Christmas is just around the corner, and with Christmas being a celebration of Christmas, it is only fitting that we include some treats to add on to our festivities.
One of the best ways to celebrate Christmas is by sampling the yuletide flavors of Christmas macarons.
Christmas macarons are a traditional French pastry that combines the sweet and chewy texture of the classic macaron shell with a filling of buttercream.
The original idea for this dessert was conceived in the 1700s when Marie Antoinette was a guest at Versailles.
She was so fond of these treats that she requested that they be served at her dinner.
You will find dozens of Christmas-themed recipes.
Some use a chocolate ganache filling and some include orange zest or even gingerbread spice.
But if you want to make something that stands out from the crowd, you will want to try these Christmas macarons.
What ingredients are required for making Christmas macarons?
The secret to making Christmas macarons is the perfect macaron shell.
We all know that the best macarons are made with almond flour, but if you want to make Christmas macarons, then you will need to use an egg replacer.
The easiest way to use a replacer is to use Ener-G brand egg replacer.
This product is a blend of potato starch and tapioca starch, which are both gluten-free.
Egg replacers are designed to replace eggs in baking, and they are available at most grocery stores.
You can also use a flax egg as a substitute for an egg in these cookies.
Flax eggs are easy to make and have a slightly nutty flavor that is similar to an egg.
You can find flax eggs at most grocery stores.
You will also need some sweetener and butter.
The sweetener you will use depends on your tastes; however, it must be non-dairy as these cookies do not contain any dairy products.
For the butter, you will need to use unsalted butter that has been softened at room temperature for at least 30 minutes.
What steps are involved in making Christmas macarons?
Christmas macarons are made using a regular macaron shell but with a filling that is flavored with classic Christmas spices.
For the filling, you will need an assortment of sweet and festive fillings like rosewater and gingerbread spice.
The first step in making Christmas macarons is to preheat the oven to 400 degrees Fahrenheit.
This ensures that they bake evenly and quickly.
Next, you will need to prepare the classic French macaron batter.
This can be done by combining egg whites and sugar in a medium-sized bowl.
You will then add in your vanilla extract, salt, and almond essence.
You will also want to make sure that you add your flour slowly while blending the ingredients together.
After blending everything together thoroughly, you will transfer the batter into a piping bag.
Next, you will want to pipe out a circle of batter onto a baking sheet lined with parchment paper.
Once the macaron shells have been piped into circles, bake for about 15 minutes or until the edges begin to turn light brown and the center is still soft.
While the macarons are baking, it is time to prepare your filling.
To do this, you will make your rosewater cream by combining rosewater, egg yolks, sugar, and butter.
Is there a special technique to make Christmas macarons?
Christmas macarons are a simple dessert.
There are only a few steps to follow to get your holiday macarons on the table.
First, you will need to make the macaron shells, and then you will mix up the buttercream filling.
To make these yuletide treats, you will need two basic ingredients:
- a box of puff pastry sheets
- a box of confectioners’ sugar
The first step is to prepare the batter and put it in the refrigerator.
You will want to use the same amount of confectioners’ sugar as the box of puff pastry sheets you are using.
Make sure that the confectioners’ sugar is completely dry before you add it to the batter.
When you have finished preparing the batter, take it out of the refrigerator and let it sit at room temperature for about 20 minutes.
This allows the egg whites to warm up before you beat them.
Make sure that there are no cracks in the egg whites when you beat them for about 3 minutes.
If there are any cracks or air bubbles, the finished product may not be as smooth as you would like it to be.
When you have finished beating the egg whites, add one-third of the batter on top of one of your prepared puff pastry sheets.
Then spread it in an even layer with a spatula or knife.
Once it has been spread evenly, place another puff pastry sheet on top and cover it with another third of the batter.
After that, spread the remaining third over the top and then fold it down so that all those folds meet.
Using a sharp knife or scissors, cut four small slits along one side of each half shell of dough.
Then use a toothpick or skewer to help push some holes through into the middle of each half shell.
Before baking, sprinkle a little bit of confectioners’ sugar on top of each half shell so that it can stick to the filling inside.
What decorations can be used to make Christmas macarons look more festive?
Christmas macarons are a traditional French pastry that combines the sweet and chewy texture of the classic macaron shell with a filling of buttercream.
The original idea for this dessert was conceived in the 1700s when Marie Antoinette was a guest at Versailles.
