Description
Delicate peppermint macarons with a creamy filling, perfect for festive celebrations or cozy gatherings.
Ingredients
Scale
- 1 cup almond flour
- 1 3/4 cups powdered sugar
- 3 large egg whites
- 1/4 cup granulated sugar
- 1/2 teaspoon peppermint extract
- Pinch of salt
- Food coloring (optional)
- 1 cup unsalted butter
- 3–4 cups powdered sugar (for filling)
- 1 teaspoon peppermint extract (for filling)
Instructions
- Preheat your oven to 300°F (150°C) and line baking sheets with parchment paper or silicone mats.
- Sift together the almond flour and powdered sugar in a mixing bowl.
- Whip the egg whites with a pinch of salt until foamy.
- Gradually add the granulated sugar while whisking, until stiff peaks form.
- Fold in the almond flour mixture and peppermint extract.
- Transfer the batter to a piping bag fitted with a round tip.
- Pipe small circles onto the prepared baking sheets, spacing them about an inch apart.
- Let them sit for 30-60 minutes at room temperature.
- Bake for 15-20 minutes until shells are crisp.
- Prepare the buttercream by beating the softened butter, then adding powdered sugar and peppermint extract.
- Pipe the buttercream onto half of the macaron shells and sandwich with the other half.
- Refrigerate for at least 24 hours to meld flavors.
Notes
Macaron shells can be made in advance and stored in an airtight container for up to a week.
Nutrition
- Serving Size: 1 macaron
- Calories: 110
- Sugar: 9g
- Sodium: 50mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg