Ingredients
Scale
- 140 grams super fine almond flour (about 1 ½ cups)
- 120 grams confectioners' sugar (about 1 cup)
- 100 grams egg whites (about 3 large egg whites), at room temperature
- 110 grams super fine white sugar (about 1 cup + 2 teaspoons)
- 1–2 teaspoons red gel food coloring
- 4 ounces white chocolate, melted
- 3–4 tablespoons crushed peppermint candy canes
- ½ cup (114 grams) unsalted butter, softened
- 1 cup (240 grams) confectioners' sugar
- 1 teaspoon peppermint extract
Instructions
- Prepare the baking sheet with a silicone baking mat.
- Sift the almond flour and confectioners' sugar into a mixing bowl and whisk together.
- Whip the egg whites until soft peaks form, then gradually add the white sugar until stiff peaks form and mix in food coloring.
- Fold the dry mixture into the meringue gently.
- Pipe circles of batter onto the baking sheet and let them rest until a skin forms.
- Bake in preheated oven at 300°F for 15-20 minutes and allow to cool.
- Melt the white chocolate and dip the macaron tops, then sprinkle with crushed candy canes.
- Make the buttercream by beating butter until fluffy, then incorporate the sugar and peppermint extract.
- Pipe buttercream onto undecorated macaron halves and top with decorated halves.
- Refrigerate assembled macarons overnight for best flavor.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
Ensure all bowls and utensils are oil-free for proper meringue consistency.
Using a kitchen scale for measurements can improve accuracy.
Let the macarons rest to form a skin for the best results.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Calories: 80
- Sugar: 7
- Sodium: 30
- Fat: 4.5
- Saturated Fat: 2.5
- Unsaturated Fat: 1
- Trans Fat: 0
- Carbohydrates: 9
- Fiber: 0.5
- Protein: 1
- Cholesterol: 10