Peppermint Macaron Recipe

peppermint macarons in crushed candy on a white plate

Course: Dessert

Cuisine: French

Keyword: christmas macarons, easy macaron recipe, peppermint macarons

Prep Time: 45

Cook Time: 10

Total Time: 55

Servings:

Calories: 112kcal

Author: Chef Jessica Formicola

Peppermint Twist Macarons are an easy macaron recipe with a buttercream filling. Perfect recette macarons for Christmas cookies and holiday parties.

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Equipment

Ingredients

Cookies:

1 cup powdered sugar (120 g)
3/4 cup almond flour (84 g)
3 egg whites (90 g) , room temperature
1/4 teaspoon cream of tartar (1 g)
1/2 cup granulated sugar (100 g)

Filling

1/4 cup butter , softened
1 cup powdered sugar (120 g)
1 teaspoon vanilla or peppermint extract
1 tablespoon milk
1/2 cup candy canes , crushed

Instructions

Make the Macarons:

Sift together the 1 cup powdered sugar (120 g) and 3/4 cup almond flour (84 g). Discard any large bits. Sift again, keeping the sifter out and dry. Set aside.
In the bowl of a stand mixer or a large metal mixing bowl, whip the 3 egg whites (90 g)s until white and frothy. Add the 1/4 teaspoon cream of tartar (1 g) and continue to whip until mixture has increased in size.
Continue to whip and add the 1/2 cup granulated sugar (100 g), continue whipping until mixture is stiff and peaks form and stand on their own without falling.
At this point, sift almond flour mixture for a third time directly into the meringue base. By hand, mash the dry ingredients into the meringue, pressing against the sides and fold.
Prepare a large pastry/frosting bag with a ¾ inch round tip (Wilton 12A) and fill with the meringue. Pipe 1 ½ rounds to a parchment paper lined baking sheet or use a silicone baking sheet with macaron templates. Attempt to whip the tip around and prevent little nubs on the tops.
Tap baking sheet several times on the counter to get air bubbles out. Allow to sit at room temperature for 1 hour.
Preheat the oven to 325°F.
Reduce the oven temperature to 300°F. Bake for 9-10 minutes or until meringues are crispy on the outside and baked into the classic meringue shape with a little ridge along the bottom (feet). This can take up to 12 minutes depending on the oven- they vary greatly in temperature.
Remove and allow to cool for 10 minutes before removing them from the baking sheet. Macarons should easily twist off parchment paper, but if not, spray water between parchment paper and baking sheet, the steam will release the cookies.
Allow to cool fully before attempting to sandwich.

Make the Filling:

Combine the softened 1/4 cup butter, 1 cup powdered sugar (120 g) and 1 teaspoon vanilla or peppermint extract extract. Add the milk, 1 teaspoon at a time, until frosting is a spreadable consistency. Leave at room temperature until ready to assemble.
Add a heaping teaspoon of frosting between two cookies. Make sure you have enough in the center that frosting oozes out the side; this will be what candy canes crumbles will stick to.
Spread crushed 1/2 cup candy canes on a plate or in a shallow bowl. Roll the sides of macarons in crumbles, allowing them to stick to center frosting.
Store the peppermint twist macarons in refrigerator.
If you've tried this recipe, come back and let us know how it was in the comments or star ratings.

Video

Notes

How to Store:

Store macarons in an airtight container at room temperature for up to two days, or in the refrigerator for up to one week. Storing them in the fridge ensures that the shells keep their signature texture.

Can I Freeze Macarons:

To freeze macarons, arrange them in a single layer on a baking sheet and place them in the freezer until they are firm. Once frozen, transfer the macarons to an airtight container or a freezer bag, separating layers with parchment paper, and store them in the freezer for up to three months.

Nutrition