Peppermint Macarons (Christmas Macarons)

Peppermint Macarons are the centerpiece of my Christmas cookie plates. Melt-in-your mouth French macarons made with the flavor of the season: peppermint.

 

Christmas Macarons

Macarons seem to be making a big comeback, seen in pastry shops, food blogs, gracing the dessert menus in the most exclusive restaurants, served in lieu of cake at weddings and now… in your home.

Often intimidating to prepare, the home cook tends to shy away from challenging their pastry skills.

The classic French cookie sandwich, recette macaron, isn’t particularly difficult to make, however there aren’t shortcuts for the tedious steps. I do suggest reading this whole post (sigh) so you have a clear picture of how to make macarons.

Peppermint Macaron Recipe Ingredients

The simple ingredient list is short, but pay special attention to the almond flour.

• Powdered Sugar– a fine grain of sugar that is used in the cookie shells and the buttercream filling.
• Almond flour – Different brands have different mill sizes, to make sure it is all fine and you don’t have clumpy macarons, we sift it to get rid of any larger grains. Bob’s Red Mill is my favorite. You want something that is closer to powdered sugar and less like saw dust.
• Egg whites– for the meringue/macaron base.
• Cream of tartar– This helps to stabilize the egg whites and keep nice, stiff peaks.
• Granulated sugar- Helps to give them body.
• Butter– Used as the base for a buttercream in the filling.
• Vanilla or Peppermint Extract– For flavoring the buttercream filling.
• Milk– To thin out the filling. I like full fat or even heavy cream, but use any fat percentage you prefer.
• Peppermint Candy– Use candy canes or starlight mints, crushed, which is why they are sometimes called candy cane macarons.
• Gel Food Coloring- If you do want to tint the shells or the frosting, use a small amount of gel coloring which will help keep the batter stable better than a liquid color.

How to Make Peppermint Macarons

Making macarons comes in several steps. While it isn’t hard or that hands-on, it is time consuming.

Step 1: Sift the Dry Ingredients

1. Do not skip this step and yes, I do it THREE times. Sifting ingredients not only ensure that they are evenly combined and distributed, but in this case that any larger, uniformly sized bits are sectioned out and that the ingredients are aerated. In a pinch you can also shake it through a fine mesh sieve, but a sifter is by far better.
   
   Some recipes ask you to pulse these in a food processor and I used to do this as well, but if you have the correct texture and mill size of almond flour, this is not necessary. Food processors can also activate the naturals oils in almond flour and impact the texture and ability for shells to rise.

Step 2: Make the French Meringue

2. In the bowl of a stand mixer or a large bowl, whip the egg whites on medium speed until white and frothy with soft peaks. Add the cream of tartar and continue to whip until mixture has increased in size. Continue to whip and add the granulated sugar, continue whipping until mixture is stiff and peaks form and stand on their own without falling. Do not over whip, it can fall if you do!

Step 3: Macaronage (What is THAT?)

3. At this point, sift almond flour mixture for a third time directly into the meringue base. Fold by hand using a rubber spatula and gently to prevent it from deflating. Do not use the electric mixer or you risk losing the air you created by whipping them.

Step 4: Pipe the Shells & Develop Skin (Rest)

4. Prepare a large pastry bag with a round tip and fill with the macaron batter. Pipe 1 ½ rounds to a parchment paper lined cookie sheet or use a silicone baking sheet with the templates. Attempt to whip the tip around and prevent little nubs on the tops of the macaron shells.
5. Tap baking sheet several times on the counter to get air bubbles out. Allow to sit at room temperature for 30-60 minutes. This allows them form a skin which bakes them higher and fluffier. It also is the process that will result in “feet” or the little ruffled edge around the bottom. The amount of time needed for skin to form depends on many factors, one being humidity. Gentle touch the piped macaron and if it sticks, they need more time. If your finger doesn’t stick, the skin has formed and they are ready to be baked.

Step 5: Bake & Cool

6. At the same time that you place your cookies into the oven, reduce the heat and bake for 10-12 minutes or until meringues are crispy on the outside and baked into the classic meringue shape with a little ridge along the bottom. These are called good feet.
7. Turn off the oven and allow them to cool with it cracked. Macarons should easily twist off parchment paper, but if not, spray water between parchment paper and baking sheet, the steam will release the cookies.

