The first tray of macarons can look smooth and promising, then emerge with cracked tops or no feet at all. These Grinch macarons are all about getting the shell batter to the right consistency before it goes anywhere near the oven. A steady hand helps, but knowing what to look for matters more: the meringue should shine, the folded batter should fall in a thick ribbon, and the piped rounds need time to dry.
I tint the shells with green gel coloring so the batter gets its color without extra liquid, then sandwich the cooled shells with vanilla buttercream. A little dab of filling anchors each red heart sprinkle on top. After a day in the refrigerator, the shells soften slightly around the filling, leaving you with crisp edges, tender centers, and a bright green bite.
Kitchen Note
A trace of grease in the bowl can keep egg whites from building a strong meringue. I start with a clean, grease-free bowl and beaters, and take care not to get any yolk into the whites.
Save these Grinch macarons for a festive bake: crisp green shells, vanilla buttercream, and a red heart on every one.
Why Macaron Batter Needs to Flow Slowly, Not Pour Like Cake Batter
Macaron batter changes quickly once the dry ingredients meet the meringue. The goal isn’t a stiff mound that holds its shape, and it shouldn’t run like pancake batter either. When you lift the spatula, it should fall in a thick ribbon; that ribbon should blend back into the batter after about 10 to 15 seconds. This gives the piped rounds enough structure to keep their shape while still settling into smooth tops.
Underfolding leaves the batter too firm. Piped rounds may keep peaks or ridges, and their surfaces won’t smooth out. Overfolding takes away too much air, so the batter spreads thinly and the shells may bake flat. Those extremes are easy to mistake for a piping problem, but they start in the bowl.
Fold in additions rather than stirring continuously, and pause to check the ribbon instead of chasing an exact number of turns. The almond flour mixture needs to disappear, but the batter still needs to hold body. That narrow middle ground is what makes these little rounds rise into shells with feet instead of spreading into green puddles.
What Gives These Green Shells Their Structure and the Filling Its Creaminess
- Fine blanched almond flour gives the shells their characteristic delicate, tender bite. A fine grind matters here; coarse almond meal can leave specks and a less even surface. Sifting catches the larger pieces, which you can press through the sieve rather than leaving them behind.
- Powdered sugar and granulated sugar have separate jobs. Powdered sugar blends into the almond flour for a fine shell base and makes the filling smooth, while granulated sugar supports the meringue. Keep the two types in their assigned parts of the recipe; swapping one for the other changes the texture.
- Room-temperature egg whites whip into the meringue that supports the shells. Weighing them is more dependable than judging by egg size, and bringing them to room temperature before whipping helps them beat up evenly.
- Green gel food coloring adds vivid color without adding much liquid to the batter. Gel is the better choice than liquid coloring for these shells; extra liquid can loosen the carefully folded batter. Add it while the meringue is beating so the color distributes evenly.
- Softened unsalted butter, heavy cream, vanilla, and fine salt make the smooth, lightly sweet filling. Use butter that yields when pressed but isn’t melted or greasy; very soft butter can make the buttercream loose. The cream helps it beat fluffy, while vanilla and salt round out the sweetness.
- Red heart-shaped sprinkles give each macaron its finishing detail. Set them out before filling the tops so you can press each heart into the small dab of buttercream while it’s still soft.
From Glossy Meringue to Filled Macaron Sandwiches
Sift a Fine, Even Shell Base
Heat the oven to 300°F with a rack in the center, and line two 13×18-inch rimmed baking sheets with parchment paper. Sift the almond flour and the portion of powdered sugar for the shells into a medium bowl, pressing larger pieces through the sieve. A fine mixture gives the piped rounds a smoother finish. Set it aside while you beat the whites.
Beat the Meringue Until It Holds Its Shape
Beat the room-temperature egg whites on medium speed until foamy, about 1 minute. Add the granulated sugar gradually, then beat on medium-high until the meringue is stiff and glossy, which takes 4 to 6 minutes. Beat in the green gel coloring during the final minute so it’s evenly distributed. Stop when the peaks stand up and the meringue looks shiny rather than dry.
