Christmas Macarons

When a tray of macarons goes into the oven, the shells need more than a pretty color to come out smooth and intact. The tops should feel dry before baking, and the batter needs to flow without spreading into puddles. Those details are what make these Christmas macarons worth taking slowly: crisp green shells sandwich a peppermint white chocolate filling with a little candy cane crunch.

I make the meringue first, then fold the sifted almond flour and confectioners’ sugar into it in three additions. It’s a gentle finish, not a long mixing session; the batter should fall in a thick ribbon and settle back into itself in about 10 seconds. A piping bag gives the shells their neat rounds, and a full 24 hours in the refrigerator after filling lets the shells and peppermint center settle into the tender texture macarons are known for.

Why Macaron Shells Need a Dry Skin Before They Hit the Oven

That wait on the counter is part of the baking, not dead time. As the piped rounds stand, their surfaces dry enough to feel smooth and nonsticky. When the shells go into the oven with that dry outer layer, the tops can set while the batter expands beneath them. Skip the rest or bake before the surface is dry, and the shells are more likely to crack or rise unevenly.

Room conditions affect how quickly the tops dry, which is why the timing is a range rather than a fixed minute. Start checking at 30 minutes: touch one shell lightly with a fingertip. If batter clings to your finger, leave the tray out longer and check again; if the top feels dry and releases cleanly, it’s ready for the oven. This simple touch test is more dependable than judging the shells by the clock alone.

Once the surface is dry, bake one sheet at a time on the center rack. The tops should be set and shouldn’t shift when touched lightly. Letting the shells cool completely on the parchment before lifting them protects their delicate bases.

What Makes the Shells Smooth and the Peppermint Filling Pipeable

• Blanched almond flour gives the shells their signature nutty base. A finely ground flour matters more here than choosing an expensive brand; coarse meal can leave the tops bumpy. Finely ground blanched hazelnut flour is the closest nut-for-nut swap, though it gives the shells a more pronounced toasted-nut taste.
• Confectioners’ sugar sweetens and helps make the shell mixture fine. Sift it with the almond flour so larger bits don’t end up in the batter; regular granulated sugar won’t give the same smooth result.
• Egg whites and cream of tartar form the meringue that holds the shells’ structure. Room-temperature whites whip more readily. Separate eggs carefully; even a trace of yolk can interfere with whipping, and there isn’t a reliable direct replacement for the egg whites in this macaron shell.
• Granulated sugar and green gel food coloring support the meringue and tint it without adding much liquid. Gel coloring is the better choice over liquid dye, which can loosen the batter. Red gel coloring works in place of green if you want red shells instead.
• White chocolate and heavy cream make a smooth ganache-style filling. Finely chopped chocolate melts more evenly when the steaming cream is poured over it. For a dairy-free filling, use dairy-free white chocolate and full-fat coconut cream in the same amounts; the flavor will have a light coconut note.
• Peppermint extract and crushed candy canes bring the filling’s cool mint flavor and crisp finish. Peppermint extract is concentrated, so measure carefully; crushing the candy canes finely helps them sprinkle evenly over the filling. If you leave them out, the macarons will still taste pepperminty but won’t have that crunchy layer.

From Glossy Meringue to a Set Shell: The Stages That Matter

Sift and whip the base

Heat the oven to 300°F with a rack in the center, and line two 18×13-inch baking sheets with parchment. Sift the almond flour and confectioners’ sugar into a medium bowl and whisk them together. In a clean bowl, beat the room-temperature egg whites and cream of tartar on medium until foamy, then add the granulated sugar gradually. Increase to high, add the green gel coloring near the end, and beat until the meringue is stiff and glossy.

Fold until the batter flows

Add the almond flour mixture to the meringue in three additions, folding gently after each one. Scrape around the bowl and through the center so there are no dry pockets, but don’t keep folding once everything is combined. Lift the spatula and watch the batter fall: it should form a thick ribbon, then settle back into itself within about 10 seconds. Batter that stays in a stiff mound needs a few more folds; loose batter won’t hold round shells.

Pipe and clear the bubbles

Fit a piping bag with a 1/2-inch round tip and fill it with the batter. Pipe 1 1/2-inch rounds onto the lined sheets, leaving about 1 inch between them. Keep the bag upright and use steady pressure for more even rounds. Tap each sheet firmly on the counter, then pop any visible air bubbles with a toothpick so they don’t leave pits in the finished shells.

