Description
Delectable peppermint macarons showcase French pastry elegance with festive winter charm. Crisp almond shells sandwich silky white chocolate ganache, delivering pure holiday bliss for sweet-seeking palates.
Ingredients
Scale
- 70 g (⅓ cup) egg whites, at room temperature
- 50 g (¼ cup) granulated sugar
- 100 g (1 cup) almond flour, finely sifted
- 100 g (45 cup) powdered sugar
- 1 ½ cups (190 g) powdered sugar
- ½ tbsps heavy cream or milk
- 112 cup (115 g) unsalted butter, softened
- ½ tsp peppermint extract
- ½ tsp peppermint extract (to taste)
- Red gel food coloring
- Crushed candy canes (optional, for garnish)
Instructions
- Preparation: Meticulously sift almond flour and powdered sugar, eliminating any coarse particles to create a uniform mixture.
- Meringue Creation: Whip egg whites in a pristine mixing bowl, gradually incorporating granulated sugar until glossy, stiff peaks form. Blend in peppermint extract and red gel coloring to achieve desired hue.
- Batter Technique: Employ the macaronage method by gently folding dry ingredients into the meringue. Mix until the batter flows like molten lava, creating smooth ribbons when dripped from the spatula.
- Piping and Resting: Transfer batter to a piping bag with a circular nozzle. Dispense uniform circles onto a lined baking sheet. Tap firmly to release air bubbles and allow shells to develop a delicate skin for 30-60 minutes.
- Baking Process: Preheat oven to 300F (150C). Bake macaron shells until they easily lift from the parchment, approximately 15-18 minutes. Cool completely before handling.
- Buttercream Preparation: Cream butter, gradually mixing in powdered sugar for a silky texture. Enhance with peppermint extract and heavy cream. Optional: fold in crushed candy canes for added complexity.
- Assembly and Aging: Pair matching macaron shells and pipe peppermint buttercream between them. Refrigerate for a minimum of 24 hours to allow flavors to meld. Serve at room temperature for optimal enjoyment.
Notes
- Control Moisture: Avoid making macarons on humid days, as excess moisture prevents proper shell formation and can lead to cracked surfaces.
- Precision in Mixing: Perform the macaronage technique with extreme care – under-mixing creates lumpy shells, while over-mixing results in flat, spread-out cookies that lack signature feet.
- Temperature Matters: Use room-temperature egg whites for more stable meringue and consistently whip them to stiff, glossy peaks that hold their shape when the bowl is inverted.
- Resting is Crucial: Allow piped macaron shells to develop a skin before baking – this step creates the characteristic smooth top and prevents cracking during the baking process.
- Prep Time: 15-18 minutes
- Cook Time: 30-60 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 19
- Calories: 150
- Sugar: 14 g
- Sodium: 50 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 16 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 15 mg