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christmas macarons on a plate

Candy Cane Christmas Macarons

These Christmas Macarons are flavored with peppermint extract and crushed candy canes and make a lovely addition to a holiday cookie plate.

Course Dessert
Cuisine French
Keyword candy cane macarons, christmas macarons, how to make french macarons, peppermint macarons
Prep Time 1 hour
Cook Time 18 minutes
Resting 30 minutes
Total Time 1 hour 48 minutes
Servings 24 macarons
Calories 149 kcal
Author Amanda

Ingredients

Macarons

  • 2 cups powdered sugar
  • 1 cup almond flour
  • 1/2 cup egg whites in a glass measuring cup
  • pinch salt
  • 2 1/2 tablespoons sugar
  • 1/4 teaspoon peppermint extract
  • pink gel food coloring

Buttercream

  • 1/4 cup butter softened
  • 2-3 cups powdered sugar
  • 1/4 cup heavy cream
  • 1/2 teaspoon peppermint extract
  • 5 candy canes unwrapped and crushed

Instructions

  1. Prepare two baking sheets with parchment paper and preheat the oven to 300 degrees (275 if you have a hot oven). Sift together the powdered sugar and almond meal into a large bowl.
  2. In the bowl of a stand mixer fitted with the whisk attachment, beat the egg whites on medium speed, then increase to high when frothy. When frothy and white, add sugar. Beat until stiff and glossy (stiff peaks), about 5 minutes. Swipe a toothpick through the pink gel food coloring and swipe it through the meringue. Add the extract and mix until fully incorporated.

  3. Pour almond mixture in the bowl, and using a rubber spatula, fold the ingredients together using a figure-8 pattern. Swipe down the middle to deflate the egg whites, then fold around the bowl. It should take no more than 30 strokes. Deflate the egg whites but be gentle.

  4. Stop once it oozes like lava but is nowhere near runny.
  5. Using a spatula, transfer mixture to a gallon Ziplock bag.
  6. Squeeze all the air and twist it closed. Snip the corner with scissors so that you have about a 1/4 inch opening.
  7. Pipe dollops of batter slightly bigger than a Hershey's kiss onto the parchment.
  8. Lightly rap each sheet on the counter to get rid of air bubbles.
  9. Let them sit (after all have been piped) for at least 20 minutes.
  10. They should be slightly dry to the touch and not sticky. If it's humid, turn on the air conditioner in your kitchen or blow a fan.
  11. Bake in the oven (watching carefully) one batch at a time for 12-15 minutes.

  12. You know they're done when they are hard and stiff to the touch.
  13. Let them cool completely on the parchment while you prepare your buttercream.
  14. Beat the butter in the mixer fitted with the paddle attachment. When it's light and fluffy, add the sugar, 1/2 cup at a time, until it's proper consistency. Add the cream. Add more sugar if it's too runny, more cream if it's too thick. Be sure to scrape the bottom. Add 3 tablespoons crushed candy canes to the buttercream.

  15. To fill them, match each cookie to another of the same size. Pipe the filling, (in a Ziplock bag with the tip snipped) starting from the outer edge in a circle and ending in the middle. Sandwich the two halves.

  16. Roll each macaron in crushed candy canes.

  17. Refrigerate for 24 hours and up to 3-4 days.
  18. Take some out an hour before you want to eat them and let them come to room temp. Enjoy!
Nutrition Facts
Candy Cane Christmas Macarons
Amount Per Serving
Calories 149 Calories from Fat 45
% Daily Value*
Fat 5g8%
Saturated Fat 2g13%
Cholesterol 8mg3%
Sodium 27mg1%
Potassium 10mg0%
Carbohydrates 25g8%
Fiber 1g4%
Sugar 23g26%
Protein 2g4%
Calcium 12mg1%
Vitamin A 96IU2%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.