Description
Delicate French peppermint macarons blend crisp almond shells with silky chocolate ganache for a festive winter treat. Elegant cookies promise pure indulgence with delightful peppermint notes that melt perfectly on your palate.
Ingredients
Scale
Macarons Base:
- 105 g almond flour
- 100 g granulated sugar
- 100 g egg whites
- 4 g egg white powder (optional)
- 105 g powdered sugar
Filling Ingredients:
- 113 cups (113 g) powdered sugar, sifted
- 4 tablespoons unsalted butter, softened
- 1 teaspoon peppermint extract
- 1–2 tablespoons milk or water as needed
Decorative Elements:
- Red food coloring gel
- Crushed peppermint candies
Instructions
- Calibrate the oven temperature precisely to 310°F, ensuring an even heating environment for delicate macaron preparation.
- Meticulously sift almond flour and powdered sugar through a fine-mesh strainer to eliminate any potential lumps and create a smooth, uniform mixture.
- Create a gentle water bath and carefully warm sugar and egg whites, stirring continuously until sugar completely dissolves and mixture becomes glossy.
- Whip the sugar-egg mixture vigorously, transforming it into a voluminous, glossy meringue with pronounced stiff peaks, which typically requires 13-15 minutes of consistent beating.
- Gently incorporate dry ingredients and selected food coloring, using a precise folding technique to maintain the meringue’s delicate air bubbles.
- Transfer macaron batter into a piping bag with a round tip, then expertly pipe uniform circular shells onto parchment-lined baking sheets.
- Allow piped shells to rest at room temperature, developing a protective skin that typically takes 20-40 minutes, ensuring a smooth, crisp exterior when touched.
- Position baking sheets in preheated oven, rotating midway through the 15-20 minute baking process to guarantee even coloration and consistent texture.
- Remove shells from oven and permit complete cooling on baking sheets, preserving their delicate structure.
- Cream butter until exceptionally light and fluffy, then gradually integrate powdered sugar and peppermint extract for a vibrant flavor profile.
- Adjust buttercream consistency by incorporating small amounts of milk, creating a spreadable yet stable filling.
- Carefully sandwich buttercream between macaron shells, then delicately roll exposed edges in crushed peppermint for festive decoration.
- Refrigerate assembled macarons for 24 hours, allowing flavors to meld and texture to optimize before serving.
Notes
- Precise temperature control matters for perfect macaron texture, so use an oven thermometer to ensure exact 310F heat.
- Humidity impacts shell formation, so avoid making macarons on rainy or extremely humid days to prevent cracking.
- Egg whites work best at room temperature and aged overnight, helping create more stable meringue with smoother peaks.
- Folding technique determines macaron success – gently mix batter until it flows like lava, stopping before it becomes too runny.
- Prep Time: 1 hour 10 minutes
- Cook Time: 20 minutes
- Category: Desserts
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 12
- Calories: 180
- Sugar: 30g
- Sodium: 10mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 10mg