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Peppermint Macarons

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Delicate peppermint-flavored macarons perfect for the holiday season.

Ingredients

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  • 1 cup almond flour
  • 1 3/4 cups powdered sugar
  • 3 large egg whites
  • 1/4 cup granulated sugar
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon peppermint extract
  • Red food coloring (optional)
  • 1 cup unsalted butter
  • 3–4 cups powdered sugar (for buttercream)
  • 1 teaspoon peppermint extract (for buttercream)
  • Sprinkles or crushed peppermint for decoration (optional)

Instructions

  1. Preheat the oven to 300°F (150°C) and line a baking sheet with parchment paper.
  2. Sift together the almond flour and powdered sugar to ensure a smooth macaron shell.
  3. Beat the egg whites until frothy. Gradually add the granulated sugar, continuing to beat until stiff peaks form.
  4. Gently fold the almond flour mixture into the egg whites, being careful not to overmix.
  5. Add a few drops of red food coloring if desired.
  6. Transfer the batter to a piping bag fitted with a round tip.
  7. Pipe small circles onto the prepared baking sheet, leaving some space between each one.
  8. Let the macarons sit at room temperature for about 30 minutes until a skin forms on the surface.
  9. Bake for 15-20 minutes or until the macarons have risen and are set.
  10. Allow the macarons to cool completely on the baking sheet.
  11. Beat unsalted butter until smooth, then gradually add the powdered sugar and peppermint extract.
  12. Pipe the buttercream onto half of the macaron shells and sandwich with the remaining halves.
  13. Decorate with sprinkles or crushed peppermint if desired.

Notes

Make sure to age your egg whites and don’t skip the resting step to achieve perfect macarons.

Nutrition

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

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