She was so fond of these treats that she requested that they be served at her dinner.
You will find dozens of Christmas-themed recipes.
Some use a chocolate ganache filling and some include orange zest or even gingerbread spice.
But if you want to make something that stands out from the crowd, you will want to try these Christmas macarons.
To get the most festive look with your Christmas macarons, you can use festive sprinkles, candies, and candied nuts.
Decorating these desserts with a mix of these extras will give them an extra dose of holiday cheer.
You can also use candy canes and holly leaves to decorate your macarons.
How long do Christmas macarons typically take to prepare?
Preparing a Christmas macaron is a simple process, but it still requires some time.
You will need to allow your butter cream to cool to room temperature before following the rest of the recipe.
If you are making the recipe in advance, then you can do so.
If you are making these for Christmas Day and have to whip up the filling in time for guests, then you will have to work quickly.
What are the most popular flavors for Christmas macarons?
Christmas macarons are traditionally filled with a rich, buttercream frosting that is flavored with cinnamon and orange zest.
This recipe requires finely ground or powdery cinnamon and orange zest.
You can substitute any flavor for these two ingredients.
If you want to make your holiday treats at home, try substituting cloves for the cinnamon, cardamom for the orange zest, or ginger for the buttercream !
How long can Christmas macarons be stored for?
Christmas macarons are often stored in the refrigerator, but you can also store them at room temperature.
You will want to store them at room temperature for a few days before serving.
You should notice that the macarons will have a firmer texture and the filling will be firmer as well.
Are there any tips to make Christmas macarons perfect?
You can use any kind of shell or cookie dough to make the Christmas macarons.
The traditional recipe uses almond flour, egg whites, and sugar, but you can use all-purpose flour, pastry flour, or even gluten free flour for a less-processed dessert.
You will also need a stand mixer with a dough hook to make the dough.
You will need some tips and tricks to make these macarons perfect.
- Use a food processor instead of a hand mixer to mix up the dry ingredients in the recipe.
- Allow them to sit for about an hour before baking.
- Preheat the oven to 350 F (175 C).
- Line baking sheets with parchment paper.
- Fill the cookie sheets with the prepared dough and bake for approximately 15 minutes.
While most Christmas macarons are made with buttercream, others include fondant or even meringue.
If you want to add one of these variations to your Christmas macaron recipe, you can use a stand mixer or even a hand mixer to whip the ingredients together.
Are there any variations to the traditional Christmas macaron recipe?
The traditional version of these treats includes the buttercream filling and chocolate ganache in the center of the macaron.
Let’s take a closer look at the ingredients to see what makes Christmas macarons so special.
Ingredients
- 250 grams egg whites
- 200 milliliters almond flour
- 175 grams powdered sugar
- 1 pinch cream of tartar
Tools
- Food processor
- Silicone spatula
- Bowls for macarons
The ingredient list for Christmas macarons is short and simple, with only two ingredients that you have on hand.
But don’t worry, because it is important to have everything measured out and ready to go before starting to prepare this recipe.
First, make sure you have all of your ingredients measured out and ready to go.
A food processor works well for this task because it is easy to line up all of your ingredients in the bowl and then pulse them together.
You can also measure out the almond flour and powdered sugar in a bowl or on a clean counter top.
Then combine all of your ingredients in a bowl using a silicone spatula.
Mixing the ingredients together is important to ensure that they are combined thoroughly and evenly.
The cream of tartar will help with this process, as it will help prevent your batter from forming grainy spots.
Pour the batter into a plastic bag and then hold onto it while you work with it.
When you are ready to fill your macaron shells, you want to cut off the tip of one of the corners, usually near where the tip meets with the bottom seam.
This will allow you to fill your shells without making a mess.
What is the best way to serve Christmas macarons?
These macarons are not only delicious, but they are also pretty.
You can serve them at a dinner party or use them as a cake topper.
You can make your own macarons by buying a specialty pastry bag and a stand mixer.
Then add the ingredients to one bowl and mix them all together; you will need a stand mixer for this.
Once you have the batter made, pour it into your pastry bag and pipe out the cookies.
Be sure to turn the bag around after each cookie to ensure that the batter does not leak out.
This is a great way to save time by getting all of the batter done at once.
If you do not have time to make your own macarons, you can purchase them from the store.
You will find them in both mini and regular sizes.
