Description
Delicate and festive peppermint-flavored macarons filled with creamy peppermint buttercream. Perfect for any holiday occasion.
Ingredients
- 1 cup almond flour, finely ground
- 1 3/4 cups powdered sugar, sifted
- 3 large egg whites, room temperature
- 1/4 cup granulated sugar
- 1/2 teaspoon peppermint extract
- Pinch of salt
- Food coloring (optional)
- 1 cup unsalted butter, softened
- 3-4 cups powdered sugar, to taste (for filling)
- 1 teaspoon peppermint extract (for filling)
Instructions
- Preheat oven to 300°F (150°C) and line baking sheets with parchment paper.
- Sift together almond flour and powdered sugar.
- Whip egg whites with a pinch of salt until foamy, gradually add granulated sugar until stiff peaks form.
- Fold almond flour mixture and peppermint extract into egg whites; add food coloring if desired.
- Pipe batter into small circles on baking sheets and let sit 30–60 minutes to form a skin.
- Bake 15–20 minutes; cool completely.
- Beat softened butter for filling, add powdered sugar and peppermint extract until smooth.
- Pipe buttercream onto half of the shells, sandwich with remaining shells.
- Refrigerate 24 hours for best flavor before serving.
Notes
- Use finely ground almond flour for smooth shells.
- Let macarons rest to develop feet.
- Refrigerate for 24 hours to enhance flavor.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French