Description
French Peppermint Macarons blend delicate almond meringue with refreshing mint cream. Elegant Paris-inspired cookies offer a cool, crisp wintertime treat you’ll savor with pure culinary delight.
Ingredients
Scale
- 100 g (1 cup) almond flour, finely sifted
- 100 g (⅘ cup) powdered sugar
- 50 g (¼ cup) granulated sugar
- 70 g (⅓ cup) egg whites, room temperature
- ½ tsp peppermint extract
- Red gel food coloring
- ½ cup (115 g) unsalted butter, softened
- 1 ½ cups (190 g) powdered sugar
- 12 tsps peppermint extract (to taste)
- 12 tbsps heavy cream or milk
- Crushed candy canes (optional, for garnish)
Instructions
- Preparation: Sift almond flour and powdered sugar through a fine-mesh strainer into a mixing bowl, eliminating any lumps or coarse particles.
- Meringue Creation: Whip egg whites using an electric mixer, gradually adding granulated sugar until stiff, glossy peaks form. Incorporate peppermint extract and red gel food coloring to achieve desired hue.
- Macaronage Technique: Fold dry ingredients into the meringue using a silicone spatula with smooth, controlled motions. Continue until the batter reaches a lava-like consistency that ribbons off the spatula.
- Piping and Resting: Transfer batter to a piping bag with a circular tip. Pipe uniform 1-inch circles onto a parchment-lined or silicone mat-covered baking sheet. Tap the sheet firmly to release air bubbles, then let rest at room temperature for 30-60 minutes until a skin forms.
- Baking and Cooling: Preheat oven to 300F (150C). Bake macarons for 15-18 minutes, ensuring they lift cleanly from the parchment. Allow complete cooling before removing from the tray.
Notes
- Master Ingredient Sifting: Use a fine-mesh strainer to eliminate lumps in almond flour and powdered sugar, guaranteeing smooth, uniform macaron shells with perfect texture.
- Whip Egg Whites Precisely: Beat whites to stiff, glossy peaks without overbeating, watching for a smooth, stable meringue that supports the entire macaron structure.
- Control Moisture Carefully: Allow piped macarons to develop a skin at room temperature before baking, preventing cracking and ensuring those classic smooth, crisp shells.
- Temperature Sensitivity Matters: Bake at a consistent 300F, checking shells’ readiness by their ability to lift cleanly from parchment paper without sticking or breaking.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 13
- Calories: 115
- Sugar: 10 g
- Sodium: 5 mg
- Fat: 6 g
- Saturated Fat: 4 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 15 mg