If you decide to try this recipe with your homemade macarons, you will have a shelf full of mini-sized cookies ready for your guests.
When storing macarons, always wrap them in paper towel and store them in an airtight container.
They will last for 3 days in the fridge or up to 2 weeks in the freezer.
Equipment
- 1 Fine mesh strainer
- 1 Stand mixer
- 1 Baking sheet
- 1 Silpat mat
- 1 Frosting bag and tip
Ingredients
Macarons
- 100 g egg whites room temperature
- 140 g almond flour fine
- 120 g confectioners' sugar
- 100 g bakers sugar
- ¼ teaspoon tartar cream
- ¼ teaspoon salt
Buttercream base ingredients
- 1 cup unsalted butter room temperature
- 2 ½ cups confectioners' sugar sifted
Eggnog additions
- 1 Tablespoon eggnog
- ½ teaspoon nutmeg ground
- ¼ teaspoon rum extract
Peppermint additions
- 1 Tablespoon milk
- ¼ teaspoon peppermint extract
- peppermint candies Crushed for decoration
Gingerbread additions
- 1-2 teaspoons milk
- 1 Tablespoon molasses
- ½ teaspoon ginger ground
- ¼ teaspoon cinnamon
- ¼ teaspoon allspice ground
Instructions
Macarons
- In a small bowl, combine the egg whites (make sure there is no trace of egg yolk). Wrap in plastic wrap and poke several large holes in it. Allow for 8 hours at room temperature or overnight in the refrigerator. Allow to come to room temperature before using.
- Fill a fine mesh sieve with confectioners’ sugar and fine almond flour and set it over a bowl. Sift the ingredients into a bowl and set aside. Remove any large clumps from the sieve. Repeat three times more, then set aside the dry ingredients.
- In a very clean stand mixer bowl fitted with a whisk attachment, place the egg whites. Whisk the eggs for a minute or two on medium-low speed until frothy, then add the cream of tartar and salt. Slowly add the baker’s sugar while the mixer is running (either 2 teaspoons at a time or in a very slow sprinkle into the bowl). Increase the speed to medium-high and beat for 5 minutes on KitchenAid Stand Mixer speed 6.
- Take the mixing bowl out of the stand mixer. Half of the almond flour mixture should be added to the bowl. Fold the dry ingredients into the wet ingredients gently with a silicone spatula. Add the remaining dry ingredients once the wet ingredients are mostly incorporated. Continue folding by circling the bowl with the spatula and cutting through the center. When the batter reaches a lava-like consistency, it is done. Avoid over-mixing.
- Fill a piping bag with a round tip (about 1/2-inch in diameter) with the batter. Pipe batter onto a silpat mat or parchment paper with macaron outlines. Pipe circles 1 inch in diameter and 2 inches apart. Drop the baking sheet from about 6 inches above the counter. Repeat twice more, then turn the pan 180 degrees and bang the pans three times more (this releases air bubbles from the macarons).
- Allow the macarons to rest at room temperature for at least 40 minutes and up to an hour. When the macarons are dry to the touch, they are ready to bake (you should be able to “pet” them without leaving a mark).
- Preheat the oven to 300° F ten minutes before the macarons are finished drying. Bake for 12–14 minutes, rotating the pan halfway through. Allow to cool completely.
Buttercream Frosting Fillings
- Whip the butter in the bowl of a stand mixer on medium-high speed with the paddle attachment. 5 minutes later, the mixture should be fluffy.
- On low speed, gradually incorporate the confectioners’ sugar until completely incorporated.
- Divide the buttercream mixture into three equal parts. Mix the eggnog additions into the first bowl until smooth. Add the peppermint additions to the second bowl and stir until smooth. Mix the gingerbread additions into the third bowl until smooth. If the frosting becomes too thick, add 1 to 2 teaspoons of milk until the desired consistency is reached.
- Fill three piping bags with desired tips with the frostings. Sort the macaron cookies by size. Frost the bottom of one macaron cookie and place a matching cookie on top. Gently press down. Roll the sides of the cookie sandwich in crushed peppermint if making peppermint macarons. To distinguish eggnog macarons, sprinkle the cookie shell with nutmeg.
Video
Nutrition
My blog is all about creating delicious meals with ingredients that are easy to find in your local grocery store. I’m passionate about making yummy meals that I can share with my friends and family.