Yummy Christmas Macarons
There’s nothing quite as festive as a tray of colorful, delicate Christmas macarons to brighten up your dessert table.
Equipment
- Mixing Bowls
- Electric mixer or stand mixer
- Fine Mesh Sieve
- Silicone spatula
- Piping bags and round tips
- Baking sheets with silicone mats or parchment paper
- Oven thermometer
Ingredients
For the Macaron Shells:
- 1 cup powdered sugar
- ¾ cup almond flour finely ground
- 2 large egg whites room temperature
- ¼ cup granulated sugar
- ½ teaspoon vanilla extract
- Red and green gel food coloring optional
For the Filling (Buttercream or Ganache):
- ½ cup unsalted butter softened
- 1 ½ cups powdered sugar
- 1 –2 tablespoons heavy cream
- ½ teaspoon peppermint vanilla, or almond extract
- Optional: crushed candy canes white chocolate, or cocoa powder for flavor variations
Instructions
Step 1: Prepare Your Dry Ingredients
- Sift 1 cup powdered sugar and ¾ cup almond flour together into a large mixing bowl.
- Tap the bowl gently on the counter to remove any lumps.
- Pro Tip: Sifting twice ensures super smooth shells — no bumpy tops!
Step 2: Whip the Egg Whites
- Place 2 room-temperature egg whites in a clean, dry bowl.
- Using an electric mixer, beat on medium speed until frothy.
- Gradually add ¼ cup granulated sugar while continuing to whip.
- Increase speed to high and beat until stiff, glossy peaks form.
- Add ½ teaspoon vanilla extract and fold gently.
- Pro Tip: Stiff peaks should stand straight up without drooping — this is key for perfect macarons.
Step 3: Fold in the Dry Ingredients
- Add the sifted almond flour and powdered sugar to the meringue in three parts.
- Use a silicone spatula to fold carefully, scraping the sides and bottom.
- Fold until the batter flows like lava — it should slowly fall off the spatula in thick ribbons.
- Pro Tip: Avoid overmixing — the batter should still hold some shape, but smooth out when piped.
Step 4: Add Color (Optional)
- If using gel food coloring, add a tiny drop or two to the batter.
- Gently fold until the color is evenly distributed.
- Pro Tip: Less is more! Too much coloring can change the consistency of your batter.
Step 5: Pipe the Macarons
- Fit a piping bag with a round tip and fill it with batter.
- Pipe small circles (about 1–1.5 inches wide) onto a silicone mat or parchment-lined baking sheet.
- Tap the baking sheet gently on the counter to release air bubbles.
- Let the piped macarons sit at room temperature for 30–60 minutes until a skin forms on top.
- Pro Tip: A dry surface helps prevent cracking and gives that signature smooth top.
Step 6: Bake the Macarons
- Preheat the oven to 300°F (150°C).
- Bake one sheet at a time for 15–18 minutes, rotating halfway through for even baking.
- Let the shells cool completely on the baking sheet before removing.
- Pro Tip: Use an oven thermometer if possible — even small temperature changes can affect the texture.
Step 7: Prepare the Filling
- Beat ½ cup softened butter until creamy.
- Gradually add 1 ½ cups powdered sugar, mixing until smooth.
- Add 1–2 tablespoons heavy cream and ½ teaspoon extract (peppermint, vanilla, or almond).
- Mix until light and fluffy. Add crushed candy canes or cocoa if desired.
Step 8: Assemble the Macarons
- Pair shells of similar size.
- Pipe a small amount of filling onto the flat side of one shell.
- Gently sandwich with the second shell.
- Repeat until all macarons are filled.
- Pro Tip: Don’t overfill — too much filling can make the shells slip or crack.
Step 9: Optional: Let Flavors Mature
- Place filled macarons in an airtight container in the fridge for 24 hours to let the flavors meld.
- Bring to room temperature before serving for the best texture and taste.
Notes
Nutritional Value (per macaron, approximate):
- Calories: 95–110 kcal
- Carbohydrates: 12 g
- Sugars: 9 g
- Protein: 2 g
- Fat: 5 g
- Saturated Fat: 3 g
- Fiber: 0.5 g
- Sodium: 15 mg