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Christmas Macarons

Christmas macarons are crisp, red almond meringue shells filled with peppermint buttercream. Bake the shells until set, then refrigerate the assembled macarons for 12 to 24 hours so they mature before serving.
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Prep Time 31 minutes
Cook Time 18 minutes
Resting and maturing 1 day 1 hour 20 minutes
Total Time 1 day 2 hours 9 minutes
Servings: 24 servings
Course: Dessert
Cuisine: French
Calories: 134
Ingredients Equipment Method Notes

Ingredients
  

For the shells
  • 6 oz almond flour superfine, blanched
  • 6 oz confectioners' sugar of 10 ounces total; for the shells
  • 4 oz egg whites room temperature
  • 0.125 tsp cream of tartar
  • 4 oz granulated sugar
  • 0.5 tsp food coloring red gel
For the peppermint buttercream
  • 0.25 cup unsalted butter softened
  • 1 tbsp heavy cream
  • 0.25 tsp peppermint extract
  • 0.125 tsp kosher salt
  • 4 oz confectioners' sugar remaining amount; for the buttercream

Equipment

  • 2 large baking sheets
  • 1 electric mixer
  • 1 piping bag with 1/2-inch round tip

Method
 

Make the shells
  1. Preheat the oven to 300°F with a rack in the center, and line two large baking sheets with parchment paper.
  2. Sift the almond flour and 6 ounces of the confectioners' sugar together into a medium bowl.
  3. In a large bowl with an electric mixer, beat the egg whites until foamy.
  4. Add the cream of tartar and gradually beat in the granulated sugar.
  5. Beat on high for 5 to 7 minutes until stiff, glossy peaks form, then beat in the red gel food coloring.
  6. Fold the almond flour mixture into the meringue in three additions until the batter flows in a thick ribbon and a figure eight drawn with the batter disappears back into the bowl in about 10 seconds.
  7. Transfer the batter to a piping bag fitted with a 1/2-inch round tip and pipe 1 1/2-inch rounds onto the prepared sheets, spacing them about 1 inch apart.
  8. Firmly tap each sheet on the counter two or three times to release air bubbles.
  9. Let the shells stand for 30 to 60 minutes, until their tops feel dry and are not tacky when lightly touched.
  10. Bake one sheet at a time for 15 to 18 minutes, until the tops are set and the shells do not wobble when gently nudged.
  11. Cool completely on the sheets, about 20 minutes, before lifting them from the parchment.
Make the peppermint buttercream
  1. Beat the softened butter in a medium bowl with an electric mixer on medium-high speed for 2 minutes, until smooth and fluffy.
  2. Add the remaining 4 ounces of confectioners' sugar and the salt, and mix on low until combined.
  3. Add the heavy cream and peppermint extract, then beat on medium-high for 1 to 2 minutes until fluffy.
Assemble and mature the macarons
  1. Pair shells by size.
  2. Pipe about 1 teaspoon of buttercream onto the flat side of half of them, and sandwich with the remaining shells, pressing gently until the filling reaches the edges.
  3. Store the macarons in an airtight container in the refrigerator for 12 to 24 hours.
  4. Let them stand at room temperature for 20 minutes before serving.

Notes

For smooth shells, sift the almond flour and confectioners' sugar thoroughly and avoid overmixing the batter. Store in an airtight container in the refrigerator for up to 5 days; freezer-friendly for up to 2 months. For a dairy-free version, use dairy-free butter and cream in the filling.