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Peppermint Macarons Recipe

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★★★★★

4.6 from 84 reviews

These delightful Peppermint Macarons feature delicate almond flour shells flavored with refreshing peppermint and filled with a creamy peppermint buttercream. Perfect for holiday treats or any special occasion, these macarons combine the crisp, airy texture of classic French macarons with a cool, festive twist of peppermint flavor.

Ingredients

Scale

Macaron Shells

  • 1 cup almond flour, finely ground for best results
  • 1 3/4 cups powdered sugar, sifted
  • 3 large egg whites, at room temperature for best volume
  • 1/4 cup granulated sugar, gradually added to egg whites
  • 1/2 teaspoon peppermint extract, for flavoring
  • Pinch of salt, to help stabilize egg whites
  • Food coloring, optional for decorating

Peppermint Buttercream Filling

  • 1 cup unsalted butter, softened
  • 3–4 cups powdered sugar, to taste for sweetness
  • 1 teaspoon peppermint extract, for the filling flavor

Instructions

  1. Preheat and Prepare Baking Sheets: Preheat your oven to 300°F (150°C) and line baking sheets with parchment paper to prevent sticking and ensure even baking.
  2. Mix Dry Ingredients: In a bowl, sift together almond flour and powdered sugar. This ensures a smooth, lump-free mixture critical for the macaron texture.
  3. Whip Egg Whites: In a separate clean bowl, whip the room temperature egg whites with a pinch of salt until they become foamy. Gradually add granulated sugar while continuing to whip until stiff peaks form, creating a stable meringue.
  4. Combine Ingredients: Gently fold the almond flour and powdered sugar mixture into the whipped egg whites along with the peppermint extract. Add food coloring here if desired, folding carefully to retain airiness and avoid deflating the meringue.
  5. Pipe Macaron Batter: Transfer the batter to a piping bag fitted with a round tip and pipe small, even circles onto the prepared baking sheets to form the macaron shells.
  6. Form the Skin: Allow the piped shells to sit at room temperature for 30-60 minutes so a skin forms on the surface. This helps develop the signature smooth top and prevents cracking during baking.
  7. Bake: Bake the macarons in the preheated oven for 15-20 minutes. After baking, let them cool completely on the baking sheet before removing to avoid breakage.
  8. Prepare Buttercream Filling: For the buttercream, beat the softened butter until creamy. Gradually add powdered sugar and peppermint extract, mixing until smooth and fluffy.
  9. Assemble Macarons: Pipe the buttercream onto half of the cooled macaron shells, then sandwich with the remaining shells, pressing gently to spread the filling evenly.
  10. Mature the Macarons: Place the assembled macarons in the fridge and let them mature for at least 24 hours. This refrigeration time enhances the flavor and texture, making the macarons beautifully tender and flavorful.

Notes

  • Store macarons in an airtight container in the refrigerator for up to one week.
  • For longer storage, freeze macarons for up to one month and thaw in the refrigerator before serving.
  • Ensure egg whites are at room temperature for best volume when whipped.
  • Sift almond flour and powdered sugar thoroughly to avoid lumps and achieve smooth shells.
  • Allow macarons to form a dry skin before baking to prevent cracking and develop the classic macaron texture.

Keywords: Baking, Dessert Recipe, Holiday Treats, Macarons, Peppermint Macarons

Find it online: https://liamjayne.com/peppermint-macarons-recipe/