French Holiday Macarons

These beautiful French macarons combine delicate almond shells with cool peppermint buttercream. With their red swirls and crushed candy garnish, they make stunning Christmas treats. While they need careful attention to detail, the results are worth the effort.

Clare Greco
Updated on Friday 13 December 2024
A close-up of pink and white striped macarons topped with red sprinkles and powdered sugar.
A close-up of pink and white striped macarons topped with red sprinkles and powdered sugar. Pin it
A close-up of pink and white striped macarons topped with red sprinkles and powdered sugar. | Recipesbyclare.com

Perfect Christmas Macarons! Peppermint macarons filled with creamy Peppermint Buttercream are the ultimate holiday season cookie, combining festive flavors with delightful textures.

Why Make Peppermint Macarons

Peppermint Macarons are the quintessential holiday treat, offering the perfect balance of sweetness and minty freshness. They add an elegant touch to holiday gatherings, gift boxes, or dessert spreads, and their marbled shells make them almost too pretty to eat.

Essential Ingredients For Success

  • Granulated Sugar: 100g pure cane sugar, superfine grade, humidity below 45%, temperature 68-72°F (20-22°C). Must be completely dry with no clumping. Test by pinching - should feel like fine sand.
  • Egg White Powder: 4g fresh powder (unopened or sealed), stored below 75°F (24°C). Should be pure white with no discoloration or clumping. Critical for humidity control.
  • Egg Whites: 100g (approximately 3 large eggs), aged 24-48 hours at 68°F (20°C), protein content minimum 10%. Must be completely free of yolk contamination.
  • Almond Flour: 105g blanched, superfine grade, moisture content below 8%, temperature 68-72°F (20-22°C). Should pass through fine-mesh sieve with minimal waste. No dark spots or bitter smell.
  • Powdered Sugar: 105g, 10X grade, sifted twice, stored below 75°F (24°C). Must be completely lump-free and flow like silk when sifted.
  • Peppermint Buttercream: European-style unsalted butter (82% butterfat) at 68°F (20°C), pure peppermint extract (not artificial), 10X powdered sugar sifted twice, filtered water at room temperature.
  • Red Food Coloring: Professional-grade powder or gel, oil-free formula. Must not exceed 1g per 100g batter to maintain proper structure.
  • Crushed Peppermint: Pure peppermint candies, crushed to 1-2mm pieces, stored below 65°F (18°C) to prevent melting or color transfer.

Step By Step Instructions

Environment Control
Maintain room temperature at exactly 68-72°F (20-22°C), humidity below 50%. Use dehumidifier if needed. Clean surfaces with vinegar solution to remove any grease. Calibrate oven temperature to precisely 310°F (154°C).
Meringue Development
Whip egg whites at 68°F (20°C) starting at low speed (setting 4) for 30 seconds. Gradually increase to medium-high (setting 6) over 2 minutes. Add sugar in 3 portions over 4 minutes until meringue reaches 73°F (23°C) and forms stiff, glossy peaks that hold a sharp point.
Macaronage Process
Fold dry ingredients in 3 portions. Count exactly 45-50 folds until batter flows like lava (5-second ribbon test). Temperature should remain below 75°F (24°C). When lifted, batter should form a figure-8 that disappears in exactly 20-30 seconds.
Shell Formation
Pipe 1.5-inch circles on parchment at 90° angle, maintaining 2-inch spacing. Template should show through batter. Tap pan 3 times from 6-inch height. Rest shells at 68-72°F (20-22°C) until touch-dry (20-40 minutes).
Baking Protocol
Bake at 310°F (154°C) for exactly 15-20 minutes. Shells should rise to 3/8-inch height with visible feet. Test doneness by gently wiggling - shell should not move on foot. Internal temperature should reach 165°F (74°C).
Buttercream Assembly
Butter must be exactly 68°F (20°C). Beat until lighter in color (2-3 minutes). Add sugar in 4 portions. Mix in peppermint extract by drops until desired flavor. Final texture should be smooth and hold a peak.

