Description
These Pink Peppermint Macarons are crisp on the outside, soft and chewy on the inside, and filled with a fluffy peppermint buttercream. With their soft pink shells and crushed candy cane topping, they make a stunning holiday dessert for cookie exchanges, Christmas parties, or edible gifts.
Ingredients
Scale
- For the macaron shells:
- 1 1/2 cups (150g) finely ground almond flour, sifted
- 1 1/2 cups (180g) powdered sugar, sifted
- 3 large egg whites, room temperature
- 1/4 cup (50g) granulated sugar
- 1/4 teaspoon fine sea salt
- 1/2 teaspoon peppermint extract
- Pink gel food coloring, as needed
- 2–3 tablespoons crushed candy canes, for sprinkling on top
- For the peppermint buttercream filling:
- 1/2 cup (113g) unsalted butter, softened
- 1 1/2 cups (180g) powdered sugar
- 1 teaspoon peppermint extract
- 1–2 teaspoons heavy cream or milk, as needed
- 1/4 teaspoon vanilla extract (optional)
- Pinch of salt
Instructions
- Prep the pans and dry ingredients: Line two baking sheets with parchment paper or silicone baking mats. In a medium bowl, sift together the almond flour and powdered sugar, discarding any large bits. Set aside.
- Make the meringue: In a clean, dry mixing bowl, beat the egg whites and salt on medium speed until foamy. Slowly sprinkle in the granulated sugar and continue beating until stiff, glossy peaks form. Beat in the peppermint extract and a small amount of pink gel food coloring until the color is evenly distributed.
- Fold the batter (macaronage): Add the almond flour mixture to the meringue in two additions. Using a rubber spatula, gently fold and press the batter against the sides of the bowl, then scrape it back to the center. Continue folding until the batter flows off the spatula in thick ribbons and you can draw a figure “8” that slowly melts back into the batter within about 10 seconds.
- Pipe and rest the shells: Transfer the batter to a piping bag fitted with a round tip. Pipe 1 1/2-inch circles onto the prepared baking sheets, spacing them about 1 inch apart. Tap each pan firmly on the counter several times to release air bubbles. Sprinkle the tops lightly with crushed candy canes. Let the shells rest at room temperature for 30–40 minutes, or until the tops feel dry and no batter sticks to your fingertip.
- Bake the macarons: Preheat the oven to 300°F (150°C). Bake one tray at a time for 14–16 minutes, rotating the pan halfway through. The shells are done when they have risen to form “feet,” feel set, and release easily from the parchment once cooled. Allow the shells to cool completely on the pan before removing.
- Make the peppermint buttercream: While the shells cool, beat the softened butter in a mixing bowl until smooth and creamy. Add the powdered sugar and mix on low until combined. Beat in peppermint extract, vanilla (if using), and 1 teaspoon of cream. Increase speed and whip until light and fluffy, adding another teaspoon of cream if needed to reach a smooth piping consistency. Season with a pinch of salt to balance the sweetness.
- Fill and mature the macarons: Pair macaron shells of similar size. Pipe a small swirl of peppermint buttercream onto the flat side of one shell, then top with its pair and gently twist to spread the filling to the edges. Place the filled macarons in an airtight container and refrigerate for at least 12–24 hours to allow the shells to soften slightly and the flavors to meld. Bring to room temperature before serving.
Notes
For the most consistent results, weigh your ingredients with a kitchen scale and make sure the almond flour and powdered sugar are well sifted. Aging the egg whites (separating them and chilling overnight, then bringing to room temperature) can help build a stronger meringue. Avoid overmixing the batter during macaronage; it should flow like slow lava, not runny pancake batter. Macarons taste best after resting in the refrigerator overnight, which gives the shells time to absorb some moisture from the filling and develop their signature chewy texture.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French-Inspired
Nutrition
- Serving Size: 2 macarons
- Calories: 140
- Sugar: 18g
- Sodium: 35mg
- Fat: 6g
- Saturated Fat: 3.5g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 20mg