Ingredients
Equipment
Method
Making the Macarons
- Preheat your oven to 300°F (150°C) and line your baking sheets with parchment paper.
- In a large mixing bowl, sift together the almond flour and powdered sugar.
- In a separate bowl, whip the egg whites with a pinch of salt until foamy.
- Gradually add the granulated sugar while continuing to whip until stiff peaks form.
- Gently fold the almond flour mixture and peppermint extract into the whipped egg whites.
- Transfer the batter into a piping bag and pipe small circles onto the prepared baking sheets.
- Allow the piped macarons to sit out for 30-60 minutes until a skin forms on their surface.
- Bake for 15-20 minutes until macarons have a slight sheen and lift easily from the parchment.
- Let them cool completely on the baking sheets.
- Beat the softened butter until creamy in a bowl.
- Gradually add the powdered sugar and peppermint extract to the butter, mixing until silky.
- Pipe the buttercream onto half of the cooled shells, then sandwich with remaining shells.
- For best flavor, let assembled macarons mature in the fridge for at least 24 hours.
Nutrition
Notes
Optional: Sprinkle crushed peppermint candies on top for an extra festive touch.