Description
This Christmas Macarons recipe features delicate almond-flour-based shells filled with a creamy buttercream, perfect for holiday celebrations. Colored with festive red, green, and white gel food coloring, these macarons are decorated with royal icing, edible glitter, and stencils to add a wintery charm. The recipe covers making perfect meringue-based shells with a smooth macaronage technique, baking them to crisp perfection, and assembling with a luscious buttercream filling for a festive treat.
Ingredients
Scale
Macaron Shells
- 120g almond flour (finely ground)
- 120g powdered sugar
- 90g egg whites (about 3 large eggs, aged at room temperature)
- 100g granulated sugar
- Gel food coloring: red, green, white
- Optional: edible glitter, snowflake stencils, royal icing for decorating
Buttercream Filling
- 150g unsalted butter, softened
- 250g powdered sugar
- 2–3 tbsp heavy cream or milk
- 1 tsp vanilla extract or peppermint extract (optional for holiday flavor)
Instructions
- Prep the Dry Ingredients: Sift almond flour and powdered sugar into a medium bowl, discarding any coarse bits to ensure smooth, lump-free macaron shells. Separate egg whites in advance and age them uncovered in the refrigerator for 24–48 hours, then bring to room temperature before using.
- Make the Meringue: In a clean, grease-free mixing bowl, beat the egg whites on medium speed until foamy. Slowly add granulated sugar one spoonful at a time while mixing. After all sugar is incorporated, increase speed to high and beat until stiff, glossy peaks form. Add gel food coloring drops and gently mix until fully combined.
- Macaronage (Fold the Batter): Using a silicone spatula, gently fold the sifted almond flour mixture into the meringue. Fold in a circular motion, deflating some air, until the batter flows off the spatula in a thick ribbon and smooths out within 10–15 seconds. Avoid overmixing to prevent runny batter.
- Pipe and Rest: Transfer batter to a piping bag with a round tip. Pipe 1.5-inch rounds onto parchment-lined baking sheets, spacing evenly. Firmly tap tray against the counter 4–5 times to release air bubbles. Rest the piped shells at room temperature for 30–60 minutes until a dry skin forms and they do not stick to a light touch.
- Bake: Preheat oven to 300°F (150°C). Bake macarons one tray at a time for 12–15 minutes, turning tray halfway if needed. Shells are done when they no longer wiggle and lift cleanly from parchment. Cool completely on tray before handling.
- Make the Buttercream: Beat softened butter until creamy. Gradually add powdered sugar, beating well after each addition. Add cream or milk one tablespoon at a time until desired consistency is reached. Mix in vanilla or peppermint extract if used.
- Assemble and Decorate: Pair macaron shells by size. Pipe buttercream on the flat side of one shell, then sandwich with the second. Decorate with royal icing, edible glitter, snowflake stencils, or fondant holly. Store in an airtight container in the fridge for 24 hours to mature flavors before serving.
Notes
- Macarons are sensitive to humidity; choose a dry day for baking if possible.
- Aging egg whites helps create a more stable meringue but can be skipped in a pinch.
- Use a kitchen scale for precise measurements for best results.
- Decorated macarons can be refrigerated up to 5 days or frozen for longer storage.
Nutrition
- Serving Size: 2 macarons (1 sandwich)
- Calories: 150
- Sugar: 20g
- Sodium: 15mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 25mg
