaron shell that is light and airy.
How long do peppermint macarons last?
Peppermint macarons can last for up to three days when stored in an airtight container at room temperature. If refrigerated, they can last about a week, but it’s best to enjoy them fresh.
Can I use egg white powder for macarons?
Yes, using egg white powder is optional but beneficial, especially for beginners. It helps stabilize the meringue and ensures your macarons hold their form better during baking.
Can I make macarons without a scale?
While using a kitchen scale for precise measurements is recommended, you can use measuring cups if you’re careful. Just keep in mind that baking requires accuracy, and not using weight-based measurements could affect the final result.
Peppermint Macarons
Ingredients
For the Macaron Shells
- 100 grams granulated sugar
- 4 grams egg white powder Optional but helps with stability
- 100 grams egg whites Approximately 3 large eggs, aged for at least 24 hours
- 105 grams almond flour Finely ground
- 105 grams powdered sugar
- Food coloring (red)
For the Buttercream
- 1.33 cups confectioners’ sugar Sifted
- 4 tablespoons unsalted butter Softened
- 1 teaspoon peppermint extract Or more for a stronger flavor
- 0.5 to 1 tablespoon milk or water To adjust the buttercream consistency
Instructions
Preparation of Macarons
- Preheat oven to 310°F (154°C) and line two baking sheets with parchment paper or silicone mats.
- Sift together the almond flour and powdered sugar in a mixing bowl.
- In a separate heatproof bowl, combine the granulated sugar and egg white powder, create a double boiler, and whisk until the sugar dissolves.
- Add egg whites and whisk until soft peaks form.
- Gently fold the sifted almond flour and powdered sugar into the meringue, and add food coloring if desired.
- Pipe small circles (1.5 inches) onto the baking sheets, leaving space between them.
- Let the piped macarons rest at room temperature for 20 to 40 minutes.
- Bake for 15 to 20 minutes until the shells lift off easily.
- Cool on baking sheets for a few minutes, then transfer to a wire rack.
Buttercream Preparation
- Beat the softened butter until creamy, then gradually add the sifted confectioners’ sugar.
- Mix in the peppermint extract and adjust with milk or water for a spreading consistency.
Assembly
- Pipe a dollop of buttercream onto the flat side of half the macaron shells and top with the remaining shells.
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