Fold, Pipe, and Let the Tops Dry
Fold the sifted mixture into the meringue in three additions, scraping around the bowl as you go. Stop when the batter falls in a thick ribbon and blends back in after about 10 to 15 seconds; batter that stays piled up needs more folding, while runny batter has gone too far. Pipe 1 1/2-inch rounds with a 1/2-inch round tip, leaving about 1 inch between them. Tap each sheet firmly on the counter, pop visible air bubbles with a toothpick, and let the shells stand for 30 to 60 minutes, until the tops feel dry and don’t stick to a fingertip.
Bake One Sheet at a Time, Then Cool Completely
Bake one sheet at a time for 14 to 17 minutes. Look for risen feet and tops that feel set when lightly nudged; don’t pull them just because the edges have taken on color. Let the shells cool completely on the baking sheets, about 30 minutes, before peeling them carefully from the parchment. Warm shells are delicate and can tear if you try to lift them too soon.
Fill, Decorate, and Give Them Time to Mature
Beat the softened butter until smooth, then add the remaining powdered sugar, heavy cream, vanilla, and salt. Beat on medium-high for about 2 minutes, until fluffy. Match shells into pairs by size, pipe about 1 teaspoon of filling onto the flat side of half, and press on the matching shells gently until the filling reaches the edges. Add a small dab of remaining filling to each top, press on a red heart, and refrigerate the assembled macarons in an airtight container for 24 hours; let them stand at room temperature for 20 minutes before serving.
Two Easy Ways to Adapt the Color or Filling
Make the buttercream dairy-free
Replace the butter with firm plant-based butter and the heavy cream with thick dairy-free whipping cream, using the same amounts. The filling may be a little softer, and the flavor will depend on the substitutes you choose. The shells still contain almond flour, so this change doesn’t make the macarons nut-free.
Choose a different gel color
For macarons that aren’t Grinch green, use another shade of gel food coloring in the same amount. The shells keep the same almond flavor and texture, while the color changes to suit your occasion. Stick with gel rather than liquid coloring so the batter doesn’t pick up unnecessary moisture.
Storage and Reheating
- Refrigerator: Keep the macarons in an airtight container for up to 3 days. The shells soften as they sit with the filling, which is part of their tender texture.
- Freezer: Freeze assembled macarons in a rigid airtight container, separating layers with parchment, for up to 1 month. Thaw them in the refrigerator before serving.
- Reheating: Don’t heat macarons; the filling can melt and the shells can turn soft. Let refrigerated macarons stand at room temperature for 20 minutes before serving.
Questions That Come Up When Making Grinch Macarons
Grinch Macarons
Ingredients
Equipment
Method
- Heat the oven to 300°F with a rack in the center.
- Line two 13x18-inch rimmed baking sheets with parchment paper.
- Sift the almond flour and 3 1/2 ounces of the powdered sugar into a medium bowl, pressing any larger pieces through the sieve.
- In a clean, grease-free bowl, beat the egg whites on medium speed until foamy, about 1 minute.
- Gradually add the granulated sugar.
- Beat on medium-high until stiff, glossy peaks form, 4 to 6 minutes; beat in the green gel food coloring during the final minute.
- Fold the dry mixture into the meringue in 3 additions, scraping around the bowl, until the batter falls in a thick ribbon and the ribbon blends back in after about 10 to 15 seconds.
- 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.
- Tap each sheet firmly on the counter and pop visible air bubbles with a toothpick.
- Let the shells stand at room temperature for 30 to 60 minutes, until their surfaces feel dry and don’t stick to a fingertip.
- Bake one sheet at a time for 14 to 17 minutes, until the shells have risen feet and the tops feel set when lightly nudged.
- Cool the shells completely on the baking sheets, about 30 minutes.
- Carefully peel the cooled shells from the parchment.
- Beat the butter in a medium bowl until smooth.
- Add the remaining 4 ounces powdered sugar, heavy cream, vanilla extract, and salt; beat on medium-high until fluffy, about 2 minutes.
- Match the shells into pairs by size.
- Pipe about 1 teaspoon of filling onto the flat side of half the shells.
- Top with the remaining shells and press gently to the edges.
- Put a small dab of remaining filling on top of each macaron and press on a red heart sprinkle.
- Arrange the macarons in an airtight container and refrigerate for 24 hours to mature.
- Let the macarons stand at room temperature for 20 minutes before serving.
