Description
This festive Christmas Macarons recipe features delicate almond-based shells with a smooth buttercream filling. Infused with optional peppermint or vanilla extract and decorated with holiday-themed accents like edible glitter and snowflake stencils, these macarons make an elegant and delicious treat perfect for holiday celebrations.
Ingredients
Scale
For the Macaron Shells
- 120g almond flour (finely ground)
- 120g powdered sugar
- 90g egg whites (about 3 large eggs, aged at room temperature)
- 100g granulated sugar
- Gel food coloring: red, green, white
- Optional: edible glitter, snowflake stencils, royal icing for decorating
For the Buttercream Filling
- 150g unsalted butter, softened
- 250g powdered sugar
- 2–3 tbsp heavy cream or milk
- 1 tsp vanilla extract or peppermint extract (optional for holiday flavor)
Instructions
- Prep the Dry Ingredients: Sift almond flour and powdered sugar into a medium bowl, discarding any coarse bits to ensure smooth, lump-free shells. Separate egg whites in advance and age them uncovered in the refrigerator for 24–48 hours; bring to room temperature before using.
- Make the Meringue: In a clean, grease-free mixing bowl, beat the egg whites on medium speed until foamy. Slowly add granulated sugar one spoonful at a time while mixing. Once all sugar is added, increase speed to high and beat until stiff, glossy peaks form. Add a few drops of gel food coloring and mix gently until fully combined.
- Macaronage (Fold the Batter): Using a silicone spatula, gently fold the sifted almond flour mixture into the meringue. Continue folding in a circular motion, deflating some air, until the batter flows off the spatula in a thick ribbon and smooths out in 10–15 seconds. Avoid overmixing to prevent runny batter.
- Pipe and Rest: Transfer batter to a piping bag fitted with a round tip. Pipe 1.5-inch rounds onto parchment-lined baking sheet, spacing evenly. Tap the tray firmly on the counter 4–5 times to release air bubbles. Rest the shells at room temperature for 30–60 minutes until a dry skin forms and they do not stick when touched.
- Bake: Preheat oven to 300°F (150°C). Bake macarons one tray at a time for 12–15 minutes, turning tray halfway if needed. Macarons are done when shells no longer wiggle and lift cleanly from parchment. Cool completely on tray before removing.
- Make the Buttercream: Beat softened butter until smooth and creamy. Gradually add powdered sugar, beating well after each addition. Add cream or milk one tablespoon at a time until desired consistency. Mix in vanilla or peppermint extract if using.
- Assemble and Decorate: Match shells by size. Pipe buttercream onto flat side of one shell, sandwich with second shell. Decorate using royal icing, edible glitter, snowflake stencils, or fondant holly as desired. Store in airtight container in fridge for 24 hours before serving to allow flavors to mature.
Notes
- Macarons are sensitive to humidity; bake on a dry day if possible.
- Aging egg whites helps create a stable meringue but can be skipped if needed.
- Use a kitchen scale to measure ingredients precisely for best results.
- Decorated macarons can be refrigerated up to 5 days or frozen for longer storage.
Nutrition
- Serving Size: 2 macarons (1 sandwich)
- Calories: 150
- Sugar: 18g
- Sodium: 15mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 20mg
