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Peppermint Macarons

Peppermint Macarons

Discover the ultimate holiday treat with these Peppermint Macarons. Crisp, chewy, and perfectly minty, they make any celebration extra special.
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Ingredients
  

1 cup (100 g) almond flour, finely ground

1 ¾ cups (200 g) powdered sugar

3 large egg whites, room temperature

¼ cup (50 g) granulated sugar

½ tsp peppermint extract

A few drops of red or green gel food coloring (optional)

½ cup (115 g) unsalted butter, softened

1 ½ cups (180 g) powdered sugar for buttercream

1–2 tbsp heavy cream or milk for buttercream

Pinch of salt

Instructions
 

  • Line baking sheets with parchment paper or silicone mats.
    Sift almond flour and powdered sugar into a bowl and mix gently.
    Whisk egg whites to soft peaks, gradually add granulated sugar until stiff peaks form, then fold in peppermint extract.
    Gently fold dry ingredients into meringue until the batter flows like lava. Add food coloring if desired.
    Pipe 1–inch rounds onto prepared sheets, tap to release air bubbles.
    Rest macarons for 30–60 minutes until a skin forms.
    Bake at 300°F (150°C) for 15–18 minutes, rotating halfway. Cool completely.
    Beat softened butter until fluffy, add powdered sugar, salt, peppermint extract, and cream for buttercream.
    Pipe buttercream onto shells and sandwich with a matching shell.
    Refrigerate 24 hours for best flavor, then bring to room temperature before serving.