Critical Success Factors

Use gel or powder food coloring to avoid altering batter consistency. Chill batter if it becomes too warm during piping. Test batter flow with the figure-8 or teaspoon method. Rest piped shells to prevent cracking during baking. Invest in an oven thermometer for precise temperature control.

Storage and Serving Tips

Store macarons in an airtight container in the refrigerator for up to 1 week or freeze for up to 2 months. Serve these elegant treats at holiday parties or gift them in festive packaging.

A close-up of pink and white striped macarons topped with red sprinkles and powdered sugar. Pin it
A close-up of pink and white striped macarons topped with red sprinkles and powdered sugar. | Recipesbyclare.com

Why These Macarons Stand Out

Peppermint Macarons are a showstopper at any holiday celebration. Their marbled design, refreshing mint flavor, and delightful crunch of candy cane edges make them a must-bake for the festive season.

Frequently Asked Questions

Why do I need to use a scale for ingredients?

Macarons require precise measurements for success. Even small variations can affect the final texture and appearance of your cookies.

What causes hollow macaron shells?

Hollow shells often result from overwhipped meringue or wrong oven temperature. Make sure to whip to stiff peaks and use an oven thermometer.

Why should macarons mature in the fridge?

The 24-hour rest helps the shells soften slightly and flavors to develop fully. This creates the perfect chewy texture macarons are known for.

Can I skip the egg white powder?

Yes, it's optional but helps create fuller shells and provides extra stability, especially when using food coloring.

Why did my macarons crack?

Cracking usually happens when shells aren't dried enough before baking or the oven temperature is too high. Let them rest until dry to touch.

Peppermint Macarons

Delicate French macarons with a festive peppermint twist. Red-swirled shells filled with creamy peppermint buttercream make these perfect for holiday sharing.

Prep Time
60 Minutes
Cook Time
40 Minutes
Total Time
100 Minutes

Category: Sweet Treats

Difficulty: Difficult

Cuisine: French

Yield: 22 Servings (22)

Dietary: Vegetarian, Gluten-Free

Ingredients

01 100g granulated sugar.
02 4g egg white powder (optional).
03 100g egg whites.
04 105g almond flour.
05 105g powdered sugar.
06 Red food coloring gel.
07 Crushed peppermint candies.
08 1⅓ cups powdered sugar, sifted.
09 4 tablespoons unsalted butter, softened.
10 1 teaspoon peppermint extract.
11 ½-1 tablespoon milk or water as needed.

Instructions

Step 01

Preheat oven to 310°F.

Step 02

Sift almond flour and powdered sugar together.

Step 03

Heat sugar and egg whites over a water bath until sugar dissolves.

Step 04

Whip mixture until stiff peaks form (13-15 minutes).

Step 05

Fold in dry ingredients and food coloring.

Step 06

Pipe shells onto lined baking sheets.

Step 07

Let shells rest 20-40 minutes until dry to touch.

Step 08

Bake 15-20 minutes rotating halfway.

Step 09

Cool completely.

Step 10

Beat butter until fluffy, then add powdered sugar and peppermint extract.

Step 11

Add milk if needed for consistency.

Step 12

Fill macarons with buttercream and roll edges in crushed peppermint.

Step 13

Refrigerate 24 hours before serving.

Notes

  1. Wipe all tools with vinegar before starting to remove grease.
  2. Use gel food coloring only.
  3. Temperature accuracy is crucial - use an oven thermometer.
  4. Let macarons mature in fridge for best texture.

Tools You'll Need

  • Stand mixer.
  • Kitchen scale.
  • Oven thermometer.
  • Piping bags.
  • Silicon mat or parchment.
  • Round piping tip.
  • Sieve.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Tree nuts (almonds).
  • Eggs.
  • Milk (butter).

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 110
  • Total Fat: 4g
  • Total Carbohydrate: 18g
  • Protein: 2g