Christmas Peppermint Macarons

7. 10. 2025

Festive red macaroons filled with delicious mint-flavored buttercream and decorated with white chocolate frosting are beautifully soft and melt-in-your-mouth. Preparing them is not easy, but the divine result is worth it.

Ingredients

For the shells:

• 1 1/2 cup fine almond flour
• 1 cup powdered sugar
• 3 large egg whites (at room temperature)
• 1 cup extra fine powdered sugar
• 1-2 teaspoons of red gel food coloring

For decoration:

• 4 ounces white chocolate, melted
• 3-4 tablespoons of crushed peppermint candy canes (if you can find them – ideally with a mint flavor, or use the decoration of your choice)

Buttercream:

• 1/2 cup butter, softened
• 1 cup powdered sugar
• 1 teaspoon of peppermint extract

Method

Shells:

• Line a baking sheet or 2 with a silicone baking mat.
• Using a fine sieve, sift the almond flour into a large bowl.
• Get rid of all large pieces of flour.
• Do the same with the powdered sugar.
• Whisk the flour and sugar until well combined.
• Set aside.
• Place the egg whites in the bowl of a stand mixer and beat on low speed using the whisk attachment until soft peaks form (about 2 minutes).
• Add the extra fine sugar and increase the speed to medium.
• Once slightly stiffer peaks begin to form, increase the speed to high.
• Beat on high until stiff peaks form, about 2 minutes.
• Add the red food coloring and beat until incorporated.
• Remove the bowl from the stand mixer and place a strainer on top.
• Pour the dry mixture into a sieve and sift the dry ingredients into the meringues.
• Using a rubber spatula, mix the dry ingredients into the meringue.
• Be careful not to mix and blow the meringues.
• When it thins, the dough is ready so that you can draw figure 8s with a spatula.
• Add the batter to a piping bag with a medium to large round tip (ideally 1/2 inch).
• Form 1 – 1 ½-inch small dough circles on the prepared baking sheet.
• After preparing all the rounds, gently tap the baking sheet on the counter a few times to remove any air bubbles from the macaroons.
• If any air bubbles remain, gently pierce them with a toothpick.
• Preheat the oven to 300°F.
• While the oven is preheating, let the macaroons sit.
• It is essential that such skin forms on them, which can take from a few minutes to an hour.
• When you touch them lightly, and the dough does not stick to your finger, macaroons are ready to bake.
• Bake for 15-20 minutes.
• Check them after 15 minutes, and if they are not done, continue baking – but check them every minute.
• The macaroons are ready when the tops are firm and not shaking.
• Allow the macaroons to cool completely before removing them from the silicone mat.

Decoration:

• Melt the white chocolate in a water bath or the microwave.
• Dip the tops of half the macaroons into the melted white chocolate and sprinkle with crushed lollipops if you have them.
• Put in the fridge to harden.
• Prepare the cream.
• Add the butter to a stand mixer fitted with the whisk attachment.
• Beat on high until the butter has doubled in size and looks light and fluffy.
• Turn the mixer to low and slowly add the powdered sugar.
• Beat until fully incorporated, then add the mint extract.
• Whisk until well combined.
• Place the buttercream in a piping bag fitted with a 1/2-inch round tip.
• Spread the buttercream on the bottom halves of the shells (undecorated) and cover with the decorated tops.
• Put in the fridge overnight.
• Enjoy your meal!

Similar articles