Description
Delight in these delicate and refreshing Peppermint Macarons, combining airy almond meringue shells with a smooth peppermint buttercream filling. Perfect for festive occasions or a minty treat any time of year, these macarons offer a crisp exterior, chewy interior, and a burst of cool peppermint flavor in every bite.
Ingredients
Scale
Macaron Shells
- 1 cup almond flour, finely ground for best results
- 1 3/4 cups powdered sugar, sifted
- 3 large egg whites, room temperature for best volume
- 1/4 cup granulated sugar, gradually added to egg whites
- 1/2 teaspoon peppermint extract, for flavoring
- Pinch salt, to stabilize egg whites
- Food coloring, optional, for decorating
Peppermint Buttercream Filling
- 1 cup unsalted butter, softened
- 3-4 cups powdered sugar, to taste
- 1 teaspoon peppermint extract, for filling flavor
Instructions
- Preheat Oven: Preheat your oven to 300°F (150°C) and line baking sheets with parchment paper to prepare for baking the macaron shells.
- Mix Dry Ingredients: In a bowl, sift together almond flour and powdered sugar to ensure a fine, lump-free mixture essential for smooth shells.
- Whip Egg Whites: In a separate bowl, whip the egg whites with a pinch of salt until foamy to begin forming the meringue base.
- Add Sugar to Egg Whites: Gradually add granulated sugar while continuing to whip until stiff peaks form, giving the meringue volume and stability.
- Combine Ingredients: Gently fold in the almond flour mixture and peppermint extract, incorporating food coloring if desired, taking care not to deflate the batter.
- Pipe Shells: Transfer the batter to a piping bag and pipe small circles onto the prepared baking sheets, forming the macaron shells.
- Rest Shells: Let the piped shells sit for 30-60 minutes to form a skin on the surface, which helps develop the characteristic macaron feet when baked.
- Bake Shells: Bake the shells for 15-20 minutes until set, then allow to cool completely to firm up.
- Prepare Buttercream: Beat softened butter until creamy, creating a smooth base for the filling.
- Add Sugar and Flavoring: Gradually add powdered sugar and peppermint extract, mixing until smooth and flavorful.
- Assemble Macarons: Pipe the peppermint buttercream onto half of the cooled macaron shells and sandwich with the remaining halves.
- Mature Macarons: Let the assembled macarons mature in the fridge for at least 24 hours to develop the best flavor and texture before serving.
Notes
- Allow the macaron shells to rest long enough to form a skin; this is crucial for developing the feet during baking.
- Use room temperature egg whites for better volume in the meringue.
- Sift almond flour and powdered sugar well to avoid lumpy batter and ensure smooth shells.
- Let macarons mature in the refrigerator for 24 hours to enhance flavor and texture.
- Handle the batter gently when folding to avoid deflating the meringue.
- Optional: Add food coloring to shells for a festive look.
