Description
Celebrate the holidays with these festive Christmas macarons — delicate, colorful French cookies filled with peppermint, eggnog, or gingerbread flavors. Perfect for gifting or serving at your next holiday gathering!
Ingredients
For the Macaron Shells
- 1 cup almond flour (finely ground, sifted)
- 1 ¾ cups powdered sugar
- 3 large egg whites (aged at room temperature)
- ¼ cup granulated sugar
- Gel food coloring (red, green, or white)
For the Filling (Choose One)
Peppermint Buttercream
- ½ cup unsalted butter (softened)
- 1 ½ cups powdered sugar
- 1 tsp peppermint extract
- 1–2 tbsp heavy cream
White Chocolate Ganache
- ½ cup white chocolate chips
- ¼ cup heavy cream
- ½ tsp vanilla extract
Instructions
- Prep Ingredients
Sift almond flour and powdered sugar together into a bowl. Set aside. Line baking trays with parchment paper. - Make the Meringue
In a clean bowl, beat egg whites until foamy. Gradually add granulated sugar and continue to beat until stiff, glossy peaks form. - Combine and Color
Gently fold the dry mixture into the meringue using a spatula. Once the batter flows smoothly like lava, divide it and mix in desired gel food coloring. - Pipe and Rest
Transfer batter into a piping bag with a round tip. Pipe small circles onto trays, then tap trays on the counter to release air bubbles. Let sit for 30 minutes until a skin forms. - Bake
Bake at 300°F (150°C) for 14–16 minutes. Allow to cool completely before removing. - Make the Filling
For buttercream: beat butter, powdered sugar, peppermint extract, and cream until smooth.
For ganache: heat cream and pour over white chocolate; stir until melted and glossy. - Assemble
Pair shells by size, pipe filling on one side, and gently sandwich together. Refrigerate for at least 24 hours before serving.
Notes
- Always age your egg whites for smoother, more stable meringue.
- Use gel food coloring instead of liquid to avoid thinning the batter.
- If your macarons crack, they likely didn’t rest long enough before baking.
- Tap trays after piping to remove air bubbles and prevent hollow shells.
- Let macarons mature overnight in the fridge for best flavor and texture.
- Prep Time: 40 minutes
- Cook Time: 15 minutes