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Christmas Macarons Recipe

Christmas Macarons

Make festive macarons for Christmas!!!
Prep Time: 30 minutes
Cook Time: 10 minutes
Course: Dessert
Cuisine: American
Keyword: Christmas Macarons
Servings: 35 macarons
Calories: 84kcal

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

Calories: 84kcal | Carbohydrates: 17g | Protein: 1g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 14mg | Sodium: 23mg | Potassium: 20mg | Fiber: 0.4g | Sugar: 4g | Vitamin A: 164IU | Vitamin C: 0.01mg | Calcium: 13mg | Iron: 0.2mg
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