Rest, bake, and cool the shells

Leave the piped rounds at room temperature for 30 to 60 minutes, until their tops feel dry and don’t stick to a fingertip. Bake one sheet at a time for 14 to 16 minutes. The tops should be set and stay in place when touched lightly; if they shift, they need more time in the oven. Cool the shells completely on the baking sheet before lifting them from the parchment.

Make the filling and let the macarons mature

Put the finely chopped white chocolate in a heatproof bowl. Heat the heavy cream in a small saucepan until steaming, pour it over the chocolate, and leave it for 2 minutes before stirring until smooth. Stir in the peppermint extract, then refrigerate for 20 to 30 minutes, stirring once or twice, until the filling is thick enough to pipe. Pair shells by size, pipe about 1 teaspoon of filling onto half, sprinkle on the crushed candy canes, and top with the remaining shells; refrigerate airtight for at least 24 hours, then stand at room temperature for 20 minutes before serving.

Three Small Changes for a Different Christmas Macaron

Christmas Macaron Questions That Come Up at the Tray

Christmas Macarons

Christmas macarons pair crisp, green almond shells with a peppermint white chocolate filling and crushed candy canes. The shells are baked one sheet at a time, then chilled for at least 24 hours for their signature chewy texture.

Print Recipe Pin Recipe

Prep Time 45 minutes mins

Cook Time 32 minutes mins

Resting, chilling, and standing 1 day d 1 hour hr 10 minutes mins

Total Time 1 day d 2 hours hrs 27 minutes mins

Servings: 24 servings

Course: Dessert

Cuisine: French

Calories: 123

Ingredients Equipment Method Notes

Ingredients

  

For the shells

• 1.5 cup blanched almond flour 6 ounces
• 1.5 cup confectioners' sugar 6 ounces
• 4 egg whites large, at room temperature
• 0.25 tsp cream of tartar
• 0.5 cup granulated sugar
• 0.25 tsp green gel food coloring

For the peppermint filling

• 4 oz white chocolate finely chopped
• 2 tbsp heavy cream
• 0.125 tsp peppermint extract
• 2 tbsp candy canes finely crushed

Equipment

• 2 18x13-inch baking sheets
• 1 electric mixer
• 1 piping bag with 1/2-inch round tip

Method

 

Make the shells

1. Preheat the oven to 300°F with a rack in the center.
2. Line two 18x13-inch baking sheets with parchment paper.
3. Sift the almond flour and confectioners' sugar into a medium bowl, then whisk to combine.
4. In a clean bowl, beat the egg whites and cream of tartar with an electric mixer on medium speed until foamy.
5. Gradually beat in the granulated sugar, then increase to high and beat until stiff, glossy peaks form, adding the green gel food coloring near the end.
6. Fold the almond flour mixture into the meringue in three additions, folding just until the batter flows in a thick ribbon and settles back into itself within about 10 seconds.
7. Transfer the batter to a piping bag fitted with a 1/2-inch round tip and pipe 1 1/2-inch rounds onto the prepared sheets, spacing them about 1 inch apart.
8. Tap each sheet firmly on the counter and pop visible air bubbles with a toothpick.
9. Let the shells stand at room temperature for 30 to 60 minutes, until the tops feel dry and do not stick to a fingertip.
10. Bake one sheet at a time for 14 to 16 minutes, until the tops are set and do not shift when lightly touched.
11. Cool completely on the sheet before lifting the shells from the parchment.

Make the peppermint filling

1. Put the white chocolate in a heatproof bowl.
2. Heat the heavy cream in a small saucepan until steaming, then pour it over the chocolate and let stand for 2 minutes.
3. Stir the mixture until smooth, then stir in the peppermint extract.
4. Refrigerate for 20 to 30 minutes, stirring once or twice, until thick enough to pipe.

Fill and chill

1. Pair shells by size and pipe about 1 teaspoon of filling onto half of them.
2. Sprinkle the filling evenly with the crushed candy canes, then top with the remaining shells.
3. Refrigerate the macarons in an airtight container for at least 24 hours.
4. Let them stand at room temperature for 20 minutes before serving.

Notes

For neat shells, fold only until the batter flows in a thick ribbon and settles back into itself within about 10 seconds. Refrigerate in an airtight container for up to 5 days; freezing is suitable for up to 1 month. For a dairy-free filling, use dairy-free white chocolate and coconut cream.