Peppermint Macarons (Print Version)
# 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:
01 -
Preheat oven to 310°F.
02 -
Sift almond flour and powdered sugar together.
03 -
Heat sugar and egg whites over a water bath until sugar dissolves.
04 -
Whip mixture until stiff peaks form (13-15 minutes).
05 -
Fold in dry ingredients and food coloring.
06 -
Pipe shells onto lined baking sheets.
07 -
Let shells rest 20-40 minutes until dry to touch.
08 -
Bake 15-20 minutes rotating halfway.
09 -
Cool completely.
10 -
Beat butter until fluffy, then add powdered sugar and peppermint extract.
11 -
Add milk if needed for consistency.
12 -
Fill macarons with buttercream and roll edges in crushed peppermint.
13 -
Refrigerate 24 hours before serving.
# Notes:
01 -
Wipe all tools with vinegar before starting to remove grease.
02 -
Use gel food coloring only.
03 -
Temperature accuracy is crucial - use an oven thermometer.
04 -
Let macarons mature in fridge for best texture.