Description
Celebrate the holidays with these delicate and festive Christmas Macarons featuring crisp almond shells and rich buttercream filling. Perfectly smooth, colorful, and customizable with edible decorations, these macarons offer a delightful blend of texture and seasonal flavor.
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. This ensures your macaron shells will be smooth and free of lumps. Separate the egg whites in advance and age them uncovered in the refrigerator for 24–48 hours, then bring them to room temperature before beginning.
- Make the Meringue: In a clean, grease-free mixing bowl, beat the egg whites on medium speed until foamy. Gradually add granulated sugar one spoonful at a time while continuing to mix. After all the sugar is incorporated, increase the speed to high and beat until stiff, glossy peaks form. Add a few drops of gel food coloring and gently mix until evenly combined.
- Macaronage (Fold the Batter): Using a silicone spatula, carefully fold the sifted almond flour mixture into the meringue. Fold in a circular motion to deflate some air, continuing until the batter flows off the spatula in a thick ribbon and smooths out within 10–15 seconds. Avoid overmixing to prevent a runny batter.
- Pipe and Rest: Transfer the batter to a piping bag fitted with a round tip. Pipe 1.5-inch rounds onto a parchment-lined baking sheet, evenly spaced. Firmly tap the baking tray on the counter several times to release any trapped air bubbles. Let the shells rest at room temperature for 30–60 minutes until they form a dry skin and don’t stick when lightly touched.
- Bake: Preheat your oven to 300°F (150°C). Bake the macarons one tray at a time for 12–15 minutes, rotating the tray halfway if needed. The shells are done when they no longer wiggle and lift cleanly from the parchment paper. Allow them to cool completely on the tray before removing.
- Make the Buttercream: Beat the softened butter in a bowl until smooth and creamy. Gradually add powdered sugar while mixing well after each addition. Add heavy cream or milk one tablespoon at a time until you achieve the desired consistency. Stir in vanilla or peppermint extract if using for a festive flavor touch.
- Assemble and Decorate: Match the macaron shells in pairs by size. Pipe a small amount of buttercream onto the flat side of one shell, then gently sandwich it with the other. Decorate the assembled macarons with royal icing, edible glitter, snowflake stencils, or fondant holly as you like. Store completed macarons in an airtight container in the refrigerator for 24 hours to let flavors mature before serving.
Notes
- Macarons are sensitive to humidity; choose a dry day for best results.
- Aging egg whites helps stabilize the meringue but can be skipped if short on time.
- Use a kitchen scale for precise ingredient measurements to ensure success.
- Decorated macarons can be refrigerated for up to 5 days or frozen for longer storage.
Nutrition
- Serving Size: 2 macarons (1 sandwich)
- Calories: 160
- Sugar: 20g
- Sodium: 30mg
- Fat: 7g
- Saturated Fat: 4.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 20mg
