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Peppermint and Chocolate Macarons

These peppermint and chocolate macarons combine rich chocolate with refreshing peppermint, creating a delightful treat perfect for the holiday season.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 1 hour
Servings: 10 sandwiches
Course: Dessert, Snack
Cuisine: French
Calories: 100
Ingredients Method Notes

Ingredients
  

Macaron Shells
  • 1 cup almond flour Opt for finely ground almond flour for the best texture.
  • 1 cup powdered sugar Make sure it’s fresh for the best results.
  • 3 large egg whites Ensure they are at room temperature for maximum fluffiness.
  • 1/4 cup granulated sugar This will help stabilize the meringue.
  • 1/4 teaspoon cream of tartar Key in achieving stiff peaks.
  • 1/2 teaspoon peppermint extract Use pure peppermint extract for an authentic flavor.
  • 1-2 tablespoons red food coloring Optional for a festive look.
Chocolate Filling
  • 1/2 cup dark chocolate, melted Choose a high-quality dark chocolate for a rich filling.
  • 1/2 cup butter, softened At room temperature for easy mixing.
  • 1 cup powdered sugar Sweetens the filling without overpowering it.
  • 1-2 tablespoons heavy cream Adjust for desired consistency.

Method
 

Preparation
  1. Preheat your oven to 300°F (150°C) and line a baking sheet with parchment paper.
  2. Sift together the almond flour and powdered sugar to ensure a smooth, lump-free base.
  3. In a separate bowl, beat the egg whites and cream of tartar until frothy. Gradually add the granulated sugar while continuing to beat until stiff peaks form.
  4. Gently fold in the peppermint extract and red food coloring until just incorporated.
  5. Carefully fold the almond flour mixture into the egg whites until just combined.
  6. Transfer the batter into a piping bag fitted with a round tip.
  7. Pipe small circles (about 1.5 inches) on the prepared baking sheet, spacing them about an inch apart.
  8. Let the piped macarons sit at room temperature for about 30 minutes until they form a skin.
  9. Bake for 15-20 minutes, keeping an eye on them after 15 minutes.
  10. Allow the macarons to cool completely on the baking sheet before gently removing them.
  11. In a bowl, beat together the melted chocolate, softened butter, powdered sugar, and heavy cream until smooth and creamy.
  12. Pipe or spread the chocolate filling between two macaron shells to create delightful sandwiches.

Notes

Don’t rush the resting time for the piped macarons. Store in an airtight container in the fridge for up to a week or freeze for up to a month.