Description
Delight in these Peppermint Chocolate Macarons, featuring light and airy almond flour shells infused with peppermint extract and a rich chocolate peppermint buttercream filling. Perfect for festive occasions or any time you crave a sophisticated treat, these macarons combine delicate textures and refreshing flavors in a beautiful sandwich cookie.
Ingredients
Scale
Macarons:
- 100 grams almond flour
- 180 grams powdered sugar
- 3 large egg whites (around 90 grams), room temperature
- 1/4 teaspoon cream of tartar
- 1/4 cup granulated sugar
- 1/2 teaspoon red gel food coloring
- 1/2 teaspoon peppermint extract
Peppermint Chocolate Buttercream Filling:
- 1/2 cup unsalted butter, room temperature
- 2 cups powdered sugar
- 2 tablespoons unsweetened cocoa powder
- 1 to 2 tablespoons heavy whipping cream
- 1 teaspoon peppermint extract
- 12 crushed candy canes for decoration
Instructions
- Sift Dry Ingredients: Using a large sieve, sift the almond flour and powdered sugar together into a large bowl. Then sift this mixture a second time into another large bowl. Set aside to ensure a fine, lump-free base for your macarons.
- Beat Egg Whites: In a large bowl, pour in the egg whites and cream of tartar. Beat on medium-low speed until soft peaks form, signaling the start of a stable meringue.
- Add Sugar and Color: Gradually add the granulated sugar to the egg whites while continuing to beat until almost stiff peaks form. Then add red gel food coloring and peppermint extract, beating until stiff peaks develop and the bowl can be tipped upside down without the meringue falling.
- Fold Dry Ingredients: Fold one-third of the dry almond flour and powdered sugar mixture into the egg whites using a spatula until fully incorporated. Carefully fold in the remaining mixture until the batter runs off the spatula in a smooth “figure-8” without breaking, being cautious not to overmix to preserve air bubbles.
- Pipe Macarons: Transfer the batter to a large piping bag fitted with a round tip. Pipe 1 to 1 1/2 inch circles onto parchment-lined baking sheets, spacing them 1 to 2 inches apart for room to spread.
- Remove Air Bubbles: Tap the baking sheets firmly on the countertop at least five times to bring air bubbles to the surface. Use a toothpick to gently pop any visible bubbles.
- Rest Macarons: Allow the piped macarons to rest in a dry area for 30 minutes to an hour until the tops are no longer tacky, which helps them develop smooth, crack-free surfaces when baked.
- Preheat Oven: Preheat the oven to 315°F (157°C) in preparation for baking your macarons.
- Bake Macarons: Bake the macarons one sheet at a time for 17 minutes. Look for the classic rise and formation of “feet” at the base of each macaron.
- Cool Macarons: Allow the macarons to cool on the baking pan set over a cooling rack for 10 minutes, then carefully peel them off the parchment paper. Let them cool completely on the rack, for at least another 10 minutes.
- Make Buttercream: Beat softened butter in a large bowl with a handheld mixer on medium speed. Gradually add powdered sugar and continue mixing until smooth with no lumps. Mix in cocoa powder, peppermint extract, and 1 tablespoon heavy cream until creamy. Add a second tablespoon of cream if necessary to achieve a smooth, spreadable consistency.
- Assemble Macarons: Fill a piping bag with buttercream and pipe onto the flat side of half the macaron shells. Sandwich with remaining shells to form pairs.
- Decorate Edges: Roll the edges of the assembled macarons in crushed candy canes for a festive finishing touch.
Notes
- Use gel food coloring instead of liquid to avoid affecting the egg whites' ability to whip properly.
- Resting the piped macarons before baking to dry the tops is crucial for smooth shells and prevents cracking.
- Verify your oven temperature with a thermometer to ensure accurate baking; some ovens take longer to reach the set temperature.
- Avoid opening the oven door during baking to maintain stable temperature and airflow for perfect macarons.
- Store macarons in an airtight container at room temperature for up to 3 days, refrigerate for up to 7 days, or freeze for up to 2 months.
- Freeze assembled macarons or shells by placing them in an airtight container; thaw in the refrigerator before serving.
Nutrition
- Serving Size: 1 macaron
- Calories: 120 kcal
- Sugar: 15 g
- Sodium: 40 mg
- Fat: 6 g
- Saturated Fat: 3 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 16 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 25 mg