Step 6: Make the Macaron Filling & Assemble

8. Combine the softened butter, powdered sugar and vanilla extract. Add the milk, 1 teaspoon at a time, until frosting is a spreadable consistency. Add slowly to prevent it from being too thin. Leave at room temperature until ready to assemble. Place the frosting into a piping bag.
9. Add a heaping teaspoon of frosting between two cookies. Make sure you have enough in the center that frosting oozes out the side; this will be what candy canes crumbles will stick to.
10. Spread crushed candy canes on a plate or in a shallow bowl. Roll the sides of macarons in crumbles, allowing them to stick to center frosting.

Step 7: Maturing

11. After the cookie sandwiches are assembled, place them in an airtight container and into the refrigerator. Maturation involves letting your filled macarons rest for a specific duration, enabling the filling to imbue the shells with flavor and gently soften them. Macaron shells are also pretty tasteless, it is more about texture, so this gives them more personality from the bolder filling.

Simple Macaron Recipe Tips & Variations

Understanding the basic anatomy of the perfect macaron helps. Here is some basic knowledge so you can make easy macarons.

• First comes the ingredients. Originating in Europe, many macaron recipes call for caster sugar, a grain size somewhere in between US granulated sugar and powdered sugar. This is challenging to find in the states, so this recipes just uses the standard granulated and powdered sugars and still turns out perfectly.
• Macarons also call for almond flour or almond meal. You can usually locate this in the baking section of your grocery store near the flour, but in a much smaller bag especially since gluten-free diets have become so popular. You will want one with a super fine mill. I like the Bob’s Red Mill Brand. The weight of the almond flour is necessary in achieving a light and slightly chewy peppermint cookies. It also makes these macarons a gluten-free cookie recipe. Double win! 

• Fresh eggs do the best job of creating soft, stiff peaks. Some macaron makers opt to use a slightly different recipe and use almond paste for the distinct macaron cookie flavor, but honestly, after you add peppermint, it would drown out anyhow.
• Add colors to your macaron base, but wait to add flavor to the cream center. Use gel food colors to not disrupt the fragile weight of meringue. Using liquid food coloring might impact the consistency and effect baking properly.
• Filling for macarons also vary from classic buttercreams, to jams, lemon curd and even frothy, meringue based icings. This largely depends on personal preference. I prefer a buttercream, as it literally melts in your mouth.

• Just like meringue, macarons are super finicky about the oven and need to be at just the right temperature for an exact amount of time to allow it to crisp, but not dry out and crack. Because of this, avoid making macarons on overly humid, rainy or snowy days. The moisture will prevent them from baking and crispy, leading to chewy macarons.

Make-Ahead & Storage

How Do You Store Macarons?

Store macarons in an airtight container at room temperature for up to two days, or in the refrigerator for up to one week. Storing them in the fridge ensures that the shells keep their signature texture.

Can you Freeze Macarons?

To freeze macarons, arrange them in a single layer on a baking sheet and place them in the freezer until they are firm. Once frozen, transfer the macarons to an airtight container or a freezer bag, separating layers with parchment paper, and store them in the freezer for up to three months.

Christmas Macaron Recipe FAQs

More Christmas Recipes

Macarons are a pretty hard recipe, so here are some easy Christmas recipes.

Also check out some of the best holiday cookies of the season!

Caramel Macchiato Cookies from Home.Made.Interest.

Chocolate Crinkle Peppermint Blossoms from Real Housemoms

Chocolate Frosted Christmas Cookies from Real Housemoms

Chocolate Peppermint Cookies from Around My Family Table

Chocolate Peppermint Crunch Cookies from Real Housemoms

Christmas Crinkle Cool Whip Cookies from Bread Booze Bacon

Christmas Mint Cookies from Cooking on the Front Burner

Christmas Sugar Cookies from Liz on Call

Eggnog Biscotti from Real Housemoms

Loaded Christmas Cowboy Cookies from Flavor Mosaic

Melt in Your Mouth Shortbread Cookies from The Endless Meal

Mexican Hot Chocolate Shortbread from Bread Booze Bacon

Molasses Sugar Cookies from Real Housemoms

Monster Cookie Bars from Dinner at the Zoo

No Bake Peanut Butter Cookie Treats from Pink Cake Plate

Oreo Cake Ball Christmas Tree from The Cards We Drew

Penguin Cookies from Delightful E Made

Peppermint Candy Cane Cookies from Self Proclaimed Foodie

Peppermint Oreo Truffles from It Is a Keeper

Red Velvet Ooey Gooey Bars from A Night Owl

Salted Caramel & Pecan Thumbprint Cookies from Real Housemoms

White Chocolate Dipped Cherry Shortbread Cookies from Frugal Foodie Mama