Description
Festive Christmas macarons with red and green almond shells filled with peppermint or vanilla buttercream.
Ingredients
120g almond flour
120g powdered sugar
90g egg whites (aged)
100g granulated sugar
Gel food coloring (red, green, white)
150g unsalted butter
250g powdered sugar
2–3 tbsp heavy cream
1 tsp peppermint or vanilla extract
Instructions
1. Sift almond flour and powdered sugar twice.
2. Whip aged egg whites with granulated sugar until stiff peaks form.
3. Add gel food coloring.
4. Fold in dry ingredients until batter flows like a ribbon.
5. Pipe 1.5-inch rounds and rest 30–60 minutes.
6. Bake at 300°F for 12–15 minutes.
7. Beat butter and sugar into buttercream; add extract.
8. Sandwich macaron shells with filling and refrigerate 24 hours.
Notes
Refrigerate filled macarons 24 hours before serving.
Store up to 5 days or freeze for 1 month.
Avoid high humidity when baking.
- Prep Time: 1 hour
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 macaron
- Calories: 183
- Sugar: 18g
- Sodium: 16mg
- Fat: 11g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg