Description
This Christmas Macarons Recipe delivers festive, delicate French-style macarons with a smooth, crisp shell and a creamy buttercream filling. Featuring vibrant red, green, and white colors, these sweet treats are perfect for holiday celebrations and gifts. The recipe includes detailed steps for preparing the meringue-based shells, piping, baking, and assembling with a peppermint or vanilla buttercream, plus tips for decorating with royal icing and edible glitter.
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 the almond flour and powdered sugar into a medium bowl, discarding any coarse bits to ensure the shells are smooth and lump-free. Separate egg whites in advance and age uncovered in the refrigerator for 24–48 hours, then bring to room temperature before using.
- Make the meringue: In a clean, grease-free bowl, beat the egg whites on medium speed until foamy. Slowly incorporate 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 gel food coloring drops and gently mix until fully combined.
- Macaronage (fold the batter): Using a silicone spatula, gently fold the sifted almond mixture into the meringue in a circular motion. Continue folding until the batter flows off the spatula in a thick ribbon and smooths out within 10–15 seconds. Be careful not to overmix to avoid 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 sheets, spacing them evenly. Firmly tap the tray 4–5 times on the counter to release air bubbles. Allow shells to rest at room temperature for 30–60 minutes until a dry skin forms and they no longer stick to a touch.
- Bake: Preheat oven to 300°F (150°C). Bake macarons one tray at a time for 12–15 minutes, turning the tray halfway if needed. They are done when they no longer wiggle and lift cleanly from parchment. Cool completely on the tray before removing.
- Make the buttercream: Beat softened butter in a mixing bowl until creamy and smooth. Gradually add powdered sugar, beating well after each addition. Add cream or milk one tablespoon at a time until desired consistency is achieved. Mix in vanilla or peppermint extract if desired.
- Assemble and decorate: Pair macaron shells by size. Pipe buttercream onto the flat side of one shell and gently sandwich with the other. Decorate assembled macarons with royal icing, edible glitter, snowflake stencils, or fondant holly as preferred. Store in an airtight container in the fridge for 24 hours to let flavors mature before serving.
Notes
- Macarons are sensitive to humidity; choose a dry day for baking if possible.
- Aging egg whites produces a more stable meringue but can be skipped if necessary.
- Use a kitchen scale for precise measurement of ingredients for best results.
- Decorated macarons can be refrigerated for up to 5 days or frozen for longer storage.
Nutrition
- Serving Size: 2 macarons (one sandwich)
- Calories: 150
- Sugar: 20g
- Sodium: 15mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 25mg
