Christmas Peppermint Macarons

Yummy Christmas Peppermint French Macaron Cookies

Sorry everyone, I have been totally MIA for a couple months now! I recently got back from a trip to Africa and was super busy before and after my trip. But i’m back with a Christmas-y post. I thought it would be a total waste of my blog if I didn’t do any Christmas posts. Today I am sharing another fun macaron recipe! These peppermint macarons are super easy to achieve. I have another macaron recipe with tips on how to get a perfect macaron here. I used the same recipe with different filling and a special Christmas twist. Keep reading to see how these cuties were done!

For the Macarons:
3 egg whites
1/4 cup granulated sugar
2 cups powdered sugar
1 cup almond flour
1/4 tsp cream of tartar
pinch of salt

For the Peppermint Buttercream:
1 cup butter (softened)
3 tsp vanilla extract
4-5 cups powdered sugar
1 T milk (if needed)
3 drops of peppermint oil
crushed peppermint for decoration
red edible color spray

Preheat oven to 300 degrees
Separate your egg whites and mix them until frothy
Slowly add granulated sugar, cream of tartar, a pinch of salt and beat until you have a meringue with stiff peaks (takes about 8 minutes in my KitchenAid)
Combine 1 cup almond flour and 2 cups powdered sugar by sifting them together into a bowl
Fold dry ingredients into meringue (this is where everything could go wrong. You don’t want to over or under mix. I usually do about 70 folds with my spatula, it should be a lava like consistency. 
Transfer batter to pastry bag and pipe 1 inch circles onto a lined baking sheet
Tap the pan onto your counter 2-3 times hard to release the air bubbles from the macaron batter. 
Let them sit out for 30 minutes before putting them into the oven (this will help them to develop “feet” or the famous macaron edge)
Bake for 18-20 minutes, when they lift from the pan without sticking they are done.

Whip softened butter then slowly add powdered sugar and vanillaPeppermint Buttercream:
If consistency becomes too thick, add 1 T milk, and the peppermint oil. Transfer frosting to pastry bag with a small tip. 

Assembly and decoration:
Print out a peppermint clipart image on heavy cardstock, I used this image here. Cut out the red parts of the image and you will end up with a peppermint template. Place the template on your macaron tops and use red edible color spray and lightly spray the macaron. 



When you take it off you will have the cutest peppermint macaron! Put a little bit of the peppermint frosting in the middle of one cookie and place another cookie on top! Roll edges in crushed peppermint. Refrigerate 30 minutes before serving. 



These cookies would be perfect for any Christmas party or Christmas cookie exchange. My family loved them and they are seriously so delicious and cute! Merry Christmas!

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