Description
Mocha macarons with a creamy peppermint filling offer a festive twist on the classic holiday drink, perfect for Christmas celebrations.
Ingredients
Units
Scale
- 100g egg whites (about 3 eggs but weighing would be ideal!)
- 35g granulated sugar
- 120g almond meal/flour (or very finely ground almonds) - sifted
- 200g powdered sugar - sifted
- 5g espresso powder
- Small amount of yellow gel food coloring (it should turn the batter yellow but then it will become subdued with the almond meal and form a more espresso shade)
Peppermint Filling
- 1 stick (115 g) butter, room temperature
- 2-3 cups (240-360 g) powdered sugar
- 2 tbs milk
- 1/8 tsp peppermint extract
Alternate Chocolate Peppermint Filling
- 4 oz (115 g) chocolate
- 3 oz (90 ml) heavy cream
- 4 mint leaves (or peppermint extract)
Instructions
- Preheat your oven to 300°F (150°C) and line two baking sheets with parchment paper.
- In a bowl, combine the almond flour and powdered sugar, then sift the mixture to remove any lumps. Set aside.
- In a clean mixing bowl, beat the egg whites on low speed using an electric mixer until they become foamy. Gradually add the granulated sugar while continuing to beat the mixture.
- Increase the mixer speed to medium-high and beat until stiff peaks form. If desired, add a few drops of red gel food coloring to achieve a festive hue.
- Gently fold the almond flour mixture into the egg whites in three additions, being careful not to deflate the meringue. The batter should flow like lava when ready.
- Transfer the batter to a piping bag fitted with a round tip and pipe small circles onto the prepared baking sheets, spacing them about 1 inch apart.
- Tap the baking sheets firmly on the counter to release any air bubbles. Let the macarons sit at room temperature for 30-60 minutes until a skin forms on the surface.
- Bake in the preheated oven for 15-20 minutes, or until the macarons have risen and the tops are firm. Let them cool completely on the baking sheets.
- For the filling, beat the softened butter in a bowl until creamy. Gradually add the powdered sugar and beat until smooth.
- Add the peppermint extract and heavy cream, beating until the filling is light and fluffy. Adjust the consistency with more cream if necessary.
- Pair the macaron shells by size and pipe the peppermint filling onto the flat side of one shell, then sandwich with another shell.
- Store the macarons in an airtight container in the refrigerator for at least 24 hours before serving to allow the flavors to meld.
Notes
- For best results, weigh your ingredients precisely.
- Allow the macarons to mature in the refrigerator for at least 24 hours for optimal flavor.
- Store in an airtight container for up to a week.
- If you don’t have espresso powder, finely ground coffee can be used as a substitute.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Cuisine: French
Nutrition
- Serving Size: 1 macaron
- Calories: 120
- Sugar: 16
- Sodium: 10
- Fat: 5
- Carbohydrates: 18
- Fiber: 1
- Protein: 2
- Cholesterol: 15