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Peppermint Macarons

Peppermint macarons pair crisp, delicate almond shells with fluffy peppermint buttercream. The shells bake at 300°F, then mature in the refrigerator for at least 12 hours for their classic chewy texture.
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Prep Time 30 minutes
Cook Time 16 minutes
Resting, cooling, and chilling 13 hours 35 minutes
Total Time 14 hours 21 minutes
Servings: 12 servings
Course: Dessert
Cuisine: French
Calories: 276
Ingredients Equipment Method Notes

Ingredients
  

For the shells
  • 1 cup almond flour 3.5 ounces, super-fine blanched
  • 1 cup powdered sugar for the shells
  • 3.5 oz egg whites about 3 large, at room temperature
  • 0.25 tsp cream of tartar
  • 0.5 cup granulated sugar
For the peppermint buttercream
  • 0.5 cup unsalted butter softened
  • 1 tbsp heavy cream
  • 0.5 tsp peppermint extract
  • 2 cups powdered sugar for the buttercream

Equipment

  • 1 18x13-inch baking sheet
  • 1 electric mixer
  • 1 piping bag with 1/2-inch round tip

Method
 

Make the shells
  1. Preheat the oven to 300°F with a rack in the center, and line an 18x13-inch baking sheet with parchment paper.
  2. Sift the almond flour and 1 cup of the powdered sugar together through a fine-mesh sieve into a bowl.
  3. Beat the egg whites in a clean bowl on medium speed until foamy.
  4. Add the cream of tartar and beat until soft peaks form.
  5. Gradually add the granulated sugar and beat on high for 5–7 minutes, until the meringue is glossy and holds stiff peaks.
  6. Fold the almond flour mixture into the meringue in three additions, stopping when the batter flows off the spatula in a thick ribbon and a figure eight settles back into the batter.
  7. Transfer the batter to a piping bag fitted with a 1/2-inch round tip and pipe 24 rounds about 1 1/2 inches wide onto the prepared sheet.
  8. Tap the sheet firmly on the counter several times and pop any visible air bubbles with a toothpick.
  9. Let the piped shells stand at room temperature for 30–60 minutes, until their tops feel dry and are no longer tacky to the touch.
  10. Bake for 14–16 minutes, until the tops are set and do not wobble when lightly nudged.
  11. Cool the shells completely on the baking sheet, about 30 minutes, before lifting them from the parchment.
Make the peppermint buttercream
  1. Beat the softened butter in a bowl on medium-high speed for about 2 minutes, until creamy.
  2. Add the remaining 2 cups powdered sugar and beat on low until combined.
  3. Beat in the heavy cream and peppermint extract until smooth and fluffy.
Assemble
  1. Pair the shells by size.
  2. Pipe peppermint buttercream onto the flat side of half of them, and gently press the remaining shells on top to make sandwiches.
  3. Refrigerate the macarons in an airtight container for at least 12 hours to mature.
  4. Let them stand at room temperature for 20 minutes before serving.

Notes

For the best texture, let the macarons mature in the refrigerator for at least 12 hours before serving. Store in an airtight container in the refrigerator for up to 5 days; they can be frozen. For a dairy-free variation, use dairy-free butter and cream.