Peppermint Macarons
Delicate French confections with a refreshing peppermint flavor, perfect for holiday gatherings.
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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Notes
Store assembled macarons in an airtight container at room temperature for up to three days. For longer storage, refrigerate or freeze unfilled shells.