Ingredients
Scale
For the macaron shells:
- 125g powdered sugar
- 125g almond flour
- 110g egg whites (about 3 large eggs)
- 30g granulated sugar
- Food coloring (red, green, or your choice)
- A pinch of salt
For the filling:
- 150g butter, softened
- 150g powdered sugar
- 1 teaspoon vanilla extract or festive flavoring (peppermint, gingerbread, or cinnamon)
- 1–2 tablespoons heavy cream (optional, for consistency)
Instructions
- Prepare the macaron shells:
- Start by sifting the powdered sugar and almond flour together in a bowl. This ensures a smooth, lump-free batter.
- In a separate clean, dry bowl, whisk the egg whites until frothy. Gradually add the granulated sugar and continue to whip until stiff peaks form. If you’re using food coloring, add it at this stage and mix gently to incorporate.
- Fold the sifted almond flour and powdered sugar mixture into the whipped egg whites. Do this in small batches to avoid deflating the meringue. The batter should flow slowly off the spatula and form a ribbon.
- Pipe the macarons:
- Line a baking sheet with parchment paper or a silicone baking mat. Using a piping bag fitted with a round tip, pipe small circles (about 1.5 inches in diameter) onto the baking sheet, leaving space between each one.
- Tap the baking sheet on the counter a few times to release any air bubbles and ensure the batter spreads evenly.
- Rest the macarons:
- Let the piped macarons rest at room temperature for about 30-60 minutes, or until they form a skin. You should be able to gently touch the top of a macaron without it sticking to your finger.
- Bake the shells:
- Preheat your oven to 150°C (300°F). Bake the macarons for 15-18 minutes, checking towards the end. They should be firm on top and easily lift off the baking sheet.
- Allow the macarons to cool completely on the baking sheet before removing them.
- Make the filling:
- Beat the softened butter until creamy. Gradually add the powdered sugar and continue beating until light and fluffy.
- Add the vanilla extract (or your choice of festive flavoring) and mix well. If you want a smoother consistency, add a tablespoon or two of heavy cream.
- Assemble the macarons:
- Pair the macaron shells by size. Turn half of the shells upside down and pipe a small dollop of filling onto each.
- Gently sandwich the matching macaron shell on top and press down slightly to spread the filling evenly.
- Chill and enjoy:
- For the best flavor, refrigerate the assembled macarons for at least 24 hours. This allows the filling to meld with the macaron shells for a delicious, soft bite.
- Enjoy your festive Christmas macarons with family and friends!