Description
Delicate French Peppermint Macarons blend crisp almond shells with cool mint ganache, creating a festive winter dessert. Elegant French patisserie meets holiday cheer in these delightful cookies that melt smoothly on your palate.
Ingredients
Scale
Macarons:
- 100 g (1 cup) almond flour, finely sifted
- 100 g (⅘ cup) powdered sugar
- 50 g (¼ cup) granulated sugar
- 70 g (⅓ cup) egg whites, at room temperature
Flavoring and Coloring:
- ½ teaspoon peppermint extract
- Red gel food coloring
Filling and Garnish:
- ½ cup (115 g) unsalted butter, softened
- 1 ½ cups (190 g) powdered sugar
- 12 teaspoons peppermint extract (to taste)
- 12 tablespoons heavy cream or milk
- Crushed candy canes (optional, for garnish)
Instructions
- Meticulously sift almond flour and powdered sugar through a fine-mesh strainer into a pristine mixing bowl, ensuring no coarse particles remain.
- Using an electric mixer, whip egg whites until they transform into a foamy texture, gradually incorporating granulated sugar while continuing to beat until peaks become stiff and luxuriously glossy.
- Infuse the meringue with peppermint extract, then delicately introduce a touch of red gel food coloring to create a soft blush or vibrant crimson hue.
- Execute the macaronage technique by gently folding dry ingredients into the whipped meringue, using a silicone spatula with precise, deliberate strokes until the batter achieves a molten, ribbon-like consistency that smoothly cascades from the spatula.
- Carefully transfer the macaron batter into a piping bag equipped with a circular tip, then artfully pipe uniform circles approximately 1 inch in diameter onto a parchment-lined or silicone mat-covered baking sheet.
- Firmly tap the baking sheet against the countertop to eliminate any trapped air bubbles, then allow the delicate shells to rest at ambient temperature for 30-60 minutes until a protective skin forms.
- Calibrate the oven to 300F (150C), then gently bake the macarons for 15-18 minutes, ensuring they can be effortlessly lifted from the parchment without sticking, and permit complete cooling before carefully removing from the tray.
Notes
- Sifting Secrets: Always sift dry ingredients twice to ensure ultra-smooth, lump-free macaron shells with a perfectly delicate texture.
- Egg White Wisdom: Use room temperature egg whites for maximum volume and stability when whipping, guaranteeing those signature glossy peaks.
- Color Control: Add gel food coloring sparingly to maintain the meringue’s structure and prevent deflating the delicate egg white foam.
- Moisture Management: Allow piped shells to develop a skin before baking, which creates the classic macaron “feet” and prevents cracking during baking.
- Temperature Precision: Use an oven thermometer to ensure accurate temperature, as macarons are notoriously sensitive to heat fluctuations.
- Dietary Adaptations: Substitute almond flour with ground sunflower seeds for nut-free version or use aquafaba for a vegan alternative.
- Storage Strategy: Store finished macarons in an airtight container in the refrigerator, allowing flavors to meld for 24 hours before serving for optimal taste and texture.
- Prep Time: 15-18 minutes
- Cook Time: 30-60 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 12
- Calories: 120
- Sugar: 15 g
- Sodium: 50 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 20 mg